Effects Of Altitude And Variety And Its Interaction On Aroma Precursors And Neutral Aroma Components Of Flue-cured Tobacco

This research is to study the different altitude and varieties of aroma precursors, neutral aroma components to choose planted varieties of fitting Yunnan ecological conditions and improve the content of tobacco aroma and flavor quality. It provides an important reference for protecting stable production of the characteristics of high-quality tobacco. The main results of this study are as follows:1. The content of chlorogenic acid, rutin and total phenolic which were highly significant differences increased with elevation; The content of total carotenoids, lutein, beta-carotene were maximum at an altitude of2020m and minimum at an altitude of1820m. The content of total carotenoids, lutein were very significant differences and the content of beta-carotene significant difference in the different altitudes; The content of total amount of non-volatile acids,malic acid, citric acid were maximum at an altitude of1900m, followed by at an altitude of1820m and minimum at an altitude of2020m.The content of total amount of non-volatile acids was very significant differences in different altitudes and malic acid, citric acid significant. The content of oxalic acid, malonic acid decreased with increasing altitude with the contents significant differences; The content of each component of senior fatty acid were higher at an altitude of1820m and2020m, an altitude of1900m were lower levels; The contents of total fatty acids, saturated fatty acids, unsaturated fatty acids were extremely significant difference in different altitudes; The content of neophytadiene and the total neutral aroma increased with the increasing elevation; The variation of total amount of the degradation products of carotenoid, the chromoplast alkanes, the phenylalanine and brown reaction product were not obvious with altitude change, but the content of beta-damascenone, phenethyl alcohol and phenyl acetaldehyde increased with elevation; the content of geranyl-acetone, alpha-dihydro-ionone and solanone decreased with increasing elevation.2.The content of chlorogenic acid, rutin and total phenols were highest in Zhongyan101, it was not significant between K326and Yun87of the content; The content of lutein, beta-carotene and total carotenoid were higher in Zhongyan101and Yun87but lower levels in tobacco K326,it was significant differences between Zhongyan101and K326; The content of oxalic acid and malonic were higher levels in Yun87,the content of malic acid, citric acid and total non-volatile acids was higher levels in Zhongyan101and lower in K326; The content of each senior fatty acids were highest in K326, Zhongyan101and Yun87were not significant; The content of neophytadiene and the total neutral aroma were Zhongyan101> Yun87> K326, non-neophytadiene neutral aroma, total carotenoids degradation products, total chromoplast alkanes degradation products, total brown reaction products were in high content of Yun87; The content of total phenylalanine degradation products was slightly higher in Zhongyan101.3. The content of chlorogenic acid, rutin, total phenolic, lutein, beta-carotene and total carotenoids were higher level in Yun87and Zhongyan101at an altitude of2020m and lower level in K326and Yun87at an altitude of1820m when altitude and varieties were interacted; The content of non-volatile organic acid, malic acid, citric acid were higher level in Zhongyan101and Yun87at an altitude of1900m and lower level in K326and Yun87at an altitude of2020m; The content of oxalic acid, malonic acid were higher level in Yun87at an altitude of1820m and lower level in K326at an altitude of2020m; The content of each component of senior fatty acids were higher in in K326at an altitude of1820m, lower in Yun87and Zhongyan101at an altitude of1900m.4. Variety impacted greatest, followed altitude and the last was its interaction when comparing the effect of altitude and variety and its interaction on the content of chlorogenic acid, rutin, total polyphenols, lutein, beta-carotene, total carotenoids, non-volatile organic acids, unsaturated fatty acid;The influence on saturated fatty acids and higher fatty acids of altitude and variety and its interaction was altitude> its interaction> variety.