| In order to research characteristic flavor style of flue-cured tobacco inGuizhou Wumeng tobacco area, Wumeng tobacco leaves and three typical flavorstyles(fresh flavor, middle flavor and full flavor) in total106samples were collected,focused on the analysis of aroma components of Wumeng characteristic tobacco,sensory quality were identified, compared the differences of aroma substancesbetween Wumeng tobacco and other typical flavor styles tobacco leaves, andestablished the tobacco aroma discriminant model which based on aroma components.The main results were as follows:1. The flue-cured tobacco in Wumeng area has a typical fresh sweet flavor. Freshsweet aroma nuances representatives accounted for41.24%of total aroma substances.Neophytadiene has the highest proportion of the total aroma components, dominatedposition. Total aroma substances was4270.05μg/g，variation coefficient of variouskinds of aroma substances around20.00%. The order of all kinds type total aromacontent was other aroma matter content﹥neophytadiene﹥aromatic amino acids﹥carotenoids﹥Maillard reaction products﹥the products degraded by cembrane.2. The flue-cured tobacco in Wumeng area has prominent tobacco fragrant, freshsweet, sweet, green incense and woody incense was the main nuances, fresh andelegant texture, smooth and soft smoke, little mixed gas, clean aftertaste, goodindustrial availability. There are some differences between varieties, but all canhighlight “fresh sweet flavor”.3. Aroma components of Wumeng characteristic tobacco and other typical flavor tobacco were compared. The results showed that32kinds of tobacco aromacomponents were detected, except β-ionone, safranal,3-Methyl butanal and3--hydroxy-2-butanone content among different aroma types was not significant, whilethe rest indicators reached significant difference level.Only β-ionone among flavor types was not significant on behalf of fresh sweetnuances flavoring substances. Acetylpyrrole was highest in the middle flavor;β-ionone oxide and dihydroactinidiolide was significantly lower than other aromatypes; megastigmatrienone in fresh sweet flavor was significantly lower than freshflavor and middle flavor; full flavor had the highest linalool, while fresh sweet flavorat the middle level; isophorone oxide and geranylacetone in full flavor were thehighest level; fresh sweet flavor had the highest6-methyl-5-hepten-2-ketone;neophytadiene in fresh flavor, middle flavor and fresh sweet flavor weresignificantly higher than full flavor. Other flavoring substances,1-penten-3-ol,2,6-lutidine,1-pentanol,3-hydroxy-2-butanone and isoprene alcohol were the highestin fresh sweet flavor tobacco.Various kinds of total aroma substances among different flavors were compared.Maillard reaction products showed fresh flavor and middle flavor> fresh sweetflavor>full flavor; aromatic amino acids was the highest in middle flavor, and thenfresh flavor, full flavor was the lowest; the products degraded by cembrane in freshsweet flavor was at the lowest level, which is relatively close to fresh flavor; fullflavor had the most carotenoids, while fresh sweet flavor, fresh flavor and middleflavor were closer; other aroma matters content was not significant differencesamong aroma types. Total aroma components were the highest in middle flavor.4. With fresh sweet nuances on behalf of flavoring substances as indicators, adoptgeneral discriminant analysis to establish discriminant function for distinguishingtobacco aroma types, return sentenced to verify the accuracy of its own laws andcross-validation method was respectively81.1%and68.9%, discriminant effect wasgood. But the discriminant function which with the total content of various aromacomponents, its back judge to verify the accuracy of its own laws and cross-validationmethod was respectively63.2%and57.5%. Both by comparison, discriminant model was established applying fresh sweet nuances on behalf of flavoring substances asindicators, can be more accurately determine tobacco flavor. |
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