Effects Of Different Flavoring Additives On The Quality Of Flue-cured Tobacco And Physiological Responses Of Its Seedlings

Flue-cured tobacco is one of the main economic crops in China.At present,there are many problems of aroma shortage and local gas in the production of tobacco leaves.Therefore,how to improve the aroma of tobacco leaves and retain its unique style has become one of the main research directions of quality.At present,the research on the use of additives to improve the quality of flue-cured tobacco,especially aroma,is mainly concentrated in the fermentation stage and cigarette processing.However,there are few studies on using different aromatizing measures to improve the quality of flue-cured tobacco before roasting.In view of the characteristics of flue-cured tobacco production in the southern Shaanxi tobacco area,this study investigated the sensory quality of flue-cured tobacco by spraying different exogenous enzyme preparations and plant growth regulators and adding flavoring additives such as aromatic plants before baking.The effects to the chemical and aroma components and sensory quality of flue-cured tobacco by different flavoring additives and methods,and the effects of spraying enzyme preparations on the physiological responses of sugar metabolism in tobacco seedlings were investigated.The main findings are as follows:1.The sensory quality of flue-cured tobacco after spraying external preparations was improved.The total score of sensory evaluation of flue-cured tobacco leaves treated with60U·g^-1 cellulase（T2B）was the highest,showing aroma top quality,aroma.The amount is still sufficient,the head is moderate,the gas is light,the irritating is small and the aftertaste is more comfortable.The evaluation results of the tobacco leaves treated with different concentrations of amylase（T1）were lower than the cellulase treatment（T2）.The application of exogenous preparations had significant effects on the chemical constituents of roasted tobacco leaves,and the changes in total sugar and reducing sugar content were the same,and were treated with 60 U·g^-1 amylase（T1B）and cellulase（T2B）.For other treatments,starch,total nitrogen,potassium and nicotine content was better with wood vinegar+potassium sulfate（T4）,followed by cellulase（T2）treatment.GC-MS detection by T1,T2（amylase,cellulase）treatment with good evaluation results showed that the cellulose-treated（T2）roasted tobacco leaves were free of phenylalanine.In addition to the aroma substances,the content of plastid pigment degradation products,Maillard reaction products and sulphite-like aroma substances were higher than that of amylase（T1）,and the cellulase（T2B）effect of60U·g^-1 was obtained.Best,and the nicotine content was significantly reduced,and a small amount of methimamine was also detected in the tobacco cell treated with cellulase（T2）.2.The roasted tobacco leaves with aromatic plants were added before baking.The results of sensory quality evaluation were improved compared with the control.The results of tobacco leaves treated with Gynostemma pentaphyllum and cumin were better than those of Ligusticum chuanxiong Hort and Artemisia argyi Levl.GC-MS determination of tobacco leaves treated with better sensory quality evaluation results showed that the addition of Gynostemma pentaphyllum（T_J）-treated tobacco leaves had plastid pigment degradation products,phenylalanine degradation products,Maillard reaction products and cypress-like The total content of aroma components in the alkane-like aroma substances was higher than that in the fennel（T_X）treated and control leaves,reaching 581.89μg·g^-1,and the nicotine content was decreased,but a small amount was detected in other aroma substances.3.The results of pot experiment showed that the activity of key enzymes of glucose metabolism in tobacco leaves treated with enzyme preparation showed an increase in sucrose synthase and amylase activity,while a decrease in the activity of sucrose phosphate synthase decreased.With the prolong of treatment time（After 72h）,the activities of all three enzymes were gradually increased,indicating that the enzyme activity increased within a certain range with increasing time.Principal component analysis showed that amylase had a great influence on the quality and metabolism of tobacco leaves,and the effect of high concentration enzyme preparation was more prominent.In summary,this study investigated the effects of different exogenous preparations and aromatic plants on the sensory quality,chemical composition and aroma components of the upper leaves of flue-cured tobacco in southern Shaanxi tobacco areas,as well as the activities of enzymes related to sugar metabolism in tobacco plants.The variety and use of fragrant additives can significantly improve the quality of tobacco leaves,and clarify the relevant mechanisms of quality and efficiency,in order to provide theoretical basis and technical measures for the quality and efficiency of flue-cured tobacco production in southern Shaanxi.