Principal Component Analysis of Aroma Quality of Flue-cured Tobacco Roasted by Different Methods

Using the electric-heated flue-curing barn designed and made by Henan Agricultural University,the aroma compounds of flue-cured tobacco roasted by different methods were identified and determined.Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of flue-cured tobacco.There were 26 kinds of aroma components detected in tobacco leaves;making use of principal component subset selection method,5 kinds of aroma components from them were selected,they are Benzaldehyde,5-methyl fufura,3,4-dimethyl-2,5-dione furan,Geranyl acetone,and Solavetivon.Because the selected 5 kinds of aroma components covered 83.4% information of the total 26 kinds of aroma components,they were used to establish a model for assessing and ranking the aroma quality of tobacco leaves.The assessment result gained by this model showed that according to the aroma quality of flue-cured tobacco,the six treatments could be arranged as follows: T2T1T6T3T5T4.The best baking method to improve the aroma quality of flue-cured tobacco has been determined.The model was adaptable for the aroma quality evaluation,but its accuracy and integrality still needed to be advanced.