Modeling of Aroma Quality Evaluation of Flue-cured Tobacco Based on Principal Component Analysis

This paper aimed to find a more objective method to evaluate flue-cured tobacco aroma quality than the traditional sensory evaluation method.The total of 69 aroma compounds in 20 different kinds of flue-cured tobacco was identified and determined by the Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry.Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of flue-cured tobacco with the 69 kinds of aroma components as variables.S10 was selected from 20 flue-cured tobacco samples for having best aroma by the model,followed by S9,S4,S20,S16,S17,S18,S19,S1,S15,S2,S5,S3,S14,S6,S8,S12,S7,S13 and S11.The evaluation result of this model was tested further by sensory evaluation method,and the test result indicated that the model evaluation result was consistent with conventional sensory evaluation.The flue-cured tobacco aroma quality evaluation model proposed in this paper was not affected by subjective factors,and its standardization evaluation result had the objectivity and feasibility to some extent.Furthermore,it can definitely distinguish the quality of flue-cured tobacco aroma.