Analysis on Variation of Neutral Aroma Components among Flue-Cured Tobacco in Yanji Tobacco-Growing Area
Youjie Liu, Mingqin Zhao, Li YuanShi, Sun GuoWei, Han Fu-gen, Tan ZhiYong
Abstract
Youjie Liu, Mingqin Zhao, Li YuanShi, Sun GuoWei, Han Fu-gen, Tan ZhiYong
Abstract
The neutral aroma components among nine flue-cured tobacco varieties in Yanji tobacco-growing areas were studied.The results show that: there existed wide variation for main volatile aroma components among different genotypes.The total content of volatile aroma components was(883.88±164.44) μg/g,and showed significant difference at 5% level among varieties.The total content of aroma constituents of varieties from high to low was Yunyan87,Jiyan9,NC89,K326,Jiyan1,Jiyan7,Zhongyan98,Zhongyan100,9407;Neophytadiene and products degraded by phenylalanine in Yunyan87 were higher.Jiyan9 had the highest content of products degraded by carotenoid and solanone,Zhongyan98 had the lowest;K326 had the highest content of browning reaction.
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The neutral aroma components among nine flue-cured tobacco varieties in Yanji tobacco-growing areas were studied.The results show that: there existed wide variation for main volatile aroma components among different genotypes.The total content of volatile aroma components was(883.88±164.44) μg/g,and showed significant difference at 5% level among varieties.The total content of aroma constituents of varieties from high to low was Yunyan87,Jiyan9,NC89,K326,Jiyan1,Jiyan7,Zhongyan98,Zhongyan100,9407;Neophytadiene and products degraded by phenylalanine in Yunyan87 were higher.Jiyan9 had the highest content of products degraded by carotenoid and solanone,Zhongyan98 had the lowest;K326 had the highest content of browning reaction.
Key concepts: Aroma, Curing of tobacco, Browning, Food science, Horticulture, Carotenoid, Chemistry, Biology