Contribution of tobacco composition compounds to characteristic aroma of Chinese faint-scent cigarettes through chromatography analysis and partial least squares regression.

Affiliation

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China. Electronic address: [Email]

Abstract

To further explore the aroma mechanism of Chinese faint-scent cigarettes, the contribution of tobacco leaf composition, including six kinds of saccharides, eight tobacco alkaloids, seventeen kinds of organic acids, eighteen kinds of amino acids and four ions (Na+, K+, Mg2+ and Ca2+), on aroma quality characteristic (freshness, flowery and acidic notes) of faint-scent cigarettes was analyzed by chromatography and PLSR. The results showed that (i) xylose, fructose, glucose, maltose and sucrose were negatively correlated to acidic note, while galactose showed significantly positive correlation to acidic note. (ii) Phenylalanine and proline showed significant and positive correlation with characteristic aromas. Proline contributed to freshness and flowery, while leucine significantly contributed to acidic note. (iii) Most organic acids were significantly correlated to characteristic aromas. Palmitic acid and stearic acid contributed to the freshness, while dodecanoic acid and palmitic acid significantly contributed to flowery. (iv) Tobacco Na ion plays negative and significant correlation to acidic note.

Keywords

Amino acid,Faint-scent flue-cured cigarettes,Partial least squares regression,Sugars,