Journal of South China University of Technology (Natural Science Edition) ›› 2005, Vol. 33 ›› Issue (6): 79-84,88.

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Efects of Volatile Com pounds in Tobacco on Sm oke Aroma

Wu Shao-xiong1  Guo Si-yuan1  Li Lin1  Cai Miao-yan1  Wang Bao-xing2  Li Zhong2  Jiang Ci-qing2  Shi Hong-lin2   

  1. 1.Research Institute of Light Industry&Chemical Engineering,South China Univ.of Tech.,Guangzhou 5 10640,Guangdong,China;2.Yunnan Academy ofTobacco Science,Kunming 650106,Yunnan,China
  • Received:2004-12-07 Online:2005-06-25 Published:2005-06-25
  • Contact: Wu Shao—xiong(born in 1965),male,associate professor,Ph.D.candidate,now works at Kunming Medical College,mainly researches on food chemistry and nutrition. E-mail:sxwcn@sina.com
  • About author:Wu Shao—xiong(born in 1965),male,associate professor,Ph.D.candidate,now works at Kunming Medical College,mainly researches on food chemistry and nutrition.

Abstract:

In order to investigate the relationship between tobacco volatiles and the smoke quality. the volatile compounds in about 3 000 tobacco samples from China and abroad were systematically analyzed by capillary gas chromatography(GC)and gas chromatography-mass spectrometry (GC-MS).thus revealing the influences of the growing area,the variety,the planting condition,t}le climate,the stalk position and the a ng on the volatile compo unds and the smoke quality.The results show that the volatile compo unds in diferent tobaccos are the same in variety but are greatly diferent in content.The evaluation results of the smo ke strength. irritation.flavor and off-fla-Vor of the roasted tobaccos grown in diferent al~ts indicate that all these items are remarkably diferent in qualitv.which means that the smo ke qu ality of toba ccos can be roughly evaluated by the rather ab undant volatile compound

Key words: tobacco, volatile compound, tobacco aroma, gas chromatography-mass spectrometry