The flavor composition in fresh leaves,flavescent leaves and flue-cured tobacco leaves was identified and analysed by using simultaneous distillation and extraction equipment and GC-MS.The results showed that some of ...The flavor composition in fresh leaves,flavescent leaves and flue-cured tobacco leaves was identified and analysed by using simultaneous distillation and extraction equipment and GC-MS.The results showed that some of odour component,such as leaf alcohol and its ester,etc,were gradually decreased,and finally all of them disappeared.Some valuable flavor compound,such as β-damascone,farnesyl acetone,neophytadiene,fufural,megastigmatrienone,dihydroactinodiolide,geranyl acetone etc,were largely increased during curing.And some new compounds such as 4-cyclopentene-1,3-dione,2-acetylfulan,4-oxo-α-ionoe,2-methyltetrahydro-furan-3-one,maltoxazine etc were also detected at the end of curing.展开更多
文摘The flavor composition in fresh leaves,flavescent leaves and flue-cured tobacco leaves was identified and analysed by using simultaneous distillation and extraction equipment and GC-MS.The results showed that some of odour component,such as leaf alcohol and its ester,etc,were gradually decreased,and finally all of them disappeared.Some valuable flavor compound,such as β-damascone,farnesyl acetone,neophytadiene,fufural,megastigmatrienone,dihydroactinodiolide,geranyl acetone etc,were largely increased during curing.And some new compounds such as 4-cyclopentene-1,3-dione,2-acetylfulan,4-oxo-α-ionoe,2-methyltetrahydro-furan-3-one,maltoxazine etc were also detected at the end of curing.
