烟草中的挥发物对烤烟香气的影响

为探讨烟草中挥发性物质与其烟气质量的关系，采用毛细管气相色谱(GC)和气相色谱-质谱(GC-MS)对国内外约3000多个烤烟样品中的挥发性物质进行了系统分析，研究烟草的产地、品种、种植条件、气候、烟叶位置及陈化对烟草中挥发性物质和烟气质量的影响．结果显示，所有烤烟中的挥发性物质的组分是相同的，但各组分的含量却有很大差别．对产于不同地区的卷烟烟气的强度、刺激性、风味和余味的评价表明，它们之间存在明显的质的差异，说明烟气质量可以根据烟草中含量相对丰富的挥发性物质来进行初步评价。

Effects of Volatile Compounds in Tobacco on Smoke Aroma

In order to investigate the relationship between tobacco volatiles and the smoke quality, the volatile compounds in about 3 00 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, the climate, the stalk position and the aging on the volatile compounds and the smoke quality. The results show that the volatile compounds in different tobaccos are the same in variety but are greatly different in content. The evaluation results of the smoke strength, irritation, flavor and off-flavor of the roasted tobaccos grown in different areas indicate that all these items are remarkably different in quality, which means that the smoke quality of tobaccos can be roughly evaluated by the rather abundant volatile compounds.