Effects of Adding Different Organic Substances on Flavor Quality of the Flue-cured Tobacco Leaves

In order to raise the flavor quality of tobacco,a field experiment was employed to study the Effects of adding different organic substances under common measure(CK) on the contents of the petroleum extracts,chemical and aroma components of flue-cured tobacco leaves using a tobacco (Nicotiana tobacum L.) cultivar Yunyan 87 in Nanyang.The result showed that:(i)Compared with the commonly used fertilizing measure,the treatments added soybean could obviously increase the content of petroleum extracts,the treatments added products of sesame could increase much less relatively,all the treatments had significant difference.(ii) Every treatment could increase total content of volatile aromatic matter significantly.The important aromatic matter content of neophytadiene,products degraded by caretene,products of aromatic amino acid metabolism,products of Maillard reaction and products degraded by cembrane were increased to various extents.The harmony between the chemical composition of flue-cured tobacco leaf was improved to some extent by adding different organic substances,thus the aroma quality of tobacco leaf increased.(iii)Different organic substance brought different effect,among them,the two treatments by adding fermented soya-bean milk were the best,the treatment by adding bean powder took second place,and the other two added sesame and gingili were a little in the shade.