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Table 1 The content of aroma components of tobacco leaves in different groups

From: Influence of microbiota and metabolites on the quality of tobacco during fermentation

Components (μg/g) Groups
control 25 °C/2 weeks 25 °C/4 weeks 25 °C/6 weeks 35 °C/2 weeks 35 °C/4 weeks 35 °C/6 weeks 45 °C/2 weeks 45 °C/4 weeks 45 °C/6 weeks
Solanone 4.758 4.938 5.208 6.655 7.194 7.447 7.476 8.439 12.002 12.008
Geranylacetone 0.500 0.530 0.593 1.171 0.946 1.209 1.344 1.373 1.753 1.908
β- ionone 0.902 0.877 0.840 0.752 0.808 0.782 0.685 0.801 0.761 0.603
Ionone oxide 2.789 2.500 2.190 2.071 2.299 2.102 1.755 2.188 1.953 1.422
Dihydroactinidiolide 4.224 4.699 5.247 6.565 5.868 7.340 8.350 7.008 7.608 8.215
Megastigmatrienone 1 0.465 0.503 0.538 0.555 0.617 0.709 0.818 0.829 0.984 1.024
Megastigmatrienone 2 3.154 3.170 3.355 3.434 3.732 4.348 4.695 4.929 5.811 6.238
Megastigmatrienone 3 0.423 0.489 0.563 0.572 0.711 0.818 0.811 0.931 1.089 1.082
3-hydroxy-β - dihydro damadone 0.236 0.256 0.305 0.487 0.750 0.890 1.067 1.178 1.644 1.700
Megastigmatrienone 4 2.068 2.104 2.111 3.963 4.471 4.911 5.037 5.434 6.076 5.689
3-Oxo-α-ionol 58.326 62.240 63.806 67.865 65.329 79.524 60.731 55.774 65.583 46.688
Neophytadiene 338.195 349.413 362.707 375.111 351.408 410.975 422.262 428.902 492.098 455.894
3-Hydroxysolavetivone 3.372 3.697 4.171 4.295 3.922 4.200 5.831 6.092 6.522 6.558
β-farnesene 7.390 8.511 11.016 12.015 9.232 13.111 12.356 11.184 14.340 12.271
Total aroma (except neophytediene) 88.607 94.511 99.945 110.400 105.879 127.391 110.956 106.159 126.128 105.408
Total aroma 426.802 443.925 462.651 485.511 457.287 538.366 533.218 535.061 618.226 561.301
  1. The tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C (90% relative humidity), and samples were collected after 2, 4, and 6 weeks