Estimating the aroma glycosides in flue-cured tobacco by solid-phase extraction and gas chromatography-mass spectrometry: changes in the bound aroma profile during leaf maturity

Analysis of the relationship between color and natural pigments of tobacco leaves during curing

Color is one of the most important indicators for the flue-cured tobacco quality. The color change of tobacco has a great relationship with the natural pigments in the tobacco. The relationship between color characteristics and the content of natural pigments in tobacco leaves during curing was investigated. The middle part of variety K326 tobacco was taken at each key time point during the curing process to determine the changes of color characteristics, moisture, pigment and polyphenol content. The results showed that moisture content of wet basis of tobacco gradually decreased from 72 to 18% during the curing process, the b* value increased and then decreased, and the a* value increased significantly. The lutein and β-carotene content decreased to 63.83 μg/g and 28.3 μg/g, respectively. The total polyphenols content increased to 50.19 mg/g. Meanwhile, the a* value was significantly and positively correlated with polyphenols content and negatively correlated with pigments content. Cluster analysis showed that the samples were divided into three categories: samples with the curing time of 0 h, 24-72 h, and 84-132 h. These results demonstrated that the color change of tobacco during curing process can be divided into three stages from the perspective of chemical composition, which are strongly related to the degradation of pigments and the transformation of polyphenols.

Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand

This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird's Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, the ripe Mulligan juice gave the highest contents of free terpenoids (424 μg/L) and esters (691 μg/L). The glycosidic-bound volatiles were prepared by solid-phase extraction. The matrix effect was evaluated based on the recovery rate of analytes containing multiple aglycone classes. From the results, phenyl β-d-glucopyranoside was selected to compensate the matrix effect caused by insufficient acquisition of glycosidic volatiles during analyte preparation. In all the ripe-fruit juice samples, the aglycones 4-hydroxy-2,5-dimethyl-3(2H)-furanone and trans-2, cis-6-nonadienal were found to give high odor activity values. According to multivariate statistical analysis, 11 free volatiles and 22 glycosidic volatiles could be potentially applied as volatile makers to distinguish the juice samples. This study has provided a comprehensive understanding of the flavor chemistry of tamarillo juices, with a focus on the potential role of glycosidic aglycones as aroma contributors to tamarillo products.

Aroma components of tobacco powder from different producing areas based on gas chromatography ion mobility spectrometry

Gas chromatography-ion mobility spectrum (GC-IMS) is used to analyze and compare the differences in aroma among different tobacco samples. The aroma substances in tobacco samples in Jilin Changchun are the richest, while those in Guangdong Nanxiong are the lowest. The concentrations of aroma substances such as decanal, 1-hydroxy-2-propanone, and 2-methylbutanol were the highest in Guangdong Nanxiong of the three. The concentration of 1-hexanol, cyclohexanone, pentanoic acid, and other aroma substances in Fujian Nanping was high. The concentration of 2-acetylfuran, 2-octanol, isopentanol, 3-methylvaleric acid, phenylacetic acid, and other aroma substances in Changchun area of Jilin Province was low. Through principal component analysis and similarity research, both tobaccos can be distinguished by their production areas and grades from the same.