【Objective】The aim of the study was to investigate the chemical components, metabolites and their relationships with sensory quality of yellow sun-cured tobacco from different areas in Guangdong province. 【Method】The chemical components of yellow sun-cured tobacco from different places in Guangdong province were analyzed. Through LC-MS and GC-MS, the key metabolites of yellow sun-cured tobacco from different places were screened out. 【Result】 (ⅰ) The content of sugar and total nitrogen in Kongtang sun-cured tobacco was relatively low, and the content of nicotine, organic acids and polyphenols was relatively high, while that in Nanxiong sun-cured tobacco was opposite, and Xingzi sun-cured tobacco was somewhere in between. (ⅱ) The sensory quality of Kongtang sun-cured tobacco was the best, followed by planetesimal sun-cured tobacco and Nanxiong sun-cured tobacco. (ⅲ) The key metabolites affecting the sensory quality of Kongtang sun-cured tobacco were mainly β-gamma-ionone, dihydro-α-gamma-ionone, dihydrokiwifruit lactone, (R) -camphor aldehyde, lauraldehyde, heptanal and methyl jasmonate. The characteristic metabolites affecting the sensory quality of planetesimal sun-cured tobacco were linoleic acid, cinnamic acid, α-carnation enol, caryophyllene oxide and 7-hydroxycoumarin. The key metabolites affecting the sensory quality of Nanxiong sun-cured tobacco were amyl isobutyrate, citronellate, γ-linolenic acid, castor oil acid and ethyl linolenic acid. 【Conclusion】Sensory quality was closely related to chemical components, which showed that the sensory quality increased with the decrease of sugar and total nitrogen contents and the increase of nicotine, organic acids and polyphenols contents. The coordination of metabolite types and relative contents affected the sensory quality of sun-cured tobacco, which was the main material basis for the difference of flavor characteristics of sun-cured tobacco in different areas of Guangdong province. [ABSTRACT FROM AUTHOR]

【目的】探究广东不同地方晒黄烟化学成分、代谢物及其与感官质量间的关系。【方法】选取广东不同地方晒黄烟作为试验材料, 分析其化学成分含量差异, 并通过LC-MS和GC-MS筛选出不同地方晒黄烟的关键代谢物。【结果】① 孔塘晒黄烟的糖类和总氮含量相对较低, 烟碱、有机酸类物质和多酚类物质含量相对较高, 南雄晒黄烟则与之相反, 星子晒黄烟居于两者之间。② 孔塘晒黄烟感官质量最优, 星子晒黄烟次之, 南雄晒黄烟最差。③ 影响孔塘晒黄烟感官质量的关键代谢物为β-紫罗兰酮、二氢-α-紫罗兰酮、二氢猕猴桃内酯、 (R)-樟脑醛、月桂醛、庚醛和茉莉酸甲酯; 影响星子晒黄烟感官质量的特征代谢物为亚油酸、肉桂酸、α-石竹烯醇、氧化石竹烯和7-羟基香豆素; 影响南雄晒黄烟感官质量的关键代谢物为异丁酸戊酯、丁酸香茅酯、γ-亚麻酸、蓖麻油酸和亚麻酸乙酯。【结论】感官质量与化学成分密切相关, 随着糖类和总氮含量的降低及烟碱、有机酸和多酚类物质含量的增加, 烟叶感官质量随之提升; 代谢物类别和相对含量相互协调影响晒黄烟的感官质量, 是形成广东不同地方晒黄烟的风味特征差异的主要物质基础。 [ABSTRACT FROM AUTHOR]

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