Comparison of flavor component contents in oriental tobacco leaves from different production regions

Flavor components in oriental tobacco leaves from various production regions were analyzed with anhydrous ether extraction and GC/MS.48 components were identified and quantified.Results showed that the composing structure of flavor components in oriental tobacco leaves from various production areas and various positions was similar,but significant differences existed in their contents.Grade A1,A2 from Yunnan have the highest content level of total flavor except neophytadiene and phytol.Turkish leaves' organic acid accounted for 60% of total flavor content,and esters also had a high proportion but labdannums show a very low level.The main flavor components of leaves from Thailand and Xinjiang were organic acids and labdannums,while the latter had lower content and proportion.As for leaves from Yunnan,Zhejiang and Hubei,their main flavor components were labdannums,organic acids and cembranoids.Leaves from Yunnan and Hubei had high proportion of organic acids,and Zhejiang leaves had the highest level of carotenoids.