The applicability of different tobacco types to heated tobacco products

Abstract Heated tobacco (Nicotiana tabacum L.) products develop rapidly because of its low toxicity. In order to evaluate the industrial applicability of the existing types of characteristic tobacco as raw materials for heated tobaccos, this research ascertained differences in the main chemical compositions in tobacco leaves from different types to establish a relationship between chemical composition and sensory evaluation to select types suitable for producing heated tobaccos. Nine tobacco types (K326, Yunyan 97, Cherry-red tobacco, Han tobacco, Dao tobacco, Tiandeng tobacco, Sun-cured yellow tobacco, fresh-cut tobacco, and aromatic tobacco) planted in Yunnan Province, China were selected. Their sensory quality was evaluated by the method for sensory evaluation of heated tobaccos and chemical composition and content of aroma substances in tobacco leaves were determined. In the evaluation of sensory quality of heated tobaccos, the total score of Tiandeng tobacco was significantly higher than those of the other types, followed by Cherry-red tobacco and K326; There were significant differences in chemical composition in the nine tobacco types and the total alkaloid content in Cherry-red tobacco was notably higher than in the other tobacco types. The amounts of total sugar, reducing sugar, and starch in Han tobacco were significantly lower than other types, while the amounts of total nitrogen, potassium oxide, chloride ions, and protein were much higher than in the other tobacco types. The total amounts of polyphenols and aroma compounds in fresh-cut tobacco were significantly higher than in the other tobacco types. The contents of nornicotine, neonicotine, anatabine, and total alkaloid showed a significant positive correlation with the total sensory evaluation score. The contents of nicotyrine and 2,3-bipyridine were significantly and negatively correlated with the total sensory evaluation score. A remarkable negative correlation was found between starch content and score on irritation. Furthermore, the amounts of neochlorogenic acid, chlorogenic acid, caffeic acid, and total polyphenols were significantly and positively correlated with the total sensory evaluation score. The amounts of aldehydes and phenolic compounds had a significant negative correlation, while the amount of olefin compounds had a significant positive correlation, with the total sensory evaluation score. These chemicals in tobacco leaves can be used as in analyses screening of other suitable tobacco types, and as reference standards for selecting tobacco raw materials suitable for high-quality heated tobaccos.