Research Article

Unraveling the Difference in the Composition/Content of the Aroma Compounds in Different Tobacco Leaves: For Better Use

Table 1

Qualitative analysis results of aroma compounds of the sample YN-QJML-C3F.

CountCompoundCAS#Rt (sec)Dt (RIPrel)Odor

11-Hexanol111-27-3370.841.3225Ethereal fusel oil fruity alcoholic sweet green
21-Hydroxy-2-propanone116-09-6176.8791.2314Pungent sweet caramelly ethereal
31-Pentanol dimer71-41-0243.2741.5114Fusel oil sweet balsam
41-Pentanol monomer71-41-0243.6651.2525Fusel oil sweet balsam
52, 3-Butandione431-03-8134.9771.1733Strong butter sweet creamy pungent caramel
62, 3-Butanediol513-85-9309.3041.3672Fruity creamy buttery
72-Acetylfuran1192-62-7414.861.1162Sweet balsam almond cocoa caramel coffee
82-Acetylpyridine1122-62-9599.8811.1209Popcorn heavy corn chip fatty tobacco
92-Acetylpyrrole1072-83-9719.9751.1059Musty nut skin maraschino cherry coumarin licorice walnut bready
102-Butanone78-93-3142.741.2474Acetone-like ethereal fruity camphor
112-Ethyl-1-hexanol104-76-7663.2311.4153Citrus fresh floral oily sweet
122-Ethylfuran3208-16-0185.4811.3101Sweet burnt earthy malty
132-Heptanol543-49-7416.4351.3732Fresh lemongrass herbal sweet floral-fruity green
142-Hexenol dimer2305-21-7331.761.5192Fruity green leafy
152-Hexenol monomer2305-21-7332.6081.1815Fruity green leafy
162-Methyl-1-propanol78-83-1168.7321.1712Ethereal winey cortex
172-Methylbutanoic acid116-53-0334.0571.2096Pungent acid roquefort cheese
182-Methylbutanol dimer137-32-6216.9551.4844Roasted wine onion fruity fusel alcoholic whiskey
192-Methylbutanol monomer137-32-6217.3271.2376Roasted wine onion fruity fusel alcoholic whiskey
202-Methyl-propanal dimer78-84-2129.8581.284Fresh aldehydic floral green
212-Methyl-propanal monomer78-84-2129.9431.1036Fresh aldehydic floral green
222-Octanol123-96-6554.4771.4418Fresh spicy green woody herbal earthy
232-Pentanone107-87-9170.771.3711Sweet fruity ethereal wine banana woody
242-Pentylfuran3777-69-3574.131.254Fruity green earthy beany vegetable metallic
252-Phenylethanol1960/12/8793.6991.291Floral rose dried rose flower rose water
263-Methylbutanal590-86-3168.2081.4102Ethereal aldehydic chocolate peach fatty
273-Methylvaleric acid dimer105-43-1498.2841.6279Animal sharp acidic cheesy green fruity sweaty
283-Methylvaleric acid monomer105-43-1499.2011.283Animal sharp acidic cheesy green fruity sweaty
295-Methylfurfuryl alcohol3857-25-8499.0451.567Sweet caramellic
306-Methyl-5-hepten-2-one110-93-0566.2031.1776Citrus green musty lemongrass apple
31Acetoin513-86-0201.3861.3308Sweet buttery creamy dairy milky fatty
32Acetone67-64-1115.9731.1182Solvent ethereal apple pear
33Alpha-methylbenzenemethanol98-85-1691.941.1933Fresh sweet acetophenone gardenia hyacinth
34Alpha-terpieol10482-56-1959.0641.2856Lilac floral terpenic
35Benzaldehyde dimer100-52-7498.0521.4695Strong sharp sweet bitter almond cherry
36Benzaldehyde monomer100-52-7498.0521.1491Strong sharp sweet bitter almond cherry
37Benzenemethanol100-51-6662.631.3237Floral rose phenolic balsamic
38Cyclohexanone108-94-1331.5971.4537Minty acetone
39Dimethyl disulphide624-92-0238.6641.1472Sulfurous vegetable cabbage onion
40E-2-hexen-1-ol928-95-0324.7951.1757Fresh green leafy fruity unripe banana
41(E, Z)-2, 6-nonadienal557-48-2874.6851.3705Green fatty dry cucumber violet leaf
42Ethyl-2-methylbutanoate7452-79-1295.4521.2425Sharp sweet green apple fruity
43Ethyl acetate141-78-6148.5781.3374Ethereal fruity sweet weedy green
44Ethyl butyrate105-54-4297.0651.5575Fruity juicy fruit pineapple cognac
45Ethyl pentanoate539-82-2393.11.6844Sweet fruity apple pineapple green tropical
46Ethyl propanoate105-37-3194.5871.1507Sweet fruity rum juicy fruit grape pineapple
47Furfural dimer1998/1/1305.7141.3334Sweet woody almond fragrant baked bread
48Furfural monomer1998/1/1307.1591.0829Sweet woody almond fragrant baked bread
49Gamma-butyrolactone dimer96-48-0423.4831.3024Creamy oily fatty caramel
50Gamma-butyrolactone monomer96-48-0428.1341.0823Creamy oily fatty caramel
51Heptanal dimer111-71-7399.9621.6938Fresh aldehydic fatty green herbal wine-lee ozone
52Heptanal monomer111-71-7398.9641.3305Fresh aldehydic fatty green herbal wine-lee ozone
53Hexanal dimer66-25-1270.351.5626Fresh green fatty aldehydic grass leafy fruity sweaty
54Hexanal monomer66-25-1270.6131.2518Fresh green fatty aldehydic grass leafy fruity sweaty
55Isoamyl acetate dimer123-92-2364.4951.7505Sweet fruity banana solvent
56Isoamyl acetate monomer123-92-2365.851.3075Sweet fruity banana solvent
57Isopentanol123-51-3239.5111.1195Fusel oil alcoholic whiskey fruity banana
58Linalool78-70-6776.3371.2204Citrus floral sweet bois de rose woody green blueberry
59Methional3268-49-3372.5221.0868Musty potato tomato earthy vegetable creamy
60Acetic acid, methyl ester79-20-9122.6561.1938Ether sweet fruity
61Methyl-5-furfural620-02-0512.5071.1275Spice caramel maple
62n-Nonanal dimer124-19-6782.3021.9402Waxy aldehydic rose fresh orris orange peel fatty peely
63n-Nonanal monomer124-19-6783.1051.472Waxy aldehydic rose fresh orris orange peel fatty peely
64Octanal124-13-0600.4381.4018Aldehydic waxy citrus orange peel green fatty
65Pentanal dimer110-62-3190.1971.4247Fermented bready fruity nutty berry
66Pentanal monomer110-62-3190.4131.1796Fermented bready fruity nutty berry
67Pentanoic acid109-52-4404.261.2271Sickening putrid acidic sweaty rancid
68Phenylacetaldehyde dimer122-78-1670.4111.5386Green sweet floral hyacinth clover honey cocoa
69Phenylacetaldehyde monomer122-78-1668.1931.2532Green sweet floral hyacinth clover honey cocoa
70Phenylacetic acid103-82-21010.291.3311Sweet honey floral honeysuckle sour waxy civet
71Propanal123-38-6109.4011.0436Earthy alcohol wine whiskey cocoa nutty
72Propanoic acid1979/9/4232.8341.1038Pungent acidic cheesy vinegar
73Propylsulfide111-47-7376.9511.1582Garlic onion
74Toluene108-88-3228.1121.018Sweet
75Z-3-hexen-1-ol928-96-1340.9591.5085Fresh green cut grass foliage vegetable herbal oily

The retention time of a certain compound in the sample was determined by using the standard curves, the detected compounds in this work were referred to the IMS database. The odor data of these compounds are referred to the standard database of the Perflavory information system.