摘要: Using principal component analysis, we developed an index of aroma type and aroma note (ATNI) for flue-cured bobacco on the basis of cigarette sensory smoking test data. The index was able to quantitatively guide the identification of aroma type and aroma note as determined by human sensory method. Statistical analysis indicated that the ATNI can accurately and quantitatively help categorize flue-cured tobaccos based on their aroma characteristics. The impacts of three meteorological factors (sunshine hours, temperature, and humidity) were also studied during tobacco transplanting, rosette, fast-growing, and leaf-maturity periods on aroma type and aroma note of flue-cured tobacco, using a correlation analysis and a ridge regression model. The results indicated that the different meteorological factors had varying effects on the aroma type and aroma note during the different growing periods. The synergistic effect of meteorological factors explained more than half of the total variance in ATNI. Among the four field growing periods, the leaf-maturity period was the key for the formation of aroma type and aroma note. The most important meteorological factors during the key period were sunshine hours and temperature. Under normal growth conditions, shorter sunshine hours with lower temperatures during the leaf-maturity period promoted a clear aroma with fresh sweetness note. In contrast, longer sunshine hours and higher temperatures during the leaf-maturity period benefitted a full-body aroma type with burnt sweetness note. In conclusion, the new developed ATNI can well explain the flue-cured tobacco aroma characteristics, and the key meteorological factors affecting ATNI are temperature and sunshine hours through correlation analysis.