摘要: To characterise the retention ratio of aroma substances from casing flavors during tobacco primary processing, four chemicals were identified as markers of aroma retention, including propylene glycol, menthol, ethyl maltol and ethyl divaricatinate. The index weights of propylene glycol, menthol, ethyl maltol and ethyl divaricatinate were determined based on the order relation method, and the retention ratios of these aroma substances from the casing flavor throughout the casing, the storage and the high expansion dryer (HXD) were calculated. The results showed that: 1) for developed method, the recoveries of the four markers were 93.89%, 86.80%, 95.20% and 101.49%, with relative standard deviations of 2.12%, 2.24%, 3.74% and 3.07%, respectively, which indicated the method was qualified for the determination of these markers. 2) The index weights of propylene glycol, menthol, ethyl maltol and ethyl divaricatinate were 0.2125, 0.1329, 0.2976 and 0.3571, respectively. The retention ratios of the aroma substances during casing, storage, and HXD were 68.96%, 65.78% and 37.35%, respectively. It indicated that the high-strength treatment contributed to the loss of aroma substances during the primary processing, and most loss took place in the stage of HXD. Among the four markers, menthol even vapored off more than 80% of that added.