Changes of Aroma Components in Smoke of Burley Tobacco by Sugar Application

In the smoke of burley tobacco(from Dazhou,Sichuan) adding with glucose,fructose,sucrose and maltose separately,eighty-two aroma components were identified by GC/MS which were compared with their counterparts before sugar addition.The results showed that:1) The sample adding with fructose possessed the highest concentration of total aroma components,followed by samples with sucrose or maltose,sample with glucose possessed the lowest.2) The proportions of ketones,aliphatic aldehydes,alcohols,pyrroles and indoles in total aroma components were higher by glucose adding;the proportions of alkenes,esters and pyrazines were higher in the smoke by fructose adding;the proportions of aroma aldehydes,phenols,pyridines and carboxylic acids were higher in the smoke by sucrose adding;and the proportion of imidazoles was higher by maltose adding.3) Different kinds of sugar imparted different influences to the aroma type of mainstream smoke,sucrose or fructose adding could significantly increase the total aroma components in smoke of burley tobacco.