Effects of Adding Different Organic Substances on the Contents of Aroma Components and Sensory Evaluation Quality in Flue-cured Tobacco Leaves

Field experiment was conducted to study the effects of different organic substance application on neutral aroma component contents and sensory evaluation quality under common practice using a tobacco (Nicotiana tobacum L.) cultivar longjiang 911 in Ji Lin. Results showed that, organic substance application could increase the total contents of neutral aroma components. Compared with the common practice, the contents of Carotenoid, Phenylalanine, products of Browing Reaction and Neophytadiene greatly increased in every treatment. The aroma component content with treatment of adding sesame was the highest, or 1 154.66 μg/g. As far as the total content of neutral aroma components was concerned, different organic substance brought different effect.Among them, the treatment by adding sesame were the best, the treatment by adding fermented soya-bean milk took second place, and the other two treatments with bean powder and gingili had slightly lower effects.