The Formation Rules of Flavor Substance with Roasted Sweet Aroma in Leaves During the Early Stage of Aging
Through tracking and detecting the activities of amylase,protease,and cellulase,as well as the changes in Maillard reaction sub-strates,Maillard reaction intermediates,and typical roasted sweet flavor substances in tobacco leaves during the early stage of aging,the forma-tion rules of flavor substances with roasted sweet aroma were explored.The results show:the activities of amylase,cellulase,total reducing sugar and Maillard intermediates in tobacco leaves increased first and then decreased during the 180 d aging period.The activities of protease,total free amino acids,sucrose,glucose and fructose decreased gradually.The contents of five typical flavor substances,such as furfuryl alcohol,5-methylfurfural,maltol,furanone and 3-methyl-2-cyclopentene-1-ketone,increased gradually.The free amino acids and glucose are positively cor-related with Maillard intermediates,while there is a negative correlation between the total amount of Maillard intermediates and the total amount of roasted sweet flavor substances.So in the early stage of aging,the activity of amylase,cellulase,and protease in tobacco leaves has a signifi-cant impact on the formation of Maillard intermediates and the increase of roasted sweet flavor substances.
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