Decoding key aroma components of three cigar tobacco leaves based on molecular sensory science.

Cigar is a flavor-dependent cash crop. However, the key aroma compounds of tobacco leaves are less studied. In this study, we used molecular sensory science to explore the key aroma compounds of cigar tobacco leaves from three different origins in Yunnan, China. The results showed that a total of 33 aroma compounds were quantitatively analyzed in the three tobaccos, among which there were eight key aroma components in YXYY, eight in DHYY, and four in PEYY with odor activity value (OAV)≥1 and flavor dilution (FD)≥2. Through recombination and omission experiments, the key aroma actives were further identified as phytol, acetic acid, isovaleric acid, 3-methylpentanoic acid, and (E)-5-isopropyl-8-methylnona-6,8-dien-2-one in YXYY, styrene, (E)-5-isopropyl-8-methylnona-6,8-dien-2-one, irisone, and phytol in DHYY, and acetic acid, styrene, and phytol in PEYY. In conclusion the present study revealed the key aroma compounds and their differences in cigar tobacco from three different origins. It provides insights for a comprehensive exploration of the unique flavors of cigars.