Popova Venelina, Ivanova Tanya, Prokopov Tsvetko, Nikolova Milena, Stoyanova Albena, Zheljazkov Valtcho D
Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Department of Engineering Ecology, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Molecules. 2019 Sep 23;24(19):3446. doi: 10.3390/molecules24193446.
Tobacco ( L.) aroma is an important attribute of tobacco quality and is influenced by a variety of minor chemical components, including carotenoid degradation products. The objectives of this work were to determine the content of the most important fragrance-shaping carotenoid degradation products in the essential oils (EOs) of the three types of Bulgarian tobacco-Oriental (OR), flue-cured Virginia (FCV), and Burley (BU)-and to compare them with other aromatic products from tobacco. The content of total carotenoids and β-carotene was highest in BU tobacco (22.23 and 20.34 mg/100 g DW, respectively), followed by OR (13.60 and 12.09 mg/100 g DW in variety "Plovdiv 7" (Pd7); 6.27 and 5.45 mg/100 g DW in "Krumovgrad" (Kr), and FCV (5.93 and 3.73 mg/100 g DW). EOs were obtained by hydrodistillation in an acidified medium, and the main aroma-impact compounds from carotenoid degradation (identified by GC-MS) were as follows: FCV-α-ionone (0.61 mg/100 g DW), dihydro-β-ionone (0.96 mg/100 g DW), β-damascenone (1.26 mg/100 g DW); BU-α-ionone (0.73 mg/100 g DW), dihydro-β-ionone (1.19 mg/100 g DW), β-damascenone (1.35 mg/100 g DW); OR(Kr)-α-ionone (0.20 mg/100 g DW), β-ionone (1.08 mg/100 g DW), dihydro-β-ionone (1.34 mg/100 g DW), β-damascenone (0.36 mg/100 g DW); OR(Pd7)-α-ionone (1.43 mg/100 g DW), dihydro-β-ionone (1.73 mg/100 g DW), β-damascenone (1.23 mg/100 g DW). Ionone and its derivatives were not identified in the aroma extraction products concrete, resinoid, or absolute. The results suggest that temperature, pH of the medium, process duration, and possibly other unknown factors affect carotenoid transformation. The study provides insight into the composition of tobacco EOs and may be of interest to the fragrance industry.
烟草（L.）香气是烟草品质的一个重要属性，受到多种微量化学成分的影响，包括类胡萝卜素降解产物。本研究的目的是测定三种保加利亚烟草——东方烟草（OR）、烤烟弗吉尼亚烟草（FCV）和白肋烟（BU）精油中最重要的塑造香气的类胡萝卜素降解产物的含量，并将它们与烟草的其他芳香产物进行比较。总类胡萝卜素和β-胡萝卜素的含量在白肋烟中最高（分别为22.23和20.34毫克/100克干重），其次是东方烟草（品种“普罗夫迪夫7号”（Pd7）中为13.60和12.09毫克/100克干重；“克鲁莫夫格勒”（Kr）中为6.27和5.45毫克/100克干重），以及烤烟弗吉尼亚烟草（5.93和3.73毫克/100克干重）。通过在酸化介质中进行水蒸馏获得精油，类胡萝卜素降解产生的主要影响香气的化合物（通过气相色谱-质谱联用仪鉴定）如下：烤烟弗吉尼亚烟草——α-紫罗兰酮（0.61毫克/100克干重）、二氢-β-紫罗兰酮（0.96毫克/100克干重）、β-大马酮（1.26毫克/100克干重）；白肋烟——α-紫罗兰酮（0.73毫克/100克干重）、二氢-β-紫罗兰酮（1.19毫克/100克干重）、β-大马酮（1.35毫克/100克干重）；东方烟草（Kr）——α-紫罗兰酮（0.20毫克/100克干重）、β-紫罗兰酮（1.08毫克/100克干重）、二氢-β-紫罗兰酮（1.34毫克/100克干重）、β-大马酮（0.36毫克/100克干重）；东方烟草（Pd7）——α-紫罗兰酮（1.43毫克/100克干重）、二氢-β-紫罗兰酮（1.73毫克/100克干重）、β-大马酮（1.23毫克/100克干重）。在香气提取物浸膏、树脂和净油中未鉴定出紫罗兰酮及其衍生物。结果表明，温度、介质的pH值、工艺持续时间以及可能的其他未知因素会影响类胡萝卜素的转化。该研究深入了解了烟草精油的成分，可能会引起香料行业的兴趣。
