Evaluation of aroma styles in flue-cured tobacco by near infrared spectroscopy combined with chemometric algorithms

Abstract

Aroma style is a complex but critical sensory indicator of flue-cured tobacco. Near infrared spectroscopy was used to investigate the aroma style of flue-cured tobacco. A model screening-sensory validation strategy is herein proposed to overcome obstacles such as the subjectivity of sensory evaluation. Samples with exemplary styles and consistent opinion from a panel were selected as typical samples. Only typical samples were used for modeling. Other samples (atypical samples) were predicted through the proposed model. With references to sensory evaluation, the predictive accuracy reached to 100 and 79.0% for typical and atypical samples, respectively. This method provided a new perspective to evaluate the aroma styles of flue-cured tobacco by a combination of sensory evaluation and chemical analysis.

Discrimination of Fresh Tobacco Leaves with Different Maturity Levels by Near-Infrared (NIR) Spectroscopy and Deep Learning

“…It has been used to determine intrinsic main chemical constituents-including total sugar, reducing sugar, nicotine, total nitrogen [4], starch, moisture, protein, K 2 O, total chlorine, heavy metals [5], ammonia, total alkaloids [6], polyphenols [7], nitrosamines, and total nitrate [8]-in tobacco leaves. In addition, numerous studies on the identification of tobacco varieties [9], tobacco parts [10], tobacco grades [11][12][13], aroma styles [14], and planting areas [15,16] using NIR spectroscopy techniques have also been carried out. More specifically, the distinguishing ability of NIR spectroscopy has been evaluated to determine the maturity levels of avocados [17][18][19][20], tomatoes [21,22], lychees [23], pomegranates [24], dates [25], table grapes [26], watermelons [27], cotton bolls [28], truffles [29], white teas [30], and peaches [31].…”