Good/Bad Quantitative Mode Screening and Application for Characteristic Components of Tobacco Source

ABSTRACT To reveal the main chemical components that are associated with aroma characteristics, a good/bad variable screening method based on quantitative pattern‐sense relationship (QPSR) was established. A total of 810 different tobacco leaf samples were collected and their style characteristics and sensory quality were determined. The main chemical components were analysed by high performance liquid chromatography (HPLC). The results showed that the components in the retention time range from 24.5 to 28.0 min in the HPLC chromatogram were the most important interval for distinguishing sweet and sweet flavours, and there were two characteristic time points at 24.77 and 25.65 min in this interval. The two retention time periods from 9.0 to 12.5 min and from 18.0 to 22.0 min were the second most important interval. The characteristic components and components of sweetness, grassy aroma, caramel, sour, nutty, woody, and honey‐sweet were screened. The retention time has a good negative logarithmic p value within 13.1–32.9 min. The good/bad variable screening method and the selected characteristic components could be used for the distinction of tobacco characteristic components with assigned sensory evaluation results.