Aromatic compounds analysis of Guizhou honey-sweet tobacco

Guizhou honey‑sweet type flue‑cured tobacco is of high commercial value, but the key aroma‑active compounds responsible for its characteristic flavor have not been systematically validated at the sensory level. To address this gap, we employed molecular sensory science approaches, including aroma extract dilution analysis (AEDA), quantitative gas chromatography-mass spectrometry (GC-MS), odor activity value (OAV) calculations, sensory evaluation, and aroma recombination/deletion experiments, on grade B and C leaves from Zunyi (ZY), Tongren (TR), and Hubei (HB). A total of 42 aroma‑active compounds were detected, of which 23 were confirmed. β‑Damascenone and phenethyl alcohol constituted the common core aromatic skeleton across samples, while ZY‑C exhibited the richest composition with 10-12 key compounds (OAV ≥ 1). Sensory evaluation results were consistent with OAV findings, with ZY‑C showing the most favorable overall aroma profile. Recombination experiments successfully reproduced fruity and floral notes but failed to adequately replicate roasted and hay‑like aromas. Deletion experiments confirmed that acetic acid, β‑damascenone, neophytadiene, phenylacetic acid, and maltol significantly contributed to the overall aroma, with phenylacetic acid and maltol identified as the key chemical basis for the honey‑sweet characteristic of HB‑C. This study provides a scientific foundation for the targeted regulation of tobacco leaf flavor.