Application of Chromatographic Technology to Determine Aromatic Substances in Tobacco during Natural Fermentation: A Review

Flavor is an important index to evaluate the sensory quality of tobacco. The process fermentation a key step in production aromatic substances tobacco leaves and factor improving their quality. Worldwide, reams research show that chromatographic technology plays irreplaceable role chemistry. Nevertheless, degradation mechanism latent compounds formation characteristic have not been fully systematically elucidated. In this study, latest progress basic methods, techniques, results separation, analysis, identification fermented were reviewed, next application directions prospected. It expected provide theoretical reference for study molecular flavor, reveal potential aroma compounds, help improve