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Taking Xuanwei BFE, XFE and Tengchong BFE tobacco leaves in Yunnan province as the research object, the conventional chemical components and volatile aroma components of the above three kinds of tobacco leaves under different storage warehouses (mechanical warehouse, natural warehouse, moisturizing warehouse) and different storage time (3 months, 9 months, 12 months, 15 months, 18 months) were compared and analyzed, and the volatile aroma components were analyzed by principal component analysis. The results showed the following: 1) the contents of reducing sugar and total sugar in tobacco leaves decreased by 9%~19% and 12% ~22%, respectively. In natural warehouse, the reducing sugar and total sugar content of tobacco leaves decreased slowly, while in mechanical warehouse and moisturizing warehouse, the reducing sugar and total sugar contents decreased rapidly, but the contents of chloride ion and nicotine did not change basically. Furthermore, the sugar-nicotine ratio fluctuated in mechanical warehouse and moisturizing warehouse. The fluctuation range of Yunnan Tengchong BFE and Yunnan Xuanwei BFE tobacco leaves was 7~11, while the fluctuation range of Yunnan Xuanwei XFE tobacco leaves was 15~20. 2) With the proceeding of aging, the content of volatile aroma components of three kinds of tobacco leaves in different warehouse showed a rapid upward trend, among which acids, phenols and ketones increased significantly. In the natural warehouse, the content of volatile aroma components of three kinds of tobacco leaves was the lowest. 3) The two principal components extracted from the same type of tobacco leaves in different warehouses had a cumulative contribution rate of 100%, and the principal components of volatile aroma components in the same type of tobacco leaves in different warehouses showed significant differences. Accordingly, mechanical warehouse was more suitable for Yunnan Xuanwei BFE and XFE tobacco leaves aging, while moisturizing warehouse was more suitable for Yunnan Tengchong BFE tobacco leaves aging. [ABSTRACT FROM AUTHOR]

50 nm ceramic membrane and 100 kD and 10 kD organic membrane were used to separate the reconstitution tobacco extract, the obtained fractions were analyzed by GC-MS analysis, principal component analysis of volatile components, evaluation cigarette paper flavoring, and particle composition analysis of flavoring cigarette smoke. The results showed that 68, 45, 45, 7 and 36 volatile components were detected in the unseparated component ( M0), 50 nm ceramic membrane interception component (M2), 100 kD organic membrane interception component ( M4), 10 kD organic membrane permeation component ( M5) and 10 kD organic membrane interception component ( M6), respectively, and the total volatile components were 1 109.03 µg/mL, 1 042. 14 µg/mL, 828. 02 µg/mL,92. 00 µg/mL,762. 42 µg/mL, widely existing in the five components were nicotine, 2,2'-meth-ylene bis-(4-methyl-6-tert-butylpheno. The unique components of M5 were 2-ethylhexanol and cis-1-(cyclohexylm-ethyl) -4-ethyl cyclohexane. The results of principal component analysis of M5 component were similar to M2 to a certain extent, but there were obvious differences with the other three components. The main components that affected the flavor of M5 were 2-ethylhexanol, cis-1-(cyclohexylmethyl)-4-ethyl cyclohexane. When M5 were added to cigarette paper, the sensory evaluation effect of cigarette was the best, the phenolic, alkane and benzene components in the smoked significantly increased, and the individual flavor components ( such as methyl cyclopen-taenol ketone, (+)-vanorene, etc. ) also increased, which had a significant flavoring effect. [ABSTRACT FROM AUTHOR]