{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T18:04:20Z","timestamp":1784570660556,"version":"3.55.0"},"reference-count":29,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,7,15]],"date-time":"2026-07-15T00:00:00Z","timestamp":1784073600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Plant Sci."],"abstract":"<jats:p>Guizhou honey\u2011sweet type flue\u2011cured tobacco is of high commercial value, but the key aroma\u2011active 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\u2013mass spectrometry (GC\u2013MS), 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\u2011active compounds were detected, of which 23 were confirmed. \u03b2\u2011Damascenone and phenethyl alcohol constituted the common core aromatic skeleton across samples, while ZY\u2011C exhibited the richest composition with 10\u201312 key compounds (OAV \u2265 1). Sensory evaluation results were consistent with OAV findings, with ZY\u2011C showing the most favorable overall aroma profile. Recombination experiments successfully reproduced fruity and floral notes but failed to adequately replicate roasted and hay\u2011like aromas. Deletion experiments confirmed that acetic acid, \u03b2\u2011damascenone, 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\u2011sweet characteristic of HB\u2011C. This study provides a scientific foundation for the targeted regulation of tobacco leaf flavor.<\/jats:p>","DOI":"10.3389\/fpls.2026.1878964","type":"journal-article","created":{"date-parts":[[2026,7,15]],"date-time":"2026-07-15T06:05:00Z","timestamp":1784095500000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Aromatic compounds analysis of Guizhou honey-sweet tobacco"],"prefix":"10.3389","volume":"17","author":[{"given":"Yuge","family":"Zhao","sequence":"first","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU)","place":["Beijing, China"]},{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huifei","family":"Li","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU)","place":["Beijing, China"]},{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Risheng","family":"Zhong","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU)","place":["Beijing, China"]},{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang","family":"Feng","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU)","place":["Beijing, China"]},{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuqi","family":"Wang","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU)","place":["Beijing, China"]},{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yechun","family":"Lin","sequence":"additional","affiliation":[{"name":"Guizhou Academy of Tobacco Science","place":["Guiyang, Guizhou, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haitao","family":"Chen","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU)","place":["Beijing, China"]},{"name":"Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education","place":["Beijing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,7,15]]},"reference":[{"key":"B1","article-title":"Reducing tar and harm","volume-title":"Oriental Tobacco News","author":"Cao","year":"2022"},{"key":"B2","doi-asserted-by":"publisher","DOI":"10.16135\/j.issn1002-0861.2024.0211","article-title":"Sensory quality characteristics and key aromatic compounds of tobacco leaves from different growing areas in the Bijie tobacco-growing region","author":"Fang","year":"2024","journal-title":"Tobacco Technol"},{"key":"B3","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2024.1476807","article-title":"Characterization of the key aroma compounds in cigar filler tobacco leaves from different production regions","volume":"15","author":"Jiang","year":"2024","journal-title":"Front. 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