Abstract: Aroma-producing yeast was used to carry out to optimize the fermentation with tobacco bud by orthogonal design. Maillard reaction was carried out. Then,the aroma components was extracted by simultaneous distillation extraction method, and the aroma components were analyzed by GC-MS. The results showed the aroma components were mainly included 63 kinds,and myristic acid,myristic acid,dihydroactinidiolide,phytone,damascenone,megastigmatrienone,caryophyllene oxide,cembrene,oleic acid amide and 2-pentylfuran with lower odor threshold were the key aroma compounds in tobacco with outstanding contribution to tobacco aroma. Taking the total aroma amount as the index,under the optimal fermentation condition of 35 ℃,pH=5,12 h with 6% inoculating amount, the total aroma amount reached the highest level of 760.74 μg/g. Taking the contents of water-soluble amino acid and water-soluble reducing sugar as the index,under the fermentation condition of 35 ℃,pH=5,24 h with 5% inoculating amount,the contents of amino acid and reducing sugar reached the highest level. The highest amino acid content reached 2.860 52 mg/g,while the highest sugar content could reach 0.151 24 mg/g. The relationship between aroma content and amino acid and reducing sugar contents was not positively correlated.

Key words: aroma producing yeast, maillard reaction, tobacco bud, processing