The result shows that the most important influence to quality of aroma,concentration of aromaand smoking total scores wasfrom the dissolutions of carotene and browning reaction.

• 结果表明,对评吸香气质、香气量和评吸总分直接正面影响较大的是胡萝卜素降解产物和棕色化反应产物;类西柏烷降解产物和酸性致香物的贡献较小;