In order to investigate the variation of aroma components in cut tobacco in the heating and humidifying process(SIROX process) and drying process on primary processing line

samples were collected on the primary processing line at three time points:before SIROX

after SIROX(before drying) and after drying.Samples were ultrasonically extracted with solvent

then analyzed by GC-MS and quantified with C17 as internal standard.Results showed that:Firstly

the contents of 18 aroma components such as acetic acid and benzyl alcohol

etc.decreased during SIROX process

while those of 6 aroma components increased

including 2-furanmethanol

2

4-dihydroxy-2

5-dimethyl-3(2H)-furan-3-one

etc.Secondly

the contents of 14 aroma components such as acetic acid and maltol

etc.decreased during drying process

while those of 6 aroma components increased

including 2-furanmethanol and 2-furancarboxaldehyde

etc.Thirdly

the contents of 23 aroma components such as acetic acid and 2

3-butanediol

etc.decreased during SIROX and drying process

while those of 4 aroma components increased，including 2-furanmethanol and 2

4-dihydroxy-2

5-dimethyl-3(2H)-furan-3-one

etc.Fourthly

the variations of temperature and humility in SIROX and drying process on primary processing line may result in Maillard reaction

degradation and volatilization inside the cut tobacco

leading to the changes of the aroma components.This investigation provides a scientific basis for the development of cigarette products with high quality.