Table 2 The content of aroma components in fermented tobacco leaves (TL) with different microbial fermentations

Neophytadiene

586.23

979.67

1144.25

 + 67.11

 + 95.19

Black-pinitol

4.09

5.11

8.30

 + 24.72

 + 102.82

Solanone

0.34

27.67

46.91

 + 7946.61

 + 13540.38

Aromadendrene

3.52

16.24

22.25

 + 361.42

 + 532.32

Phytol

3.81

0.34

7.06

− 91.08

 + 85.15

Dibutyl phthalate

1.62

38.55

34.13

 + 2273.24

 + 2001.20

Methyl palmitate

4.20

2.76

36.02

− 34.31

 + 756.57

β-Damascone

10.68

29.52

38.07

 + 176.32

 + 256.41

Alloaromadendrene

0.74

19.54

30.30

 + 2535.52

 + 3986.06

Megastigmatrienone B

6.53

38.23

50.35

 + 485.44

 + 671.05

Dihydroactinidiolide

2.03

10.56

9.79

 + 420.03

 + 382.05

Cembrenediol 3

2.06

4.82

7.41

 + 134.01

 + 259.74

Geranyl acetone

2.47

5.55

3.91

 + 124.31

 + 58.28

Megastigmatrienone D

5.87

35.11

41.09

 + 497.69

 + 599.53

Artemisia triene

1.66

3.58

2.76

 + 116.41

 + 66.88

Others

69.12

248.70

255.22

 + 259.80

 + 269.23

Total aroma (except neophytadiene)

118.77

486.28

593.59

 + 309.42

 + 399.78

Total aroma

705.00

1465.95

1737.84

 + 107.94

 + 146.53