The different shapes of tobacco samples fermented for 7 days were accurately weighed at 25.0 g, followed by shaking with 20.0 g NaCl and 400.0 mL deionized water in a 1000.0 mL round-bottom flask, treatment in a simultaneous distillation extraction (SDE) device, heating at 60 in an electric heating jacket, and finally using NIST98 mass spectrometry library and Agilent chemical workstation for qualitative and quantitative analysis of aroma components, respectively (Li et al
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