[Objective] The aim was to explore the differences of quality of flue-cured tobaccos in different flavors. [Method] With Yunnan, Guizhou and Hunan provinces as representative areas, comparisons were performed on flue-...[Objective] The aim was to explore the differences of quality of flue-cured tobaccos in different flavors. [Method] With Yunnan, Guizhou and Hunan provinces as representative areas, comparisons were performed on flue-cured tobaccos in different types of flavor in terms of note strength, sensory quality, and chemical components to analyze the correlation of chemical components and sensory quality.[Result] Large differences were found among fragrance type, middle flavor and highly flavored type tobaccos in terms of note and note components were rich of middle flavor type; conventional chemical composition differences were relative large among the three types; carbohydrate content was higher in fragrance type and middle flavor type; nitrogen compound content was relatively low in middle flavor type tobacco; the content of potassium and chlorine also showed some differences among three flavor types tobaccos. [Conclusion] The research provides data and theoretical supports for formula design of flue-cured tobacco.展开更多
基金Supported by Jinsheng Tobacco Raw Material Database and Recipe Modular Development(the 2nd Term)(China Tobacco Jiangxi Industry 2014-09)~~
文摘[Objective] The aim was to explore the differences of quality of flue-cured tobaccos in different flavors. [Method] With Yunnan, Guizhou and Hunan provinces as representative areas, comparisons were performed on flue-cured tobaccos in different types of flavor in terms of note strength, sensory quality, and chemical components to analyze the correlation of chemical components and sensory quality.[Result] Large differences were found among fragrance type, middle flavor and highly flavored type tobaccos in terms of note and note components were rich of middle flavor type; conventional chemical composition differences were relative large among the three types; carbohydrate content was higher in fragrance type and middle flavor type; nitrogen compound content was relatively low in middle flavor type tobacco; the content of potassium and chlorine also showed some differences among three flavor types tobaccos. [Conclusion] The research provides data and theoretical supports for formula design of flue-cured tobacco.
