不同采收成熟度对烤烟香气质量的影响

Effects of Different Maturity on Aroma Quality of Flue-Cured Tobacco Leaves

采用大田试验，分别对比了各部位不同成熟度鲜叶对初烤烟叶致香物质含量和评吸质量的影响。试验结果表明：烟叶大田成熟标准以上中部烟叶9～10成黄、主脉全白，下部烟叶4—5成黄、主脉开始变白为宜，可改善烟叶香气质量，提高其工业可用性。

Field experiment was conducted to investigate the contents of neutral aroma components and the sensory evaluation quality of tobacco leaves at different stalk positions under different maturity. The results showed that the harvested upper and middle leaves with 90%-100% yellowing, and the lower leaves with 40%-50% yellowing were better for improving the aroma quality of tobacco leaves and increasing the industrial usability.