Effect of Different Flue-curing Techniques on the Taste and Aroma Substances of Tobacco Leaves

[Objective]This study aimed to optimize the conditions for curing tobacco leaf, so as to improve its flavor and quality. [Method] Leaves of Yuanyan 87 were col ected and cured by three different techniques （moderate-intensity conditions throughout the curing course; high-intensity conditions at leaf yel owing and wilting stages, moderate-intensity conditions at leaf drying and vein drying stages; high-in-tensity conditions throughout the curing course）, and then the contents of 48 aroma substances and taste indices of the finished tobacco leaves were measured. [Result] The contents of 28 aroma substances in the tobacco leaves cured under high-inten-sity conditions throughout the course were higher and the taste indices of these to-bacco leaves were better, compared with those flue-cured by the other two tech-niques. The contents of the other 20 aroma substances were not significantly af-fected by the curing techniques. The second best technique was high-intensity con-ditions at leaf yel owing and wilting stages and moderate-intensity conditions at leaf drying and vein drying stages. Curing tobacco leaves at moderate-intensity condi-tions throughout the course was the worst one. [Conclusion] Compared with the oth-er two methods, the contents of aroma substances and taste indices of the tobacco leaves cured under high-intensive conditions throughout the course were the best.

Quality Evaluation of Fermented Mulberry Wine

[Objectives]This study to conducted to clarify various nutritional components and the composition and contents of aromatic substances in mulberry wine prepared by fermentation,and promote the quality improvement and product development of mulberry wine.[Methods]Mulberry wine was prepared with mulberry Shengguo 1 as the material using Saccharomyces cerevisiae,and its contents of total sugars,total phenols,total acids,resveratrol,protein,dry extract,ethanol content,Fe,methanol,sulfur dioxide,volatile acids,total flavonoids and proanthocyanidins were determined.Aromatic substances were extracted by n-hexane,and their components and relative contents were determined by gas chromatography-mass spectrometry(GC-MS).[Results]The physical and chemical indexes of the mulberry wine prepared by fermentation were in accordance with the national standards,and it was rich in resveratrol(10.5±0.6 mg/L),protein(381±11 mg/L),total flavonoids(406±18 mg/L)and proanthocyanidins(855±22 mg/L),which were 8.95,19.49,3.76 and 1.63 times higher than those of grape wine,respectively.The aromatic substances were mainly composed of ethyl formate(9.9%),ethyl acetate(7.6%),acetal(6.2%),propanol(5.7%),isobutanol(5.6%)and isoamyl acetate(5.3%).[Conclusions]The results of this study demonstrated that mulberry wine was rich in active substances,which suggested that mulberry wine has great potential in the fruit wine market.

空气负离子与植物精气相互作用的初步研究

空气负离子和植物精气是森林环境的主要成分,它们对人和自然有着积极的作用,我们在对森林环境的检测过程中,有重要发现并作了实验证明。

不同岩蔷薇浸膏挥发性致香成分的SED-GC-MS分析研究

岩蔷薇(cistus ladaniferus L.)又名赖百当(labdanum),属半日花科.利用其树脂分泌物及枝叶,通过蒸馏、浸提和萃取等方法,可制得岩蔷薇精油、浸膏、净油、油树脂等各种香原料品种.岩蔷薇的香原料制品是膏香类的极重要品种,主要应用于日化和食品行业,在烟草行业也多有应用[1].……

Effects of Different Irrigation Modes on Internal Quality of Flue-cured Tobacco Leaves

[Objective] This study aimed to investigate the effects of different irrigation modes on chemical constituent and aroma substance contents and sensory quality in flue-cured tobacco leaves. [Method] Field experiments were conduced with two treatments, including watering irrigation and micro-spraying irrigation. In watering irrigation treatment, flue-cured tobacco seedlings were respectively watered by artificial root irrigation once at rosette stage（May 26） and vigorous growth stage（June 18）, 1kg/plant each time; in micro-spraying treatment, flue-cured tobacco seedlings were watered by artificial root irrigation once at rosette stage（May 26）, 1 L/plant. [Result]Compared to watering irrigation mode, micro-spraying irrigation could extremely significantly increase the content of main aromatic substance in middle and upper leaves.Contents of main aromatic substance non-volatile organic acids, volatile organic acids, petroleum ether extracts, neophytadiene and neutral aromatic substances in C3F tobacco leaves were improved by 24.4%, 32.6%, 20.7%, 33.8% and 26.3%, respectively; contents of main aromatic substance non-volatile organic acids, volatile organic acids, petroleum ether extracts, eophytadiene and neutral aromatic substances in B2F tobacco leaves were improved by 16.3%, 6.0%, 6.1%, 10.8% and8.1%, respectively. In addition, micro-spraying irrigation could extremely significantly reduce the nicotine content in middle and upper leaves and improve the aromatic coordination, mellow taste and smoldering property. [Conclusion] In flue-cured tobacco production, micro-spraying technology is an important means to improve the internal quality of flue-cured tobacco leaves, which can be adopted to effectively solve the problem of declining quality of flue-cured tobacco leaves resulted from the dry climate at maturation stage in seasonal frequent-drought areas.