[Objective] The aim was to explore tobacco varieties which satisfy tobacco formula and is suitable to be grown in ecotopes simultaneously. [Method] Interior and exterior qualities of tobacco were compared and identifi...[Objective] The aim was to explore tobacco varieties which satisfy tobacco formula and is suitable to be grown in ecotopes simultaneously. [Method] Interior and exterior qualities of tobacco were compared and identified based on agronomic and economic characters of tobacco in fields. [Result] Yunshai No.1 was better in both agronomic and economic characters. Specifically, the fragrance was dominated by empyreumatique and aroma; the highly-qualified variety is fragrant and sweet, with little irritation, which gives the tobacco smoke a light, mild flavor. As for Virgini- a934, economic characters were better, but agronomic characters were just ordinary. Similar to Yunshai No.l, dominated by empyreumatique and aroma, the variety was with distinctive resin and herbaceous fragrance. What＇s more, it tasted good with high quality and usability. Cunsanpi was ordinary in agronomic characters, and poor in economic characters, with coordinated quality and chemical composition. It is fra- grant and the smoke is clean. However, the quality was not so high and it tasted not so good. Tengruan No.2 was good in agronomic characters, but poor in eco- nomic characters, which gives delicate fragrance, but not clean enough. Waiweiba and Mijie Qinggeng neither taste well nor smell sweet, performing ordinary in agro- nomic and economic characters. Hence, the two varieties seem bad in quality and ranks poorly. [Conclusion] In terms of sensory quality, the varieties from high to low were Yunshai No.1, Virginia 934, Cunsanpi, Tengruan No.2, Waiweiba and Mijie Qinggeng.展开更多
A heated air circulation standard curing barn was used for baking tobacco leaves, and the effects of different yellowing conditions during the baking process on contents of neutral aroma components and smoking quality...A heated air circulation standard curing barn was used for baking tobacco leaves, and the effects of different yellowing conditions during the baking process on contents of neutral aroma components and smoking quality of upper leaves were studied by setting different yellowing time and color-fixing time. The results showed that during the baking process, only by prolonging the yellowing time by 24 h on the basis of control, the content of every kind of neutral aroma components in- creased obviously and the content of solanone increased by nearly 2.20 times. It was unfavorable for the degradation and accumulation of aroma components when only prolonging color-fixing time by 24 h. Prolonging both yellowing time and color- fixing time by 24 h mainly promoted the accumulation of chlorophyll degradation product neophytadiene, which increased by 33.24%, while the degradation and ac- cumulation of some aroma components were inhibited, indicating that only prolonging the yellowing time by 24 h could promote the accumulation of various kinds of neu- tral aroma components and improve the quality of tobacco leaves. The regression models were established of neutral aroma components in the first and second prin- cipal components to total aroma content, which were y=x＋0.053 47 （R^2=0.919 7） and y=x＋0.147 5 （R^2=0.698 4）, respectively, and they were verified to be feasible.展开更多
基金Supported by China Tobacco Yunnan Industrial Co.,Ltd(2010YL02)~~
文摘[Objective] The aim was to explore tobacco varieties which satisfy tobacco formula and is suitable to be grown in ecotopes simultaneously. [Method] Interior and exterior qualities of tobacco were compared and identified based on agronomic and economic characters of tobacco in fields. [Result] Yunshai No.1 was better in both agronomic and economic characters. Specifically, the fragrance was dominated by empyreumatique and aroma; the highly-qualified variety is fragrant and sweet, with little irritation, which gives the tobacco smoke a light, mild flavor. As for Virgini- a934, economic characters were better, but agronomic characters were just ordinary. Similar to Yunshai No.l, dominated by empyreumatique and aroma, the variety was with distinctive resin and herbaceous fragrance. What＇s more, it tasted good with high quality and usability. Cunsanpi was ordinary in agronomic characters, and poor in economic characters, with coordinated quality and chemical composition. It is fra- grant and the smoke is clean. However, the quality was not so high and it tasted not so good. Tengruan No.2 was good in agronomic characters, but poor in eco- nomic characters, which gives delicate fragrance, but not clean enough. Waiweiba and Mijie Qinggeng neither taste well nor smell sweet, performing ordinary in agro- nomic and economic characters. Hence, the two varieties seem bad in quality and ranks poorly. [Conclusion] In terms of sensory quality, the varieties from high to low were Yunshai No.1, Virginia 934, Cunsanpi, Tengruan No.2, Waiweiba and Mijie Qinggeng.
基金Supported by Major Special Project of Strong-flavor Characteristic High-quality Tobacco Development of China National Tobacco Company(110201101001 TS-01)China Tobacco Project of Jilin Province(JY2013001)~~
文摘A heated air circulation standard curing barn was used for baking tobacco leaves, and the effects of different yellowing conditions during the baking process on contents of neutral aroma components and smoking quality of upper leaves were studied by setting different yellowing time and color-fixing time. The results showed that during the baking process, only by prolonging the yellowing time by 24 h on the basis of control, the content of every kind of neutral aroma components in- creased obviously and the content of solanone increased by nearly 2.20 times. It was unfavorable for the degradation and accumulation of aroma components when only prolonging color-fixing time by 24 h. Prolonging both yellowing time and color- fixing time by 24 h mainly promoted the accumulation of chlorophyll degradation product neophytadiene, which increased by 33.24%, while the degradation and ac- cumulation of some aroma components were inhibited, indicating that only prolonging the yellowing time by 24 h could promote the accumulation of various kinds of neu- tral aroma components and improve the quality of tobacco leaves. The regression models were established of neutral aroma components in the first and second prin- cipal components to total aroma content, which were y=x＋0.053 47 （R^2=0.919 7） and y=x＋0.147 5 （R^2=0.698 4）, respectively, and they were verified to be feasible.
