Effect of Different Flue-curing Techniques on the Taste and Aroma Substances of Tobacco Leaves |
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| Authors: | Guomin CUI Bojun WANG Yigui LUO Anding XU Yiyin CHEN Chao YANG |
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| Institution: | 1. Yunnan Academy of Tobacco Agricultural Sciences, Kunming 650021, China; 2. Chongqing Institute of Tobacco Science, Chongqing 400715, China; 3. Yunnan Agricultural University, Kunming 650201, China |
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| Abstract: | 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. |
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| Keywords: | Flue-cured tobacco leaf Curing technique Aromatic substances Tasteindices |
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