Abstract:

In order to investigate quality characteristics of 6 flue-cured tobacco varieties in Henan Province, the relationship between sensory quality and chemical characteristic and its changes of tobacco leaves before and after flue-curing were studied in 2010. The results showed that the starch content reduced significantly, while the soluble sugar content increased significantly. The content of total nitrogen, protein, nicotine, potassium and chlorine were reduced differently, whereas the variation of the content of potassium and chlorine was small. Six varieties were tested in Luzhou-style, which ‘NC89’ had highest score and ‘Zhongyan 100’ had lowest score in flavor style. ‘NC89’ was best on total smoking score, followed by ‘Yuyan No.7’, ‘Y041’ and ‘Y101’. ‘NC297’ and ‘Zhongyan 100’ were poor in sensory quality which had poor coordination in chemical composition.