Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2004, Vol. 20 ›› Issue (6): 52-52.

Special Issue: 烟草种植与生产

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he Influence of Aroma and Taste of Cured-leaf on Flue-cured Environment in Yellowing Stage

Ai Fuqing, Shi Huiqin   

  • Online:2004-12-05 Published:2004-12-05

Abstract: With the best regression of two factors of temperature and relative humidity, the experiment studied the relationship between leaf quality and curing environment in the yellowing stage of flue-cured tobacco. The result indicated that the content of petroleum ether extract, aroma and taste of cured-leaf presented a trend of parabola curve, which increased to a higher level in the range from 37 to 38 degrees of temperature and 84 to 90 percent of relative humidity (RH). The study also showed that it had a good relationship between the content of petroleum ether extract and aroma and taste.