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

Ai Fuqing, Shi Huiqin

Chin Agric Sci Bull ›› 2004, Vol. 20 ›› Issue (6) : 52-52.

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Chin Agric Sci Bull ›› 2004, Vol. 20 ›› Issue (6) : 52-52. DOI: 10.11924/j.issn.1000-6850.040652
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he Influence of Aroma and Taste of Cured-leaf on Flue-cured Environment in Yellowing Stage

  • Ai Fuqing, Shi Huiqin
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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.

Key words

Flue-curing;Yellowing stage;Temperature and relative humidity;Petroleum ether extract;Aroma and taste

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Ai Fuqing, Shi Huiqin. he Influence of Aroma and Taste of Cured-leaf on Flue-cured Environment in Yellowing Stage[J]. Chinese Agricultural Science Bulletin. 2004, 20(6): 52-52 https://doi.org/10.11924/j.issn.1000-6850.040652

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