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Chinese Agricultural Science Bulletin

Abbreviation (ISO4): Chin Agric Sci Bull      Editor in chief: Yulong YIN

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

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Online published: 2004-12-04

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.

Cite this article

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 . DOI: 10.11924/j.issn.1000-6850.040652

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