Abstract:
The effect of yellowing temperature and the rate of temperature increase for leaf drying on the inherent quality of flue cured tobacco leaves during curing were studied using the electric heating curing apparatus designed by ourselves in which the temperature and humidity were automatically controlled.The results showed that the content and ratio of chemical composition in the cured leaves were more appropriate,the amount and content of the main flavor components were higher and the flavor quality of the leaves was better when the rate of temperature increase for leaf drying was slow (0.33℃/h),but it was poorer when the rate of temperature increase for leaf drying was quick (1℃/h),under lower yellowing temperature (35 38℃)conditions.When the yellowing temperature was higher (38 42℃),whether the rate of temperature increase for leaf drying was quick or slow ,the inherent quality of the cured leaves would decrease to certain degrees.Furthermore,the effect of yellowing temperature on the flavor quality of the leaves was more significant than that of the rate of temperature increase for leaf drying.
Key words:
Flue curing,
Tobacco leaves,
Chemical component,
Flavor characteristics9
CLC Number:
Gong Changrong, Zhao Huijie, Wang Yaofu, Zhao Mingqin, Lin Xuewu. Effect of Yellowing and Leaf Drying Condition on the Flavor Characteristics of Flue cured Tobacco Leaves During Curing[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1996, 11(3): 106-111. doi: 10.3321/j.issn:1000-7091.1996.03.021.