LUO Ling, YANG Jie, XU Zi-cheng, et al. Distribution characteristics of nicotine and total nitrogen contents in flue-cured tobacco and their effects to smoking quality in Sichuan province[J]. Journal of Light Industry, 2012, 27(1): 33-36. doi: 10.3969/j.issn.1004-1478.2012.01.009
Citation:
LUO Ling, YANG Jie, XU Zi-cheng, et al. Distribution characteristics of nicotine and total nitrogen contents in flue-cured tobacco and their effects to smoking quality in Sichuan province[J]. Journal of Light Industry, 2012, 27(1): 33-36.
doi:
10.3969/j.issn.1004-1478.2012.01.009
Distribution characteristics of nicotine and total nitrogen contents in flue-cured tobacco and their effects to smoking quality in Sichuan province
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College of Tobacco Sci., He'nan Agr. Univ., Zhengzhou 450002, China;
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China Tobacco Chuanyu Ind. Co., Ltd., Chengdu 610066, China;
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Liangshan Tobacco Company of Sichuan Province, Liangshan 615000
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Corresponding author:
XU Zi-cheng,
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Received Date:
2011-09-30
Available Online:
2012-01-15
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Abstract
A total of 152 flue-cured tobacco samples with C3F grade was collected from the six main tobac-co-growing areas in Sichuan province, and their nicotine and total nitrogen contents were determined to study their distribution characteristics and their correlations with the evaluation indices of smoking quality. The results showed that the mean value of nicotine and total nitrogen contents in flue-cured tobacco leaf was (2.24±0.63)% and (1.82±0.23)%, respectively. The nicotine and total nitrogen contents of flue-cured tobacco leaf were higher in the south Sichuan than the north. Nicotine content had a significant linear correlation with strength and density, yet an significant curvilinear with quality of aroma, after-taste,offensive odor and sweetness. And the sensory quality was favored when nicotine content ranged from 2.1% to 2.7%. Total nitrogen content showed a negative significant linear correlation with after-taste, offensive odor, irritancy and sweetness, and a striking curvilinear with quality of aroma and volume of aroma. The optimum sensory quality a ppeared when the total nitrogen ranged from 1.7% to 2.0%.
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References
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Proportional views
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