Effects of Different Yellowing Conditions on Neutral Aroma Constituents and Smoking Quality of Upper Flue -Cured Tobacco Leaves
Zhang Zhenmei
Zhao Mingqin
Wang Yiding
Mei Yanan
Gao Jingjing
Li Yan
Zhao Dongjie
Wang Pengze
Abstract：Using heated air circulation standard curing barn to bake tobacco leaves,the effects of differ-ent yellowing conditions during the baking process on contents of neutral aroma components and smoking quali-ty of upper leaves were studied by setting different yellowing time and leaf drying time.The results showed that during the baking process,only extending the yellowing time for 24 hours on the basis of control,the contents of every kind of neutral aroma components increased obviously and the content of solanone increased by nearly 2.20 times.It was unfavorable for the degradation and accumulation of aroma components when only prolon-ging leaf drying stage time for 24 hours.It mainly promoted the accumulation of the chlorophyll degradation product neophytadiene with the increasing percentage of 33.24%,but inhibited the degradation and accumu-lation of some aroma components when simultaneously prolonging yellowing time and leaf drying time for 24 hours.In conclusion,only extending the yellowing time for 24 hours could promote the accumulation of every kind of neutral aroma components and improve the quality of tobacco leaves.The regression models were es-tablished of the neutral aroma constituents in the first and second principal components to the total aroma con-tents,which were y =x +0.05347(R2 =0.9197)and y =x +0.1475(R2 =0.6984)respectively.And they were verified to be feasible.
Keywords：Flue -cured tobaccoYellowing conditionsNeutral aroma constituentsSmoking qualityPCA and PLS
Publication Date：2016-11-30
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：7( 57-63 )