Effect of Total Sugar Content on Chemical, Smoke and Sensory properties in Flue-cured Leaf Tobacco
2007
Jeong, K.T. (KTnG Central Research Institute, Daejeon, Republic of Korea), E-mail: [email protected] | Cho, S.H. (KTnG Central Research Institute, Daejeon, Republic of Korea) | Bock, J.Y. (KTnG Central Research Institute, Daejeon, Republic of Korea) | Lee, J.R. (KTnG Central Research Institute, Daejeon, Republic of Korea)
This study was conducted to investigate the effect of the total sugar contents on chemical, smoke and sensory properties and to estimate the desirable chemical composition contents from sensory properties in flue-cured leaf tobacco. The leaves used in the study were in 2005 and in 1997~2006 crop year. Nicotine and total nitrogen contents, filling value, impact, irritation and bitterness were reduced with increasing the total sugar contents of B2O(leaf) and C2L(cutters), whereas tar and CO contents and puff number were increased. The desirable sugar contents estimated from the best overall tobacco taste of smoke were 25.9% in B2O and 26.9% in C2L. All of regression equations among total sugar/nicotine ratio, total sugar, nicotine and total nitrogen contents were significant(p less-than or equal to 0.05). There were no significant difference between the 4 grade(A2O, B2O, C2L, D2L) average and the whole plant(12 grade) average contents in total sugar, nicotine and total nitrogen contents.
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