Chemical Components and Style Characteristics of Upper Flue-cured Tobacco Leaf From Heavy Flavor Tobacco-planting Areas of Hunan Province

LI Hailin; DENG Xiaohua; LI Wei; XIAO Chunsheng; PENG Shuguang; ZOU Kai

doi:10.13496/j.issn.1007-5119.2016.03.014

CHINESE TOBACCO SCIENCE > 2016 > 37(3): 79-85. > DOI: 10.13496/j.issn.1007-5119.2016.03.014

LI Hailin, DENG Xiaohua, LI Wei, XIAO Chunsheng, PENG Shuguang, ZOU Kai. Chemical Components and Style Characteristics of Upper Flue-cured Tobacco Leaf From Heavy Flavor Tobacco-planting Areas of Hunan Province[J]. CHINESE TOBACCO SCIENCE, 2016, 37(3): 79-85. DOI: 10.13496/j.issn.1007-5119.2016.03.014

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Chemical Components and Style Characteristics of Upper Flue-cured Tobacco Leaf From Heavy Flavor Tobacco-planting Areas of Hunan Province

1. Hunan Agricultural University, Changsha 410128, China;
2. China Tobacco Mid-south Agricultural Experimental Station, Changsha 410128, China;
3. Shaoyang Tobacco Company of Hunan Province, Changsha 422000, China

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Received Date: October 17, 2015
Revised Date: December 17, 2015
Available Online: November 30, 2023

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Abstract

Abstract

In order to investigate the chemical components and style characters of upper flue-cured tobacco leaf from heavy flavor tobacco-planting areas of Hunan Province, and their relationships, in 2014 21 samples from 5 tobacco producing areas were analyzed by statistical analysis, variance analysis, and stepwise regression analysis. The results showed that:1) Strong-flavor type upper flue-cured tobacco in Hunan had the characteristic of medium sugar, proper nicotine and high potassium. 2) Strong flavor type in upper flue-cured leaf from heavy flavor tobacco-planting areas of Hunan Province was prominent, with burnt-sweetness aroma, hay-like scent, burnt aroma, woody aroma, nutty aroma, pure-sweetness aroma and spicy flavor as the principal notes, particularly burnt-sweetness and burnt aroma. 3) The quality of aroma in upper flue-cured leaf from heavy flavor tobacco-planting areas of Hunan Province was fine, characterized by plenty of aroma. Diffusiveness was fine, and the scorched odor and ligneous odor was a little, and raw green odor and green odor were tiny. Smoke was smooth, soft and mellow. After taste was purity and easiness with a little irritancy and dryness. 4) Stepwise regression analysis showed that the influence of total nitrogen and sugar/nicotine to pure-sweetness aroma were significant; the influence of nicotine, reducing sugar and sugar/nicotine to burnt-sweetness aroma were significant; the influence of sugar/nicotine to burnt aroma, strong-flavor type, motion state of aroma and density of smoke were significant; the influence of nicotine and potassium to strength were significant; the influence of potassium to aroma quality, softness and mellowness were significant; the influence of total sugar and chlorine to diffusiveness were significant; the influence of total nitrogen and potassium to scorched odor were significant; the influence of reducing sugar to irritancy was significant; the influence of nicotine to dryness was significant.

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References (35)

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