安徽农业科学2011，Vol.39Issue(2)：772-773,823,3.
不同氮用量对烤烟中性香气成分及感官质量的影响
Effect of Different Nitrogen Application on Tobacco Neutral Aroma Component and Sensory Quality
摘要
Abstract
[ Objective ] The technique of nitrogen application in the adjustment of the nutritional quality of flue - cured tobacco was researched.[ Method ] The impact of 6 levels of nitrogen application(45.0,52.5,60.0,67.5,75.0 and 82.5 kg/hm2) in the field experiment on neutral aroma component of tobacco and smoking quality of its cigarette was analyzed. [ Results ] The formation of the aroma component in flue-cured tobacco would be improved with the increment of the application amount of nitrogen; the best application amount of nitrogen was 75.0 kg/hm2 and beyond that,the quality of flue-cured tobacco would be decreased. The results of smoking quality of its cigarette showed that cigarette made from the tobacco leaf that was treated with nitrogen of 75.0 kg/hm2 was with the best quality character in aroma and others. [ Conclusion ] The application amount of nitrogen of 75.0 kg/hm2 could promote the formation of the highest quality of aroma component in tobacco and the best smoking quality,followed by the application amount of nitrogen of 82.5 kg/hm2 and 67.5 kg/hm2 ,respectively.关键词
烤烟/氮用量/中性香气成分/感官质量Key words
Tobacco/ Application amount of nitrogen/ Neutral aroma component/ Sensory quality分类
农业科技引用本文复制引用
李雨江..不同氮用量对烤烟中性香气成分及感官质量的影响[J].安徽农业科学,2011,39(2):772-773,823,3.
