江西农业学报Issue(11)：54-57,4.
不同采收时期对烤烟上部叶氨基酸含量和感官评吸的影响
Effects of Different Picking Dates on Amino Acid Content and Sensory Taste of Upper Leaves in Flue-cured Tobacco
王晓园 1谢晓斌 1孙红恋 2赵田2
作者信息
- 1. 广东中烟工业有限责任公司，广东 广州 510610
- 2. 河南农业大学 烟草学院，河南 郑州450002
- 折叠
摘要
Abstract
This paper studied the effects of different picking dates on the amino acid content and sensory taste of upper leaves in flue-cured tobacco variety K326.The results showed that:when the picking date was delayed , the contents of various kinds of amino acids gradually increased before flue -curing, but they showed the trend of first decline and then rising after flue -curing. Except aspartic acid and proline , the contents of the rest amino acids after flue -curing were obviously lower than those before flue-curing .The 5-d-deferred picking could obtain much better result of sensory taste than normal picking and 10-d-deferred picking, and it had the greatest influence on amino acid content .关键词
烤烟/采收时期/上部叶/氨基酸/感官评吸Key words
Flue-cured tobacco/Picking date/Upper leaf/Amino acid/Sensory taste分类
农业科技引用本文复制引用
王晓园,谢晓斌,孙红恋,赵田..不同采收时期对烤烟上部叶氨基酸含量和感官评吸的影响[J].江西农业学报,2013,(11):54-57,4.
