江西农业学报Issue(4)：49-52,4.
郾城烟区不同品种烤烟叶片化学成分及香气物质比较
Compair son of Chemical Components and Aroma Substances in Leva eso f Different Flue-c ured Toba cco Varieties in Yancheng Area
摘要
Abstract
The chemical components , aroma substances and sensory quality of 4 flue-cured tobacco varieties in Yancheng area were analyzed and compared .The results showed that the contents of total sugar and reducing sugar in leaves of 4 varieties were all relatively low .The potassium content in all tobacco leaves was slightly lower than the standard request .As for the ratio of potassium content to chlorine content , only Yuyan10 reached the proper standard .The content of total aroma substances in both Yuyan 10 and Zhongyan 100 was relatively high , while that in NC71 was the lowest .Zhongyan 100 had the best overall sensory smoking quality , followed by Yuyan 10 and Zhongyan 201, while NC71 was the worst.关键词
烤烟/品种/化学成分/香气物质/感官质量/比较Key words
Flue-cured tobacco/Variety/Chemical component/Aroma substance/Sensory quality/Comparison分类
农业科技引用本文复制引用
李莉,张文静,肖佳冰,吕鹏辉,李佳,于建军..郾城烟区不同品种烤烟叶片化学成分及香气物质比较[J].江西农业学报,2015,(4):49-52,4.基金项目
江西中烟项目“‘金圣’品牌郾城浓香型风格彰显配套技术研究”。 （）
