Study On Aromatic Matter Of Different Variety And Altitude In Enshi Flue-cured Tobacco

experiment was conducted for two years (2008 and 2009) in Enshi to study the effects of different variety and altitude on the content of aromatic matter of flue-cured tobacco by using Yunyan87,K326,Zhongyan103 as matetials and choosing 5 different elevation points, respectively, elevation 600 m, 800 m , 1000 m, 1300m, 1700m. The results indicated that:1 Enshi natural geographical environment and climate, ecological condition is superior, suitable for planting tobacco.2 During the development of tobacco aroma carotenoid content, phenylalanine and neophytadiene, total aroma all showed rapid early growth, the medium-term moderate, there is a rapidly growing post process; Type browning reaction products performance for the "U" curve of change in the law, early reduction of the late increase in class Chromoplast alkanes trend is not unique. No differences among varieties.3 Tested organic acid content of three cultivars no differences among varieties change; malic acid content of tobacco in almost total non-volatile organic acid content in half, the leaves 0-14 days after the development of faster growth, higher growth ; lemon into a decreasing trend is basically content; high saturated fatty acid content was slightly lower than the malic acid content, in the development process into a decreasing trend.4 Show tobacco leaf aroma vast majority of the maximum maturity period. All kinds of aroma content changed little between species, shown in elevation between the clear-cut trends. A variety of substances in the highest point above sea level 800m, 1300m above sea level the lowest point in the 800m-1300m elevation with decreased aroma, 600m and 1700m above sea level point quite content. Class content Chromoplast alkanes showed no elevation in the variety and the only trend.5 After baking all kinds of aroma content of tobacco leaves vary greatly, most substances are increasing exponentially, swings, 103 tobacco varieties with higher levels in a number of elevation points, phenylalanine class aroma did not increase in the before and after baking but declined.6 Altitude factors on tobacco aroma content of stronger varieties of factors. 800m above sea level tobacco processing both aroma components from the total content or point of view from both high altitude 1000m second, the minimum altitude of 1300m. Ecological factors ultimately influence the spatial variation of elevation points tobacco aroma content changes, 800 ~ 1000m above sea level ecological factors are favorable. Combination of variety and elevation to 800m above sea level in the smoke of 103 in the performance of the best.