Effect Of Tobacco Maturity On Quality And Aroma Note In Guiyang Tobacco Area

In order to improve the quality of flue-cured tobacco and highlight the sweet aroma note characteristics of local honey in Guiyang,the quality of fresh tobacco and the relationship between the quality and aroma note of flue-cured tobacco and the quality of flue-cured tobacco in the lower,middle and upper parts of Yunyan 87 were studied.The grade structure,appearance quality,content and coordination of chemical components and sensory evaluation of flue-cured tobacco were used as evaluation criteria.The effects of different parts and treatments on the quality and aroma note of flue-cured tobacco were analyzed,which provided theoretical and technical support for judging the quality and maturity of fresh tobacco,improving the quality of flue-cured tobacco and further highlighting the sweet and sweet flavor characteristics of Guiyang tobacco area.The results are as follows:(1)Study on the quality and baking characteristics of fresh tobacco with different maturity in Guiyang tobacco area shows that: with the increase of maturity,SPAD value of tobacco leaves gradually decreased,and reached significant difference.The value of SPAD is close to the mean value.In practice,the value of SPAD in the measurable leaves represents tobacco leaves.Chlorophyll a,chlorophyll b,chlorophyll,carotenoid content decreased gradually,while carotenoid to chlorophyll increased gradually,which reached significant difference.Leaf water content,vein water content and total water content decreased in different parts of tobacco leaves.The content of total sugar and reducing sugar in tobacco leaves increases gradually,while the content of total nitrogen,nicotine and protein decreases gradually.Study on the curing characteristics of different maturity shows that with the increase of maturity,the yellowing speed of tobacco leaves in different parts is faster,the browning is earlier,the easy baking is on the rise,and the baking resistance is on the decline.(2)Study on the effect of harvest maturity on tobacco quality and aroma note shows that: with the increase of harvest maturity,tobacco shrinkage-rate first decreased and then increased.Through the analysis of the influence of different maturity of lower,middle and upper parts on the quality and aroma note of flue-cured tobacco,it was found that the lower part of the appropriate harvest maturity was 60% yellow on the leaf surface,and the main vein turned white by more than 1/3;the middle part was 70% yellow on the leaf surface,and the main vein turned white by more than 1/2;the upper part was 80% yellow on the leaf surface,the main vein turns white more than 2/3,of which the proportion of upper and middle smoke are 85.54%,83.22% and 94.57% respectively and average price are 17.86 yuan/kg,28.87 yuan/kg,23.23 yuan/kg.And its appearance quality,internal quality and sensory quality are the best,and its sweet flavor is the most prominent.(3)Study on the effect of maturity after curing on the quality and aroma note of tobacco leaves shows that: the most suitable maturity was to keep the temperature at 42 ? until the tobacco leaves turned yellow by 9-10.With the increase of maturity after curing,the average price,appearance quality and internal quality all increased first and then decreased,reaching the best from 42 ? stable temperature to 9-10 yellow of tobacco leaves;for sensory quality of tobacco after cyring,the honey sweet flavor is more prominent,and the overall quality is the best from 42 ? stable temperature to 9-10 yellow of tobacco leaves.(4)Study on the effect of maturity on quality and aroma note of cured tobacco leaves shows that: through the comprehensive analysis of the maturity of different tobacco leaves in the middle and upper parts,the appearance quality,internal quality,coordination and smoking evaluation results,the results showed that in the middle leaves,general maturity,that is,C2 F according to the production acquisition standard is the most suitable post curing maturity;in the upper leaves,perfect maturity,that is,B1 F according to the production acquisition standard is the most suitable post curing maturity.With the improvement of tobacco maturity after curing,the appearance quality first increased and then decreased.The appearance quality reached the best when the normal yellow tobacco was general mature and the normal yellow tobacco was perfectly mature.In terms of internal quality,reducing sugar and nicotine all increased first and then decreased in the appropriate range,and reached the best when the normal yellow tobacco was perfectly mature.In terms of sensory quality,the aroma quality and the aroma content were all the best It shows a trend of rising first and then declining,and the honey sweet flavor is also in line with this trend.In conclusion,the quality of flue-cured tobacco increased first and then decreased.