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    周 昆, 周清明, 胡晓兰. 烤烟香气物质研究进展[J]. 中国烟草科学, 2008, 29(2): 58-61.
    引用本文: 周 昆, 周清明, 胡晓兰. 烤烟香气物质研究进展[J]. 中国烟草科学, 2008, 29(2): 58-61.
    Research progress of aroma substances in flue-cured tobacco[J]. CHINESE TOBACCO SCIENCE, 2008, 29(2): 58-61.
    Citation: Research progress of aroma substances in flue-cured tobacco[J]. CHINESE TOBACCO SCIENCE, 2008, 29(2): 58-61.

    烤烟香气物质研究进展

    Research progress of aroma substances in flue-cured tobacco

    • 摘要: 介绍了烤烟香气物质的种类、研究方法、影响因素以及提高烤烟香气的基本方法,同时重点对质体色素及其降解物的研究进展进行了归纳。一系列的研究表明:烤烟香气形成是遗传因素、生态环境和栽培技术共同作用的结果,要提高烤烟香气必须多手段结合,但选育优良的香气品种是关键。

       

      Abstract: Introduced the flue-cured tobacco aroma matter type, the rsearch technique, the influence factor and the essential method of enhance the flue-cured tobacco fragrance in this article. Simultaneously, confrontations the research evolves of the chromoplast pigment and their degrading products. The results indicated: The flue-cured tobacco fragrance forms inherits the result which the factor, the ecological environment and the cultivation techniques affects together, increase the flue-cured tobacco fragrance must union the multi- methods, but breeds the best aroma varieties is the most important.

       

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