Tobacco Science & Technology, 2012, 10, p. 56-60, 84, ISSN.1002-0861
Effects of roasting conditions on major aroma components in Burley tobacco
(1) Agricultural College, South China Agricultural University, Guangzhou 510642, P.R. China; (2) Heilongjiang Tobacco Industrial Co., Ltd., Harbin 150001, P.R. China; (3) School of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, P.R. China; (4) Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, P.R. China
The contents of proline-glucose Amadori compounds and thirteen kinds of alkaline aroma components in burley tobacco were determined after roasting under different conditions, including roasting temperature, air humidity and ending moisture content in ...