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...