烤烟农业措施增香技术研究进展  

Research Progress on Increasing Aroma Technology of Flue-cured Tobacco through Agricultural Measures

作　　者：申洪涛 朱金峰[2] 昝京宜[3] 

机构地区：[1]河南中烟工业有限责任公司,河南郑州450002 [2]河南省烟草公司漯河市公司,河南漯河462000 [3]河南省烟草公司洛阳市公司,河南洛阳471000

出　　处：《河北农业科学》2012年第8期55-58,66,共5页Journal of Hebei Agricultural Sciences

基　　金：河南省科技厅科技攻关项目(2008005)

摘　　要：香气是评定烤烟及其制品品质的重要指标。烤烟香气物质的成分复杂,影响因素较多,香气物质的种类、含量及其相互比例主要受遗传因素、生态环境、人为栽培措施和调制工艺技术等因素的影响。综述了烤烟香气质量形成的主要影响因素和调控技术措施,并对其研究前景进行了展望。Aroma is an important indicator for quality evaluation of flue-cured tobacco and its products. Because of many influence factors formation of aroma component of flue-cured tobacco is complex. The type, content and the ratio of each other of aromatic matter were mainly affected by the factors of genetic factors, ecological environment, artificial cultivation measures, modulation technology and so on. The main influencing factors and technical control measures on formation of aroma quality of flue-cured tobacco were summarized, and the research prospect was previewed in the paper.

关 键 词：烤烟 香气 农业措施 增香技术 

分 类 号：S572[农业科学—烟草工业]