| 烤烟香气物质的研究进展 |
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| 引用本文： | 王琛玮. 烤烟香气物质的研究进展[J]. 安徽农业科学, 2011, 39(14): 8582-8584,8587 |
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| 作者姓名： | 王琛玮 |
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| 作者单位： | 四川农业大学农学院; |
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| 基金项目： | 四川省烟草专卖局科技攻关项目(200703009) |
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| 摘 要： | 综述了烤烟香气物质的种类及其形成,并从遗传因素、生态环境、栽培技术以及烟叶初加工过程4个方面阐述了影响烤烟香气物质形成及含量的因素,最后对烤烟香气物质研究的前景进行了展望。
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| 关 键 词： | 烤烟 香气物质 影响因素 |
Research Development of Aroma Components in Flue-cured Tobacco |
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| WANG Chen-wei. Research Development of Aroma Components in Flue-cured Tobacco[J]. Journal of Anhui Agricultural Sciences, 2011, 39(14): 8582-8584,8587 |
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| Authors: | WANG Chen-wei |
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| Affiliation: | WANG Chen-wei(Agronomy College,Sichuan Agricultural University,Chengdu,Sichuan 611134) |
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| Abstract: | This paper reviews the type and formation of aroma components in flue-cured tobacco,analyses the factors influencing the formation and contents of aroma components from four aspects of hereditary,ecological environment,cultural techniques and the preliminary processing of tobacco,and finally forecasts the research prospect of aroma components. |
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| Keywords: | Flue-cured tobacco Aroma components Influential factors |
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