Two levels tobacco leaf were collected from the main processes of threshing and redrying to determine sensory quality, chemical components and flavor components. The results showed that the total sugar and reducing sugar content first increased and then decreased during vacuum conditioning, moistening and redrying process, almost no effect on nicotine, total chlorine, total potassium and total nitrogen; The sensory quality was offensive smoke and irritancy decreased, sophistication and sweet increased, but aroma quality and aroma content decreased after redrying. The total flavor components declined after redrying.
Journal of Hunan University of Arts and Science:Natural Science Edition
threshing and redying