taste of tobacco

Relationship between aroma and taste of tobacco leaves and geographical positions in Yunnan

云南烟叶香吃味与海拔和经纬度的关系

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The taste quality of tobacco leaves was the best at 1900m. Miscellaneous gases were obvious at low altitudes, and the quantity of aroma was a little lack at high altitudes.

会理1900m海拔范围烟叶吸食质量最佳。较低海拔范围杂气较明显，较高海拔范围香气量略显不足。

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Statistical analysis were used to investigate the relationship between content of water soluble sugar, alkaloid, total nitrogen and taste quality of flue cured tobacco.

通过数理统计系统分析了烟叶中水溶性糖（包括还原糖和总糖）、烟碱、总氮含量与烤烟吃味品质的关系。

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The proper amount of tannic acid added was 4% of cut tobacco, while tar in cigarette was reduced by 19% and tar reverted to mutant colonies by 21.9%, without effects on the taste of tobacco.

鞣酸添加量为烟丝的4%较理想，卷烟焦油含量下降19%，焦油回复突变菌落数下降21.9%；这一添加量既能降低焦油的致突变性，又对原烟的香吃味无影响。

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The relationships between aroma and taste at different position of tobacco leaves and altitude, latitude, longitude in Yunnan was analyzed.

对云南烟区不同部位的烟叶香吃味与海拔和经纬度的分析表明，海拔高度是影响下部烟叶灰色，中部烟叶香气量和刺激性的主要因素；

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Glycine shows great contribution to the taste of tobacco;

对吃味贡献较大的有甘氨酸；

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I swear it is no exaggeration that tobacco had completely wiped out my sense of taste.

我发誓,毫不夸张地说,香烟曾经使我的味觉完全消失了.

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