Quality, style, characteristics and zone location of the heavy flavour flue-cured tobacco from Hunan province

Abstract

The characteristics and zone location of smoking quality and style of burnt-sweetness type of flue-cured tobacco were analyzed by collecting 44 tobacco leaf samples from Hunan areas in order to confirm their sensory quality and style and characteristics of tobacco leaves. The results were as follows: ①The burnt-sweetness type of flue-cured tobacco from Hunan was from a little to more prominent, with the characteristics of hay incense, burnt-sweetness aroma and burnt aroma as the principal note; the motion state of aroma was overflow with heaviness to more; the density of smoke was from less strong to more; the impact was from medium to greatness. ②The quality of aroma of flue-cured tobacco from Hunan was from good to better, quantity of aroma was from much to more; the diffusiveness was good to better; the scorched odour, ligneous odour, raw green odour and green odour were tiny; the smoke was from a little to more smoothness, from a little to more softness and from a little to more mellowness; the irritancy was little; the majority of samples had dryness while the minority of them just had min-dryness; the after taste of a little to more purity and easiness were taken as the principle. ③There were significant or extreme differences among the different areas for the smoking quality index(SQI). The SQI of Chenzhou and Yongzhou were relatively higher. The Inverse distance weighting(IDW) interpolation map indicated that the spatial distributions of SQI with a trend that decreased from south-east to north-west. ④Hunan burnt-sweetness type tobacco-growing areas were divided into typical burnt-sweetness type tobacco-growing areas and vice-typical burnt-sweetness type tobacco-growing areas, the former of the burnt-sweetness type of flue-cured tobacco was more prominent, the latter was less prominent. ⑤ The style and characteristics of burnt-sweetness type of flue-cured tobacco in Hunan tobacco-growing were divided into 4 types: burnt-sweetness aroma and more diffusiveness, burnt-sweetness aroma and massiveness, burnt aroma and more diffusiveness, burnt aroma and massiveness.