Differences in aroma, chemistry, solubilities, and smoking quality of cured flue-cured tobaccos with aglandular and glandular trichomes

The chemistry, aroma, solubilities (hexane and 95% ethanol), and smoking quality of cured tobacco from three typical flue-cured varieties that produce glandular trichomes on the surface of the green leaf and an atypical aglandular breeding line were compared. The glandular tobaccos produced more cha...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 40; no. 10; pp. 1911 - 1916
Main Authors Weeks, Willard W, Sisson, V. A, Chaplin, J. F
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 01.10.1992
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Summary:The chemistry, aroma, solubilities (hexane and 95% ethanol), and smoking quality of cured tobacco from three typical flue-cured varieties that produce glandular trichomes on the surface of the green leaf and an atypical aglandular breeding line were compared. The glandular tobaccos produced more characteristic tobacco aroma than the aglandular tobacco. More hexane-extractable solute was obtained from the aglandular tobacco than from the glandular flue-cured tobaccos, but more alcohol-extractable solute was obtained from the glandular types. A trained smoke panel gave higher scores to the aglandular tobacco than the three glandular varieties. Larger quantities of total volatiles were obtained from the aglandular tobacco. Solanone and oxysolanone identified from the glandular tobacco were absent in the aglandular breeding line. The aglandular tobacco was higher in total alkaloids and lower in reducing sugars than the glandular types
Bibliography:9501582
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ObjectType-Article-2
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content type line 23
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00022a037