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Copyright of Journal of Northwest A & F University - Natural Science Edition is the property of Editorial Department of Journal of Northwest A&F University (Natural Science Edition) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] The effects of high, medium and low-intensity of threshing and redrying process treatments on the quality of upper tobacco module were researched. [Method] Through carrying out threshing and redrying experiments with different process treatments, the changes of chemical compositions and sensory quality of tobacco leaves during 18 months of natural aging were studied, and the consequent results was applied in cigarette leaf groups. [Result] Low-intensity (the first phase moisture content at 17. 0%, the second phase moisture content at 17. 5 %, the second area at 78 oC of threshing and redrying temperature) was suitable for high-grade upper tobacco leaves, and the characteristics of high concentration and aroma of tobacco leaves had been effectively maintained. Under low-intensity processing technology, the contents of total sugar, total volatile organic acids, total aroma components, ketones, alcohols, esters, neophydiene (20. 6 %, 119. 25 μg/g, 248. 196 μg/g, 91. 802 μg/g, 35. 781 μg/g, 98. 174 μg/g, 624. 892 μg/g) were higher than that of the control samples (19%, 114. 03 μg/g, 226. 672 μg/g, 87. 630 μg/g, 27. 524 μg/g, 92. 469 μg/g and 542. 931 μg/g). It showed that used tobacco leaves accounting for 2. 5% under the low-intensity processing technology to replace the original module in a certain leaf group, the sensory evaluation score increased by 0. 79 points, which might be mainly attributed to the improvement of aroma, miscellaneous gas and aftertaste. High-intensity (the first phase moisture content at 18. 0 %, the second phase moisture content at 18. 5%, the second area at 88 oC of threshing and redrying temperature) was not suitable for high-grade upper tobacco leaves, the intensity of moistening leaves and redrying at high temperature would lead to the loss of tobacco aroma and heavy dry coke and miscellaneous gas. Under high -intensity processing technology, the contents of total volatile organic acids, ketones, neophydiene (103. 75, 82. 421, 485. 960 μg/g) were lower than that of the control samples (114. 03, 87. 630, 542. 931 μg/ g). It showed that used tobacco leaves accounting for 2. 5 % under the high-intensity processing technology to replace the original module in a certain leaf group, the sensory evaluation score decreased by 0. 26 points, which mainly were due to the negative effects of aroma and aftertaste. [Conclusion] For high-grade tobacco, threshing and redrying with low process intensity was more suitable, which could effectively maintain the aroma of tobacco leaves. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Northwest A & F University - Natural Science Edition is the property of Editorial Department of Journal of Northwest A&F University (Natural Science Edition) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

【Objective】 The purpose of the article is to improve the smoking quality and utilization of tobacco cut stem in cigarette. 【Method】The offline processing and reconstituted technologies, including pretreatment conditions, functional material liquid formulations and smoking quality were studied. 【Result】The optimum pretreatment conditions of cut stem were as follows: Dilution multiple of 20, soaking time of 40 min, soaking temperature of 60 °C. The functional material liquid formulation of reconstituted cut stems was Tobacco extract 2#: Stem paste: Tobacco extract 5#: SS-01: Glucose: BRJ-M = 45: 48.8: 5: 0.15: 0.05: 1.Compared with the cut stem product, the aroma component of reconstituted cut stems upgraded 3.46-fold. Adding 7% reconstituted cut stems and the cut stem product respectively into the cigarette brands of A, the nicotine content of reconstituted cut stems was higher than that of cut stem product by 2.9%, and tar content was lower than that of cut stem product by 2.8%.【Conclusion】 Compared with the cut stem product, the quality of reconstituted cut stems has been significantly improved. If the ratio of reconstituted cut stems to use in cigarettes is increased, the purpose of reducing cigarette cost and increasing efficiency can be achieved. [ABSTRACT FROM AUTHOR]