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Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 Tobacco Science & Technology is the property of Tobacco Science & Technology 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 Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 Tobacco Science & Technology is the property of Tobacco Science & Technology 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 China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher 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 Journal of Xinyang Normal University Natural Science Edition is the property of Journal of Xinyang Normal University Editorial Office 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 Journal of Henan University of Science & Technology, Natural Science is the property of Editorial Office of Journal of Henan University of Science & Technology 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 Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences 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 Journal of Southern Agriculture is the property of Journal of Southern Agriculture 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 Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal 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 Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences 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.)

10 % reconstituted tobacco contained tea with proportion of 0% ,0% ,2% ,4% ,6% by spreading method was added to the blank blend to make the cigarettes for comparative investigation. Firstly, the sensory differ­ence among various adding proportion was compared by sensory evaluation, then the volatile components of smoke was analyzed by GC-MS qualitatively and quantitatively. "The sensory results showed that appropriate amount addition of tea sheet into tobacco blending could improve the smoking quality of the cigarettes. The results of GC-IMS analysis showed that after adding cigarettes with four different proportions, compared with various kinds of aroma components in blank cigarette, the contents of aldehydes and ketones, heterocyclic compounds and terrene were increased obvi­ously. And the contents of aroma components in smoke pariculate phase were enhanced with increase of tea adding proportion. At the tea adding percentage of 16%，all kinds of materal content reached the highest value(24. 9% , 27.2% and 13.8% Respectively) ,but the change of esters contents was not obvious. Tis study indicated that tea- added reconstituted tobacco could modify the cigarette smoke and increase the flavor components. [ABSTRACT FROM AUTHOR]

The released amount and the gas/particle phase distribution ratio of the conventional components and 17 aroma components in cigarette mainstream smoke of the cigarettes with tipping paper permeability (0 CU, 100 CU, 400 CU, 800 CU and 1 200 CU) were investigated and the sensory taste of the samples was evaluated. The results showed that both the conventional components and the total released amount aroma com­ ponents in mainstream cigarette smoke release amount decreased with increasing of tipping paper permeability; the gas/particle phase distribution ratio of almost aroma components raised gradually with the increase of tip­ping paper permeability; Therefore the cigarette with tipping paper permeability of 400 CU was more suitable in the actual production. [ABSTRACT FROM AUTHOR]

Copyright of Southwest China Journal of Agricultural Sciences is the property of Editorial Department of Southwest China Journal of Agricultural Sciences 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 Journal of Zhengzhou University of Light Industry, Natural Science Edition is the property of Journal of Zhengzhou University of Light Industry, 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.)

To investigate the application of multi-bioenzyme to treat discarded tobacco leaf for making flavor and checking product performance ,the concentration of cellulose and protease were optimized firstly. After enzymolysis, brown sugar, propanediol and acetaldehyde were added to the concentrated hydrolysate solutions for Maillard reaction to prepare the flavor. The components of the flavor was tested by using GC-MS analysis, and its sensory effects were evaluated. The result showed; 1) The optimal conditions were celluzyme 1 000 U/g, protease 5 500 U/g. 2) The flavor could reduce irritation and coordination fragrance.3) GC-MS analysis showed that 38 main volatile components in the flavor, including 3-hydroxy-dama-cenone, megastigmatrienone, 2,5-dimethyl pyrazine, and ethyl octanoate, gave more contribution to the tobacco flavor substances. [ABSTRACT FROM AUTHOR]