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Improvement of tobacco quality by flavored proteinase degradation
Author(s): 
Pages: 181-185
Year: Issue:  1
Journal: Acta Agriculturae Zhejiangensis

Keyword:  flue-cured tobaccoflavored proteinasephysical structurefree amino acidsaroma component;
Abstract: In order to improve the quality of upper tobacco leaves , proteins in tobacco leaves were degraded by fla-vored proteinase , and the physical structure , free amino acids , aroma component of the processed tobacco leaves were compared with the control .The protein content decreased by 19.1%after proteinase degradation , and the tex-ture of tobacco leaves became loose .The sensory characters were improved due to increased aroma , lightened miscel-laneous odors, lowered irritation, and cleaner aftertaste.Especially, the bitterness and pungent taste was obviously eliminated.Besides, the content of free amino acid and aroma significantly increased .The above results indicated that flavored proteinase degradation was effective to improve the smoking quality of upper tobacco leaves .
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