Study on effect of the organic nitrogen ratio on flavor components,yield and quality of oriental tobacco;

For expressing the superior aroma of new flue-cured line 8306,the experiments were conducted to compare the flavor components of eight flue-cured genotypes,with quantitative determination of leaf surface trichome exudate by spectrophotometry and the petrolum ether extract by residual method,and the identification of flavor components in "8306" and Zhongyan100 by GC/MS.

Development of the Research on Aroma Compositions of Tobacco and the precursor substances;

In this experiment, raw materials containing different content of protein were mixed in different ratios to acquire the best fermentation matrix and to lift the content of flavor substance in Maotai-flavour liquor.

Study on relationship between property of the aromatic matter in food and topological index~nL;

The results indicate that MCI is linearly related to RI or T, and can be used topredict the physicochemical parameters of the aromatic matter in food.

Multivariate statistical analysis of main chemical components and aroma matters in different flue-cured tobacco genotypes

The genetic variation laws and heterosis performance of main aroma matter in the parents and F_1 combinations of flue-cured tobacco were studied, and the correlations between parents and offspring and among different kinds of heterosis were analyzed.