Preparation of natural tobacco flavor by enzyme and microorganism

Study on the changes of chemical components and quality of oriental tobacco leaf during aging;

Dynamic changes of some physiological and biochemical characteristics in oriental tobacco leaves during air-curing;

Analysis of free sugars in oriental tobacco by capillary gas chromatography;

Study on the development of aromatic tobacco leaf in Xinjiang and its influcing factors;

The aromatic components in different colour cutter of aromatic tobacco,whichwas grown in China s Henan and Xinjiang,were qualitatively and quantitatively analysedby GC/MS.

The botanical characteristics of leaves with different stalk positions and maturi-ty in aromatic and taste types of aromatic tobacco were studied with pot cuIturing in Henan Agricultural University in l992～1993.