taste of tobacco

Statistical analysis were used to investigate the relationship between content of water soluble sugar, alkaloid, total nitrogen and taste quality of flue cured tobacco.

通过数理统计系统分析了烟叶中水溶性糖（包括还原糖和总糖）、烟碱、总氮含量与烤烟吃味品质的关系。

Glycine shows great contribution to the taste of tobacco;

对吃味贡献较大的有甘氨酸；

Relationship between aroma and taste of tobacco leaves and geographical positions in Yunnan

云南烟叶香吃味与海拔和经纬度的关系

I swear it is no exaggeration that tobacco had completely wiped out my sense of taste.

我发誓,毫不夸张地说,香烟曾经使我的味觉完全消失了.

The proper amount of tannic acid added was 4% of cut tobacco, while tar in cigarette was reduced by 19% and tar reverted to mutant colonies by 21.9%, without effects on the taste of tobacco.

鞣酸添加量为烟丝的4%较理想，卷烟焦油含量下降19%，焦油回复突变菌落数下降21.9%；这一添加量既能降低焦油的致突变性，又对原烟的香吃味无影响。

The relationships between aroma and taste at different position of tobacco leaves and altitude, latitude, longitude in Yunnan was analyzed.

对云南烟区不同部位的烟叶香吃味与海拔和经纬度的分析表明，海拔高度是影响下部烟叶灰色，中部烟叶香气量和刺激性的主要因素；

The taste quality of tobacco leaves was the best at 1900m. Miscellaneous gases were obvious at low altitudes, and the quantity of aroma was a little lack at high altitudes.

会理1900m海拔范围烟叶吸食质量最佳。较低海拔范围杂气较明显，较高海拔范围香气量略显不足。