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Forced fermentation of tobacco leaves 3. effect of water content of tobacco leaf tobacco mass scale and circulating wind velocity on aroma and taste of fermented tobacco leaf



Forced fermentation of tobacco leaves 3. effect of water content of tobacco leaf tobacco mass scale and circulating wind velocity on aroma and taste of fermented tobacco leaf



Bulletin of the Utsunomiya Tobacco Experiment Station (17): 51-60



To find the best conditions of forced fermentation, water content of tobacco leaves, tobacco mass scale and circulating wind velocity in the fermentation room were surveyed. An initial water content of tobacco leaves of 22% was the most suitable for the improvement of the material by the forced fermentation. Although more water content gave a higher fermentation temperature, the quality of the leaves decreased. A mass scale of 200 kg/m3 was the best density for improvement of aroma and taste of the material. A circulating wind velocity in the fermentation room of 3.0 m3/kg per h was the most adaptable condition for smoking quality. The relation between the temperature of tobacco leaves during the fermentation process and aroma and the taste of fermented cigarettes is discussed.

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Accession: 005477886

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