Study on the Effects of Oxygen Content on the Quality of Redried Flue-cured Tobacco during Aging

To study the effects of oxygen content on the quality of flue-cured tobacco leaves, the difference of sensory evaluation and chemical components content for the flue-cured tobacco leaves under the different oxygen content is discussed. The result showed that oxygen content had less effect on general chemical components, but had a significant effect on chemical components usability index (CCUI), polyphenol, pigments flavor precursors and volatile flavor constituents. The higher oxygen content was, the greater the decreasing range for polyphenol and pigments content were. After 60 days alcoholization, the difference of polyphenols and -carotene became smaller gradually at 50%~60%,90%~100% oxygen content; The oxygen content also had some effect on sensory evaluation. It is disadvantageous to improve sensory quality evaluation at too high or too low oxygen content. Sensory quality was much better under the condition of redried lamina alcoholized with 40 days. On the whole, the comprehensive quality of redried lamina was much better under the conditions of 50%~60% oxygen content and alcoholizing 40 days.