Variety traits

Tobacco Taste and Aroma

Nicotiana tabacum L.

Qualitative characteristics of tobacco raw materials determined by the organoleptic method. In agronomy and breeding, these are predicted using chemical markers such as the Schmuck number, carbohydrate content, and nicotine levels.

In the reference 28 varieties crop Tobacco, where this is mentioned in the description.

To evaluate the smoking properties of tobacco, an organoleptic assessment method is employed, during which experts analyze the aroma of the smoke and a complex of taste sensations: bitterness, pungency, mouthfeel, and aftertaste. These indicators determine the market suitability of a variety, classifying them into filler or aromatic types.

In agronomic practice, the Schmuck number—the ratio of carbohydrates to protein substances—as well as sugar and nicotine content are used to predict taste and aroma qualities. These values serve as indicators of the leaf's biochemical composition, which is genetically predetermined by the variety and modified by growing conditions, as well as subsequent curing and fermentation.

General information about the subject — on the page Taste and aroma.

Protection expired

Nicotiana tabacum L. · Tobacco

1 record