• 한국연초학회지
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• 제24권1호
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• pp.21-26
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• 2002

This study was carried out to evaluate the effect of forced fermentation on chemical and sensory properties in burley leaf tobacco. Three process steps of burley leaf tobacco(green and redried leaves produced in 2000, and aged leaves in 1998) and four grades(BlT, B2T, C1W and C2W) of leaf for every step were used in this study. The leaves were moistened by 22% moisture content, packed under 200kg/㎥ condition and stored in chamber controlled 6$0^{\circ}C$ and 90% R.H. for 7 days. Nicotine contents in three steps of burley leaf tobacco were significantly decreased by forced fermentation. Except for aged leaf, pH values of green and redried leaves were significantly lowered. Nicotine, tar and CO contents of cigarette smoke showed little difference between cigarettes containing 23%, 26% and 29% of fermented burley leaf and controlled cigarette(containing 19% of aged burley leaf). The cigarette containing 26% of the redried and fermented leaf was significantly better taste and less irritation than controlled cigarette. The results suggest that the forced fermentation may be useful to increase the rate of burley tobacco in leaf blending and to shorten the period of storage for aging.

• 한국연초학회지
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• 제24권1호
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• pp.38-45
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• 2002

This study was conducted to determine the smoke component concentration and the smoke distribution in the cambridge filter pad and cigarette filter with stalk position and grade of Korean leaf tobaccos. 12 grades of flue-cured and burley leaf tobaccos which were taken from the Kim-cheon and Ock-cheon leaf tobacco processing factory were used for this study. Six kinds of smoke components such as tar, nicotine, water, carbon monoxide(CO), carbon dioxide($CO_2$) puff No. collected in the cambridge filter pad and cigarette filter were analyzed. Also, nicotine/tar, CO/tar ratio were calculated from the analytical data. Puff no., CO, and $CO_2$ concentration of flue-cured and burley tobacco leaves at high stalk position were higher than those of low stalk position, and these components were increased in high grade of leaf tobacco. Compared with flue-cured tobacco, burley tobacco showed a little values of puff no., nicotine, and tar concentration. The pH range of burley tobaccos was broader than that of flue-cured tobaccos, and the ammonia concentration of burley tobaccos was significantly higher than that of flue-cured tobaccos. The pH value and ammonia concentration of burley tobaccos were decreased as stalk position of leaf tobaccos decreased. The distribution of smoke components collected in the cambridge filter pad and cigarette filter was different with a different grade and stalk position of tobacco leaves. In high stalk position of tobacco leaves, the portion of smoke components collected in the cambridge filter pad was also increased. The average nicotine, water, and tar removal efficiency by a cigarette filter in a flue-cured tobacco were 37%, 64%, and 48%, respectively. Compared with flue-cured tobaccos, smoke components of burley tobaccos had high nicotine and low water removal efficiency by a cigarette filter. The average ratio of nicotine/tar and CO/tar of flue-cured tobaccos and burley tobaccos were 0.097, 1.22, 0.094, and 0.97, in order. Nicotine/tar ratio was decreased and CO/tar ratio was increased in low stalk position.

• 한국연초학회지
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• 제29권2호
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• pp.80-84
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from the leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in burley tobacco. For analytical and sensory evaluations, sixteen grades were used. The major leaf chemical components to predict the sensory property of smoke were ether extract for tobacco-like, chloride for impact and total nitrogen/nicotine for irritation. Within ${\pm}20\;%$ range of difference, the predictable probabilities of sensory property of smoke from the leaf chemical properties were 100 % for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $6.5{\sim}6.8\;%$ in ether extract, $0.25{\sim}0.30\;%$ in chloride and $1.26{\sim}1.54$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory components of tobacco smoke from a few selected leaf chemical properties in burley tobacco and to select the burley tobacco leaves for enhance the tobacco taste of cigarette.

• 한국연초학회지
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• 제17권2호
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• pp.126-138
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• 1995

To investigate the changes of physicochemical properties of leaf tobacco during storage, cured leaves (both flue-cured(KF109) and burley(Burley 21) : 4 grades of leaves) were stored under the natural warehouse condition(room temperature) and processed leaves(both Rue-cured(NC82) and burly(Burley 21) : 6 grades of leaves) were stored at storerooms in tobacco processing plants(flue-cured Cheongju plant ; 2nd, 4th and 5th floor, burley : Kwangju plant ; 2nd floor, Chonju plant : 3rd and 5th floor). Tobacco leaves were sampled and analyzed every 3 months. Total sugar content of flue-cured leaf decreased slightly and the redness degree of leaf increased after 15 months' storage under the natural warehouse conditions. The pH of cured leaves were lowered both flue-cured and burley, and the decreasing rate of pH was large in flue-cured(0.24) as compared with burley(0.14). There was no significant differences of physicochemical properties of processed leaf among storerooms during 15 months' storage. The decreasing rate of processed leaf pH was somewhat large in flue-cured(0.26) as compared with burly (0.20), and in thick leaves as compared with thin leaves. The redness degree of flue-cured leaf increased slightly, while the degree of lightness and yellowness lowered slightly during storage. The lightness degree of burley leaf lowered slightly, too. The ageing process of cured leaf was similar to that of processed leaf, it is considered that the passing days after curing will be more reasonable than the passing days after processing for the establishment of proper ageing period.

• 한국연초학회지
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• 제27권2호
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• pp.226-234
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• 2005

The uncertainty of measurement in nitrate from burley leaf tobacco by continuous-flow analysis method was evaluated following internationally accepted guidelines. The sources of uncertainty associated with the analysis of nitrate were weight of standard and sample, purity of standard, dilution of standard solution, calibration curve, water content, etc. The calculation of uncertainty based on the GUM(Guide to the Expression of Uncertainty in Measurement) and EURACHEM/CITAC Guide. An expanded uncertainty was obtained by multiplying the combined standard uncertainty with a coverage factor (k) calculated from the effective degree of freedom. The concentration of nitrate from burley leaf tobacco was $2.09\%$ and the expanded uncertainty by multiplying by the coverage factor(k, 2.20) was $0.13\%\;at\;a\;95\%$ confidence level.

• 한국연초학회지
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• 제6권1호
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• pp.19-24
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• 1984

This study was carried out to find out the variations in Burley 21 variety of Surely tobacco. Jeonjul and nine other selected lines of Burley 21 were evaluated. Plant height and several other characteristics were significantly different among tested lines. Especially, Jangsu-1, the earliest flowered line, flowered 5 to 7 days earlier than other lines and had the smallest length width ratio of the largest leaf. Narrow-leaved type, whose length/width ratio of the largest leaf was above 2, 16, was significantly different in number of leaves and weight per unit leaf area from broad-leaved type whose length/width ratio of the largest leaf being below 1.97. Among tested lines, Jeonju (2) - 2 was the best in major agronomic characteristics, yield and physical properties.

• 한국연초학회지
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• 제26권1호
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• pp.50-56
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• 2004

The quality of burley leaf tobacco was affected by various toasting conditions. In this study, we determined main factor to influence the quality of burley tobacco on toasting and established proper toasting condition to improve the quality of toasted tobacco. Our results indicated that the main factor to influence the quality of burley tobacco was the amount of treatment and 3rd drying zone temperature. We also found that the proper toasting conditions to improve the quality of toasted tobacco and reduce the smoking irritation were moisture content (34 %), amount of treatment (1,520kg/hr), 1st drying zone temperature (135$^{\circ}C$), 2nd zone drying temperature(145$^{\circ}C$) and 3rd zone drying temperature (147$^{\circ}C$).

• 한국연초학회지
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• 제23권2호
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• pp.95-102
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• 2001

This study was conducted to obtain the basic information for breeding of burley(N. tabacum cv. burley) and sun-cured tobacco(N. tabacum cv. sun-cured) variety. Two burley(Burley 21, KB 108), and T.I. 1068 and three sun-cured varieties(Yeonbyeon 3, Jaheungyeon and Jaraehong) were diallel crossed and 15 combinations of F$_1$generations were made in 1998, respectively. Six parental varieties, 15 F$_1$s were grown under the complete randomized block design with 3 replications at Chonju Experiment Station, Korea Ginseng & Tobacco Research Institute in 2000. The data of 12 quantitative characters were measured for degree of heterosis. The results obtained are as follows. Heterosis of F$_1$generation was positive in weight per leaf, plant height, stem diameter, yield, leaf length and total alkaloid content. Cross combinations between either Burley 21 or KB 108 and sun-cured varieties showed comparatively high heterosis in each characters.

• 한국연초학회지
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• 제19권2호
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• pp.83-91
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• 1997

The vein-necrosis strain or potato virus Y (PVY-Vff) and black shank (Phytophlhora parasitica roar. nicotianae) causes severe damage on burley tobacco(Wicotiana tabacum L.) in Korea, A new burley tobacco resistance to PVY and black shank, KB 110, was developed by Korea Ginseng and Tobacco Research Institute. It was developed from the cross of Burley 21 with TC 591 in 1990, and was backrossed to Burley 21 in the following season. TC 591 has resistance to PVY and moderate resistance to race 0 of black shank, but it is susceptible to tobacco mosaic vim (TMV). KB 110 was evaluated for its resistance to PVY, TMV and black shank in the greenhouse and at fields for preliminary and performance trials. KB 110 which has secreting glandular trichomes was resistant to PVY-VN, TW and black shank. It had an erect growth habit and two more leaves per plant than that of Burley 21, and matures two to three days later. It yielded approximately 3 percent more cured leaf than the standard cultivar Burley 21, but other plant characteristics were very similar to those of Burley 21. It had acceptable standards for chemical and physical characteristics of lured leaf on regional farm test in 1995-1997. KB 110 produced average yields of good quality tobaccos and was appeared to be resistant to PVY inwhere occurrence of the virus are severe chronic at burley growing area.

• 한국연초학회지
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• 제13권1호
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• pp.74-81
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• 1991

This study was conducted to find out physical and chemical characteristics of burley and flue-cured tobacco leaves followed by location, growing season and leaf position during the period 1985 to 1989. The locations of flue-cured tobacco were 7(65farms) and burley tobacco were 4(40 farms). 1. Flue-cured tobacco leaves The locations of Ch'unch'on and Suwon were higher nicotine and ether extract content, Taegu and Chinju were higher total nitrogen content but Chiniju was lower red color of cured leaves than that of other location. Nicotine content increased but total sugar content decreased during the period 1985 to 1989. Nicotine and total nitrogen content increased but crude ash decreased from lower leaf position to higher leaf position. Total sugar and ether extract content were variable followed by leaf position. 2. Burley tobacco leaves. The location of Ch'onju was higher ether extract content than that of others location, but there was no significant difference the others chemical component among location. Nicotine content and red color of cured leaves increased during the period 1985 to 1989. Nicotine, total nitrogen and ether extract content increased but decreased crude ash content and brightness of cured leaf from lower leaf position to higher leaf position.