• Journal of the Korean Society of Tobacco Science
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• v.16 no.1
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• pp.26-33
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• 1994

A tobacco ripeness grading meter was designed and constructed using the color sensor, its performance was evaluated. A degree of ripeness grading of a leaf is very closely related to the measured tobacco leaf color. Measuring the small amount of the reflectance precisely depends on the apparatus including color sensor, light source, detector sensitivity, and geometric characteristics of appratus. To analyze and minimize the variational effects, experiments to select the proper condition were performed. Because of the combined effect mentioned above, the system has some variation on its response. Basis on the results of the experiments, prototype was developed and interfaced to a computer system. The main components of prototype included a tungsten lamp as a light source, Amorphous full color sensor with three filters, regulated D.C. power supply, OP - AMP(741 TC) for amplification, AR - B3001 board for interfacing to a computer with analog to digital conversion, and a compatible IBM PC XT computer. The experimental results of the developed ripeness tobacco leaf measurement system are summarized as following: [1] The output readings of ripeness grade meter for tobacco leaf, which is based on harvesting time, showed the apparent difference in variety of different quality. It was considered suitable that three filters(red, green, blue) in Amorphous full color sensor could be used in four different ripeness degree measurement of tobacco leaf. [2] The output readings of ripeness grade meter for tobacco leaf, which is based on government procurement, showed apparent difference in variety of different quality. Tobacco leaf varieties to stalk position are divided into tips, leaf, cutters, and primings, It is considered suitable that only red filter in the sensor could be used to classify the grade of tobacco leaf within the same kind tobacco stalk. However, the ripeness grade meter was not adequate to classify all the tobacco grades in the four different tobacco leaves.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.2
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• pp.241-246
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• 1989

Mold development on leaf tobacco(Flue-cured, var. NC 82) during the storage was examined according to the initial moisture content(MC) of the tobacco. The initial moisture content of the leaf tobacco was controlled as 12,14,16% after redrying. Those were packed in cardboard boxes and stored in a warehouse. Samples were taken monthly from June of 1988 through August of 1989 and were evaluated for mold development (colony count) and MC. The moisture content change in the leaf tobacco of 12, 14 and 16% initial MC was in the range of 11.1-13.3, 12.8-15.3 and 14.9-16.7% and the mean number of colonies from them were 1.4$\times$102, 1.0$\times$102, and 4.0$\times$102 colonies per gram of tobacco, respectively, however mold-damaged leaf tobacco other than the treatments was occasionally observed to have the colony number as high as 2.3$\times$105 colonies per gram of tobacco. In the meantime, the leaf tobacco was stored at 6 relative humidity levels at $25^{\circ}C$ in laboratory test. Leaf tobacco of 15.0-16.4% MC was maintained without the mold-damage after 80 days of storage whereas those of 19.9, 21.3, 25.5 and 27.1% MC became moldy after 50, 15, 11 and 6 days of storage, respectively.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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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.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.85-89
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• 2007

This study was conducted to evaluate the prediction of sensory characteristics of smoke from the leaf chemical compounds and characterize leaf chemical components for the best tobacco taste's leaves in oriental tobacco. For analytical and sensory evaluations, seventy two grades were used. Sensory evaluation of tobacco smoke for six attributes were scored on fifteen-point scale by $10{\sim}14$ expert panels trained to estimate smoking quality quantitatively. The major leaf chemical compounds to predict the sensory characteristics of smoke were ether extract for tobacco-like, nicotine for impact and total nitrogen/nicotine ratio for irritation, and total sugar for off taste & odor. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory characteristics of smoke from the leaf chemical compounds were 87.5 % for off taste & odor and $94.4{\sim}98.6\;%$ for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical compound contents were $5.9{\sim}8.3\;%$ in ether extract, $1.35{\sim}2.27\;%$ in nicotine and $1.17{\sim}2.24$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory characteristics of tobacco smoke with a few selected leaf chemical compounds in oriental tobacco and to select the oriental tobacco leaves by means of enhancing the tobacco taste of cigarette.

• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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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.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.1
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• pp.31-39
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• 2001

This study was carried out to investigate the changes of physical and chemical properties and the usability of long-term stored leaf tobacco. The physical chemical properties of the flue-cured and burley leaves produced in 1993, processed in 1994 were analysed from Nov. 1996 to Nov. 1999. The pH and moisture content in leaf decreased slowly until 4 years’storage after processing, while those of leaf changed little thereafter. However, total sugar content continuously decreased until 5 years after processing. The filling capacity increased and shatter resistance index decreased in long-term stored leaf. The sensory test, cilia stasis and the chemical components of cigarette smoke had no significant differences between short and long-term stored leaves. When the processed leaves were stored till 5 years after processing, there were no deteriorative effects on quality and usability of leaf tobacco. Therefore, it is considered that the processed leaf may be stored for 5 years or more under the inevitable situation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.5 no.1
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• pp.65-68
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• 1969

Studies wre made to investigate the relationships obetween measurable characters of leaf tobacco such as stem length, stem daimeter, number of leaves, leaf length, leaf thickness, leaf area of biggest leaf and the dry Iield. The results are summarized as follows; n the flue cured yellow tobacco; leaf width and leaf area of biggest leaf were significantly correlated to the yield. In the light air cure type of tobacco; stem diamer, leaf width and leaf area of biggest leaf were significantly correlated to the yield. In the dark air cured type of tobacco; stem diameter, number of leaves, leaf length, leaf width, and leaf area of biggest leaf were significantly correlated to the yield. It would be noticiable that the yield was significantly correlated to the leaf width which is easily measurable in the field, and negatively correlated to the leaf thickness though not significantly.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.74-79
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• 2007

This study was conducted to evaluate the prediction of sensory property of smoke from leaf chemical property and characterize leaf chemical components for the best tobacco taste's leaves in flue-cured tobacco. For analytical and sensory evaluations, one hundred and forty grades were used. The major leaf chemical components to predict the sensory property of smoke were nicotine for impact, irritation and off taste & odor, and total sugar/nicotine ratio for tobacco taste. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory property of smoke form leaf chemical property were 80.0% for off taste & odor and $91.4{\sim}96.4%$ for impact, irritation and tobacco taste. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical component contents were $2.77{\sim}3.55%$ in nicotine and $5.1{\sim}6.9$ in total sugar/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory property of tobacco smoke from a few selected leaf chemical components in flue-cured tobacco and to select the flue-cured tobacco leaves for enhance the tobacco taste of cigarette.

• Journal of the Korean Society of Tobacco Science
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• v.18 no.2
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• pp.138-144
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• 1996

This experiment was conducted to obtain the basic information on the morphological and physiological changes in tobacco leaf during the growth period by measuring the changes of chlorophyll, sugar, lipid and mineral contents in tobacco plant. Leaf length and width have been fully developed at 25 days after leaf emergence. Dry weight was rapidly increased between 10 and 15 days after leaf emergence and reached the highest at 30 days. Crude lipid content, palmitic acid, and the major saturated fatty acid were increased with progressing senescence, while unsaturated fatty acid including linolenic acid was decreased as the senescence was advanced. The total nitrogen content showed the highest value at IS days after leaf emergence. On the other hand, the total sugar content showed the highest value at 45 days after leaf emergence and glucose, fructose and sucrose were decreased with leaf development and increased at the end of senescence. The content of chlorophyll showed the highest value at 15 days after leaf emergence and began to decrease at 30 days after leaf emergence. The contents of p, Cu, Zn, and Fe in tobacco leaves were decreased by the end of senescence after leaf emergence but those of Ca, Mg, and Mn in leaves were increased. Key words : Nicotiana tabacum chlorophyll, fatty acid, senescence.

• Journal of the Korean Society of Tobacco Science
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• v.18 no.2
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• pp.113-119
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• 1996

The ovipositional responses of two strains of the cigarette beetle, Lasioderma serricorne F., to thickness, of air- and flue-cured leaf tobacco were investigated. Eggs laid by the strains reared with wheatflour (95%) + yeast (5%) in the laboratory for several years were not different between air - and flue-cured tobacco leaves. There were negative correlations between grades of cured tobacco and ovipositional response, and the regression equation was Y(ovipositional response) : 58.22 - 10.15X(leaf grade). Adults of strains reared on tobacco leaves laid 161.00±80.29 eggs on the first grade of thick flue-cured leaves, and 7.67 ± 5.51 on the second grade of thin air-cured leaves. There was difference in ovipositional responses among different grades within variety, but significant differences were noted between thick and thin tobacco leaves. Key words : ovipositional response, cigarette beetle, Lasiodema sewicome F., tobacco.