• Journal of the Korean Society of Tobacco Science
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• v.29 no.1
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• pp.14-22
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• 2007

This study was conducted to investigate the effect of the total sugar contents on chemical, smoke and sensory properties and to estimate the desirable chemical composition contents from sensory properties in flue-cured leaf tobacco. The leaves used in the study were in 2005 and in $1997{\sim}2006$ crop year. Nicotine and total nitrogen contents, filling value, impact, irritation and bitterness were reduced with increasing the total sugar contents of B2O(leaf) and C2L(cutters), whereas tar and CO contents and puff number were increased. The desirable sugar contents estimated from the best overall tobacco taste of smoke were 25.9% in B2O and 26.9% in C2L. All of regression equations among total sugar/nicotine ratio, total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). There were no significant difference between the 4 grade(A2O, B2O, C2L, D2L) average and the whole plant(12 grade) average contents in total sugar, nicotine and total nitrogen contents. All of regression equations between the ratio of each grade content to the average content of twelve grades and stalk position[number ; from bottom(1) to top(12)] in total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). The estimated desirable chemical properties which based on the best overall tobacco taste were 23.2% of total sugar, 2.39% of nicotine, 9.7 of total sugar/nicotine ratio, 2.57% of total nitrogen, 1.08 of total nitrogen/nicotine ratio in average of four grades. With decrease the total sugar content from 32.0% to 24.0%, filling value was enhanced by 14.1% in average of B2O and C2L, also tar and CO contents of smoke were decreased by 13.2% and 10.5%, respectively. These results suggest that the estimated desirable chemical composition contents may be useful to produce good leaf tobacco, and to enhance filling value and to reduce tar and CO contents of smoke in flue-cured leaf tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.9 no.1
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• pp.27-33
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• 1987

This study was carried out to investigate the effect of cultural practices on the nicotine and sugar contents in flue-cured tobacco(NC82), and the relationship between them. Significant reduction I sugar content and ratio of total sugar to nicotine(ratio, S/N) were observed with increased fertilizer, lower topping height, late transplanting and decreased application of male hydrazide(MH). Significant increases were observed in nicotine content with increased fertilizer and lower topping height. A positive correlation was found between total sugar content and plant density. A negative correlation was found between nicotine and total sugar contents for 8-years. An increase of 1.0% nicotine in the cured leaf would result in a 4.8% reduction in total sugar. The most desirable contents were 2.7% for nicotine and 19.0% for total sugar(S/N=7).

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.20-26
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• 2003

To investigate the effects of reduction of leaf processing factories on the uniformity of processed leaf quality, the contents and their C.V.(Coefficient of Variation) of chemical constituents of flue-cured leaf tobacco produced from 1997 to 2001 and processed at various factories were analysed. The average leaf chemical contents of 12 grades for 5 years ranged as follows ; nicotine 2.00∼0.85%. total sugar 10.7∼16.9%, total nitrogen 2.36∼2.78%, crude ash 14.6∼15.6% and chlorine 0.50∼0.75%. The variations of chemical contents among crop years was higher in total sugar content while lower in crude ash content. The C.V. of chemical content in same grade leaves was higher in chlorine content while lower in total nitrogen and crude ash contents, and the ratio of C.V. among processing factories/C.V. in total population was higher in total sugar content while lower in crude ash content. When the leaves were processed at one factory, the deviations of chemical contents reduced considerably. Particularly, the decreasing effect of deviation was higher in total sugar content.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.250-254
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• 1998

A variation of free sugar and amino acid contents of pears during the ripening period was determined by HPLC and amino acid analyzer. The research results are as follws: Fructose, glucose and sucrose were present in the pears. The contents of fructose was the highest, followed by glucose and sucrose in order. The contents of total sugar in Shingo and Youngsan was similar, but the contents of frucose in Shingo was lower and the contents of sucrose was higher than that of Youngsan (p＜.001). During the ripening period, the contents of fructose and glucose gradually increased during the harvesting season and then somewhat decreased. The contents of sucrose increased continually, while the contents of total free sugar reached the maximum during the harvesting season, it was 10.41%, 10.29% in Shingo and Youngsan and then decreased gradually. The contents of total free amino acid in Shingo was higher than that of Youngsan. A variation ratio and the composition of amino acid in Shingo and Youngsan during the ripening period didn＇t make a significant difference. The major free amino acid of the pears was in the order of aspartic acid, serine, threonine, histidine, glutamic acid, valine, arginine, and alanine. During the ripening period, aspartic acid, threonin, serine, methionine, isoleucine, leucine, histidine, and Iysine increased gradually. Glutamic acid, alanine, valine, arginine didn＇t show much change. The contents of total free amino acid increased during the ripening period.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.57-65
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• 1985

This study was conducted to obtain the information for the difference of chemical characteristics in each tobacco growing districts and year. The results obtained were as follows 1. Difference of chemical characteristics in 6 districts: In case of flue-cured tobacco leaves, the produced leaf tobacco from Cheong Ju and Dae Jeon districts showed middle level in nicotine and total sugar contents, on the other hand, low nicotine and high sugar contents tobacco leaves were produced in An Dong and Jin Ju districts and high nicotine and low sugar contents of tobacco leaves in Su Won and Chun Cheon , respectively. In Burley tobacco leaves, the nicotine and total nitrogen contents of Chun Cheon districts product's were lower than those of Dae Jeon , Jeon Ju and Kwang Ju district's one. 2. Comparison of each tobacco produced year : The nicotine contents of five-cured and Burley tobacco leaves were the highest in 1981 and 1979, respectively. Also, as time goes to recent year, nicotine and total nitrogen contents were decreased and total sugar contents somewhat was increased .

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.17-26
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• 2004

This study was conducted to get the informations for reducing the variation of chemical contents of leaf tobacco. The contents and variations of some chemical constituents of leaf(Leaf, Grade 2) produced in various growing areas from 1999 to 2003 and the effects of meteorological factors on the chemical constituents of leaf were analysed. The contents of analysed constituents of leaf showed high significant differences among crop years in flue-cured and burley, particularly the variation among crop years were higher in chlorine and nicotine contents while lower in total nitrogen content. There were significant differences among growing areas in nicotine and total sugar contents of flue-cured leaf and chlorine content of burley leaf. The total sugar content were negatively correlated to the nicotine and total nitrogen contents in flue-cured leaf. The average air temperature in June and July were positively correlated to the nicotine content of leaf while negatively to total sugar, and the precipitation in May were negatively correlated to the nicotine while positively to total sugar.

• Journal of Ginseng Research
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• v.20 no.1
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• pp.36-41
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• 1996

Chemical components of Panax (P) species were compared. p. species used were Korean white ginseng, Korean, Chinese and Japanese red ginseng (P ginseng), American and Canadian ginseng (P. quinquefolium) , and sanchl ginseng (P. notoginseng). No significant difference in the proximate contents was observed among P. species. Ash, crude lipld and total sugar contents in root of P. notoginseng were found to be relatively lower than those of P. ginseng and P. quinquefolium, but the contents of crude protein and crude fiber were similar among those ginsengs. Mineral nutrient con tents showed a little difference among ginseng species. Total nitrogen contents were slightly higher in P. ginseng than P. quinquefolium and P. notoginseng and Fe and Cu were lower in Chinese and Japanese red ginsengs. Kinds and compositions of amino acids were similar but contents of amino acids were different among ginseng species. Total amino acid contents were 76.3∼83.9 mg/g in P. ginseng 53.8∼60.4 mg/g in p. quinquefolium and 54.9 mg/g in P notoginseng. Free sugar contents were lower in P. notoginseng than P. ginseng or P. quinquefolium. Sucrose accounted for 90∼92% of total free sugar contents with relatively high content in white ginsengs, while sucrose and maltose were 32-36% and 55∼60%, respectively, in red ginseng.

• Journal of the Korean Society of Tobacco Science
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• v.3 no.1
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• pp.66-74
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• 1981

This study was conducted to investigate the interaction between chemical compositions and agronomic characteristics of perique tobacco leaf. At the topping stage, the thickness of leaf was positively correlated with total sugar($\textrm{0.975}^{**}$), reducing sugar($\textrm{0.975}^{**}$), alkaloid($\textrm{0.518}^{*}$) and petroleum ether extract($\textrm{0.801}^{**}$) contents. The length of upper leaf was negatively correlated with its chemical contents. Total sugar contents of the harvested leaf showed a sigmoid pattern of distribution along the leaf stalk positions.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.276-282
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• 2015

Seasonal variation in the contents of sugars (fructose, glucose, and sucrose) in the floret, leaf, and stem of broccoli were studied in ten commercial broccoli cultivars. Plants were grown in the spring and fall seasons in 2011. In both seasons, glucose was the major constituent, comprising about 50% of the total sugar content in the floret and leaf tissue of most cultivars, whereas the broccoli stem showed an unusual pattern of accumulation. Sucrose exhibited greater cultivar dependency as well as seasonal variation compared to fructose and glucose in floret and leaf tissues. The floret tissue had a higher total content of sugar in the spring compared to the fall due to an increase in glucose and fructose. However, most of the leaf and stem tissues of broccoli had a higher total sugar content in the fall compared to the spring. Furthermore, stem and leaf tissues possessed a relatively higher total sugar content compared to floret tissue in both seasons. 'Grandeur' broccoli contained a significantly greater amount of total sugar in both floret and leaf tissues in both seasons, whereas 'YuDoRi No.1' broccoli exhibited the highest total content of sugar in stem tissue. At overall, the results showed significant influences of genotype, plant part and growing season on sugar content in broccoli.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.94-106
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• 2002

The present study investigated free sugar, organic acid, volatile components in fresh leaf and root of the coriander respectively, and in blanched leaf and root of the coriander, respectively. The research results are as follows : Glucose, fructose and sucrose were detected in leaf and root of the coriander. The content of total free sugar was 22.91mg% in leaf and 23.84mg% in root. By blanching, the contents of total free sugar decreased to 21.28mg% and 21.89mg% in leaf and root respectively. Malic acid, trataric acid were detected in leaf and root of the coriander. The content of total organic acid in leaf was higher than that in root of the coriander. By blanching, the content of total organic acid significantly decreased in leaf and slightly decreased in root. A total of 98 flavor components were detected in the leaf of coriander and total contents of those were 878.485mg/kg. The major components were (E)-2-Decen-1-ol, (E)-2-Decenal, and (E)-2-Tetradecenal. And a large amount of aldehydes and alcohols were shown in the leaf of coriander. By blanching, a total of 75 flavor components were detected in the leaf of coriander and total contents of those were 846.49mg/kg. The major components were (E)-2-decenal, (E)-2-Tetradecenal, decanal. The amounts of aldehydes were increased more. However, the amounts of alcohols were decreased more than those of the fresh leaf, respectively. A total of 77 flavor components were detected in the root of coriander and total contents of those were 455.064mg/kg. The major components were (E)-2-Tetradecenal, (E)-2-Decenal, and (E)-2-Dodecenal. By blanching, the kinds and the contents of the flavor components decreased and the major components is the same of the fresh root. And the contents of aldehydes and alcohols, acids decreased. However, the contents of esters and ketons increased.