Name
Ivanitskii Konstantin Ivanovich
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
The All-Russia scientific research institute of tobacco, makhorka and tobacco products
Web site url
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Articles count: 1
Tasting and smoking properties of tobacco products
depend on chemical composition of dried tobacco. The
most important are nicotine, carbohydrates, and
proteins. Their content is controlled when new sorts
are bred. In the article data on chemical composition
and their analysis for some hybrids, new and zoned
sorts are presented. Most of studied samples had
medium nicotine content in dried tobacco. Hybrid of
Jubileiniy noviy 142 and Ostrolist 46, sorts: Trapezond
159, 359, 115 and Ostrolist 46 were characterized as
low nicotine tobaccos. Jubileiniy (standard) and
Oktiabrskii were characterized as high nicotine
tobaccos. This indicator depends on rain quantity
during vegetation period. During drought seasons this
indicator is higher. Total soluble carbohydrates content
affects smoke taste. The more water soluble
carbohydrates content the better smoking properties
tobacco has. Unlike nicotine, carbohydrates content
when rainy season increases. Best results were for
Krupnolistniy 9M and Oktiabrskii. Proteins have
negative effect on smoke taste as it becomes bitter and
with smell of burned feathers. Most of studied hybrids
have quite high protein content. For cured tobacco
quality assessment, not total contents of proteins and
carbohydrates are important but their ratio
(carbohydrates/proteins) called Shmuk ratio. Best
results were for Krupnolistniy 9M and Oktiabrskii