Effect of Enzyme Preparation Added in Lamina of Flue-cured Tobacco on Quality during Aging

Effect of enzyme preparation A110 added in lamina of flue-cured tobacco during aging on chemical constituents,aroma components,sensory quality was studied.Results indicated that :aging effect was upper leaves middle leaves lower leaves,speed of aging leaves adding in enzyme preparation was obviously quicker and the speed reached the peak during 6 to 10 months after which weakened the effect of enzyme preparation.Flavor of adding enzyme preparation sample was better than blank sample,the performance was that offensive taste and acrimony reduced while aroma was smooth and coordination.Enzyme preparation had not effect on safety during aging and the enzyme preparation still had activity after threshed and redried.