CAJ | 학술논문

　　简述了烟叶致香物质种类及影响其含量的因素，认为遗传差异、生态环境、栽培措施和烘烤调制是当前限制烤烟致香物质含量提高的主要因子。结合烟草生产实际，建议进一步重视适时移栽、合理密植、科学施肥、适熟采烤及适宜化控技术对改善烟叶香吃味品质的作用。
　　간술료연협치향물질충류급영향기함량적인소，인위유전차이、생태배경、재배조시화홍고조제시당전한제고연치향물질함량제고적주요인자。결합연초생산실제，건의진일보중시괄시이재、합리밀식、과학시비、괄숙채고급괄의화공기술대개선연협향흘미품질적작용。
The main types of aroma substances in flue-cured tobacco leaves and the factors influencing its content were reviewed in this paper. It was thought that genetic and ecological environment variance, cultivation and curing practices were the main limiting factors for improving aroma substance content. Moreover, it was suggest that transplanting at reasonable time and density, optimal fertilization, harvest and curing when leaves mature, as well as chemical control technology, have more potential to improve aroma substance content in flue-curd tobacco leaves.