English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

80 samples of flue-cured tobacco leaves in Ganzhou area, Jiangxi Province in China were selected, relationships between free amino acid index and burntmellow- sweet aroma style intensity of leaves were studied with correlation analysis and stepwise regression analysis. In contrast to the content of Trp, Ile, Ser, Cys, β-Ala, Lys and the ratio of β-AiBA/TFAA, the content of Asp, Ala, Gly, Leu, β-AiBA and the ratio of Trp/TFAA, Ile/TFAA, Val/TFAA, Thr/TFAA, Ser/TFAA, Cys/TFAA, Asn/TFAA, β-Ala/TFAA, Lys/TFAA and Pro/TFAA in fluecured tobacco leaves had extremely significant positive correlation with burntmellow- sweet aroma style intensity. There was a significant negative correlation between burnt-mellow-sweet aroma style intensity and the content of Phe, Tyr, Asn, γ-ABA. 31 free amino acid indexes including the content of Asp, Glu, Phe etc. and the ratio of Glu/TFAA, Phe/TFAA, Trp/TFAA, etc. were main free amino acid index influencing burnt-mellow-sweet aroma style intensity of flue-cured tobacco leaves, which jointly decides 99.1% of variation of burnt-mellow-sweet aroma style intensity.

Relationship between Free Amino Acid Index and Burnt-Mellow-Sweet Aroma Style Intensity of Flue-Cured Tobacco Leaves