摘要
本文研究了云南烤烟复烤片烟在自然陈化过程中陈化时间与香味成分(中性、酸性和碱性)和感官质量变化的关系。研究结果表明,在自然陈化过程中,随着陈化时间的增加,云南烤烟复烤片烟的香味成分在陈化初期呈快速上升趋势,中期呈缓慢增加趋势并达到最大值,后期开始下降。这种内在变化促使云南烤烟复烤片烟的香气质、香气量以及整体感官评价呈现出感官质量上升期、感官质量高峰和相对稳定期、以及感官质量下降期。香味成分的变化与感官质量呈正相关关系,醇类成分和个别碱性成分与感官质量呈明显的负相关关系。
The relationship between aging time of Yunnan redried flue-cured lamina and its quality was studied. The aroma constituents of the lamina in aging was increased rapidly in initial stage, increased slowly and reached the peak quantity in the middle, and decreased in the later period. Smoking quality had significantly positive relationship with the change of aroma content, and had certain degree of negative relationship with alcoholic constituents and certain individual alkaline constituents.
出处
《中国烟草学报》
EI
CAS
CSCD
2004年第4期1-7,共7页
Acta Tabacaria Sinica
基金
国家烟草专卖局资助
