摘要
为进一步提高烟叶的科学烘烤水平,采用"七步控湿"烘烤工艺,对豫烟7号烤后烟叶的等级质量、化学成分及中性致香物质的含量进行分析。结果表明:"七步控湿"烘烤工艺较常规烘烤工艺烤后烟叶的上、中等烟和橘黄色烟的比例分别提高7.38%、8.92%和7.65%,化学成分总得分提高54.18分,香气总量提高93.77μg/g。
The grade quality,chemical components and neutral aroma components of tobacco cured of Yuyan 7 by seven-step humidity control curing technology are analyzed to further improve scientific curing level of tobacco.Result：The proportion of first-class tobacco,middle-class tobacco and orange tobacco of cured tobacco by seven-step humidity control curing technology increases by 7.38%,8.92% and 7.65%compared with the conventional curing technology separately.Total score of chemical components and aroma quantity of cured tobacco increase by 54.18 and 93.77μg/g respectively.
作者
杨楠
许跃奇
马文辉
常栋
何晓冰
徐放达
张世敏
王明鑫
刘迎昌
林娟
YANG Nan;XU Yueqi;MA Wenhui;CHANG Dong;HE Xiaobing;XU Fangda;ZHANG Shimin;WANG Mingxin;LIU Yingehang;LIN Juan(Pingdingshan Branch Company, Henan Tobacco Company, Pingdingshan, Henan 467000, Chin)
出处
《贵州农业科学》
CAS
2018年第4期121-124,共4页
Guizhou Agricultural Sciences
基金
平顶山市烟草公司科技项目(PDSKJ2017018)
关键词
烟叶
烘烤工艺
等级质量
化学成分
香气
tobacco
curing technology
grade quality
chemical component
aroma
