摘要
为探讨烤烟烘烤调香新技术,采用"鲜烟叶+鲜烟花蕾同烤"(叶花同烤)与常规烘烤两种烘烤方法,比较烤后烟叶经济性状、外观质量、感官质量、常规化学成分含量和致香物质含量。结果表明,叶花同烤对烟叶经济性状、外观质量和常规化学成分影响较小,对感官质量和致香物质的含量影响较大。与常规烘烤相比,叶花同烤烤后烟上等烟比例提高了3.26个百分点;感官质量得分提高了2.90分,其中香气质和香气量有所增加,杂气和余味有所减少,且烟叶香韵风格有一定改善;叶内致香物质β-大马酮、二氢猕猴桃内酯、茄酮、糠醛、5-甲基糠醛、β-环柠檬醛和3,4-二甲基-2,5-呋喃二酮的含量极显著增加;芳樟醇、香叶基丙酮、巨豆三烯酮类、3-羟基-β-二氢大马酮的含量显著增加。烤后烟花中上述致香物质含量显著减少。说明叶花同烤有增加烤后烟叶致香物质的作用。
In order to explore new technologies for curing and fl avoring,tobacco leaves were fl ue-cured with addition of diff erent amount of fresh tobacco fl ower buds in the same curing barn.Leaves after two diff erent curing treatments(i.e.conventional tobacco curing and co-curing of fresh tobacco leaf and fl ower bud)were compared.using conomic characters,sensory quality,smoking quality,conventional chemical composition content and aromatic substance content of tobacco leaves.Results showed that co-curing of tobacco leaf and fl ower buds showed less eff ect on economic characters,sensory quality and the content of conventional chemical composition,but had great influence on smoking quality and content of aromatic substances.Compared with conventional tobacco curing,co-curing of tobacco leaf and fl ower bud resulted in the ratio of fi rstclass tobacco increased signifi cantly by 3.26%;the score of smoking quality increased signifi cantly by 2.90%;both aromatic quality and quantity increased,while the off ensive oddor and aftertaste decreased,with a certain improvement in the fl avor style of tobacco leaves;the contents of the aroma substances including beta acetone,two hydrogen gooseberry,solanone,furfural,5-methyl furfural,beta cyclocitral and 3,4-two methyl-2,5-uran two ketones.Linalool,geraniacetone,mega three enenone,and 3-hydroxyl-beta two hydrogen damas fcone increased significantly.Meanwhile,contents of these aroma substances in flowre buds after co-curing were significantly lower than before co-curing.These results suggested that co-curing of tobacco leaf and fl ower bud can increase the content of aroma substances.This provides a referential method for tobacco curing and flavoring.
作者
孙福山
周平
王松峰
郑福瑞
杨建春
高宪辉
张烨
刘亚军
SUN Fushan;ZHOU Ping;WANG Songfeng;ZHENG Furui;YANG Jianchun;GAO Xianhui;ZHANG Ye;LIU Yajun(Key Laboratory of Tobacco Quality Control,Ministry of Agriculture;Tobacco Research Institute of CAAS,Qingdao 266101,China;Graduate School of CAAS,Beijing 100081,China;Liangshan branch of Sichuan tobacco company,Xichang 615000,China;Sichuan Tobacco Panzhihua Company,Pzhihua 610072,China;Yunnan Tobacco Leaf Company,Kunming 653100,China;China Tobacco Shandong Industrial Co.,Ltd.Qingdao Cigarette Factory,Qingdao 266100,China)
出处
《中国烟草学报》
EI
CAS
CSCD
北大核心
2018年第5期117-123,共7页
Acta Tabacaria Sinica
基金
中国农业科学院科技创新工程(ASTIP-TRIC03)
四川省烟草公司凉山州公司科技项目“异常烟叶烘烤及上部叶一次采烤关键技术优化与应用”(201751340024080)
攀枝花市公司科技项目“攀枝花烟叶质量特质挖掘与彰显关键技术研究与应用”(201517)。
关键词
烟叶
烟草花蕾
烘烤
致香物质
感官质量
ue-cured tobacco
curing
tobacco bud
aroma substance
smoking quality
