摘要
在烟叶进行三段式烘烤的4个时间段加入香叶天竺葵,进行混合烘烤,对比常规烘烤方式,烟叶的清甜润感增加,刺激和余味有改善。对烘烤后的烟叶进行化学成分的检测,结果显示:变色期加入香料植物,烟叶能同时吸附香茅醇、香叶醇、甲酸香草酯和玫瑰醚4种特有成分,醇化6个月后,这些成分依旧存在。根据结果确定变色期加入香叶天竺葵,是对烟叶进行烘烤调香的最佳烘烤方式。
In the four periods of three-stage curing process of tobacco leaves,rose geranium(Pelargonium graveolens L'Herit)was added to mixed curing.Compared with conventional curing methods,the fresh-sweetness aroma of tobacco leaves is increased,and the irritation and aftertaste are improved.Detecting the chemical components of the tobacco,the results show that during the second stage—colouring,tobacco leaves can simultaneously absorb four unique components of citronellol,geraniol,citronellyl formate and rose ether.After six months of alcoholization,these special ingredients still exist.According to the results,it is determined that adding rose geranium during the colouring period is the best way to perfume the tobacco.
作者
吴明美
张勃
熊文
黄志强
吴长伟
李学杉
普兴伟
WU Ming-mei;ZHANG Bo;XIONG Wen;HUANG Zhi-qiang;WU Chang-wei;LI Xue-shan;PU Xing-wei(Changde Huafu Biological Technology Co.,Ltd.,Kunming 650217,PRC;Technology Center,China Tobacco Yunnan Industry Co.,Ltd.,Kunming 650231,PRC)
出处
《湖南农业科学》
2019年第8期86-90,共5页
Hunan Agricultural Sciences
关键词
烟叶
香叶天竺葵
混合烘烤
感官质量
化学成分
tobacco
rose geranium
mixed curing
sensory quality
chemical components
