制丝线主要热处理工序前后原料致香成分差异性解析  

Variance Analysis of Aroma Components in Tobacco During Main Heat Treatment Procedures in Primary Processing Line

作　　者：朱勇[1] 何邦华[1] 刘泽[1] 华一崑[1] 邱昌桂 

机构地区：[1]红云红河烟草(集团)有限责任公司技术中心,昆明市五华区红锦路367号650231 [2]云南同创检测技术股份有限公司,昆明高新技术开发区海源北路650106

出　　处：《烟草科技》2013年第3期37-42,共6页Tobacco Science & Technology

基　　金：云南中烟工业有限责任公司资助项目"支撑云烟‘清甜香’品类的特色制丝加工技术应用研究"(2011GY02)

摘　　要：为探索制丝线主要热处理工序加工对原料致香成分的影响,在叶组配方及加工参数相对稳定的条件下,对松散回潮、叶丝干燥两个关键工序前后原料的致香成分进行检测分析和感官质量评价。结果表明:①经过松散回潮工序加工处理,可以降低叶丝低级脂肪酸和不饱和高级脂肪酸的含量,增加饱和高级脂肪酸的含量,改善原料的香气质、杂气、浓度、刺激性;②叶丝经过干燥工序加工处理,其碱性香味成分含量增加,中性和酸性香味成分减少,有利于改善卷烟烟气的香气质、杂气、细腻程度、刺激性和干净程度。In order to investigate the influences of main heat treatment process in primary processing line on the aroma components in tobacco, the aroma components in and sensory quality of tobacco were analyzed and evaluated before and after the ordering and cut strip drying processes while keeping tobacco blend and processing parameters basically unchanged. The results showed that： 1） Ordering process would decrease the contents of lower fatty acid and unsaturated higher fatty acid in tobacco, while increased the content of saturated higher fatty acid, and improve the aroma quality, concentration, offensive odor and irritation of tobacco. 2） Cut strip drying process would increase the contents of sugar and alkali aroma components in cut tobacco, while decrease the contents of neutral and acidic aroma components, which was helpful to improving the aroma aualitv, smoothness, cleanness, offensive odor and irritation of cigarette smoke.

关 键 词：松散回潮 叶丝干燥 致香成分 独立样本T检验 感官评价 

分 类 号：TS43[农业科学—烟草工业]