密集烤房中添加不同香料植物对烟叶致香物质和评吸质量的影响  

Effects of adding different perfume plants into bulk curing barn on aroma components and smoking quality of flue-cured tobacco

作　　者：詹军 周芳芳 张晓龙 杨应明[2] 王柱石 毛春堂 包崇彦 常寿荣[2] 

机构地区：[1]云南瑞升烟草技术(集团)有限公司,昆明650106 [2]红云红河烟草(集团)有限责任公司,昆明650202

出　　处：《安徽农业大学学报》2013年第5期875-882,共8页Journal of Anhui Agricultural University

基　　金：红云红河集团基金项目(HYHH2012YL01);云南中烟工业有限责任公司基金项目(2010YL01-2)共同资助

摘　　要：为了探索提高烟叶香气质量的新途径,以K326中部叶为材料,研究了密集烘烤过程中添加4种香料植物(红玫瑰、香叶天竺葵、薰衣草及兰花鼠尾草)对烟叶致香物质和评吸质量的影响。结果表明,烘烤过程中添加香料植物对烤后烟叶致香物质总含量的增加效应表现为红玫瑰>香叶天竺葵>CK>蓝花鼠尾草>薰衣草,其中添加红玫瑰后烟叶的质体色素降解产物、类西柏烷类致香物质、其他类致香物质、致香物质总量(除新植二烯)和致香物质总量分别较对照增加了19.64%、56.45%、9.50%、24.52%和19.77%;添加香叶天竺葵后烟叶的质体色素降解产物、苯丙氨酸类致香物质、类西柏烷类致香物质、致香物质总量(除新植二烯)和致香物质总量分别较对照增加了5.52%、7.20%、4.71%、4.78%和5.10%。添加薰衣草和兰花鼠尾草则不利于大部分致香物质的积累。感官评吸结果表明,添加红玫瑰的烟叶香气质细腻、柔和,刺激性小,余味干净舒适,劲头适中,优于对照,而添加香叶天竺葵、薰衣草和兰花鼠尾草的烟叶感官质量较对照表现稍差。可见,烘烤过程中添加外源香料植物对烤后烟叶香气质量的影响较大,且不同香料植物对烟叶香吃味的影响不同,其中添加红玫瑰对中部烟叶香气质量的改善最明显。To explore a new way for improving aroma quality of tobacco leaves, the middle part leaves of K326 were used as material, and the tobacco flavor matter and smoking quality were studied after adding 4 kinds of perfume plants （Red rose, Rose geranium, Lavender, Orchid sage） into the samples in the bulk curing. The re- suits showed that positive effects of the four perfume plants on total aroma components performed as Red rose 〉 Rose geranium 〉 Lavender 〉 Orchid sage. And some components in flue-cured tobacco with addition of Red rose, such as degraded products from chromoplast pigment, cembrane, other aroma components, total aroma compo- nents without neophytadiene and total aroma components were increased by 19.64%, 56.45%, 9.50%, 24.52% and 19.77%. The treatment of Rose geranium had positive effects on aroma contents and degraded products from chromoplast pigment, cembrane, total aroma components without neophytadiene, and total aroma components were increased by 5.52%, 7.20%, 4.71%, 4.78% and 5.10% respectively, while Llavender and Oorchid sage added into the tobacco were not favorable to the accumulation of most aroma components. The results of sensory evalua- tion demonstrated that the tobacco leaves with addition of Red rose in bulk curing were much better than the control, and its taste performed as soft aroma quality, small irritation, clean and comfortable aftertaste and suitable strength. While the sensory evaluation of other treatments were not so good compared with the control. In conclu- sion, the addition of perfume plants has significant effects on aroma quality of cured tobacco leaves. Difference existed in tobacco taste because different perfume plants and aroma quality of middle leaves added with Red rose could be improved obviously.

关 键 词：密集烤房 香料植物 烤烟 香气质量 致香物质 评吸质量 

分 类 号：TS441[农业科学—烟草工业]