不同烘烤工艺对5个烤烟品种感官质量的影响研究  

Study on Effects of Different Baking Technologies on Sensory Quality of Five Flue-cured Tobacco Varieties

作　　者：杨晓亮[1] 张豹林 张铭真 张警予[1] 宋朝鹏[1] 贺帆[1] 郭建[2] 宫长荣[1] 

机构地区：[1]河南农业大学烟草学院,河南郑州450002 [2]安徽皖南烟叶有限责任公司黄渡烟叶工作站,安徽宣城242000

出　　处：《江西农业学报》2015年第4期53-56,61,共5页Acta Agriculturae Jiangxi

基　　金：国家烟草专卖局重大科技项目"浓香型烤烟调制关键技术"(Ts-01-2011006)

摘　　要：在5个密集烤房内采用不同的烘烤工艺分别对5个烤烟品种进行烘烤,应用主成分分析法综合分析评价了不同处理烤后烟叶的感官质量。结果表明:不同烤烟品种在其自身烘烤工艺条件下其感官质量评吸结果不一定最好;K326、NC297、云烟97和NC102使用较长变黄期和稍短定色期的烘烤工艺能够提高其感官质量,NC71使用稍短的变黄期和定色期的烘烤工艺能够提高其感官质量。Five flue-cured tobacco varieties were respectively baked in 5 bulk curing barns by adopting different baking tech-nologies, and the sensory qualities of their baked tobacco leaves were comprehensively analyzed and evaluated by using principal component analysis .The results showed that the sensory quality of certain flue-cured tobacco variety which was baked under the con-dition of its own baking technology was not always the best .For K326, NC297, Yunyan 97 and NC102, adopting the baking technol-ogy with a longer yellowing time and a slightly shorter color-fixing time could improve their sensory quality .For NC71, using the baking technology with a slightly shorter yellowing and color-fixing time could improve its sensory quality .

关 键 词：烤烟 烘烤工艺 感官质量 关系分析 

分 类 号：S572.092[农业科学—烟草工业]