薰衣草油不同添加时期对烤烟致香成分和感官质量的影响  

Effects of Adding Lavender Essential Oil at Different Stage on Aroma Components and Smoking Quality of Flue-cured Tobacco

作　　者：朱海滨[1] 王柱石 李觅[1] 杨义[1] 马彦清 胡战军[1] 董石飞[1] 林昆[1] 刘正坤 潘凯 ZHU Hai-bin;WANG Zhu-shi;LI Mi;YANG Yi;MA Yan-qing;HU Zhan-jun;DONG Shi-fei;LIN Kun;LIU Zheng-kun;PAN Kai(Hongyun-Honghe Tobacco（Group）Co.,Ltd.,Yunnan Kunming 650202,China;Yunnan Reascend Tobacco Technology（Group）Co.,Ltd.,Yunnan Kunlning 650106,China;Huize Branch of Qujing,Yunnan Province Tobacco Company,Yunnan Huize 654200,China.)

机构地区：[1]红云红河烟草(集团)有限责任公司,云南昆明650202 [2]云南瑞升烟草技术(集团)有限公司,云南昆明650106 [3]云南省烟草公司曲靖市公司会泽分公司,云南会泽654200

出　　处：《西南农业学报》2018年第9期1946-1952,共7页Southwest China Journal of Agricultural Sciences

基　　金：云南中烟工业有限责任公司科技项目:烟叶烘烤过程中调香技术的研究与应用(2015YL06)

摘　　要：【目的】为了改善初烤烟叶香气质量。【方法】以K326中部烟叶为材料,研究了烘烤过程中不同时期添加薰衣草油对烤后烟叶致香成分和感官质量的影响。【结果】在烟叶烘烤干筋期之前添加薰衣草油有利于新植二烯的形成与积累,烤后烟叶致香物质总量高于对照,其中在变黄中期添加薰衣草油烤后烟叶新植二烯含量和致香物质总量相对最高,其次为变黄初期;此外在烘烤过程不同时期添加薰衣草油均有利于类胡萝卜素类降解产物的积累和形成,但对苯丙氨酸类致香物质、美拉德反应产物、西柏烷类降解产物和类酯类降解产物的形成与积累无明显促进作用。从感官评吸结果看,在烘烤过程不同时期添加薰衣草油烤后烟叶感官评吸质量均有提高,在变黄中期添加薰衣草油烤后烟叶感官评吸质量最好。【结论】综合来看,在烟叶烘烤的变黄中期添加薰衣草油烤后烟叶新植二烯含量和致香物质总量较高,烟叶吸食品质最佳。[ Objective ] The present paper was conducted to improve aroma quality of tobacco leaves. [ Method ] Using the middle tobacco leaves of I（326 as the material, effects of adding lavender essential oil at different stage on aroma components and smoking quality of flue-cured tobacco leaves were studied in the curing process. [ Result] The results showed that adding lavender essential oil was beneficial for the fomation and accumulation of neophytadiene before curing stem-drying stage of tobacco leaves, the total content of aroma components in flue-cured tobacco leaves was higher than that of the control, when adding lavender essential oil at middle stage of yellowing, the neophytadiene content and file total amount of aroma components in flue-cured tobacco leaves was the highest, secondly for at early stage of yellowing. In addition, adding lavender essential oil at different stages was all beneficial for the accumulation and formation of products degraded by carotenoid in the curing process, while could not obviously promote the formation and accumulation of products degraded by phenylalanine, maillard reaction product, products degraded by cembratriendiol, and products degraded by esters. The sensory taste result indicated that adding lavender es- sential oil at different stages could improve the smoking quality of flue-cured tobacco leaves in the curing process, when adding lavender es- sential oil at middle stage of yellowing, the smoking quality of flue-cured tobacco leaves was the best. [ Conclusion] Generally speaking, in the curing process of tobacco leaves, adding lavender essential oil at middle stage of yellowing, the neophytadiene content and the total a-nlount Of aronla conlponents in flue-cured tobacco leaves was higher, the smoking quality of tobacco leaves was the best.

关 键 词：烘烤 薰衣草油 添加时期 烤烟 致香成分 感官质量 

分 类 号：S572[农业科学—烟草工业]