打叶复烤过程中烘烤调香烟叶香味成分及感官质量的变化研究  

Effects of leaf-threshing and redrying on aromatic components and smoking quality of curing-flavored tobacco leaf

作　　者：朱海滨[1] 王柱石 胡战军[1] 杨义[1] 李觅[1] 郑仕方 张敏 叶贤文[3] 保华 ZHU Haibin;WANG Zhushi;HU Zhanjun;YANG Yi;LI Mi;ZHENG Shifang;ZHANG Min;YE Xianwen;BAO Hua(Hongyun-Honghe Tobacco(Group)Co.,Ltd.,Kunming 650202,China;Yunnan Reascend Tobacco Technology(Group)Co.,Ltd.,Kunming 650106,China;;Anning Branch of Kunming, Yunnan Province Tobacco Company,Anning 650300,China;;Luliang Branch of Qujing, Yunnan Province Tobacco Company,Luliang 655600,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]云南省烟草公司昆明市公司安宁分公司,云南安宁650300 [4]云南省烟草公司曲靖市公司陆良分公司,云南陆良655600

出　　处：《河南农业大学学报》2018年第5期671-676,共6页Journal of Henan Agricultural University

基　　金：云南中烟工业有限责任公司科技项目(2015YL06)

摘　　要：为了研究烘烤调香烟叶在打叶复烤过程中烟叶香味成分及吸食品质的变化情况,以K 326中部烟叶为材料,采集打叶复烤关键工序的在线样品,进行烟叶致香物质、潜香物质检测和感官质量评价。结果表明,调香烟叶新植二烯含量和致香物质总量在二润后和复烤后增加,在冷房后减少;挥发性有机酸含量在二润阶段含量较高,在冷房阶段含量较低;非挥发性有机酸含量在打叶复烤过程中逐渐增加;质体色素总量在打叶复烤前和复烤后无明显变化;多酚类化合物、石油醚提取物含量在打叶复烤过程中略有减少。感官质量方面,调香烟叶在二润后香韵较丰富,愉悦性好,感官质量得分最高;在复烤后,香韵丰富性降低,甜度减弱,感官质量得分低于二润阶段,但略高于冷房阶段和打叶复烤前。To investigate the effects of leaf-threshing and redrying on aromatic components and smoking quality of curing-flavored tobacco leaf,using the middle part leaves of K326 as the material,the on-line samples of leaf-threshing and redrying key process were collected,and then their aroma components,flavor precursors and smoking quality were determined.The results showed that the neophytadiene content and the total amount of aroma components were improved after the second moistening and redrying process,and reduced in the cool room.The content of volatile organic acid was higher in the second moistening process,and lower in the cool room.In the leaf-threshing and redrying process,the non-volatile organic acid content increased gradually.Before and after the leaf-threshing and redrying process,the total amount of pigment did not change significantly,and the contents of polyphenol compounds and petroleum ether extract decreased slightly.After the second moistening process,tobacco leaf had rich nuances,good pleasure,and the highest score of smoking quality.After the redrying process,the richness of fragrant nuances reduced,the sweetness decreased,and the smoking quality score was lower than that of the second moistening stage,but slightly higher than that in the cool room stage and before leaf-threshing and redrying.

关 键 词：打叶复烤 烘烤调香烟叶 致香物质 潜香物质 感官质量 

分 类 号：S572[农业科学—烟草工业]