烤烟自然醇化和人工醇化过程中感官质量的变化  

Changes of Sensory Quality of Flue-cured Tobacco During Natural and Artificial Aging

作　　者：管恩森[1] 孔芳芳 王大海[1] 高凯[1] 王毅[1] 李洪波[1] 于卫松[2] GUAN Ensen;KONG Fangfang;WANG Dahai;GAO Kai;WANG Yi;LI Hongbo;YU Weisong(Shandong Weifang Tobacco Corporation,Weifang,Shandong 261205,China;Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Qingdao 266101,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]山东潍坊烟草有限公司,山东潍坊261205 [2]中国农业科学院烟草研究所,青岛266101 [3]中国农业科学院研究生院,北京100081

出　　处：《中国烟草科学》2020年第2期54-58,共5页Chinese Tobacco Science

摘　　要：为明确烟叶最佳醇化方式和醇化时间,从而提高烟叶品质、节省醇化成本,以山东诸城复烤后的中部烤烟烟叶为试验材料,对人工醇化和自然醇化过程中烟叶感官评吸指标进行了评价分析。结果表明,两种醇化方式下诸城复烤烟样品的最佳醇化时间均为18个月左右;与自然醇化相比,人工醇化方式对烟叶品质提升效果更好。根据原料库存情况和品质需求采用合适的醇化方式和醇化时间,有利于卷烟企业提高烟叶质量、节约企业成本。In order to find out the optimal aging method and aging time of flue-cured tobacco leaves for better quality and lower cost,With redried central flue-cured tobacco leaves from Zhucheng city,Shandong Province as the experimental materials,sensory quality of leaves were comparatively evaluated throughout the whole artificial and natural aging period.Results showed that the optimal aging time of the studied leave samples was about 18 months for both two aging methods.However,compared with natural aging,artificial aging showed a better improving effect on tobacco leave quality.This study would provide guidance for tobacco industry in selecting suitable aging method and aging time according to their own raw materials stock situation and product quality criteria,which is conducive to quality improvement and cost savings.

关 键 词：烤烟 醇化 感官评吸 

分 类 号：TS452[农业科学—烟草工业]