干燥方式及加工强度对典型烟叶模块风格的影响  

Influences of drying methods and processing intensity on style characteristics of typical tobacco modules

作　　者：杨春强[1] 张建勋[1] 杨伟平[1] 席年生[1] 崔凯[1] 申玉军[1] YANG Chunqiang;ZHANG Jianxun;YANG Weiping;XI Niansheng;CUI Kai;SHEN Yujun(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州450001

出　　处：《烟草科技》2022年第2期91-97,共7页Tobacco Science & Technology

基　　金：国家烟草专卖局科技重大专项项目“保持烟草香气改善感官舒适性的关键技术研究”[110201101019(BR-01)]。

摘　　要：为了解干燥工序对卷烟风格的影响,开展了5种典型烟叶模块经回潮后不同干燥方式及加工强度工艺试验,并对样品风格特征进行了感官评价和分析。结果表明:(1)干燥加工处理均引起生青气减少,除部分低强度干燥外均引起焦香增加、果香降低;云南、福建烟叶模块清香和巴西烟叶模块酸味、苦味有所减少;河南、贵州烟叶模块干草香、坚果香有所增加。(2)松散回潮与真空+松散回潮处理样品甜香、清香、焦香、坚果香、果香、树脂香、枯焦气有显著性差异;滚筒干燥和气流干燥样品坚果香、木质气、焦香、木香有显著性差异。(3)滚筒干燥脱水量与生青气、清香、果香、甜香负相关,与枯焦气、焦香正相关;气流干燥脱水量对风格的影响与滚筒干燥基本类似,并与干草香、甜味负相关。In order to investigate the influence of tobacco drying processes on the sensory style characteristics of cigarettes, experiments on five typical tobacco modules after conditioning were carried out with different drying methods and processing intensities, and the style characteristics of the samples were analyzed with sensory evaluation. The results showed that: 1)The raw green odor was reduced in all the drying treatments;the burnt scent was increased and the fruity scent was decreased except for several drying treatments with low intensities. The fresh scent of Yunnan and Fujian modules and the sourness and bitterness of Brazil module were decreased in varying degrees;while the hay-like scent and nutty scent of Henan and Guizhou modules were slightly increased.2) There were significant differences in the sweet, fresh, burnt, nutty, fruity and resin scents and scorched odor between the modules conditioned with and without vacuum preconditioning;and the nutty, ligneous, burnt and woody scents of tobacco modules processed with the cylinder drying and pneumatic drying differed significantly. 3) The dehydrating level of the cylinder drying negatively correlated with the raw green odor and fresh, fruity and sweet scents and positively correlated to the scorched odor and burnt scent. The influences of the dehydrating level by the pneumatic drying on the style characteristics were similar to those of the cylinder drying besides its negative correlations with the hay incense aroma and sweetness.

关 键 词：滚筒干燥 气流干燥 典型烟叶模块 感官评价 香韵 杂气 味觉 

分 类 号：TS452.2[农业科学—烟草工业]