黄酒酒曲共发酵对烤烟K326烟叶品质的影响  

The influences of Chinese rice wine Qu co-fermentation on the quality traits of discarded tobacco leaves K326

作　　者：马晓伟 申丹丹 米其利 殷沛沛 许力 刘馨芮彤 李振杰 李晓敏 Ma Xiaowei;Shen Dandan;Mi Qili;Yin Peipei;Xu Li;Liu Xinruitong;Li Zhenjie;Li Xiaomin(Yunnan Key Laboratory of Tobacco Chemistry, China Tobacco Yunnan Industrial Co., Ltd. ,Kunming 650231;Hongta Tobacco ,Group Co., Ltd. ,Yuxi 653100;National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University ,Wuxi 214122)

机构地区：[1]云南省烟草化学重点实验室云南中烟工业有限责任公司技术中心,昆明650231 [2]红塔烟草(集团)有限责任公司,玉溪653100 [3]江南大学粮食发酵与食品生物制造国家工程研究中心,无锡214122

出　　处：《粮食与食品工业》2022年第3期37-43,48,共8页Cereal & Food Industry

基　　金：云南省烟草化学重点实验室开放基金(2019539200340162)。

摘　　要：探讨黄酒酒曲与烤烟K326烟叶共发酵对其品质的影响,为提高烤烟K326低适用性烟叶的品质和利用率提供一定的理论参考和技术支持。利用三种不同的黄酒酒曲与K326烟叶共发酵,感官评吸评价烟叶品质,测定并比较常规化学成分和致香物质含量,基于致香物质香气活性值OAV发掘用于表征共发酵烟叶风格特征的关键香气成分。结果表明:共发酵烟叶感官品质得到了显著提升,感官评吸得分均提高了2分以上;熟麦曲处理对还原糖、氨基酸和多酚等化学成分含量提升具有显著效果,生麦曲和药白曲处理作用不明显,但对烟叶中致香成分的种类和含量提升效果显著;药白曲共发酵烟叶获得了更多新的致香成分,其香气质、香气量、香气协调性均较好,具有进一步开发特色烟叶的潜力;共发酵烟叶增加了26种香气活性值大于1的致香物质,可赋予烟叶花香和果香。综上,黄酒酒曲共发酵在提升低适用性烟叶品质中具有较好的作用。To enhance the flavors and utilization of flue-cured tobacco K326 leaves of low grade,it was co-fermented with three types of Qu,a raw material used in Chinese rice wine fermentation.After co-fermentation,the sensory assessment was performed to evaluate the quality of the co-fermented tobacco leave samples.At the same time,the contents of chemicals and aroma compounds were determined and compared among the tobacco leave samples.Furthermore,the Odor Activity Value(OAV)analysis was performed to explore the key aroma compounds responsible for the characteristic flavors of the Qu co-fermented tobacco leaves.The results showed that all the three co-fermented leave samples got at least 2 higher sensory evaluation score with better quality traits.The cooked wheat Qu seemed to be more effective on increasing the contents of reducing sugar,amino acids and polyphenols,while traditional wheat Qu and Bai Qu didn't.However,they played more significant roles in producing aroma compounds,especially the Bai Qu.By co-fermentation with Bai Qu,the aroma quality,the aroma quantity,as well as the aroma harmony,were improved,suggested its potential application in developing special tobacco leaves.A total of 26 aroma compounds with OAV≥1 were identified as increased in either co-fermented tobacco leave samples,which could contribute floral and fruity flavors.These results confirmed the positive effects of Qu in the quality improvement of discarded tobacco leaves,based on the profiles analysis of aroma components in co-fermented samples.

关 键 词：K326低适用性烟叶 黄酒酒曲 致香成分 香气活性值 

分 类 号：TS201[轻工技术与工程—食品科学]