复烤温度对烤烟烟叶风格特征指标及感官质量的影响  

Effects of Redrying Temperature on Style Characteristics and Sensory Quality of Flue-cured Tobacco Leaves

作　　者：朱波 岳先领 张金林[2] 姜焕元 徐波 王兵[1] 张玉海[1] ZHU Bo;YUE Xian-ling;ZHANG Jin-lin(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou,Henan 450001;China Tobacco Shandong Industrial Co.,Ltd.,Jinan,Shandong 250000;China Tobacco Heilongjiang Tobacco Industrial Co.,Ltd.,Harbin,Heilongjiang 150001)

机构地区：[1]中国烟草总公司郑州烟草研究院,河南郑州450001 [2]山东中烟工业有限责任公司,山东济南250000 [3]黑龙江烟草工业有限责任公司,黑龙江哈尔滨150001 [4]福建中烟工业有限责任公司,福建厦门361021

出　　处：《安徽农业科学》2023年第19期168-173,共6页Journal of Anhui Agricultural Sciences

基　　金：中国烟草总公司“打叶复烤技术升级重大专项”项目“八大香型烟叶打叶复烤特性研究”(110201901034(FK-05));中国烟草总公司重点项目“卷烟配方功能协同的烟叶高效加工技术研究及应用”(110202202008)。

摘　　要：为明确烤烟烟叶风格特征指标及感官质量适宜的复烤温度,以八大香型典型产地的中、上部初烤烟叶为对象,通过感官对比评吸,分析不同复烤温度对烤烟烟叶风格特征指标及感官质量的影响。结果表明:清甜香在65~70℃范围内彰显充分,焦甜香在75~80℃范围内彰显充分,焦香等在80~85℃范围内彰显充分,醇甜香在70~80℃范围内彰显较为明显;复烤后烤烟烟叶的烟气浓度和劲头均不同程度减小,在70~75℃范围内不同香型烤烟烟叶的感官质量较好,尤其在75℃下烤烟香气质量和口感质量明显提升;复烤温度在75~85℃范围内,有利于降低烤烟烟叶青杂气和生青气,但温度过高,枯焦气易凸显,在75℃以下利于弱化枯焦气和木质气。In order to clarify the style characteristics of flue-cured tobacco leaves and the appropriate re-drying temperature for sensory quality.Taken the central and upper tobacco cured leaves of eight typical aroma-type producing areas as the objects,the effect of different re-drying temperatures on the style characteristics and sensory quality of flue-cured tobacco leaves was analyzed through sensory comparison.Results showed that:fresh-sweetness aroma is fully manifested in the range of 65-70℃;burnt-sweetness aroma is fully demonstrated in the range of 75-80℃;burnt aroma are fully demonstrated in the range of 80-85℃;alcohol sweetness scent is fully demonstrated in the range of 70-80℃.The smoke concentration and energy of flue-cured tobacco leaves are reduced to varying degrees after re-drying,and the sensory quality of flue-cured tobacco leaves with different flavors is better in the range of 70-75℃.Especially below 75℃,the aroma quality and taste quality of flue-cured tobacco leaves are obviously improved.It is beneficial to reduce green odour and raw green odour in the range of 75-85℃.But if the temperature is too high,the scorched odour is easy to be highlighted.It is beneficial to reduce scorched odour and ligneous odour below 75℃.

关 键 词：烤烟 烟叶 复烤温度 香韵 香气特性 烟气特性 口感特性 杂气 

分 类 号：TS44[农业科学—烟草工业]