发酵对雪茄烟叶致香物质影响的研究进展  

Research Progress on the Effect of Fermentation on Flavoring Substances in Cigar Tobacco Leaves

作　　者：张玉芹 王杰 周永 李军民 曹长代 崔丙慧 薛仁喜 董世峰 韩守栋 门奎富 侯欣[2] 

机构地区：[1]山东日照烟草有限公司,山东 日照 [2]山东农业大学植物保护学院,山东 泰安

出　　处：《农业科学》2024年第10期1151-1158,共8页Hans Journal of Agricultural Sciences

摘　　要：发酵是烟叶调制结束后的自然延续过程,是改善烟叶外观质量、致香物质以及抽吸品质的关键步骤。分析了发酵对雪茄烟叶外观特性、内在质量以及致香物质的影响,探讨了致香物质与雪茄风味的关系,为雪茄烟叶发酵过程中提高致香物质的种类和含量,改善雪茄风味提供参考。Fermentation is a natural continuation process of tobacco leaves after modulation, and it is a key step in improving the appearance quality, aroma substances, and smoking quality of tobacco leaves. This study analyzed the effects of fermentation on the appearance characteristics, internal quality, and aroma substances of cigar tobacco leaves, and explored the relationship between aroma substances and cigar flavor. It provides a reference for improving the types and contents of aroma substances and enhancing cigar flavor during the fermentation process of cigar tobacco leaves.

关 键 词：雪茄烟叶 发酵 致香物质 风味特征 

分 类 号：S57[农业科学—作物学]