不同温湿度发酵条件对晒黄烟中性致香物质的影响（简报）

为探讨不同温湿度发酵条件对宁乡晒黄烟中性致香物质的影响,选取上部叶和中部叶,在4种温湿度发酵条件下发酵30d,利用气质联用法测定中性致香物质含量的变化。结果表明,所测6类中性致香物质在发酵过程中均有不同程度增加,其中赖百当类转化产物增加最多,其次为棕色化反应产物、类胡萝卜素转化产物、类西柏烷类转化产物、苯丙氨酸转化产物,新植二烯略有降低。不同温湿度发酵条件下,以中温高湿的发酵条件在20～24d中性致香物质增幅较大,而中温低湿或低温中湿条件下中性致香物质缓慢增加,拉长了发酵时间,高温中湿不利于生成致香物质的积累,同时内含物消耗较多。

Effects of different temperatures and moistures on neutral aroma components of sun-cured yellow tobacco during fermentation

In order to investigate the effects of different temperature and moisture on neutral aroma components of sun-cured yellow tobacco during fermentation,the prepared leaves(tips and cutters)were fermented at four kinds of treatments for 30 days.The dynamic changes of neutral aroma components were studied by GC-MS during fermentation stages.Neutral aroma components were divided into 6 types according to the precursor:products of aromatic amino acid metabolism,products of Maillard reaction,products degraded by cembratriendid and products degraded by dissolution of carotenoid and neoplytadiene.From the content of neutral aroma components,the content of neoplytadiene was highest,and the following were products of Maillard reaction,products degraded by cembratriendid and products degraded by dissolution of carotenoid,the content of products of aromatic amino acid metabolism was lowest.From the effects of different temperature and moisture,the middle temperature and high moisture for 20-24 days was better,yet neutral aroma components increased slowly under middle temperature and low moisture.The high temperature and middle moisture were not beneficial to neutral aroma components.