密集烘烤中稳温时间对烤烟上部叶香气质量的影响

【目的】研究密集烘烤过中稳温时间对上部烟叶香气质量的影响,为提高烟叶香气质量及密集烘烤工艺的优化与完善提供理论依据。【方法】以烤烟上部叶为试验材料,在气流下降式烤房对比研究42℃和54℃两个关键温度点稳温时间对上部烟叶致香物质和化学成分含量及感官评吸质量的影响。【结果】适当延长稳温时间有助于石油醚提取物含量提高;当以42℃持续12h、54℃持续12h进行烘烤时,其致香物质总量、棕色化反应产物类、类西柏烷类、类胡萝卜素类致香物质和新植二烯含量最高,且明显提高巨豆三烯酮总量（19.970μg/g）;并且能够显著降低上部烟叶的烟碱和淀粉含量,使还原糖和总糖含量增加,糖碱比和氮碱比较适宜,其感官评吸得分最高。【结论】42℃和54℃均持续12h能明显改善上部烟叶化学成分的协调性,提高上部烟叶的香气质量和可用性。

Effect of stabilized temperature duration on the aroma quality of upper flue-cured tobacco leaves during bulk curing process

Objective]The present experiment was conducted to study the effects of stabilized temperature duration on the aroma quality of upper flue-cured tobacco leaves during bulk curing process in order to provide basis for improving aroma quality and optimization of curing technology.Method]Upper flue-cured tobacco leaves and down-draft barn were used to study the effects of stabilized temperature duration at the standard curing temperatures（42℃ and 54℃） on aroma quality,contents of major chemical components,and sensory quality of upper cured tobacco leaves.Result]Proper prolonged stabilized temperature duration was found helpful in enhancing the quantity of petroleum ether extracts from upper leaves.Keeping upper leaves at 42℃ for 12 h and at 54℃ for 12 h resulted in highest total aroma components,browning reaction,cembrenoids,degraded carotenoid,and neophytadiene.Further,it remarkably increased the content of megastigmatrienones in the upper leaves.The nicotine and starch contents decreased remarkably,while reducing sugars and total sugar contents increased.Total ratio of sugar/nicotine and total nitrogen/nicotine were appropriate.The treatment resulted highest score for sensory quality.Conclusion]Stabilized temperatures of 42℃ for 12 h or 54℃ for 12 h improved the balance of chemical components,and remarkably enhanced aroma quality and usability of upper flue-cured tobacco leaves.