打叶复烤对模块烟叶致香成分和感官质量的影响

为研究打叶复烤工序对烟叶致香成分和感官质量的影响,选取上等烟模块A和中等烟模块B为研究对象,采集各工序加工的在线样品,进行致香成分检测和感官质量评价。结果表明:致香物质总量在一润过程中上升,在二润和复烤过程中呈下降趋势;A、B两个模块在加工过程中,各类致香物质变化不同。感官质量评价表明,各工序对感官质量影响的顺序为:一润>复烤>二润,且这种影响主要表现在香气量、杂气和刺激性方面。

Effects of Leaf- threshing and Redrying on Aromatic Components and Sensory Quality of Model Tobacco Leaf

To investigate the influences of leaf-threshing and redrying on the aromatic components and sensory quality of tobacco leaf,the good-grade tobacco module A and middle-grade tobacco module B were chosen as the studied objects,the on-line samples of each key process were collected,and then their aromatic components and sensory quality were determined.The results showed that the total content of aromatic components tended to rise in the process of the first conditioning,and then tended to reduce in the process of the second conditioning and redrying.The changes of different kinds of aromatic components in the process of leaf-threshing and redrying were different between module A and module B.Sensory quality evaluation results revealed that the order of influence of each key process on the sensory quality was: the first conditioning>redrying>the second conditioning,and this influence mainly displayed in the aspects of aroma content,offensive taste and irritation.