烘烤定色期不同环境对烤后烟叶香吃味的影响

采用干球温度、干湿球温度差二因素回归最优设计,通过自控烤箱烘烤,研究K326上部叶定色前期烘烤环境对烟叶品质的影响。结果表明:定色阶段随着干球温度和干湿球温度差的增加,烤后烟叶香吃味得分先上升到一个最高值而后呈下降的抛物线变化趋势;干球温度和干湿球温度差过高或过低,皆不利于烟叶香吃味的改善,控制干球温度在44.0～47.0℃,干湿球温度差在4.0～7.0℃时,香吃味的得分相对较高,且易于实际烘烤操作。

Effect of Different Environment in Color Fixing Stage to the Aroma and Taste of Cured-leaf

With the best regression of two factors of dry bulb temperature and hygrometric difference, the effect of different environment in color fixing stage to the quality of upper leaf were studied. The result showed that ： with the rising of dry bulb temperature and hygrometric difference, the aroma and taste score showed the trend of increasing firstand then descending. When the dry bulb temperature and hygrometric difference were either too high or too low, it was unfavorable to improve the amro and taste of cured leaf. Controlling the dry bulb temperature between 44.0℃ and 47.0℃, and the hygrometric difference between 4.0℃ and 7.0℃, the aroma and taste score were relatively high, it was also easy to operate actually.