| 雪茄外包皮烟堆积发酵中主要中性香气物质的变化 |
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| 引用本文： | 时向东,王旭锋,林开创,崔俊明,李振东,李 凌. 雪茄外包皮烟堆积发酵中主要中性香气物质的变化[J]. 西北农业学报, 2013, 22(7): 114-119 |
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| 作者姓名： | 时向东 王旭锋 林开创 崔俊明 李振东 李 凌 |
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| 作者单位： | （1.河南农业大学 国家烟草栽培生理生化研究基地,郑州 450002；2.浙江省桐乡市烟草分公司,浙江桐乡 314500；3.蚌埠卷烟厂雪茄研究所，安徽蚌埠 233010） |
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| 基金项目： | 浙江省烟草专卖局商业系统科技创新项目(ZyK200806)。 |
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| 摘 要： | 对雪茄外包皮烟在堆积发酵中主要香气物质动态变化的研究表明，雪茄外包皮烟堆积发酵过程中除糠醇、5 甲基糠醛、2 乙酰呋喃、2 乙酰基吡咯、β 二氢大马酮、β 大马酮、巨豆三烯酮含量在第21天达到最大值，其他香气物质含量均在第14天达到最大值。雪茄外包皮烟堆积发酵14~21 d主要中性香气物质含量最高。
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| 关 键 词： | 雪茄外包皮烟；堆积发酵；香气物质；动态变化 |
Changes of Aroma Substances in Cigar Wrapper Tobacco Leaves during the Stacking Fermentation |
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| SHI Xiangdong,WANG Xufeng,LIN Kaichuang,CUI Junming,LI Zhendongand LI Ling. Changes of Aroma Substances in Cigar Wrapper Tobacco Leaves during the Stacking Fermentation[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2013, 22(7): 114-119 |
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| Authors: | SHI Xiangdong WANG Xufeng LIN Kaichuang CUI Junming LI Zhendongand LI Ling |
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| Abstract: | In order to further explain the changes of the aroma substances of cigar wrapper tobacco during fermentation processing, the dynamic changes of the main aroma substances of cigar wrapper tobacco was studied during stacking fermentation. The results showed that a few of the aroma substances reached the peak at the 21st day, but the most of the aroma substances reached the peak at the 14th day. So under the experimental conditions, the neutral aroma component of cigar wrapper tobacco was the highest between 14 and 21 days during stacking fermentation. |
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