不同调制工艺对烘烤过程中烟叶致香物质的影响

为研究烟叶致香物质在烘烤过程中的变化，提高致香物质含量，以‘K326’为材料，研究了4种调制工艺（A香气前体物质中度转化、致香物质中度积累型，B香气前体物质中度转化、致香物质高度积累型，C香气前体物质深度转化、致香物质中度积累型，D香气前体物质深度转化、致香物质高度积累型）对烘烤过程中烟叶致香物质含量的影响。结果表明，下部和中部烟叶致香物质含量最高值出现在烘烤过程的后期阶段，上部烟叶致香物质含量最高值出现在烘烤的前期阶段。下部烟叶采用D调制工艺可以减少致香物质的损失，采用A调制工艺烘烤结束时致香物质含量最高；中部烟叶采用B调制工艺可以减少致香物质的损失，且烘烤结束时致香物质含量最高；上部烟叶采用A调制工艺可以减少致香物质的损失，采用C调制工艺烘烤结束时致香物质含量最高。

Effect on Aroma Components of Tobacco by Different Curing Techniques in Curing Process

In order to research the variation of aroma components in curing process and improve the content of aroma components, we studied the effect of 4 type curing techniques(A: aroma precursors conversed moderately and aroma accumulated moderately, B: aroma precursors conversed moderately and aroma accumulated deeply, C: aroma precursors conversed deeply and aroma accumulated moderately, D: aroma precursors conversed deeply and aroma accumulated deeply) on content of aroma components in curing process with ‘K326’. The result showed that the highest content of aroma components in lower and middle leaves appear at late stage in curing process, and the upper leaves appear at early stage in curing process. The loss of aroma substances can reduced with curing technique D and the content of aroma components was highest in the end of curing with curing technique A in lower leaves. The loss of aroma substances can reduced and the content of aroma components was highest in the end of curing with curing technique B in middle leaves. The loss of aroma substances can reduce with curing technique A and the content of aroma components was highest in the end of curing with curing technique C in upper leaves.