不同类型烤房烘烤对豫西烤烟中性香气成分的影响

对不同类型烤房烘烤条件下的豫西烤烟中性香气成分进行了对比分析.结果表明,与目前大量使用的气流上升式烤房相比,气流下降式烤房和小密集式烤房烘烤对豫西烤烟不同部位烟叶中性香气成分影响均较大.小密集式烤房明显促进豫西烤烟下部叶片中性香气物质的积累,促进了棕色化产物、类西柏烷类、苯丙氨酸类、类胡萝卜素降解产物类香气物质的形成;促进了中部叶片西柏烷类香气物质和新植二烯的形成;促进了烤烟上部叶片苯丙氨酸类、西柏烷类香气物质和新植二烯的产生.随烟叶部位上升,小密集式烤房对叶片中性香气物质的积累效应逐渐下降.

Effects of Flue-Curing in Different Types of Flue-Curing Barns on the Neutral Aroma Components in Flue-Cured Tobacco Leaf

Neutral aroma components in flue-cured tobacco leaf in the west of Henan Province under flue-curing in three types of flue-curing barns were studied.The results showed that flue-curing in different types of flue-curing barns had different effect on the content of the neutral aroma components in flue-cured tobacco leaf in the west of Henan Province,and had most neutral aroma components under flue-curing in bulk-curing barn.The content of neutral aroma components were strongly prompted in lugs under flue-curing in bulk-curing barn,and the content of Maillard reaction products,the contents of benzaldehyde,benzyl alcohol,benzene acetaldehyde and benzenethanol,the content of solanone and the content of aroma from carotene were also prompted.The content of neutral aroma components such as the contents of benzaldehyde,benzyl alcohol,benzene acetaldehyde and benzenethanol and the content of neophytadiene were prompted in cutters under flue-curing in bulk-curing barn.The content of neutral aroma components such as the contents of benzaldehyde,benzyl alcohol,benzene acetaldehyde and benzenethanol,the content of solanone and the content of neophytadiene were prompted in uppers under flue-curing in bulk-curing barn.The effect of bulk-curing barn on the content of the neutral aroma decreased with the increasing of the part of flue-cured tobacco leaf.