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密集烘烤中稳温时间对烤烟上部叶香气质量的影响
作者: 詹 军1  李 伟1  霍开玲1  汪代斌2  陈少鹏2  宫长荣1 *  
单位: (1河南农业大学烟草学院  郑州 450002;2重庆市烟草公司万州分公司  重庆万州 404000)  
关键词: 烤烟  密集烘烤  稳温时间  上部烟叶  香气质量  
分类号:S572.029
出版年,卷(期):页码:2011 ,42 ( 10 ): 页码:1193-1198
摘要:

【Objective】The present experiment was conducted to study the effects of stabilized temperature duration on the aroma quality of upper flue-cured tobacco leaves during bulk curing process in order to provide basis for improving aroma quality and optimization of curing technology. 【Method】Upper flue-cured tobacco leaves and down-draft barn were used to study the effects of stabilized temperature duration at the standard curing temperatures (42℃ and 54℃) on aroma quality, contents of major chemical components, and sensory quality of upper cured tobacco leaves. 【Result】Proper prolonged stabilized temperature duration was found helpful in enhancing the quantity of petroleum ether extracts from upper leaves. Keeping upper leaves at 42℃ for 12 h and at 54℃ for 12 h resulted in highest total aroma components, browning reaction, cembrenoids, degraded carotenoid, and neophytadiene. Further, it remarkably increased the content of megastigmatrienones in the upper leaves. The nicotine and starch contents decreased remarkably, while reducing sugars and total sugar contents increased. Total ratio of sugar/nicotine and total nitrogen/nicotine were appropriate. The treatment resulted highest score for sensory quality. 【Conclusion】Stabilized temperatures of 42℃ for 12 h or 54℃ for 12 h improved the balance of chemical components, and remarkably enhanced aroma quality and usability of upper flue-cured tobacco leaves.

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