河南农业大学学报2011，Vol.45Issue(5)：502-507,6.
密集烘烤干筋期风机转速对上部烟叶香气物质和评吸质量的影响
Effects of fan speed during stem drying stage of bulk curing on aroma components and smoking quality of upper leaves of flue-cured tobacco
摘要
Abstract
To improve upper flue-cured tobacco leaf usability and optimize curing technology, a study was conducted on the effect of fan speed controlled by inverter during the stem drying stage of bulk curing on aroma components and sensory quality of upper flue-cured tobacco. The results showed that properly reduced fan speeds could greatly improve the aroma quality of upper flue-cured tobacco leaf during stem drying stage, and compared to the later stem drying stage, the content of aroma components could be affected by fan speeds greater during the earlier stage. In the study, treatment T3 (54 ～ 60 ℃ 720 r · Min-1 ,60℃t and after 540 r · Min-1 ) obviously increases contents of total aroma components, total degradation products of chromoplast pigment, total products of phenylalanine and total products of cemdrenoid, furthermore, the total products of degraded carotenoid increased by 45. 70% compared with CK. Upper leaves from treatment T3 had the adequate aroma amount, clean aroma quality, characteristics of preferable note, little irritation, moderate impact, and less offensive taste.关键词
烟草/密集烘烤/风机转速/香气物质/评吸质量Key words
tobacco/bulk curing/fan speed/aroma components/smoking quality分类
农业科技引用本文复制引用
詹军,宫长荣,王涛,贺帆..密集烘烤干筋期风机转速对上部烟叶香气物质和评吸质量的影响[J].河南农业大学学报,2011,45(5):502-507,6.基金项目
国家烟草专卖局资助项目(3300806156) （3300806156）
