南方农业学报2011，Vol.42Issue(10)：1193-1198,6.
密集烘烤中稳温时间对烤烟上部叶香气质量的影响
Effect of stabilized temperature duration on the aroma quality of upper flue-cured tobacco leaves during bulk curing process
摘要
Abstract
[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.关键词
烤烟/密集烘烤/稳温时间/上部烟叶/香气质量Key words
flue-cured tobacco/ bulk curing/ stabilized temperature duration/ upper leaf/ aroma quality分类
农业科技引用本文复制引用
詹军,李伟,霍开玲,汪代斌,陈少鹏,宫长荣..密集烘烤中稳温时间对烤烟上部叶香气质量的影响[J].南方农业学报,2011,42(10):1193-1198,6.基金项目
国家烟草专卖局资助项目(3300806156) （3300806156）
重庆市烟草专卖局资助项目(2009YY01017) （2009YY01017）
