烟草科技Issue(10)：61-64,4.
复烤过程中B4F烤烟烟叶类胡萝卜素和西柏烷类降解产物的变化
Changes of Degradation Products of Carotenoids and Cembranoids in B4F Flue-cured Tobacco During Redrying
阴耕云 1徐世涛 1阮昕 2魏杰 1刘劲芸 1候读成2
作者信息
- 1. 云南烟草科学研究院,昆明市高新区科医路41号650106
- 2. 红云红河集团曲靖天福烟叶复烤有限责任公司,云南省曲靖市麒麟北路小坡655001
- 折叠
摘要
Abstract
The contents of proline-glucose Amadori compounds and thirteen kinds of alkaline aroma components in burley tobacco were determined after roasting under different conditions, including roasting temperature, air humidity and ending moisture content in tobacco. The roasting conditions were optimized by comparing the contents of said aroma components before and after roasting, and the results of sensory evaluation. The results showed that: 1) The contents of proline-glucose Amadori compounds increased to different extent under various roasting conditions, which indicated that roasting was beneficial to the formation of Amadori compounds. 2) With the increase of air moisture, the total contents of alkaline aroma components decreased at a lower temperature (100 ℃), while increased at a higher temperature (140 ℃). 3) The results of sensory evaluation agreed with the determined total content of alkaline aroma components and Amadori compounds. The optimal roasting conditions were: temperature 120 ℃ , air humidity 400 g/kg and ending moisture content in tobacco 8%. The total content of aroma components was higher and the aroma quality of tobacco was markedly improved after being roasted under such conditions.关键词
B4F烤烟/类胡萝卜素降解产物/西柏烷类降解产物/烟叶复烤分类
轻工纺织引用本文复制引用
阴耕云,徐世涛,阮昕,魏杰,刘劲芸,候读成..复烤过程中B4F烤烟烟叶类胡萝卜素和西柏烷类降解产物的变化[J].烟草科技,2012,(10):61-64,4.
