郑州轻工业学院学报（自然科学版）2012，Vol.27Issue(5)：46-50,54,6.DOI:10.3969/j.issn.2095-476X.2012.05.011
不同烘焙条件下白肋烟感官质量与化学成分相关性分析
The correlation analysis of sensory quality of burley tobacco and its chemical constituents under different roasting conditions
徐丽霞 1安毅 2关体青 2杨靖 2毛多斌1
作者信息
- 1. 郑州轻工业学院烟草科学与工程学院,河南郑州450002
- 2. 黑龙江烟草工业有限责任公司,黑龙江哈尔滨150001
- 折叠
摘要
Abstract
The influence of different roasting conditions on burley tobacco aroma compounds, chemical compounds and sensory quality was studied. The results showed that pyrazine compounds,pyridine compounds, the total content of basic aroma compounds and chemical compounds had significant correlation with sensory quality. By comparing the contents of chemical compounds with sensory quality of the burley tobacco, the optimum condition for burley tobacco roasting was established. Roasting temperature 120 ℃, air moisture 400 g/kg and final tobacco moisture content 8% were the most suitable conditions.关键词
白肋烟/化学成分/感官质量/相关性分析Key words
burley tobacco/chemical constituents/sensory quality/correlation analysis分类
轻工纺织引用本文复制引用
徐丽霞,安毅,关体青,杨靖,毛多斌..不同烘焙条件下白肋烟感官质量与化学成分相关性分析[J].郑州轻工业学院学报（自然科学版）,2012,27(5):46-50,54,6.
