华南农业大学学报2013，Vol.34Issue(3)：320-323,4.
不同晾制处理对烤后烟叶致香物质的影响
Effects of Different Air-Curing Treatments on Aroma Constituents of Tobacco Leaves
摘要
Abstract
Effects of different air-curing treatments on aroma constituents of tobacco leaves were studied by using the electric-heated flue-curing barn designed and made by Henan Agriculture University.The results showed that tobacco air-curing 48 h then baking could increase the contents of main neutral aroma constituents such as β-damascenone,gerany lacetone,a giant buan three diluted ketone benzene,methanol,furfural by 37.56％,13.96％,60.40％,22.22％,90.97％ respectively,and the contents of malic acid and citric acid by 15.52％ and 55.2％ respectively,while the content of linoleic acid,linoleic acid and linoleinc acid could be reduced by 308.51％ and 305.04％ respectively.关键词
烤烟/晾制/烘烤/致香物质Key words
flue-curing tobacco / air-curing/ baking/ aroma constituents分类
农业科技引用本文复制引用
石盼盼,宋朝鹏,赵华武,刘晓迪,史龙飞,李俊丽,彭再欣,宫长荣..不同晾制处理对烤后烟叶致香物质的影响[J].华南农业大学学报,2013,34(3):320-323,4.基金项目
国家烟草专卖局资助项目(3300806156) （3300806156）
