江西农业学报Issue(12)：11-15,5.
不同烘烤工艺对烤烟感官质量的影响
Effect of Different Baking Technologies on Sensory Quality of Flue-cured Tobacco
摘要
Abstract
The upper , middle and lower leaves of flue -cured tobacco variety Yunyan 97 were respectively baked under 7 tech-nological conditions , and the sensory qualities of the baked tobacco leaves were researched by factor analysis and comprehensive e -valuation.The results indicated that aroma quality , aroma quantity, offensive odor, physiological strength, smoke consistence, sweetness and remaining flavor had greater influences on the sensory quality evaluation .As for the correlation coefficients among 11 sensory quality indexes, 67.27%of them reached significant level .Through calculating the synthesis score (y) of sensory quality of baked tobacco leaves in different treatments according to the mathematical model y=0.58587F1 +0.26588F2 , the following conclu-sions were obtained:prolonging the baking time of lower leaves at terminal yellowing stage (42 ℃) by 8 h, prolonging the baking time of middle leaves at principal yellowing stage (38℃) by 12 h, and lengthening the baking time of upper leaves at 42℃by 20 h were advantageous to the improvement of sensory qualities of the baked tobacco leaves .关键词
烤烟/烘烤工艺/感官质量/关系分析Key words
Flue-cured tobacco/Baking technology/Sensory quality/Relationship analysis分类
农业科技引用本文复制引用
郭建,杨晓亮,宋朝鹏,张豹林,贺帆,吴克松,王浩军,汪季涛,张国英..不同烘烤工艺对烤烟感官质量的影响[J].江西农业学报,2014,(12):11-15,5.基金项目
安徽中烟公司科研项目“皖南烟叶烘烤工艺优化与研究”（2013132）。 （）
