江西农业学报Issue(4)：53-56,61,5.
不同烘烤工艺对5个烤烟品种感官质量的影响研究
Study on Effects of Different Baking Technologies on Sensory Quality of Five Flue-cured Tobacco Varieties
摘要
Abstract
Five flue-cured tobacco varieties were respectively baked in 5 bulk curing barns by adopting different baking tech-nologies, and the sensory qualities of their baked tobacco leaves were comprehensively analyzed and evaluated by using principal component analysis .The results showed that the sensory quality of certain flue-cured tobacco variety which was baked under the con-dition of its own baking technology was not always the best .For K326, NC297, Yunyan 97 and NC102, adopting the baking technol-ogy with a longer yellowing time and a slightly shorter color-fixing time could improve their sensory quality .For NC71, using the baking technology with a slightly shorter yellowing and color-fixing time could improve its sensory quality .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
杨晓亮,张豹林,张铭真,张警予,宋朝鹏,贺帆,郭建,宫长荣..不同烘烤工艺对5个烤烟品种感官质量的影响研究[J].江西农业学报,2015,(4):53-56,61,5.基金项目
国家烟草专卖局重大科技项目“浓香型烤烟调制关键技术”（ Ts－01－2011006）。 （）
