中国烟草科学Issue(3)：67-73,7.DOI:10.13496/j.issn.1007-5119.2014.03.014
变黄温度对烟叶密集烘烤过程中香气物质和氨基酸含量的影响
Effects of Different Yellowing Temperatures on Aroma Constituents and Amino Acid Contents of Tobacco Leaves During Bulk Curing Process
摘要
Abstract
Effects of various yellowing temperatures on aroma constituents and amino acid contents during bulk curing, and smoking qualities of cured tobacco were studied by using the electric-heated flue-curing barn. The result showed that maillard reaction products of step-temperature yellowing treatment was highest during bulk curing process, hat of 40 ℃ yellowing temperature took second place, hat of 38 ℃yellowing temperature was the lowest. At the last stage of yellowing and curing, the contents of aromatic amino acids, carotenoid, neophytadiene, and total aroma constituents except neophytadiene, total aroma constituents of step-temperature yellowing treatment were the highest. Products of cemdrenoid of the 38℃yellowing temperature treatment were the highest. From the last stage of yellowing to the end of curing, the total amount of amino acids of step-temperature yellowing treatment was higher than other treatments. The contents of amino acids relating to Amadori except arginine, which appeared as step-temperature yellowing treatment>40℃yellowing temperature treatment>38℃yellowing temperature treatment;Smoking qualities of cured tobacco of step-temperature yellowing treatment were the best, which could improve the aroma quality and aroma quantity, aftertaste and reduce the mixed gas. Step-temperature yellowing treatment was benefit to improve the contents of most species of aroma constituents and amino acids.关键词
变黄温度/密集烘烤/香气物质/氨基酸Key words
yellowing temperature/bulk curing/aroma constituents/amino acid分类
农业科技引用本文复制引用
王爱华,刘国,李新全,徐刚,付顺,孙福山,冯俊喜,王松峰,许永幸,孙帅帅,胡希好,邰振益,阚京军,王全明,刘志强..变黄温度对烟叶密集烘烤过程中香气物质和氨基酸含量的影响[J].中国烟草科学,2014,(3):67-73,7.基金项目
中国烟草总公司山东省公司科技项目“山东主栽品种烟叶密集烘烤烤香精准工艺研究”（201011）；山东青岛烟草有限公司科技项目“密集烘烤增油烤香技术示范推广” （）
