烟草科技2016，Vol.49Issue(8)：28-34,7.DOI:10.16135/j.issn1002-0861.2015.0368
烤烟烤前晾制时间对烤后烟叶香气吸味和TSNAs含量的影响
Effects of air-curing time on aroma components, TSNA contents and smoking quality of flue-cured tobacco
摘要
Abstract
To study the effects of air-curing time on aroma components, TSNA contents and smoking quality of flue-cured tobacco, flue-curing experiments were conducted in an electrothermal barn. Tobacco leaves were flue-cured after harvesting directly or after air-curing for 24, 48, 72, 96 hours, respectively. The contents of neutral aroma components and TSNAs in flue-cured tobacco leaves were determined, and the leaf sensory quality was evaluated. The results showed that with the prolonged air-curing before flue-curing, the contents of neutral aroma compounds increased, while sensory quality increased first then decreased. TSNA contents slowly increased at the early stage of air-curing, then the rate of increase speeded up significantly after 72 hours. Therefore, controlling the air-curing time before flue-curing within 48-72 hours is beneficial to improving the aroma component content and smoking quality and reducing the TSNAs content of flue-cured tobacco.关键词
烤烟/烘烤/晾制时间/香味物质/TSNAsKey words
Flue-cured tobacco/Flue-curing/Air-curing time/Aroma component/TSNAs分类
轻工纺织引用本文复制引用
孙光伟,孙敬国,王康,李建平,王昌军,陈振国..烤烟烤前晾制时间对烤后烟叶香气吸味和TSNAs含量的影响[J].烟草科技,2016,49(8):28-34,7.基金项目
湖北省烟草公司资助项目“湖北烟叶成熟采烤技术研究”［鄂烟科（2015）1号］。 （）
