烟草科技2017，Vol.50Issue(7)：31-39,9.
初烤、复烤烟叶协同醇化对烟叶品质的影响
Effects of collaborative aging of cured tobacco leaves and redried strips on tobacco leaf quality
摘要
Abstract
To investigate the optimal collaborative aging time for cured tobacco leaves and redried strips, the effects of different aging times of cured tobacco leaves on the sensory qualities and chemical compositions of redried strips were analyzed, and the harmony of chemical compositions of tobacco leaves was evaluated with usability index. The results showed that the sensory quality and chemical composition usability index of redried strips increased first then decreased with the prolongation of aging time. In Kunming, the appropriate aging times for cured tobacco leaves and redried strips were 3-5 and 12-21 months, which were 5 and 15 months for B3F, 3 and 15 months for C3F, 3 and 12 months for X2F, respectively. After collaborative aging, the optimal usability indexes of chemical compositions in redried strips of cured tobacco leaves of B3F, C3F and X2F increased by 51.99%, 36.03% and 25.92% comparing with those without redried strip aging, respectively.关键词
初烤烟叶/复烤片烟/协同醇化/化学成分/感官品质Key words
Cured tobacco leaf/Redried strip/Collaborative aging/Chemical composition/Sensory quality分类
轻工纺织引用本文复制引用
刘红光,胡玲,赵斌,颜克亮,龙明海,资文华..初烤、复烤烟叶协同醇化对烟叶品质的影响[J].烟草科技,2017,50(7):31-39,9.基金项目
红云红河烟草(集团)有限责任公司项目"初烤、复烤烟叶原料协同仓储醇化研究"(HYHH2012YL06). （集团）
