湖南农业大学学报（自然科学版）2018，Vol.44Issue(2)：136-139,150,5.DOI:10.13331/j.cnki.jhau.2018.02.004
复烤温度对西南清香型烟叶质量的影响
Effects of redrying temperature on quality of fresh flavor style tobacco in southwest of China
摘要
Abstract
The effects of redrying temperatures on chemical components, aroma components and sensory quality of middle and upper leaves of tobacco C2F, C3F, B1F and B2F in Yunnan and Sichuan provinces were investigated. The experimental results showed that total sugar and reducing sugar content in middle leaves and in B2F and ratios of sugar to alkali in C2F and C3F increased when redrying temperature increased; while total alkaloid,total nitrogen and ratios of nitrogen to alkaloid were less influenced. When redrying temperature was in the range of 80 ℃ to 85 ℃, key volatile aroma components including plastid pigment degradation products, maillard products and cembranoid diterpenes were high, at the same time, sensory qualities of the fresh flavor style tobacco including aroma quality and quantity, irritancy, offensive odor, after taste and aroma note were better. Therefore, redrying temperatures for middle and upper leaves in the range of 80 ℃ to 85 ℃ was more appropriate.关键词
清香型烟叶/复烤温度/常规化学成分/致香成分Key words
fresh flavor style tobacco/redrying temperature/chemical components/aroma components分类
农业科技引用本文复制引用
战磊,肖明礼,尹智华,古群辉,李利红,何岸..复烤温度对西南清香型烟叶质量的影响[J].湖南农业大学学报（自然科学版）,2018,44(2):136-139,150,5.基金项目
广东中烟工业有限责任公司项目(粤烟工[2013]科字第025号) （粤烟工[2013]科字第025号）
