中国烟草科学2018，Vol.39Issue(2)：89-95,7.DOI:10.13496/j.issn.1007-5119.2018.02.013
烘烤湿球温度对皖南烟叶焦甜香风格的影响
Effects of Different Wet Bulb Temperatures during Curing on Sensory Evaluation of Sweet Aroma of Flue-cured Tobacco Leaves in South Anhui
摘要
Abstract
The effects of different wet bulb temperatures at different stages of curing on aroma components and sensory evaluation of sweet aroma of flue-cured tobacco leaves was explored in South Anhui. The tobacco variety Yunyan 97 was used in studying the relationship of different wet bulb temperatures during later period of yellowing stage, early leaf drying stage, later leaf drying stage and stem drying stage, as well as their optimized combination, with aroma components and sensory evaluation of sweet aroma of flue-cured tobacco leaves in South Anhui. With wet bulb temperature increasing, the appearance of cured tobacco and the smoking quality showed a tendency of improving first and then became lower. The main aroma components and the sweet aroma components showed the same trend, and the influence of humidity treatment on the later period of yellowing stage and the early leaf drying stage was obviously greater than that of the later leaf drying stage and stem drying stage. The suitable wet bulb temperatures (wet bulb temperature maintained at 37 ℃ during the later period of yellowing stage and the early leaf drying stage, at 38 ℃ during the later leaf drying stage and 40 ℃ during stem drying stage) can improve burnt-sweet smelling characteristics formation of flue-cured tobacco leaves in south Anhui Province.关键词
皖南/湿球温度/优化工艺/香气成分/评吸质量/焦甜香风格Key words
South Ahui/wet bulb temperature/optimization process/aroma components/smoking quality/sensory evaluation of sweet aroma分类
轻工纺织引用本文复制引用
刘要旭,李青山,张玉琴,孙阳,王传义,卢晓华,蔡宪杰,程森,朱启法,马称心,黄魏魏,徐秀红,谭效磊..烘烤湿球温度对皖南烟叶焦甜香风格的影响[J].中国烟草科学,2018,39(2):89-95,7.基金项目
上海烟草集团有限责任公司科技项目"密集烤房装烟方式研究与应用"(2017-00841) （2017-00841）
