烟草科技2026，Vol.59Issue(9)：9-21,13.DOI:10.16135/j.issn1002-0861.2026.0033
烟斗丝原料高压高湿发酵过程中香味成分及热裂解产物的变化
Changes in aroma components and pyrolysis products of pipe tobacco during high-pressure and high-humidity fermentation
摘要
Abstract
To investigate the quality changes of pipe tobacco during high-pressure and high-humidity fermentation,Kuiliu tobacco leaves from Sichuan were examined.The variations in color,routine chemical components,aroma components,pyrolysis products and sensory quality were systematically investigated using appearance,chemical and sensory analysis methods.The results showed that:1)Color difference analysis showed that the color of the raw materials significantly darkened within 90 days of high-pressure and high-humidity fermentation,and the color difference value reached its maximum(7.98±0.31)on the 180th day of fermentation(F6).The color remained relatively stable at the later stage of fermentation.2)In the early fermentation stage,the contents(mass fractions)of reducing sugar and total sugar in the raw materials decreased notably,while the contents of potassium and chlorine increased in varying degrees.The contents of total alkaloids and total nitrogen exhibited a downward trend over fermentation time,with the sugar-to-alkaloid ratio decreasing from 0.40 before fermentation(F0)to 0.08-0.13 after fermentation.3)The total content of aroma components in tobacco leaf samples showed an increasing trend followed by a decreasing trend over fermentation time,ranging from 851.27 to 2,137.21 μg/g.The high-pressure and high-humidity fermentation process primarily promoted the accumulation and transformation of key aroma components,such as acids,esters and alcohols.4)A total of 87 pyrolysis products were identified across all tobacco leaf samples,including acids(3),aldehydes and ketones(19),heterocycles(26),esters(7),phenols(13),olefins(12)and alcohols(7).The samples with total contents of pyrolysis components ranking from the highest to the lowest were those fermented for 360 d(F12),180 d(F6),270 d(F9),90 d(F3)and the unfermented sample(F0).5)Fermentation significantly improved the sensory quality of Kuiliu tobacco leaves.The samples fermented for 180 d(F6)exhibited good aroma quality with notable reduction in offensive odor and irritation.关键词
烟叶/烟斗丝/高压高湿发酵/色泽/常规化学成分/香味成分/热裂解/感官质量Key words
Tobacco/Pipe tobacco/High-pressure and high-humidity fermentation/Color/Routine chemical component/Aroma component/Pyrolysis/Sensory quality分类
轻工纺织引用本文复制引用
李劲锋,李玟琦,唐瑜婉,曾代龙,王嘉奇,李思瑶,宋世旭,张峻松,梁淼..烟斗丝原料高压高湿发酵过程中香味成分及热裂解产物的变化[J].烟草科技,2026,59(9):9-21,13.基金项目
四川中烟工业有限责任公司"基于微生物组学的酿香特征烟叶风味形成机理研究"(CA202612500009) （CA202612500009）
四川三联新材料有限公司科研项目"一种酿香风味烟斗丝原料的研发"(yd202401). （yd202401）
