翠碧1号复烤烟叶醇化中常规化学成分与感官质量的变化
Change of Conventional Chemical Components and Smoking Quality of Redried Flue-cured Tobacco Cuibi No.1 during Alcoholization
钟洪祥 1庄志雄 1郭松斌 1陈笃建1
作者信息
- 1. 福建中烟工业有限责任公司技术中心,福建厦门361012
- 折叠
摘要
[目的]优化烟叶的醇化时间.[方法]研究了翠碧1号复烤后烟叶B2F在自然醇化条件下常规化学成分和感官质量的变化.[结果]不同常规化学成分在醇化过程中的变化趋势均较为平缓,但变化程度略有差异;烟叶香气特征和口感特征与总植物碱、水溶性还原糖含量呈显著正相关关系,与钾含量呈显著负相关关系;烟叶的烟气特性和感官质量总分与氯含量呈显著正相关关系;自然醇化12个月后,烟叶的烟气特性和感官质量总分最佳.[结论]该研究可为卷烟工业企业建立科学的烟叶原料仓储、养护机制,提高卷烟产品质量提供参考.
Abstract
[Objective] In order to optimize the natural aging process of tobacco.[Method] The change of conventional chemical components and smoking quality of the redried B2F leaves of flue-cured tobacco Cuibi No.1 during natural aging was studied.[Result] It was found that the chemical components not only had slight differences in the degree of change,but also showed a smooth changing trend.The aroma character and taste characteristics of tobacco leaves were significantly positively correlated with the content of nicotine,reducing sugar and significantly negatively correlated with the content of potassium.The smoking characteristics and quality of tobacco leaves were highly positively correlated with the content of chlorine and achieved best after 12 months of natural aging.[Conclusion] The study can provide reference for cigarette industry enterprises to establish scientific tobacco raw material storage,maintenance mechanism,improve product quality.
关键词
复烤烟叶/醇化/化学成分/感官质量Key words
Redried flue-cured tobacco/Alcoholization/Chemical constituent/Sensory quality引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据