[Objective]This study aims to investigate the effects of steam treatment on key aroma compounds in the upper leaves of Burley tobacco.[Methods]Using a dynamic moisture adsorption-desorption instrument at 95%relative humidity,the study examined the effects of steam treatment temperature and duration on the contents of non-enzymatic browning reaction products,phenylalanine degradation products,carotenoid degradation products,and cembranoid degradation products in upper leaves of Burley tobacco.The trend of changes in the content of these four important aroma compounds with treatment conditions was analyzed.[Results]The results showed that within the experimental range,increasing the treatment temperature or extending the treatment duration initially increased and then decreased the contents of non-enzymatic browning reaction products,carotenoid degradation products,and cembranoid degradation products,while the content of phenylalanine degradation products showed a decreasing trend.At a treatment temperature of 60℃for 3 hours,the total content of these four essential aroma compounds increased by 12.53%,and the sensory quality indicators such as fragrance and miscellaneous odors showed significant improvement.[Conclusion]Steam treatment is an effective method for regulating the aroma compounds and sensory quality of upper leaves of Burley tobacco.
关键词
上部白肋烟/蒸汽处理/香味物质/处理时长/处理温度
Key words
the upper leaves of Burley tobacco/steam treatment/key aroma compounds/treatment temperature/treatment duration
维普
万方数据