Analysis on the changes of chemical components and sensory quality of Fujian Nanping redried tobacco strips during natural aging
In order to explore the natural aging law and the optimum aging period of Fujian Nanping redried tobacco strips,the redried tobacco strips(variety K326)from Nanping of Fujian Province were stored in Xinzheng warehouse,Henan Province for natural aging,and the changes of chemical components and sensory quality of tobacco strips were analyzed during natural aging.The results showed that the contents of total nitrogen,total alkaloids,total sugar,reducing sugar,the total content of free amino acids and pH value in tobacco strips all decreased and the total content of polyphenols increased with the aging time.Compared with at the 9 months of aging,the total content of free amino acids of B2 F and C3 F tobacco strips aged at the 30 months decreased by 7.01%and 13.79%,respectively,the total content of polyphenols of B2 F and C3 F tobacco strips aged at the 30 months increased by 25.50%and 13.79%,respectively.The highest sensory quality scores of B2 F and C3 F tobacco strips were at 18 months and 15 months of aging respectively.At this time,the aged tobacco strips can be processed,which can ensure the quality and reduce the tobacco strips loss.The correlation analysis showed that the total score of sensory quality was significantly negative correlated with total contents of alkaloids and free amino acids.The aroma quality and aftertaste were all significantly negative correlated with the contents of scopoletin and rutin.The aroma quantity was significantly positive correlation with the contents of scopoletin and rutin.
NETL
NSTL
万方数据
维普
