摘要
为研究密集烘烤中不同装烟方式对烤后烟叶挥发性致香物质含量的影响,采用4 cm宽烟夹、10 cm宽烟夹、烟框和正常挂竿4种装烟方式烘烤,测定烟叶中性致香物质含量的差异。结果表明,不同装烟方式对中性致香物质有显著影响(P<0.05),采用烟夹夹持烘烤可以使烟叶内挥发性致香物质含量有明显提高,并且10 cm宽烟夹夹持烘烤处理的类胡萝卜素类、苯丙氨酸类、棕色化产物类、类西柏烷类、新植二烯等香气物质含量均高于正常挂竿处理。
The aroma constituent was tested by using 4 type of loading tobacco,including 4 cm clamping,10 cm clamping,tobacco boxes and tobacco hangs,in order to study their effects on the content of aroma in flue-cured tobacco.The results showed that different loading method had an significant effect on neutral aroma constituent（P0.05）and using tobacco clamping could obviously rise the content of aroma constituent,especially the aroma constituent of method of 10 cm clamping was higher than that of tobacco hangs,in carotenoid,phenylalanine,products of browing reaction,neophytadiene and cembratriendiol.
出处
《云南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2011年第1期70-74,共5页
Journal of Yunnan Agricultural University:Natural Science
基金
国家烟草专卖局资助项目(3300806156)
关键词
装烟方式
致香物质
密集烘烤
loading method
aroma constituent
bulk curing
