摘要
为明确真空回潮工序对烤烟烟叶感官质量的作用,将烤烟烟叶在真空回潮工序不同加工强度条件下处理,比较烟叶感官质量变化。结果表明:真空回潮工序中等以上加工强度会改变烤烟烟叶香气风格,随着加工强度增大,香气风格变化幅度增大;真空回潮工序对烤烟烟叶杂气、香气质和细腻程度影响较大,对刺激性、干净程度、香气量、干燥感、浓度和劲头影响较小;在适宜的加工强度范围内,真空回潮工序具有显著改善香气质、减少杂气和改善细腻程度的作用。
In order to investigate the effects of vacuum conditioning on the sensory quality of flue-cured tobacco leaf,the sensory quality of flue-cured tobacco leaf under different processing intensities in vacuum conditioning was compared.The results showed that： 1） the aroma style of leaf changed at a rate increased with the increase of processing intensity when the leaf was treated by higher than moderate intensity;2） the effects of vacuum conditioning were stronger on the offensive taste,aroma quality and smoke smoothness than on the irritation,smoke cleanness,aroma quantity,dryness,concentration and strength;3） the aroma quality,offensive odor and smoothness of leaf could be improved by vacuum conditioning within a proper range of processing intensity.
出处
《烟草科技》
EI
CAS
北大核心
2011年第3期5-8,共4页
Tobacco Science & Technology
基金
国家烟草专卖局重大科研开发项目"特色工艺技术应用基础及共性技术研究"(国烟科[2004]615]号)
关键词
真空回潮
烤烟
香气风格
香气特性
烟气特性
口感特性
Vacuum conditioning
Flue-cured tobacco
Aroma style
Aroma character
Smoke character
Taste character
