烘烤关键温度点稳温时间对翠碧1号烟叶质量风格特色的影响

Effects of Stabilization Time at Key Temperature during Baking on Quality and Style Characteristic of Nicotiana tabacum cv. Cuibi No.1

以特色烤烟品种翠碧1号(Nicotiana tabacum L.cv.Cuibi No.1)为材料,在福建省宁化县、泰宁县和永安市烤烟产区探讨了烘烤关键温度点稳温时间对烟叶风格特色、香气特征、烟气特征和口感特征的影响。结果表明,随着干球温度54℃停留时间从6 h延长至16 h,翠碧1号烟叶样品的香型表现出由"清香"向"浓透清"转变的趋势,甜感表现出由"清甜"向"焦带清"转变的趋势;感官质量各指标表现出香气质先变好而后变差、香气量先增加而后减少、杂气先变轻而后加重、烟气细腻度先变好而后变差、口感刺激性先变小而后变大、口感余味先变好而后变差、感官质量总得分先增加后降低的变化趋势,其中54℃停留时间为12 h的处理其清香型风格特征最为明显,感官质量优于停留时间为6 h和16 h的处理。泰宁县试验点的干球温度42℃停留时间为6 h的处理其感官质量优于停留时间12 h的处理,永安市试验点的停留时间为16 h的处理其感官质量优于停留时间12 h的处理,说明在变黄后期、定色后期不同鲜烟叶需要的稳温时间是不同的。

The effects of different stabilization time at key temperature during baking on style characteristic, aroma features,smoking features and taste features of flue-cured tobacco leaves were explored in flue-cured tobacco producing areas of Ninghua county, Taining county, Yong’an city in Fujian province using characteristic flue-cured tobacco cultivar Nicotiana tabacum L. cv. Cuibi No.1 as material. The results showed that when the stabilization time at dry-bulb temperature of 54 ℃was extended from 6 h to 16 h, the aroma style of N. tabacum L. cv. Cuibi No.1 leaves changed from "delicate" to "concentrated-delicate"; the sweetness changed from "fresh and sweet" to "scorched with fresh". Among the sensory quality indexes, the aroma quality became better before it was worse; the aroma amount increased and then decrease; the offensive odor lighten first and then aggravated; the delicate degree of smoke decrease after it was meliorated; the irritation of taste decreased and then increased; the remaining taste became worse after it changed better; and the composite score of sensory quality tended to increase and then fall down. The style characteristics of delicate aroma was the most obvious when the stabilization time at 54 ℃ was 12 h; and the sensory quality was better than the treatment with stabilization time at 54 ℃ for 6h or 16 h. In Taining county trail site, the sensory quality of treatment stabilized for 6 h at 42 ℃ of dry-bulb temperature was better than that stabilized for 12 h; and in Yongan city trail site, the sensory quality of the treatment stabilized for 16 h was better than that stabilized for 12 h, indicating that the stabilization time for different fresh tobacco leaves at later stage of yellowing and color fixation was different.