云南烤烟复烤烟片B2F加料陈化研究

Aging of Cased Redried Flue-cured Yunnan Strips B2F

研究了自然陈化过程中加料和未加料云南复烤烟片B2F香味成分(中性、酸性和碱性)、pH值以及感官质量的变化。结果表明:与未加料的样品相比,加料陈化改变了B2F醇类成分和酯类成分的变化态势,使中性香味成分达到最大值的时间提前;酸性成分的变化趋势虽然未变,但在陈化初期的变化幅度不同;pH值的下降速度变慢。香味成分总量达到最大值的时间提前,一些重要香味成分在高值区的持续时间缩短;感官质量的峰值区提前出现,且最佳时间区间相应缩短。结论是加料加快了云南烤烟复烤烟片B2F的自然陈化速度,致使其感官质量出现下降的时间提前,因此,加料复烤B2F应在最佳陈化时间区间内尽快使用。

The basic, acidic and neutral aroma constituents, pH value and smoking quality of cased and uncased redried flue-cured Yunnan strips B2F were studied during aging. The results showed that: 1) the profiles of alcohols and esters in cased strips during aging were changed and the neutral constituent approached its peak in (advance;) (2) the) varying extent of acidic constituents in cased B2F differed from that in uncased tobacco at early stage of aging, though the varying trend of the constituents in both tobacco was alike; 3) the pH value of aqueous extract of cased tobacco decreased slower than that of uncased tobacco; 4) total aroma constituent in cased tobacco reached its peak earlier than that in uncased tobacco, while the duration of maximum content of some key aroma constituents was shortened; and 5) the smoking quality was peaked faster by casing, while it maintained a shorter duration and stepped down afterwards. It was concluded that aging of redried flue-cured Yunnan strips B2F was accelerated by casing, therefore the tobacco should be used timely when it was in its optimum status.