摘要
以雪茄外包皮烟叶为材料,置于温度49℃,相对湿度为60%的恒温恒湿箱中发酵40d。结果表明,在发酵过程中香气物质含量呈现2条不同的峰值曲线,其中茄酮、苯乙醇、苯乙醛、大马酮、香叶基丙酮、二氢猕猴桃内酯、6-甲基-5-庚烯-2-酮含量在第15d达到最大值;而新植二烯、苯甲醇、5-甲基-2-糠醛、西柏三烯二醇、金合欢基丙酮、吲哚、黑松醇和香气物质总含量则在第25d达到峰值。烟叶发酵15-25d香气物质含量最高。
The experiment was conducted with cigar wrapper tobacco of 40 days＇ artificial fermentation under controlled condition of 49℃, RH 60%. The results showed that with fermentation processing, most of the aroma substances were increasing. The amount of total aroma substances reached the climax at the 25th day and then decreased gradually. The highest amounts of the most aroma substances were observed at the 15th or 25th day followed by the decrease with the process of fermentation. So under this experimental condition, the quantity of flavor was highest between 15 and 25 days during fermentation.
出处
《中国烟草科学》
CSCD
2006年第1期1-4,共4页
Chinese Tobacco Science
基金
国家烟草专卖局项"目优质)茄外包皮烟开发及应用研究("110200201012)
关键词
雪茄外包皮烟
发酵
香气物质
cigar wrapper tobacco
artificial fermentation
aroma substances
changing characteristics
