摘要
采用SDE-GC/MS法对陈化过程中不同部位烤烟烟叶的香味成分进行分析检测,并按照香味物质的产生来源对分析结果进行了分类研究。结果表明,陈化过程中不同部位烟叶的香味物质的变化情况差别明显。从香味成分的变化情况看,各个部位适宜的陈化时间有所不同：上部烟叶2年以上,中部烟叶1.5-2年,下部烟叶1年左右。
The aroma components of the flue-cured tobacco leaves with different positions during aging were analyzed by SDE GC/MS and the analytical resuhs were classified in terms of the source of flavor components, The resuhs showed that the changes of flavor components in the flue-cured tobacco with different positions were obvious during aging. According to the changes of flavor components, the feasible aging time of the flue-cured tobacco with different positions were different. The upper was over 2 years, the middle was 1.5-2 years and the lower was about 1 year.
出处
《香料香精化妆品》
CAS
2007年第2期1-5,9,共6页
Flavour Fragrance Cosmetics
关键词
烤烟
陈化
香味成分
不同部位
分类
flue-cured tobacco leaves aging aroma components different position classification
