超高压条件下烟叶含水率变化对香味成分的影响

Effects of moisture content on flavor components of flue-cured tobacco under ultra high pressure treatment

为探讨超高压条件下烟叶含水率对香味成分的影响,将烟叶在500 MPa压力、25℃、烟叶含水率为12%～28%条件下处理20 min后,利用同时蒸馏萃取和毛细管气相色谱法测定烟叶香味成分的变化,并进行了感官质量评价.结果表明：烟叶香味物质总量在烟叶含水率为24%时达到最大值,然后开始下降;酮类物质的变化与香味物质总量的变化趋势相似;而β-苯乙醇、苯甲醇、丁香酚和芳樟醇等香味成分随着含水率的增加而持续增加.感官评价表明：烟叶含水率为24%时品质亦最佳.超高压处理可以明显改善烟叶的内在品质,对烟叶陈化加工具有潜在的应用价值.

In order to investigate the effect of moisture content on flavor components of cut flue-cured tobacco during ultra high pressure （UHP） process, the prepared tobacco leaf（middle position leaf, flue-cured tobacco, Henan） was subjected to UHP treatment（moisture, 12%;28%; 500 MPa at 25℃ for 20 min）. The changes of main flavor compounds in UHP treated tobacco at different moisture contents were measured by simultaneous distillation and extraction（SDE） and analyzed by capillary gas chromatography. The smoking quality of tobacco was subjected to sensory assessment. The experimental results show that the total content of flavor compounds in tobacco increases with the increase of moisture content and reaches peak value at 24% moisture content; the changes in total content of ketones have the same trends compared with the total content of flavor compounds ; the contents of ;-phenylethyl alcohol, benzyl alcohol, eugenol and linalool in UHP treated tobacco were increased continuously with the increase of moisture content. The sensory evaluation results demonstrate that smoking quality reaches optimization values at 24% moisture content then decreases. The UHP process can improve the characteristic aroma of cut flue-cured tobacco remarkably, therefore UHP treatment is a potential technique for tobacco processing.