工艺加工对再造烟叶致香成分、有害成分和感官质量的影响

Effects of Processing on Aromatic and Harmful Components and Sensory Quality of Reconstituted Tobacco

通过检测分析造纸法再造烟叶在制丝工艺处理过程中真空回潮(工序1)、松散回潮(工序2)、润叶(工序3)、烘丝(工序4)后的致香成分、有害成分并结合感官评价,了解其内在品质的变化趋势。结果表明:①烟草中致香成分含量在工序1～3有降低趋势,工序4含量增加,重要致香成分巨豆三烯酮、新植二烯、β-二氢大马酮含量在烘丝工序明显增加;②卷烟主流烟气中多环芳烃基本无变化,烟草特有亚硝胺NNK在烘丝工序明显降低,其它亚硝胺变化较小;③卷烟烟气的常规化学指标在加工前后基本无变化;④加工过程中感官质量各项指标有起有落,烘丝工序感官质量明显提高,烟气均衡感较好,圆润感提高,烟香丰富性、清晰度提升,甜韵明显增强。

By analyzing the aromatic and harmful components during primary processing, including vacuum conditioning （ Step 1 ）, loosening and conditioning （ Step 2）, ordering （ Step 3） and cut tobacco drying （ Step 4） along with sensory evaluation, the quality change of reconstituted tobacco was investigated. The results showed that ： 1 ） the content of aromatic components reduced gradually during Steps 1-3, and increased during Step 4, the contents of important aromatic components, megastigmatrienone, neophytadiene and β-damascone increased obviously during Step 4 ; 2） the content of PAHs in mainstream cigarette smoke changed little, NNK content reduced obviously during Step 4, the contents of the other nitrosamines in mainstream smoke changed a little; 3） the routine analytes in cigarette smoke changed little during the processing; 4） sensory quality was affected in different ways, it was improved obviously by Step 4 with better balance and smoothness, richer aroma and enhanced sweet note.