摘要
为保持翠碧1号品种烟叶的清香型风格,进行了中部烟叶烘烤试验。采用香型指数法探讨了变黄末期烟叶变黄和凋萎程度对烤后烟叶香型的影响。结果表明,变黄末期烟叶变黄程度不同,烤后烟叶均保持清香,但凋萎程度过低时,烟叶香型向"清偏中"或"中偏清"方向变化。因此,要保持该品种烟叶的清香型风格,必须重视烟叶烘烤变黄期的脱水变化,加强对脱水的合理控制。
For maintaining its fresh aroma style,flue-curing of cv.CB-1 was experimented with middle leaves,the effects of yellowing and wilting degrees on the aroma style of cured leaf were studied by aroma style index method.The results showed that the cured leaf maintained its fresh aroma style independent of yellowing degree;however,if wilting was at a too low degree,the cured leaf would be ＂fresh inclining to medium＂ or ＂medium inclining to fresh＂ in aroma style.For the purpose of maintaining the fresh aroma style of cured leaf of cv.CB-1,the dehydration of tobacco leaf at yellowing stage in flue-curing must be carefully attended and the rational management of dehydration should be stressed
出处
《烟草科技》
EI
CAS
北大核心
2010年第5期51-54,共4页
Tobacco Science & Technology
基金
国家烟草专卖局基金资助项目"三明优质烟叶生产科技示范基地建设"(基金号102990合同号110200401001)
关键词
翠碧1号
香型
香型指数
烟叶
烘烤
变黄
凋萎
CB-1
Aroma style
Aroma style index
Tobacco leaf
Flue-curing
Yellowing
Wilting
