采收时间对烤烟烟叶中性致香物质和感官质量的影响

Effect of harvesting time on neutral aroma constituents and sense evaluation of flue-cured tobacco leaves

为了寻找合适的烤烟成熟采收时间,进一步提高当前烤烟香气物质含量,以期解决当前密集烤房烤后烟香气质、量不足现象。对不同采收时间的成熟度一致烤烟,采用密集烤箱对其进行烘烤,分析烤后烟叶中性致香物质含量并进行感官质量评定。结果表明各部位烟叶分别达到:下部叶在移栽后60～65天、叶龄在45～50天;中部叶移栽后95天、叶龄达在65天;上部叶在推迟到115天后采收的烟叶熟、叶龄在75天,烤后烟叶中性致香物质含量较高,感官质量评价得分较高,香气质较好,香气量较足。不同采收时间对烤烟香气化学物质成分和感官影响影响较大,选择合适的成熟度配套使用的烘烤设备至关重要。

The experiments was done In order to find a suitable time for harvesting tobacco,improve the content of current tobacco aroma and solve insufficient phenomenon of quality and amount of aroma.Neutral aroma constituents and sense evaluation were made on different harvest time on the same maturity of flue-cured tobacco that was cured by the bulk curing barn.The result showed lower leaves in the transplanted 60-65 days,leaf age up to the 45-50 days,after the harvest of tobacco leaves,middle leaf postponed until after transplanting 95 th days,leaf age up to the 65th days,upper leaves at 115 th days leaf age up to 75 days,the cured tobacco leaves had high content of neutral aroma,and sensory quality evaluation had higher scores,good quality of aroma.Different harvest time of flue-cured tobacco had greater impact on the tobacco aroma chemical composition and sensory,so it was suitable that choose the curing equipment to match with the corresponding maturity,which was used in the curing process.