摘要
通过对比分析浓缩液经醇化处理前、后对其物理化学性质、香气成分及烟草薄片的主要致香成分和内在感官质量,结果表明:(1)经醇化处理后浓缩液中蛋白质、果胶、总糖含量有所降低,醇化后浓缩液的粘度和pH值也稍有降低;(2)经醇化处理后烟梗、烟末浓缩液及所制成烟草薄片的挥发性组分增多且主要致香成分含量均有不同程度的增加,其中新植二烯含量增幅最大;(3)浓缩液经醇化处理后烟草薄片的香气量、谐调性、木质杂气和余味等方面有较明显的改善。
By analyzing the physical and chemical characteristics, aroma components of aging concentrated solution and sensory quality of reconstituted tobacco. The results showed that ： （ 1 ） The contents of protein, pectin and total sugar declined, as well as the viscosity and pH value of the aged concentrated solution. （2）Compared to the untreated samples the volatile components and aroma components raised in concentrated solution and reconstituted tobacco, especially the content of neophytadiene with a maximal increasing. （ 3 ） Sensory quality of treated reconstituted tobacco presented a series of better characters including volume of aroma, harmony, offensive taste and after taste.
出处
《安徽农学通报》
2011年第1期142-144,共3页
Anhui Agricultural Science Bulletin
关键词
烟草薄片
浓缩液
醇化
致香物质
感官质量
Reconstituted tobacco
Reconstituted tobacco
Aging
Aroma components
Sensory Quality
