密集烘烤后期风机转速对烟叶香气与评吸质量的影响

Effects of fan speed of bulk curing barn on aroma and smoking qualties of tobacco leaves during later bulk curing process

以烤烟品种‘G80’中部烟叶为试验材料,通过变频器控制密集烤房循环风机转速,研究了定色后期和干筋期循环风机转速对烤后烟叶香气和评吸质量的影响.结果表明:密集烘烤后期适当降低风机转速对烤后烟叶类胡萝卜素降解产物、苯丙氨酸类香气物质、西柏烷类香气物质、美拉德反应产物、新植二烯以及其他类香气物质含量均有不同程度的提高作用,对烤后烟叶的感官评吸质量也有较好的改善效果,其中,以定色后期风机转速960 r.min-1和干筋期风机转速720 r.min-1对烟叶的香气和评吸质量改善效果最好.

Taking flue-cured tobacco cultivar ＇G80＇ leaves as experimental materials,the effects of fan speed controlled by inverters on aroma and smoking qualities of tobacco leaves during later leaf-drying stage and stem-drying stage of bulk curing were studied.The results showed that properly lowering fan speed during later bulk curing could increase the contents of degraded carotenoid,phenylalanine,cemdrenoid,maillard reaction,neopytadiene and other types of aroma constituents to some extent,as well as the smoking qualities of tobacco leaves could be improved.The optimum fan speed was 960 r·min-1 during later leaf-drying stage and 720 r·min-1 during stem-drying stage.