密集烘烤干筋期风机转速对上部烟叶香气物质和评吸质量的影响

Effects of fan speed during stem drying stage of bulk curing on aroma components and smoking quality of upper leaves of flue-cured tobacco

为了进一步提高上部烟叶的可用性和优化密集烘烤工艺,通过变频器控制密集烤房循环风机转速,研究密集烘烤干筋期风机转速对烤后上部烟叶香气物质和感官评吸质量的影响.结果表明,适当降低干筋期风机转速能明显改善烟叶的香气质量,且干筋前期降低风机转速对香气物质含量的影响相对于后期更大,其中T3处理(54～60℃风机转速为720 r.min-1,60℃以后风机转速540 r.min-1)明显提高了烤后上部烟叶的香气物质总量、质体色素降解产物、苯丙氨酸类以及类西柏烷类香气物质含量,其中类胡萝卜素降解产物的增加幅度达到45.70%;烤后烟叶香气量充足,香气质纯净,香韵较好,刺激性小,劲头适中,杂气较少.

To improve upper flue-cured tobacco leaf usability and optimize curing technology, a study was conducted on the effect of fan speed controlled by inverter during the stem drying stage of bulk curing on aroma components and sensory quality of upper flue-cured tobacco. The results showed that properly reduced fan speeds could greatly improve the aroma quality of upper flue-cured tobacco leaf during stem drying stage, and compared to the later stem drying stage, the content of aroma components could be affected by fan speeds greater during the earlier stage. In the study, treatment T3 （54 60 ℃ 720 r · min -1 ,60℃ and after 540 r · min-1 ） obviously increases contents of total aroma com- ponents, total degradation products of chromoplast pigment, total products of phenylalanine and total products of cemdrenoid, furthermore, the total products of degraded carotenoid increased by 45.70% compared with CK. Upper leaves from treatment T3 had the adequate aroma amount, clean aroma quality, characteristics of preferable note, little irritation, moderate impact, and less offensive taste.