烤烟自然醇化和人工发酵过程中香气成分变化的研究

Study on changes of aroma components in flue-cured tobacco during fermentation and aging

本文研究了烤烟自然醇化和人工发酵过程中香气成分含量的变化。结果表明，随着醇化和发酵时间的延长，烟叶挥发性酸、挥发性羰基化合物含量以及烟叶精油中绝大多数香气成分含量显著增加，并符合二次曲线变化规律。两种方法相比，自然醇化法对烟叶香气成分含量的提高作用明显大于人工发酵法的作用。烤烟自然醇化１８２４个月时，内在香气成分含量普遍达到最高值。

The changes of aroma components in flue-cured tobacco during fermentation and aging were studied by methodof fermentation and aging experiments. The volatile acid, volatile carbonyle in the leaves and the majority of the aroma components in the leaf essential oil increased significantly during fermentation and aging. Regressive analysisshowed that the quadratic curve correlation existed between the content of aroma components and the time of fermentation and aging. It was found that the content of aroma components in aged leaves was much higher than that in fermented leavs. Majority of the aroma components reached their highest level at 18 to 24 months during aging.