密集烤房湿球温度对烟叶香气和评吸质量的影响

Effects of Wet-bulb Temperature in Bulk Curing Barn on Aroma and Smoking Quality of Tobacco Leaves

以云烟97的中部叶为试验材料,研究了密集烤房湿球温度对烤后烟叶香气和评吸质量的影响。结果表明:在密集烤房条件下,当变黄末期干球温度为42℃、湿球温度为37℃,定色末期干球温度为54℃、湿球温度为39℃时,烤后烟叶类胡萝卜素降解产物、苯丙氨酸类、类西柏烷类和美拉德反应产物的含量均最高,并且评吸质量总分最高。

The effects of wet-bulb temperature in the bulk curing barn on the aroma and smoking quality of middle leaves of flue-cured tobacco variety ＂Yunyan 97＂ were studied.The results showed that： under the condition of bulk curing,when the dry-bulb temperature and wet-bulb temperature in curing barn at the last yellowing stage were 42 ℃ and 37 ℃ respectively,and those at the color fixation final stage were 54 ℃ and 39 ℃ separately,the content of the degradation products of carotenoid,phenylalanine,cemdrenoid and Maillard reaction products in the flue-cured leaves all was the highest,and the score of the smoking quality was also the highest.