不同烘焙条件下白肋烟感官质量与化学成分相关性分析

The correlation analysis of sensory quality of burley tobacco and its chemical constituents under different roasting conditions

研究了白肋烟在不同烘焙条件下对白肋烟致香成分、常规化学成分以及感官质量的影响.实验结果表明:碱性致香成分中吡嗪类、吡啶类、碱性致香成分总量以及常规化学成分与感官质量达到了显著相关,同时结合白肋烟感官评吸结果以及白肋烟化学成分含量确定了最佳烘焙条件:烘焙温度120℃,空气含湿量400 g/kg,终端含水率8%.

The influence of different roasting conditions on burley tobacco aroma compounds, chemical com- pounds and sensory quality was studied. The results showed that lbyrazine compounds,pyridine compounds, the total content of basic aroma compounds and chemical compounds had significant correlation with senso- ry quality. By comparing the contents of chemical compounds with sensory quality of the burley tobacco, the optimum condition for burley tobacco roasting was established. Roasting temperature 120℃, air moisture 400 g/kg and final tobacco moisture content 8% were the most suitable conditions.