干筋期温度和时间对皖南烤烟烟叶质量及焦甜香风格的影响

Influences of Different Stem-drying Temperature and Time on Quality and Sensory Evaluation of Toasted Sweet Aroma of Flue-cured Tobacco Leaf in Southern Anhui

为阐明干筋期温度和干筋时间与皖南烤烟烟叶质量及焦甜香风格的关系,在安徽宣城烟区,以主栽品种云烟97的中部烟叶为供试材料,研究了不同干筋温度和干筋时间对皖南烟叶香气成分及焦甜香风格的影响。结果表明:随着干筋温度的提高,烤后烟叶外观质量和感官评吸质量呈先改善后变差的趋势,焦甜香主要关联香味成分含量表现出相同趋势;随着干筋时间的延长,烤后烟叶外观质量和感官评吸质量有变差的趋势,主要香味成分含量和焦甜香主要关联香味成分含量均有减小的趋势。适宜的干筋期温度和时间(干球温度68℃,湿球温度41℃,烘烤时间24 h)有利于彰显烟叶焦甜香风格。

In order to explore the relationship between different stem-drying temperature and time with quality and sensory evaluation of toasted sweet aroma of flue-cured tobacco leaf in southern Anhui,this paper studied the effects of different stem-drying temperature and time on aroma components and smoking quality of flue-cured tobacco,taking the middle leaf of Yunyan 97 —— a main cultivated variety as test material in Xuancheng-tobacco growing area of Anhui province. The results showed that with the increasing of stem-drying temperature,the appearance of cured tobacco and smoking quality tended to improve first and then became worse,and the main aroma components and toasted sweet aroma components showed the same trend. With the prolonging of stem-drying time,the appearance and smoking quality of cured tobacco showed a worsening trend,the contents of main aroma components and toasted sweet aroma components showed a reducing trend. The suitable stem-drying temperature and time（ dry bulb temperature about 68℃,wet bulb temperature 41℃ and curing time about 24 h） were conducive to the display of flue-curedtobacco caramel flavor style.