摘要
对B2F、C3F二个等级烟叶的打叶复烤过程样进行了常规化学成分、香味成分检测及感官质量评价.结果表明:经过回潮、润叶和复烤后,烟叶总糖和还原糖含量先升高后降低,烟碱、总氯、总钾和总氮基本无变化;感官评吸主要表现在杂气和刺激减小,细腻度和甜感增加,余味更舒适,但复烤后香气质和香气量有所减弱;复烤后香味成分总量下降.
Two levels tobacco leaf were collected from the main processes of threshing and redrying to determine sensory quality, chemical components and flavor components. The results showed that the total sugar and reducing sugar content first increased and then decreased during vacuum conditioning, moistening and redrying process, almost no effect on nicotine, total chlorine, total potassium and total nitrogen; The sensory quality was offensive smoke and irritancy decreased, sophistication and sweet increased, but aroma quality and aroma content decreased after redrying. The total flavor components declined after redrying.
出处
《湖南文理学院学报（自然科学版）》
CAS
2014年第3期90-94,共5页
Journal of Hunan University of Arts and Science(Science and Technology)
基金
安徽中烟工业有限责任公司科研项目(2013104)
关键词
打叶复烤
主要工序
感官质量
常规化学成分
香味成分
threshing and redying
main process
sensory quality
chemical component
flavor component
