实验室模拟不同加工条件对茶香再造烟叶特征香气成分的影响

Effects of different processing conditions simulated in laboratory on characteristic aroma components in reconstituted tobacco with tea aroma

为研究仓储过程以及制丝过程茶香再造烟叶特征香气成分的挥发损失情况,在实验室模拟仓库储存、松散回潮、増温增湿、储叶、切丝和烘丝等环节,采用GC-MS联用法分析不同条件处理后茶香再造烟叶的特征香气成分。结果表明:①茶香再造烟叶的主要香气成分有39种,其中具有典型代表性的特征香气成分为芳樟醇、顺-茉莉酮、二氢茉莉酮酸甲酯。②在自然仓储环境条件下存储200 d,茶香再造烟叶特征香气成分挥发损失速率较低,之后挥发损失速率增大,至400 d左右特征香气成分挥发损失接近50%。③在松散回潮、增温增湿以及烘丝过程,特征香气成分均有一定的损失,烘丝过程损失比例最大,且高温快烘比低温慢烘更有利于特征香气成分的保留。④在储叶和切丝过程,特征香气成分的量没有明显变化,但切丝后的挥发损失加快。

In order to study the volatilization loss of characteristic aroma components in reconstituted tobacco with tea aroma during warehousing and tobacco primary processing,the procedures of warehousing,loosening,conditioning,heating and humidifying,strip storing,tobacco cutting,and cut tobacco drying were simulated in laboratory conditions.The characteristic aroma components in the test materials treated under different conditions were analyzed by GC-MS.The results showed that:1)There were 39 main aroma components in reconstituted tobacco with tea aroma,wherein the typical representative aroma components were linalool,cis-jasmone,and methyl dihydrojasmonate.2)Under natural storage environment,the volatilization loss rates of the characteristic aroma components were relatively slow within first 200 days,then accelerated thereafter.Nearly 50%of the characteristic aroma components were volatilized after 400 days.3)In the processes of loosening,conditioning,heating,humidifying and drying,all the characteristic aroma components suffered a certain degree of loss,and the loss proportion during drying was the largest.Fast drying at higher temperatures was more favorable to the retention of characteristic aroma components when compared with slow drying at lower temperatures.4)The contents of characteristic aroma components did not change obviously during strip storing and tobacco cutting,however the volatilization loss of the characteristic aroma components accelerated after cutting.