烘烤工艺对豫中浓香型烤烟上六片烟叶品质的影响

Effect of Curing Technology on the Quality of Upper Six Leaves of Strong Flavor Type Flue‑cured Tobacco Grown in Central Henan

为进一步提高豫中烟区烤烟上六片叶烤后品质及工业可用性,以中烟100上六片烟叶为供试材料,研究烘烤过程中变黄、定色阶段稳温时间对烤后烟叶品质的影响。结果表明,与常规烘烤(变黄阶段38℃稳温30 h,定色阶段54℃稳温12 h)相比,烘烤变黄阶段38℃和定色阶段54℃延长时间,均可有效改善上部烟叶油分、结构、色度等质量指标,降低总糖、还原糖、淀粉和氯含量,提高两糖比和钾氯比。其中,变黄阶段38℃延长12 h可明显提高烤后上部烟叶质体色素类降解产物、苯丙氨酸类降解产物、其他中性致香物质含量以及中性致香物质总量,明显改善上部烟叶香气质、香气量、烟气浓度、劲头等感官指标;定色阶段54℃延长12 h使烤后上部烟叶中性致香物质含量略有降低,明显改善感官质量评价中烟气浓度、劲头两指标;变黄阶段38℃、定色阶段54℃均延长12 h,使烤后上部烟叶中性致香物质含量增加,但香气质、香气量、浓度、杂气、刺激性、余味、燃烧性、灰色等感官指标变差。综合分析认为,变黄阶段38℃延长12 h,可改善上六片叶烤后外观质量和化学成分协调性,提高感官质量,烟叶香气质好、香气量足、甜感明显、香气透发,中性致香物质含量明显增加,可在豫中烟区推广应用。

In order to further improve the quality and industrial usability of the upper six leaves of flue‑cured tobacco in central Henan,we chose the upper six leaves of Zhongyan 100 as materials,and studied the effect of temperature stabilization time in the yellowing stage and the color fixing stage on the quality of flue‑cured leaves.The results were as belows:compared with the conventional curing technology(the temperature was stabilized at 38℃for 30 h in the yellowing stage,and the temperature was stabilized at 54℃for 12 h in the color fixing stage),the quality indexes of flued‑cured leaves including oil content,structure and chromaticity of upper tobacco leaves were effectively improved,while the contents of total sugar,reducing sugar,starch and chlorine were reduced,and the ratios of total sugar to reducing sugar,potassium to chlorine were improved by prolonging baking time during 38℃in the yellowing stage and 54℃in the color fixing stage.During the yellowing stage of 38℃,prolonging baking time for 12 h could significantly improve the content of plastid pigment degradation products,phenyalanine degradation products,other neutral aroma substances and the total amount of neutral aroma substances in the upper flue‑cured tobacco leaves,meanwhile significantly improved the sensory indexes such as aroma quality and quantity,smoke concentration and strength of the upper flue‑cured tobacco leaves.After prolonging baking time for 12 h during the color fixing stage of 54℃,the content of neutral aroma substances in the upper flue‑cured leaves was slightly reduced,and the two evaluated indexes of smoke concentration and strength for sensory quality were significantly improved.When 38℃in yellowing stage and 54℃in color fixing stage were both prolonged for 12 hours,the content of neutral aroma substances in the upper leaves after baking was increased,but the sensory indexes such as aroma quality,aroma quality,concentration,miscellaneous gas,irritation,aftertaste,flammability and ash color were worsened.It was concluded that prolonging for 12 h during the 38℃yellowing stage could improve the appearance and sensory quality,chemical composition coordination of the upper six flue‑cured leaves.Also,they had high aroma quality,sufficient aroma,obvious sweetness,transparent aroma,and the content of neutral aroma substances was increased significantly.All these suggested that this curing technology could be applied in central Henan.