蒸汽处理对上部白肋烟重要香味物质的影响研究

Research on the influence of steam treatment on key aroma compounds in the upper leaves of Burley tobacco

【目的】考察蒸汽处理对上部白肋烟重要香味物质的影响。【方法】利用动态水分吸附脱附仪,在95%相对湿度下,研究蒸汽处理温度和处理时长对上部白肋烟非酶棕色化反应产物、苯丙氨酸类降解产物、类胡萝卜素降解产物和西柏烷类降解产物含量的影响,分析这4类重要香味物质在不同处理条件下的变化趋势。【结果】在实验范围内,提高处理温度或增加处理时长会使非酶棕色化反应、类胡萝卜素降解、西柏烷类降解三类产物的含量先增加后减少,而苯丙氨酸类降解产物的含量则呈下降趋势。在60℃处理3h时,上部白肋烟这4类重要香味物质的总含量增加了12.53%,且香气和杂气等感官品质指标明显提高。【结论】蒸汽处理可作为一种有效调控上部白肋烟香味物质和感官品质的方法。

[Objective]This study aims to investigate the effects of steam treatment on key aroma compounds in the upper leaves of Burley tobacco.[Methods]Using a dynamic moisture adsorption-desorption instrument at 95%relative humidity,the study examined the effects of steam treatment temperature and duration on the contents of non-enzymatic browning reaction products,phenylalanine degradation products,carotenoid degradation products,and cembranoid degradation products in upper leaves of Burley tobacco.The trend of changes in the content of these four important aroma compounds with treatment conditions was analyzed.[Results]The results showed that within the experimental range,increasing the treatment temperature or extending the treatment duration initially increased and then decreased the contents of non-enzymatic browning reaction products,carotenoid degradation products,and cembranoid degradation products,while the content of phenylalanine degradation products showed a decreasing trend.At a treatment temperature of 60℃for 3 hours,the total content of these four essential aroma compounds increased by 12.53%,and the sensory quality indicators such as fragrance and miscellaneous odors showed significant improvement.[Conclusion]Steam treatment is an effective method for regulating the aroma compounds and sensory quality of upper leaves of Burley tobacco.