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选取国内福建、湖南、山东、云南、贵州、河南、四川7个省份具有代表性的烟叶样品B2F、C3F,国外巴西L2OAT、津巴布韦B1LT烟叶样品,在自然醇化的条件下,从烟叶复烤打叶计时起,分别以醇化时间12、18、24、30、36个月抽取并制备检测试样样品,连续跟踪监测分析2006、2007和2008年3年烟叶试样,共检测240个样品,采用气相色谱-质谱联用方法分析检测其中的酸性、碱性致香成分,寻找出其最佳的醇化期,并对其中到达最佳醇化期时酸性、碱性成分总量的比值进行统计分析,同时进行感官评价。研究发现,烟叶达到最佳醇化区间时,其酸性、碱性致香成分总量的比值约为200,波动范围±50;烟叶在自然醇化的过程中,酸性成分与碱性成分的变化直接影响内在感官质量。当两类成分含量比值处于一定范围时,感官质量达到最佳状态。
The samples of B2F, C3F, L2OAT from Brazil and B1LT from Zimbabwe were selected from 7 provinces in Fujian, Hunan, Shandong, Yunnan, Guizhou, Henan and Sichuan Provinces. Under the condition of natural alcoholization, Timing, respectively, with the alcoholic time of 12,18,24,30,36 months to extract and prepare test sample samples, continuous follow-up monitoring analysis of tobacco samples in 2006, 2007 and 2008, a total of 240 samples were detected in the gas phase Chromatography - mass spectrometry method for the detection of acid, alkaline aroma components, to find out the best of its alcoholic period, and which reached the best period of alcoholic acid, the ratio of the total amount of alkaline components for statistical analysis, at the same time Sensory evaluation. The results showed that the ratio of acidic and basic aroma components to total amount of tobacco was about 200 and the range of fluctuation was ± 50 when the tobacco reached the optimum alcoholization range. The change of acidity and basicity of tobacco leaves directly affected the natural alcoholization Intrinsic sensory quality. When the ratio of two types of ingredients in a certain range, the sensory quality to achieve the best condition.