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为探求烘烤过程中中性香气物质各组分含量变化及合理精准的密集烘烤烤香工艺,结合现行产区密集烘烤工艺,采用GC/MS联用分析技术,研究了3种烘烤工艺对烤烟品种NC55中性香气物质各组分含量的影响。结果表明,在整个烘烤过程中,中性香气物质总量及各组分含量总体上均呈上升趋势,且其主要在变黄、定色期合成积累;除新植二烯外,中温中湿处理的烤后烟叶中性香气物质总量及各组分含量均高于中温高湿和多阶段中温中湿处理,而多阶段中温中湿处理稍高于中温高湿处理。综合来看,中温中湿处理更能提高NC55烤后烟叶香气质量。
In order to explore the change of the content of neutral aroma components in baking process and the precise and precise intensive baking roasting process, three types of baking process were studied by GC / MS combined with the intensive baking process in the current producing areas. Effect of Processing on Components of NC55 Neutral Aroma Components in Flue - cured Tobacco Cultivars. The results showed that during the whole baking process, the total amount of neutral aroma components and the content of each component all showed an upward trend, and mainly accumulated in the yellowing and fixing period. In addition to neophytadiene, The total amount of neutral aroma components and the content of each component in the treated tobacco leaves after wet treatment were higher than those in medium temperature and high humidity and in multi-stage medium-temperature medium-humidity treatments, while the multi-stage medium-temperature medium-humidity treatments were slightly higher than those in middle-temperature and high-humidity treatments. Taken together, medium temperature and humidity treatment can improve the aroma quality of NC55 roasted tobacco leaves.