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为研究打叶复烤工序对烟叶致香成分和感官质量的影响,选取上等烟模块A和中等烟模块B为研究对象,采集各工序加工的在线样品,进行致香成分检测和感官质量评价。结果表明:致香物质总量在一润过程中上升,在二润和复烤过程中呈下降趋势;A、B两个模块在加工过程中,各类致香物质变化不同。感官质量评价表明,各工序对感官质量影响的顺序为:一润>复烤>二润,且这种影响主要表现在香气量、杂气和刺激性方面。
In order to study the effect of leafbaking and re-baking process on the aroma components and sensory quality of tobacco leaves, we selected the upper-class smoke module A and the middle-smoke smoke module B as the research objects and collected the online samples processed by each process to detect the aroma components and sensory quality . The results showed that the total amount of aroma components increased during the first run and then decreased during the second run and the second run. The components of A and B were different during the processing. The evaluation of sensory quality showed that the order of the influence of each process on the sensory quality was as follows: one-run> double-roasted> two-run, and the effects mainly reflected in the amount of aroma, impurity and irritation.