干筋期温度和时间对皖南烤烟烟叶质量及焦甜香风格的影响

doi:10.13304/j.nykjdb.2017.0612

中国农业科技导报 ›› 2018, Vol. 20 ›› Issue (11): 120-126.DOI: 10.13304/j.nykjdb.2017.0612

• 资源环境生物药物生物质转化 • 上一篇下一篇

干筋期温度和时间对皖南烤烟烟叶质量及焦甜香风格的影响

刘要旭1,2,蔡宪杰3,程森3,朱启法4,马称心4,黄魏魏4,徐秀红1,张玉琴1,2,李青山1,2,王传义1*,卢晓华3*

1.中国农业科学院烟草研究所, 农业农村部烟草生物学与加工重点实验室, 山东青岛 266101; 2.中国农业科学院研究生院, 北京 100081; 3.上海烟草集团有限责任公司, 上海 200082; 4.安徽皖南烟叶有限责任公司, 安徽宣城 242003

收稿日期:2017-09-12 出版日期:2018-11-15 发布日期:2017-12-12
通讯作者: *通信作者：王传义，副研究员，硕士，研究方向为烟草调制与加工。E-mail: wangchuanyi@caas.cn;卢晓华，农艺师，硕士，研究方向为烟叶原料。E-mail: 15000139008@163.com
作者简介:刘要旭，硕士研究生，研究方向为烟草调制与加工。E-mail: 2508789335@qq.com。
基金资助:
上海烟草集团有限责任公司科技项目（20173100001-40886）资助。

Influences of Different Stem-drying Temperature and Time on Quality and Sensory Evaluation of Toasted Sweet Aroma of Flue-cured Tobacco Leaf in Southern Anhui

LIU Yaoxu1,2, CAI Xianjie3, CHENG Sen3, ZHU Qifa4, MA Chengxin4, HUANG Weiwei4, XU Xiuhong1, ZHANG Yuqin1,2, LI Qingshan1,2, WANG Chuanyi1*, LU Xiaohua3*

1.Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture and Rural Affairs; Institute of Tobacco Research, Chinese Academy of Agricultural Sciences, Shandong Qingdao 266101; 2.Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081; 3.Shanghai Tobacco Group Co. Ltd., Shanghai 200082; 4.Anhui Wannan Tobacco Co. Ltd., Anhui Xuancheng 242003, China

Received:2017-09-12 Online:2018-11-15 Published:2017-12-12

摘要/Abstract

摘要： 为阐明干筋期温度和干筋时间与皖南烤烟烟叶质量及焦甜香风格的关系，在安徽宣城烟区，以主栽品种云烟97的中部烟叶为供试材料，研究了不同干筋温度和干筋时间对皖南烟叶香气成分及焦甜香风格的影响。结果表明：随着干筋温度的提高，烤后烟叶外观质量和感官评吸质量呈先改善后变差的趋势，焦甜香主要关联香味成分含量表现出相同趋势；随着干筋时间的延长，烤后烟叶外观质量和感官评吸质量有变差的趋势，主要香味成分含量和焦甜香主要关联香味成分含量均有减小的趋势。适宜的干筋期温度和时间（干球温度68℃，湿球温度41℃，烘烤时间24 h）有利于彰显烟叶焦甜香风格。

关键词: 皖南烤烟, 干筋温度, 干筋时间, 香气成分, 评吸质量, 焦甜香风格

Abstract: In order to explore the relationship between different stem-drying temperature and time with quality and sensory evaluation of toasted sweet aroma of flue-cured tobacco leaf in southern Anhui，this paper studied the effects of different stem-drying temperature and time on aroma components and smoking quality of flue-cured tobacco, taking the middle leaf of Yunyan 97 —— a main cultivated variety as test material in Xuancheng-tobacco growing area of Anhui province. The results showed that with the increasing of stem-drying temperature, the appearance of cured tobacco and smoking quality tended to improve first and then became worse, and the main aroma components and toasted sweet aroma components showed the same trend. With the prolonging of stem-drying time, the appearance and smoking quality of cured tobacco showed a worsening trend, the contents of main aroma components and toasted sweet aroma components showed a reducing trend. The suitable stem-drying temperature and time (dry bulb temperature about 68℃, wet bulb temperature 41℃ and curing time about 24 h) were conducive to the display of flue-cured tobacco caramel flavor style.

Key words: flue-cured tobacco in southern Anhui, stem-drying temperature, stem-drying time, aroma component, smoking quality, sensory evaluation of toasted sweet aroma

刘要旭1,2,蔡宪杰3,程森3,朱启法4,马称心4,黄魏魏4,徐秀红1,张玉琴1,2,李青山1,2,王传义1*,卢晓华3*. 干筋期温度和时间对皖南烤烟烟叶质量及焦甜香风格的影响[J]. 中国农业科技导报, 2018, 20(11): 120-126.

LIU Yaoxu1,2, CAI Xianjie3, CHENG Sen3, ZHU Qifa4, MA Chengxin4, HUANG Weiwei4, XU Xiuhong1, ZHANG Yuqin1,2, LI Qingshan1,2, WANG Chuanyi1*, LU Xiaohua3*. Influences of Different Stem-drying Temperature and Time on Quality and Sensory Evaluation of Toasted Sweet Aroma of Flue-cured Tobacco Leaf in Southern Anhui[J]. Journal of Agricultural Science and Technology, 2018, 20(11): 120-126.

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干筋期温度和时间对皖南烤烟烟叶质量及焦甜香风格的影响

Influences of Different Stem-drying Temperature and Time on Quality and Sensory Evaluation of Toasted Sweet Aroma of Flue-cured Tobacco Leaf in Southern Anhui

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