烘烤湿球温度对皖南烟叶焦甜香风格的影响

为了探明不同烘烤阶段湿球温度对皖南焦甜香烟叶香气成分及焦甜香风格的影响，以云烟97为参试材料，研究了烤烟烘烤变黄后期、定色前期、定色后期和干筋期的湿球温度和优化组合与皖南焦甜香烟叶香气成分及焦甜香风格的关系。结果表明，在变黄后期、定色期和干筋期，随着湿球温度的提高，烤后烟叶内、外观质量均有先改善后变差的趋势，主要香味成分含量和焦甜香关联香味成分含量呈现出先增加后降低的趋势，且变黄后期和定色前期的影响明显大于定色后期和干筋期。烘烤过程中，以中湿烘烤，即变黄后期和定色前期湿球温度37℃，定色后期湿球温度38℃，干筋期湿球温度40℃，有利于彰显烟叶焦甜香风格。

Effects of Different Wet Bulb Temperatures during Curing on Sensory Evaluation of Sweet Aroma of Flue-cured Tobacco Leaves in South Anhui

The effects of different wet bulb temperatures at different stages of curing on aroma components and sensory evaluation of sweet aroma of flue-cured tobacco leaves was explored in South Anhui.The tobacco variety Yunyan 97 was used in studying the relationship of different wet bulb temperatures during later period of yellowing stage, early leaf drying stage, later leaf drying stage and stem drying stage, as well as their optimized combination, with aroma components and sensory evaluation of sweet aroma of flue-cured tobacco leaves in South Anhui.With wet bulb temperature increasing, the appearance of cured tobacco and the smoking quality showed a tendency of improving first and then became lower.The main aroma components and the sweet aroma components showed the same trend, and the influence of humidity treatment on the later period of yellowing stage and the early leaf drying stage was obviously greater than that of the later leaf drying stage and stem drying stage.The suitable wet bulb temperatures (wet bulb temperature maintained at 37℃ during the later period of yellowing stage and the early leaf drying stage, at 38℃ during the later leaf drying stage and 40℃ during stem drying stage) can improve burnt-sweet smelling characteristics formation of flue-cured tobacco leaves in south Anhui Province.