| 陈化过程中不同部位烤烟烟叶香味成分变化的研究 |
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| 引用本文： | 熊文,王玉,王保兴,王洪云,徐济仓,侯英,邹悦.陈化过程中不同部位烤烟烟叶香味成分变化的研究[J].香料香精化妆品,2007(2):1-5,9. |
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| 作者姓名： | 熊文 王玉 王保兴 王洪云 徐济仓 侯英 邹悦 |
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| 作者单位： | 1. 红塔集团技术中心,云南玉溪,653100
2. 云南瑞升烟草技术(集团)有限公司,云南昆明,650106 |
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| 摘 要： | 采用SDE-GC/MS法对陈化过程中不同部位烤烟烟叶的香味成分进行分析检测,并按照香味物质的产生来源对分析结果进行了分类研究。结果表明,陈化过程中不同部位烟叶的香味物质的变化情况差别明显。从香味成分的变化情况看,各个部位适宜的陈化时间有所不同:上部烟叶2年以上,中部烟叶1.5~2年,下部烟叶1年左右。
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| 关 键 词： | 烤烟 陈化 香味成分 不同部位 分类 |
| 修稿时间： | 2006年6月19日 |
Study on Changes of the Aroma Components in Flue-cured Tobacco Leaves with Different Positions during Aging |
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| XIONG Wen,WANG Yu,WANG Baoxing,WANG Hongyun,XU Jicang,HOU Ying,ZOU Yue.Study on Changes of the Aroma Components in Flue-cured Tobacco Leaves with Different Positions during Aging[J].Flavour Fragrance Cosmetics,2007(2):1-5,9. |
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| Authors: | XIONG Wen WANG Yu WANG Baoxing WANG Hongyun XU Jicang HOU Ying ZOU Yue |
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| Abstract: | The aroma components of the flue-cured tobacco leaves with different positions during aging were analyzed by SDE-GC/MS and the analytical results were classified in terms of the source of flavor components. The results showed that the changes of flavor components in the flue-cured tobacco with different positions were obvious during aging. According to the changes of flavor components, the feasible aging time of the flue-cured tobacco with different positions were different. The upper was over 2 years, the middle was 1.5~2 years and the lower was about 1 year. |
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| Keywords: | flue-cured tobacco leaves aging aroma components different position classification |
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