加料复烤对烤烟烟叶主要化学成分、香味成分和感官质量的影响

研究了打叶复烤加料以及烤后放置不同时间的部分国产烤烟烟叶主要化学成分、香味成分和感官质量的变化。结果表明:①加料与未加料的复烤烟叶样品的总糖、总烟碱、焦油、烟气烟碱和CO都随着烘烤和烤后放置时间的延长而逐渐降低;②复烤后放置3～6个月,大多数加料烟叶样品的总糖、总烟碱、焦油和烟气烟碱等的下降幅度明显大于未加料样品,且随着放置时间的延长,二者的区别逐渐减小;③CO的降幅二者基本接近;④加料与未加料复烤烟叶样品的香味物质总量随着烤后放置时间的延长都逐渐增加,但加料样品香味物质增幅要大于未加料样品,尤其是复烤后放置3～6个月,其香味物质的增幅明显高于未加料样品;⑤加料与未加料复烤烟叶样品的感官质量随着复烤后放置时间的变化与其总香味物质的变化一致。

Effects of Casing before Redrying on Major Chemical Composition, Aroma Components and Smoking Quality of Flue-cured Tobacco

The changes of major chemical composition, aroma components and smoking quality of flue-cured tobacco strips cased before redrying and storing duration after redrying were studied. The results indicated that: 1) the total sugar, total alkaloid, tar, smoke nicotine and CO of cased and uncased redried strips decreased gradually with the prolongation of redrying and storing durations; 2) the reduction of total sugar, total alkaloid, tar and smoke nicotine of most cased strips was obviously greater than that of uncased strips in three to six months after redrying, their (difference) decreased gradually with the continuation of storing; 3) the CO reduction of cased and uncased strips was basically similar; 4) the total aroma component both in cased and uncased redried strips increased with the prolongation of storing duration, while the increase of the components in cased strips was greater than that in uncased ones, especially in three to six months after redrying; and 5) the change of smoking quality of cased and uncased redried strips with the storing duration after redrying was parallel with the change of total aroma components.