不同部位烟叶的叶丝烘焙特性

以试验线滚筒烘焙干燥装置为平台,综合考察了辽宁和江西产区上、中、下部位烟叶叶丝分别在高、中、低3种不同烘焙强度下的物理质量、感官质量和美拉德反应香味成分等的变化规律。结果表明:(1)中上部叶丝适宜中高烘焙强度处理,下部叶丝适宜中低烘焙强度处理;(2)叶丝经过烘焙处理后,地方性杂气明显下降,烘焙香、焦甜香明显提升,烟气透发,口感舒适性提升;(3)对美拉德反应香味成分进行主成分分析,各香味成分的综合得分与感官评价表现存在一定差异。

Study on toasting characteristics of different parts of tobacco

Toasting characteristics of different parts of tobacco were studied based on different parts of tobacco leaves planted in Liaoning and Jiangxi Province,and the changes in physical indexes,sensory quality,and Maillard reaction products under different treatment intensity of tobacco toasting were investigated in a rotary toaster.The results showed that:(1)the upper and middle cut strips should be toasted under medium or high intensity,the lower cut strips should be toasted under medium or low intensity;(2)cut strips toasting treatment had a positive effect on the taste,the local mixed gas decreased,the baking aroma and burnt sweet aroma increased significantly;(3)principal component analysis showed that there was no significant correlation between sensory quality and comprehensive scores of Maillard reaction products.This study provides a new drying method for tobacco,and also provides a reference for improving the baking aroma and burnt sweet aroma of tobacco.