冷凝除湿烘烤对烟叶中性致香成分及感官质量的影响

为阐明密集烘烤冷凝除湿技术对烟叶中性致香成分和感官质量的影响，利用全闭式循环热泵烤房（冷凝除湿）、半闭式循环热泵烤房（冷凝除湿+外排湿）和开式循环热泵烤房（外排湿）研究了不同排湿方式的最大水分排出速率及对烤后烟叶中性致香成分和感官质量的影响。结果表明，外排湿烤房自40 ℃开始最大水分排出速率显著高于其他2种烤房。冷凝除湿烤房烤后烟叶芳香族氨基酸降解产物类、美拉德反应产物类和类胡萝卜素降解产物类致香成分总量显著高于外排湿烤房，主要表现为烤后烟叶中苯甲醇、苯乙醇、苯甲醛、糠醛、糠醇、2-乙酰基呋喃、5-甲基糠醛、2-乙酰基吡咯、β-二氢大马酮、二氢猕猴桃内酯、巨豆三烯酮1、巨豆三烯酮2、巨豆三烯酮3和巨豆三烯酮4等致香物质含量的显著提升。在感官质量方面，冷凝除湿烤房烤后烟叶的香气特征指标香气质、香气量和透发性，烟气特性指标细腻柔和程度和圆润感，口感特性指标干燥感和余味均有不同程度改善，但杂气中的青杂气和生青气有所加重。冷凝除湿烘烤可以提高烤后烟叶中性致香成分含量，改善烤后烟叶感官质量。

Effects of Condensation Dehumidification in Tobacco Curing on Neutral Aroma Components and Sensory Quality of Cured Leaves

To clarify the effects of condensation dehumidification and hot and humid air outside during curing on neutral aroma components and sensory quality of tobacco leaves, the maximum water removal rate and its effects on neutral aroma components and sensory quality of cured tobacco leaves were studied using a completely closed-loop heat pump barn (condensation dehumidification), a semi-closed-loop heat pump barn (condensation dehumidification + hot and humid air outside), and an open-loop heat pump barn (hot and humid air outside). The results showed that the maximum water removal rate of the open-loop heat pump barn was significantly higher than that of the other two barns from 40 ℃. Total amount of aromatic amino acid degradation products, Maillard reaction products and carotenoid degradation products in the completely closed-loop heat pump barn was significantly higher than that in the open-loop heat pump barn. The main reason was that the contents of phenylcarbinol, phenylethanol, benzaldehyde, furfural, Furfuryl alcohol, 2-acetylfuran, 5-methylfurfural, 2-acetylpyrrole, β-dihydrodamarone, dihydroactinidiolide, megalotrienone1, megalotrienone2, megalotrienone3 and megalotrienone4 were significantly increased. In terms of sensory quality, the aroma characteristic indexes such as aroma quality, aroma quantity and exposure degree, flue gas characteristic indexes such as degree of tenderness and fruity sensation, taste characteristic indexes such as dry sensation and aftertaste of cured tobacco in the completely closed-loop heat pump barn were improved at different degrees, but the green odour and raw green odour increased. Condensation dehumidification could improve the neutral aroma composition and sensory quality of tobacco leaves after curing.