不同烘烤工艺对烤烟感官质量的影响

摘要

对烤烟品种云烟97的上、中、下3个部位的烟叶分别设计7个烘烤工艺条件处理，对烤后烟叶的感官质量进行了因子分析和综合评价。结果表明：香气质、香气量、杂气、劲头、浓度、甜度和余味7个指标对感官质量评价的影响较大，11个指标间的相关系数有67．27％达到显著水平。通过建立数学模型“综合得分＝0．58587F1＋0．26588F2”，得出：下部叶在变黄末期42℃延长8 h、中部叶在主变黄期38℃延长12 h、上部叶在42℃延长20 h有利于提高烤后烟叶的感官质量。%The upper , middle and lower leaves of flue -cured tobacco variety Yunyan 97 were respectively baked under 7 tech-nological conditions , and the sensory qualities of the baked tobacco leaves were researched by factor analysis and comprehensive e -valuation.The results indicated that aroma quality , aroma quantity, offensive odor, physiological strength, smoke consistence, sweetness and remaining flavor had greater influences on the sensory quality evaluation .As for the correlation coefficients among 11 sensory quality indexes, 67.27%of them reached significant level .Through calculating the synthesis score (y) of sensory quality of baked tobacco leaves in different treatments according to the mathematical model y=0.58587F1 +0.26588F2 , the following conclu-sions were obtained:prolonging the baking time of lower leaves at terminal yellowing stage (42 ℃) by 8 h, prolonging the baking time of middle leaves at principal yellowing stage (38℃) by 12 h, and lengthening the baking time of upper leaves at 42℃by 20 h were advantageous to the improvement of sensory qualities of the baked tobacco leaves .