为探索烘烤方式与烤烟香气成分的关系,以云烟87烟叶为材料,进行了不同烤房类型、装烟方式、装烟量和烘烤工艺的对比试验.结果表明:烘烤方式对烤后烟叶香气成分具有明显的影响,其中,以密集烤房采用密集挂竿和改良密集烘烤工艺烤出的烟叶香气成分总量、酸性、中性香气成分总量最高,此方式能够明显提高烟叶香气指数B值；普通烤房次之；采用密集烤房散叶堆放烘烤的烟叶香气量最低.%In the hope of exploring the relationship between baking with flue-cured tobacco aroma composition, the influence of curing ways on aroma components in flue-cured tobacco was studied by comparative test of curing barn types, leaf-loaded methods, leaf-loaded density and curing technique. The results show that curing ways have significant influence on the aroma components in flue-cured tobacco leaf. The total content of aroma components, acid and neutral aroma components are the highest in tobacco leaf in bulk tobacco hangs by improved bulk curing technique, which can improve the B-value of leaf aroma index significantly; Traditional flue-curing barn take the second place; The content of aroma components is the lowest in bulk curing barn by loose-leaf bulk curing.
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