[Objective ] To compare the quality of different odor type flue-cured tobacco before and after CO2 expansion. [ Method ] Three main odor type tobacco C02 expansion test were carried out to compare the physical properties, chemical composition, flue gas index and inner quality. [Results] The results showed that: after CO2 expansion, the clear scent tobacco' s reducing sugar, volatile acid, tar and nicotine content average dropped most significantly, sweet permanent, aroma quantity and degree improved or maintained the best; the average change of strong flavor tobacco' s expansion effect was most obvious, total sugar, total nitrogen content average changing was the biggest, the mixed gas, pungent, permeability and concentration of improving or maintaining were the best; intermediate scent tobacco' s total vegetable base, chlorine and protein content average changed obviously, weight, puffs, TPM and CO four index dropped most, sweetness, aftertaste index had a better promotion. [ Conclusion ] The effects of expansion on qualities of various odor type tobacco were different, flue-cured tobacco odor has a certain correlation with CO2 expansion.%[目的]比较不同香型烤烟CO2膨胀前后品质变化.[方法]开展了3种主要香型烟叶CO2膨胀试验,对各样品烟丝膨胀前后的物理性能、化学成分、烟气指标和内在质量进行检测分析.[结果]清香型烟叶经过CO2膨胀,还原糖、挥发酸、焦油和烟碱含量平均降幅最大,香气质、香气量和柔细度改善或保持最佳；浓香型烟叶的平均膨胀效果最明显,总糖、总氮含量平均变化最大,杂气、刺激性、透发性和浓度改善或保持最佳；中间香型烟叶CO2膨胀后总植物碱、氯和蛋白质含量平均变化明显,重量、口数、总粒相物以及CO 4项指标降幅最大,甜度、余味指标有更好提升.[结论]不同香型烤烟各项理化、感官指标受膨胀影响程度有所差别,烤烟香型与CO2膨胀具有一定的关联性.
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