密集烤房与普通烤房烤后烟叶香气质量的对比分析

摘要

To take advantages of different types of barns in improving tobacco aroma quality and providing basis for development of flue-curing barn and its matching technology,the differences of aroma contents,its ratio and sensory evaluation of cured tobacco among different barns (threeshelf and four-shelf bulk curing barn and traditional flue-curing barn) were analyzed.Results showed that most aroma components of the cured tobacco in traditional flue-curing barn improved much more than other two flue-curing barns.Its degraded products from chromoplast pigment and carotenoids,phenylalanine,cembrane,total aroma components and total aroma components without neophytadiene were increased by 15.28 ％,47.56 ％,19.04 ％,20.16 ％,14.66 ％,16.75 ％ com pared to those in three-shelf bulk curing barn and increased by 11.46％,36.19％,15.60％,2.10 ％,11.28 ％,18.16 ％ compared to those in four-shelf bulk curing barn.While three-shelf bulk curing barn was beneficial to informing and accumulating Maillard reaction products and other types of aroma components.Most aroma components in four-shelf bulk curing barn were higher than those in the three-shelf bulk curing barn.The proportion of degraded products from carotenoids in traditional flue-curing barn was significantly higher than that in bulk curing barn.Threeshelf bulk curing barn conferred a significantly higher proportion of Maillard reaction products than other two treatments.However,most aroma components had no significant difference in proportion among the three treatments.Smoking quality and the whole use value of cured tobacco leaves in traditional flue-curing barn,moreover,were much better than those in other two bulk curing barns.It was concluded that traditional flue-curing barn had an advantage in improving aroma quality of cured tobacco.And it was worth studying its curing mechanism for optimizing and improving bulk curing barn and its curing technology.%为挖掘和借鉴不同类型烤房在改善烟叶香气质量方面的优势,给密集烤房和配套烘烤工艺的发展和优化提供依据,对比分析了密集烤房(三棚)、密集烤房(四棚)和普通烤房烤后烟叶致香物质含量、比例及感官评吸质量的差异.结果表明,普通烤房烤后烟叶质体色素降解产物、类胡萝卜素降解产物、苯丙氨酸类致香物质、类西柏烷类致香物质、致香物质总量以及除新植二烯外致香物质的总量分别较三棚密集烤房和四棚密集烤房提高了15.28％、11.46％,47.56％、36.19％,19.04％、15.60％,20.16％、2.10％,14.66％、11.28％,16.75％、18.16％,而三棚密集烤房比较有利于美拉德反应产物和其他类致香物质的形成与积累,四棚密集烤房的大部分致香物质含量要高于三棚密集烤房;普通烤房烤后烟叶类胡萝卜素降解产物所占的比例显著高于密集烤房中该物质所占的比例,密集烤房(三棚)烤后烟叶美拉德反应产物所占的比例极显著高于另2个处理,大部分致香物质所占的比例在不同处理间差异不显著,而且普通烤房烤后烟叶的感官评吸质量和整体使用价值好于2种密集烤房.可见,普通烤房在改善烤后烟叶香气质量方面有着明显的优势,可通过深入挖掘其烘烤机制来指导密集烤房及烘烤工艺的优化和完善.