不同变黄条件对烤烟上部叶中性致香成分和感官质量的影响

摘要

Using heated air circulation standard curing barn to bake tobacco leaves,the effects of differ-ent yellowing conditions during the baking process on contents of neutral aroma components and smoking quali-ty of upper leaves were studied by setting different yellowing time and leaf drying time.The results showed that during the baking process,only extending the yellowing time for 24 hours on the basis of control,the contents of every kind of neutral aroma components increased obviously and the content of solanone increased by nearly 2.20 times.It was unfavorable for the degradation and accumulation of aroma components when only prolon-ging leaf drying stage time for 24 hours.It mainly promoted the accumulation of the chlorophyll degradation product neophytadiene with the increasing percentage of 33.24%,but inhibited the degradation and accumu-lation of some aroma components when simultaneously prolonging yellowing time and leaf drying time for 24 hours.In conclusion,only extending the yellowing time for 24 hours could promote the accumulation of every kind of neutral aroma components and improve the quality of tobacco leaves.The regression models were es-tablished of the neutral aroma constituents in the first and second principal components to the total aroma con-tents,which were y =x +0.05347(R2 =0.9197)and y =x +0.1475(R2 =0.6984)respectively.And they were verified to be feasible.%采用热风循环标准烤房对烟叶进行烘烤，设置不同变黄时间和定色时间，研究烘烤过程中不同变黄条件对中性致香成分含量和感官质量的影响。结果表明：烘烤过程中，在对照基础上只延长变黄时间24 h，各类中性致香成分含量都有明显增加，其中茄酮含量增加近2．20倍；只延长定色时间24 h 不利于香气成分的降解和积累；延长变黄和定色时间各24 h，主要促进叶绿素降解产物新植二烯的积累，增加百分比为33．24％，但是抑制了某些致香成分的降解和积累。说明烘烤过程中，只延长变黄时间24 h，能促进各类中性致香成分含量的积累及感官质量的提高。并建立第一主成分和第二主成分各致香物质对香气总量的回归模型，分别为 y ＝x ＋0．05347（R2＝0．9197）和 y ＝x ＋0．1475（R2＝0．6984），经验证，该模型可行。