真空回潮工序对烤烟烟叶感官质量的影响

摘要

In order to investigate the effects of vacuum conditioning on the sensory quality of flue-cured tobacco leaf, the sensory quality of flue-cured tobacco leaf under different processing intensities in vacuum conditioning was compared.The results showed that; 1 ) the aroma style of leaf changed at a rate increased with the increase of processing intensity when the leaf was treated by higher than moderate intensity; 2 ) the effects of vacuum conditioning were stronger on the offensive taste, aroma quality and smoke smoothness than on the irritation, smoke cleanness, aroma quantity, dryness, concentration and strength; 3 ) the aroma quality, offensive odor and smoothness of leaf could be improved by vacuum conditioning within a proper range of processing intensity.%为明确真空回潮工序对烤烟烟叶感官质量的作用,将烤烟烟叶在真空回潮工序不同加工强度条件下处理,比较烟叶感官质量变化.结果表明:真空回潮工序中等以上加工强度会改变烤烟烟叶香气风格,随着加工强度增大,香气风格变化幅度增大;真空回潮工序对烤烟烟叶杂气、香气质和细腻程度影响较大,对刺激性、干净程度、香气量、干燥感、浓度和劲头影响较小;在适宜的加工强度范围内,真空回潮工序具有显著改善香气质、减少杂气和改善细腻程度的作用.