摘要
为针对湖北建始白肋烟感官特性进行加工提供依据,充分发挥原料潜质和提高烟叶使用价值,研究了白肋烟在制丝主要受热工序不同加工强度下烟叶感官特性的变化趋势。结果表明:在制丝加工主要受热工序香气风格均会发生变化,且中部白肋烟较上部白肋烟更易发生变化;风格特征、丰满程度、浓度、劲头随各工序加工强度的增大总体呈降低趋势,且随加工强度的增大降低幅度逐渐增大;细腻程度和上部白肋烟的杂气在制丝加工主要受热工序适宜加工强度均能得到改善;除中部白肋烟在两个烟丝干燥工序某些加工强度下刺激性和干净程度有所变差外,口感特性总体呈改善趋势。
In order to make good use of the quality potential of Jianshi burley tobacco,the changes of its sensory characteristics in heating processes under different processing intensities were investigated.The results indicated that： 1） the aroma style changed in all heating processings,and middle leaves were more susceptible than upper leaves;2） style character,flavor abundance,smoke concentration and impact declined in general,and at a rate increased with the increase of processing intensity;3） the offensive odor of upper leaves and smoothness might be improved under proper processing intensity;4） except that the irritancy and cleanness of middle leaves became worse under some intensities in cut tobacco drying,mouth feelings were generally improved.
出处
《烟草科技》
EI
CAS
北大核心
2011年第1期13-17,共5页
Tobacco Science & Technology
基金
国家烟草专卖局"特色工艺应用基础及共性技术研究"(110200401024)
关键词
白肋烟
感官特性
松散回潮
白肋烟烘焙
叶丝干燥
Burley tobacco
Sensory characteristic
Loosening and conditioning
Burley toasting
Cut tobacco drying
