摘要
为优化安宁市烤烟生产技术体系,以红花大金元中部烟叶为试材,探讨烤烟不同采收成熟度对致香物质和感官质量的影响.结果表明:随着采收成熟度的增加,除新植二烯外致香物质总量先增加后减少,在烟叶成熟时达到最大值,完熟后开始下降;新植二烯含量随烟叶成熟度的增加而增加;致香物质总量随烟叶成熟度的增加呈现上升趋势.另外,采收成熟度对香气质的影响相对较小,而对香气量、杂气、刺激性的影响相对较大;成熟采收有利于提高烤后烟叶感官质量,其次为完熟采收.
In order to optimize the technology system of flue-cured tobacco production in Anning city, the effects of different harvest maturity on the aroma components and smoking quality were studied with the middle leaves of Honghuadajinyuan as the materials. The result showed that the total content of aroma components, except neophytadiene, first increases and then decreases with the increasing of harvest maturity, and gets to the highest in mature leaf and declines in full mature leaf. The neophytadiene increases with the increasing of maturity and the total amount of aroma components appear to be an increasing trend during the process of tobacco leaf mature. Besides , Harvest maturity has little effect on the aroma quality, but great effect on the aroma quantity, offensive odor and irritancy. The mature harvest ensures the improvement of sensory quality of tobacco leaves after curing, while the full mature harvest takes the second place.
作者
叶贤文
谢学云
孟韦名
张锐
张琪龙
段永波
黄飞燕
YE Xianwen;XIE Xueyun;MENG Weiming;ZHANG Rui;ZHANG Qilong;DUAN Yongbo(Anning Branch of Kunming Tobacco Corporation of Yunnan Province,Anning,Yunnan,China 650300;Office of Science Research,Kunming University,Kunming,Yunnan,China 650214)
出处
《昆明学院学报》
2019年第3期15-19,共5页
Journal of Kunming University
关键词
烤烟
红花大金元
采收成熟度
致香物质
感官质量
flue-cured tobacco
Honghuadajinyuan
harvest maturity
aroma components
sensory quality
