不同晾制处理对烤后烟叶致香物质的影响

Effects of Different Air-Curing Treatments on Aroma Constituents of Tobacco Leaves

摘要: 采用河南农业大学自行设计的电热式温湿度自控烤箱，研究了烤烟先晾制再烘烤对烟叶致香物质的影响.结果表明，烟叶晾制48 h再进行烘烤，烟叶中的主要中性致香物如 β-大马酮、香叶基丙酮、巨豆三烯酮总量、苯甲醇、糠醛分别比对照提高了37.56%、13.96%、60.40%、22.22%、90.97%；酸性致香物中对烟叶香气起重要作用的苹果酸和柠檬酸分别提高了15.52%和55.2%，而亚油酸含量降低了308.51%、油酸和亚麻酸总含量降低了305.04%.

Abstract: Effects of different air-curing treatments on aroma constituents of tobacco leaves were studied by using the electric-heated flue-curing barn designed and made by Henan Agriculture University. The results showed that tobacco air-curing 48 h then baking could increase the contents of main neutral aroma constituents such as β-damascenone, gerany lacetone, a giant buan three diluted ketone benzene, methanol, furfural by 37.56%, 13.96%, 60.40%, 22.22%, 90.97% respectively，and the contents of malic acid and citric acid by 15.52% and 55.2% respectively, while the content of linoleic acid, linoleic acid and linoleinc acid could be reduced by 308.51% and 305.04% respectively.