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为了探索提高烟叶香气质量的新途径,以K326中部叶为材料,研究了密集烘烤过程中添加4种香料植物(红玫瑰、香叶天竺葵、薰衣草及兰花鼠尾草)对烟叶致香物质和评吸质量的影响。结果表明,烘烤过程中添加香料植物对烤后烟叶致香物质总含量的增加效应表现为红玫瑰>香叶天竺葵>CK>蓝花鼠尾草>薰衣草,其中添加红玫瑰后烟叶的质体色素降解产物、类西柏烷类致香物质、其他类致香物质、致香物质总量(除新植二烯)和致香物质总量分别较对照增加了19.64%、56.45%、9.50%、24.52%和19.77%;添加香叶天竺葵后烟叶的质体色素降解产物、苯丙氨酸类致香物质、类西柏烷类致香物质、致香物质总量(除新植二烯)和致香物质总量分别较对照增加了5.52%、7.20%、4.71%、4.78%和5.10%。添加薰衣草和兰花鼠尾草则不利于大部分致香物质的积累。感官评吸结果表明,添加红玫瑰的烟叶香气质细腻、柔和,刺激性小,余味干净舒适,劲头适中,优于对照,而添加香叶天竺葵、薰衣草和兰花鼠尾草的烟叶感官质量较对照表现稍差。可见,烘烤过程中添加外源香料植物对烤后烟叶香气质量的影响较大,且不同香料植物对烟叶香吃味的影响不同,其中添加红玫瑰对中部烟叶香气质量的改善最明显。
In order to explore a new way to improve the aroma quality of tobacco leaves, K326 middle leaves were used to study the effects of adding four kinds of fragrant plants (red rose, geranium pelargonium, lavender and orchid sage) Impact of smoking quality. The results showed that the effects of adding spices on the total content of aroma components of roasted tobacco were as follows: red rose> geranium pelargonium> CK> blue sage> lavender, The total amount of aromatics (except neophytadiene) and aromatics in the same category increased by 19.64%, 56.45% and 9.50% respectively compared with the control, 24.52% and 19.77% respectively; the plastid pigment degradation products, phenylalanine aromatics, cetyl aromatics, aroma compounds (except neophytadiene) and The total amount of aromatic substances increased by 5.52%, 7.20%, 4.71%, 4.78% and 5.10% respectively over the control. Add lavender and orchid sage is not conducive to the accumulation of most of the aroma of substances. The results of sensory evaluation showed that the sensory quality of tobacco leaves with red rose was fine, soft and irritant, while the aftertaste was clean and comfortable with the best momentum. The sensory quality of the tobacco with geranium, lavender and orchids was better than that of the control Slightly worse performance. It can be seen that adding exogenous spice plants during baking has a greater impact on the aroma quality of the cured tobacco leaves, and different fragrant plants have different effects on the fragrance of the tobacco leaves. The improvement of the aroma quality of the middle tobacco leaves by adding the red rose is most obvious.