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云南烤烟复烤片烟自然陈化时间与质量关系的研究 预览 被引量:46

Study on the relationship between aging time of Yunnan redried lamina and its quality
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摘要 本文研究了云南烤烟复烤片烟在自然陈化过程中陈化时间与香味成分(中性、酸性和碱性)和感官质量变化的关系.研究结果表明,在自然陈化过程中,随着陈化时间的增加,云南烤烟复烤片烟的香味成分在陈化初期呈快速上升趋势,中期呈缓慢增加趋势并达到最大值,后期开始下降.这种内在变化促使云南烤烟复烤片烟的香气质、香气量以及整体感官评价呈现出感官质量上升期、感官质量高峰和相对稳定期、以及感官质量下降期.香味成分的变化与感官质量呈正相关关系,醇类成分和个别碱性成分与感官质量呈明显的负相关关系. The relationship between aging time of Yunnan redried flue-cured lamina and its quality was studied. The aroma constituents of the lamina in aging was increased rapidly in initial stage, increased slowly and reached the peak quantity in the middle, and decreased in the later period. Smoking quality had significantly positive relationship with the change of aroma content, and had certain degree of negative relationship with alcoholic constituents and certain individual alkaline constituents.
作者 胡有持 牟定荣 李炎强 王晓辉 赵云川 Hu Youchi Mou Dingrong Li Yanqiang Wang Xiaohui Zhao Yunchuan Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450000 Technical Center of Yunnan Hongta Tobacco (Group) Company,Yuxi 653100
出处 《中国烟草学报》 EI CAS CSCD 2004年第4期 1-7,共7页 Acta Tabacaria Sinica
基金 国家烟草专卖局资助项目
关键词 云南烤烟 复烤片烟 自然陈化 香味成分 气相色谱 感官质量 Redried lamina Aging time Aroma constituents GC Smoking quality
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