Effect on changes of flavor constituents in flue-cured tobacco leaves under different aging conditions | 不同陈化条件对烤烟烟叶香气成分变化的影响
2009
Peng Yufu, Technic Center of China Tobacco Henan Industrial Corporation, Zhengzhou(China) | Wang Genfa, Technic Center of China Tobacco Henan Industrial Corporation, Zhengzhou(China) | Liu Maolin, Technic Center of China Tobacco Henan Industrial Corporation, Zhengzhou(China)
中国人. 对陈化过程中不同陈化条件的烤烟香气成分变化进行了研究，结果表明，香气成分总量及大多数香气成分如类胡萝卜素类降解产物和棕色化反应产物的含量随着陈化时间的延长而增加。且香气成分在陈化初期呈快速上升趋势，陈化中期的增加趋势缓慢并达到最大值，而后期则出现缓慢下降．西柏烷类降解产物含量随着陈化时间的延长而呈下降趋势．不同贮存条件下烟叶香气物质的种类及变化趋势相同，但含量和变化幅度却有较大差异．与筘存于山洞穴仓库烟叶相比，贮存于普通仓库烟叶的香气成分变化趋势更为明显，降幅更大．[著者文摘]
显示更多 [+] 显示较少 [-]英语. This article studied the changes of flavor constituents in flue-cured tobacco leaves under different aging conditions. The experimental results showed that the total content of major flavor compounds, carotenoids degradation and browning reactions in tobacco lamina in aging was increased rapidly at the initial stage, increased slowly and reached the peak value at the middle aging stage and decreased in the later period. The degradation content of cembranoids showed a decreasing trend during natural aging. Although the difference of flavor constituents category and change trend was not significant, the flavor constituents content and change range was significantly different among tobacco leaves under different aging conditions. The change trend of flavor constituents in flue-cured tobacco leaves in common storage is more obvious and dramatic than those kept in caves.
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