Effect on Aroma Components of Tobacco by Different Curing Techniques in Curing Process

doi:10.11924/j.issn.1000-6850.2013-3352

Abstract

Abstract: In order to research the variation of aroma components in curing process and improve the content of aroma components, we studied the effect of 4 type curing techniques(A: aroma precursors conversed moderately and aroma accumulated moderately, B: aroma precursors conversed moderately and aroma accumulated deeply, C: aroma precursors conversed deeply and aroma accumulated moderately, D: aroma precursors conversed deeply and aroma accumulated deeply) on content of aroma components in curing process with ‘K326’. The result showed that the highest content of aroma components in lower and middle leaves appear at late stage in curing process, and the upper leaves appear at early stage in curing process. The loss of aroma substances can reduced with curing technique D and the content of aroma components was highest in the end of curing with curing technique A in lower leaves. The loss of aroma substances can reduced and the content of aroma components was highest in the end of curing with curing technique B in middle leaves. The loss of aroma substances can reduce with curing technique A and the content of aroma components was highest in the end of curing with curing technique C in upper leaves.

References

[1] 宋晓华,刘国顺,付劭怡,等.烘烤过程中拉长变黄和定色时间对烤烟中性致香成分含量的影响[J].浙江农业学报,2010,22(2):249- 252.
[2] 赵铭钦,苏长涛,姬小明,等.不同成熟度对烤烟中性致香物质含量的影响[J].浙江农业科学,2008(1):117-120.
[3] 詹军,张晓龙,周芳芳,等.密集烤房与普通烤房烤后烟叶香气质量的对比分析[J].河南农业科学,2013,42(7):36-42,56.
[4] 詹军,周芳芳,贺帆,等.密集烘烤后期湿度对烤烟香气品质的影响[J].西南大学学报,2012,34(3):2-7.
[5] 代丽,黄永成,宫长荣,等.密集式烘烤条件下不同变黄温湿度对烤后烟叶致香物质的影响[J].华北农学报,2008,23(6):148-152.
[6] 汪耀富,高华军.采收时间对烤烟致香物质含量和评吸质量的影响[J].西北农林科技大学学报,2006,34(12):74-78.
[7] 刘国顺,王可,刘静静,等.不同产地烤烟中性致香物质对比分析[J].江西农业学报,2010,22(2):26-29.
[8] 汪耀富,高华军,刘国顺,等.氮、磷、钾肥配施对烤烟化学成分和致香物质含量的影响[J].植物营养与肥料学报,2006,12(1):76-81.
[9] 詹军,刘冲,贺帆,等.不同香型烤烟类胡萝卜素降解香气物质与评吸质量分析[J].西南农业学报,2011,24(6):2137-2142.
[10] 王佩,刘国顺,李兰周,等.不同种类肥料对烤烟中性致香物质的影响[J].土壤通报,2010,41(3):678-682.
[11] 赵铭钦,赵辉,王文基,等.不同基因型烤烟化学成分和致香物质间的相关和通径分析[J].中国烟草科学,2009,30(3):7-12.
[12] 谢新乔,戴勋,王毅,等.有机初烤烟叶中性致香物质特征分析[J].作物杂志,2013:70-74.
[13] 于建军,庞天河,任晓红,等.烤烟中性致香物质与评吸结果关系研究[J].河南农业大学学报,2006,40(4):346-349.
[14] 刘燕,阙劲松,于良君,等.烤烟致香物质含量的主要影响因素及其提高的可能途径[J].中国农学通报,2013,29(22):83-89.
[15] 马力,樊军辉,黄克久,等.密集烘烤关键温度点不同稳温时间对烟叶香气物质和评吸质量的影响[J].江苏农业科学,2011,39(4):326- 329.
[16] 杨子娟,典瑞丽,崔国民,等.不同调制工艺对烟叶化学成分致香物质及香吃味的影响[J].中国农学通报,2012,28(36):290-294.
[17] 赵铭钦,王文基,刘国顺,等.不同成熟度对烤后烟叶中质体色素及其降解产物的影响[J].植物生理学通讯,2009,45(1):8-12.
[18] 詹军,宫长荣,李伟,等.密集烘烤干筋期干球和湿球温度对烟叶香气质量的影响[J].湖南农业大学学报,2011,37(5):485-489.
[19] 王爱华,杨斌,管志坤,等.烤烟烘烤与烟叶香吃味关系研究进展[J].中国烟草学报,2010,16(4):92-97.
[20] 高玉珍,王卫峰,张骏,等.密集烘烤不同变黄温湿条件对烟叶中性致香物质的影响[J].云南农业大学学报,2008,23(2):215-219.
[21] 江厚龙,刘国顺,周辉,等.变黄时间和定色时间对烤烟烟叶化学成分的影响[J].烟草科技,2012(12):33-38.
[22] 孟智勇,张保占,马浩波,等.密集烘烤转火时间对烤烟中性致香物质和评吸质量的影响[J].河南农业科学,2010(9):31-34.
[23] 詹军,李伟,霍开玲,等.密集烘烤中稳温时间对烤烟上部叶香气质量的影响[J].南方农业学报,2011,42(10):1193-1198.
[24] 赵铭钦,陈秋会,陈红华.中外烤烟烟叶中挥发性香气物质的对比分析[J].华中农业大学学报,2007,26(6):875-879.