Influences of Vacuum Damping Processing on Aroma and Offensive Odor of Hunan Upper Tobacco

doi:10.11924/j.issn.1000-6850.casb19010153

Abstract

Abstract: To know the influences of vacuum damping processing on aroma and offensive odor of Chenzhou, Hengyang, Shaoyang, Xiangxi upper tobaccos, their sensory quality was evaluated after testing on the same processing line. The results indicated that: the burnt scent and sweetness scent of Chenzhou upper tobacco increased obviously, but flora scent and woody scent decreased slightly. The sweetness scent and burnt scent of Hengyang upper tobacco increased, but woody scent and nutty scent decreased slightly. The burnt scent and sweetness scent of Shaoyang upper tobacco increased obviously, but woody scent and resin scent reduced distinctly. The sweetness scent of Xiangxi upper tobacco increased obviously, the burnt scent and fresh scent increased slightly, but resin scent and woody scent decreased. After vacuum damping processing, the burnt scent or sweetness scent of four Hunan upper tobaccos increased more or less; nitrogen odor and woody odor of all the four upper tobaccos reduced to a certain extent. Results provide technical references for high efficient usage of upper tobacco.

CLC Number:

TS441

References

[1] 徐维华. 卷烟工艺规范 [M]. 北京:中国轻工业出版社,2016:19-21.
[2] 国家烟草专卖局.YC/T 146-2001,烟叶打叶复烤工艺规范[S].北京:中国标准出版社,2001:1-8
[3] 王发勇,可文庚,张春磊,等.不同加工强度对复烤烟叶质量影响的研究进展[J].江西农业学报,2017,29(11):98-101.
[4] 申玉军,张建勋,邓国栋,等.回潮工序及加工强度对典型烟叶模块香韵及杂气的影响[J].烟草科技,2018,51(6):83-87.
[5] 欧清华,徐文兵,韦文,等.真空回潮对烤后叶片结构、化学成分及感官质量的影响研究[J].现代食品科技,2009,25(3):260-261.
[6] 许淑红,熊安言,赵伟民,等.真空回潮对烟叶质量的影响[J]. 烟草科技,2007,(5):12-14.
[7] 姚光明,李晓,邓国栋,等.真空回潮工序对河南烟叶加工质量的影响[J].郑州轻工业学院学报(自然科学版),2010,25(1):5-8.
[8] 姚光明,乔学义,申玉军,等.真空回潮工序对烤烟烟叶感官质量的影响[J]. 烟草科技,2011,(3):5-8.
[9] 陈彩霞,卢彦华,于录,等.真空回潮工序对片烟加工质量的影响[J]. 安徽农学通报,2009,15(12):214-216.
[10] 杨波,卢幼祥,杨继福,等.打叶复烤主要工序对烟叶品质的影响[J].湖南文理学院学报(自然科学版),2014,26(3):90-93.
[11] 袁逢春,龙明海,何邦华,等.打叶复烤过程烟叶内在品质的变化研究[J]. 湖北农业科学,2013,52(1):158-160.
[12] 奚家勤,尹启生,宋纪真,等.高温、真空回潮及烟叶复烤杀虫工艺研究[J]. 烟草科技,2009,(1):60-62.
[13] 乔学义,申玉军,马宇平,等.不同香型烤烟烟叶香韵研究[J]. 烟草科技,2014,(2):5-7.
[14] 杨佳玫,陈颐,王玉平,等.不同产地烟叶香型香韵特性研究分析[J].江西农业学报,2016,28(2):59-64.
[15] 邓小华,邓井青,肖春生,等.湖南产区浓香型烟叶香韵分布[J].中国烟草学报,2014,20(2):39-46.
[16] 唐远驹.烟叶风格特色的定位[J]. 中国烟草科学,2008,29(3):1-5.
[17] 王鹏泽,来苗,陶陶,等.河南烟叶香韵区域分布特征[J].河南农业大学学报,2015,49(5):577-583.
[18] 夏玉珍,王毅,牟定荣,等.福建和云南烤烟香韵风格特征差异及与化学成分的关系[J].烟草科技,2015,48(6):68-72.
[19] 王鹏泽,来苗,陶陶,等.不同香型烤烟主要香味物质成分与香韵指标的关系研究[J]. 中国农业科技导报,2015,17(3):126-135.
[20] 王雪丽,赵铭钦,任伟,等.浓香型产区烤烟香韵与香气质量及香型关系研究[J].烟草科技,2014,35(3):95-98.
[21] 潘义宏,李佳佳,蒋美红,等.烟叶外观质量、常规化学成分与其感官质量的典型相关分析[J]. 江苏农业科学,2015,43(10):384-388.
[22] 黄景崇,袁菲菲,李裕初,等. 湖南衡阳浓香型烟叶重要质量指标评价与分析[J].作物研究,2018,32(2):135-139.
[23] 邸慧慧,史宏志.烤烟叶片性状与生物碱含量及感官质量的关系研究[J]. 中国农学通报,2011,27(29):85-91.
[24] 李晓忠,邓小华,周冀衡,等.湖南主产烟区烤烟感官质量特征及变化规律研究[J]. 中国农学通报,2007,23(2):111-113.
[25] 国家烟草专卖局.YC/T 497-2014,卷烟中式卷烟风格感官评价方法[S].北京:中国标准出版社,2014:1-12.
[26] 国家烟草专卖局.YC/T 530-2015,烤烟烟叶质量风格特色感官评价方法[S].北京:中国标准出版社,2015:1-12.
[27] 乔学义,王兵,马宇平,等.烤烟烟叶质量风格特色感官评价方法的建立与应用[J].烟草科技,2014,(9):5-9.