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当前位置: 首页 > 文章 > 不同醇化期烟叶感官质量与酸性及碱性致香成分的关系研究 安徽农业科学 2013 (29) 11825-11828
Position: Home > Articles > Study of Relationship between Sensory Quality of Tobacco and Aroma Components of Acid and Alkaline in Different Alcoholization Stages Journal of Anhui Agricultural Sciences 2013 (29) 11825-11828

不同醇化期烟叶感官质量与酸性及碱性致香成分的关系研究

作  者：
徐海涛;王正峰;岳勇;许锴霖;周仕禄;张东海;刘月霞;齐清美;潘明毅
单  位：
山东中烟工业有限责任公司技术中心
关键词：
烟草;醇化;致香物质;感官评价
摘  要：
选取国内福建、湖南、山东、云南、贵州、河南、四川7个省份具有代表性的烟叶样品B2F、C3F,国外巴西L2OAT、津巴布韦B1LT烟叶样品,在自然醇化的条件下,从烟叶复烤打叶计时起,分别以醇化时间12、18、24、30、36个月抽取并制备检测试样样品,连续跟踪监测分析2006、2007和2008年3年烟叶试样,共检测240个样品,采用气相色谱-质谱联用方法分析检测其中的酸性、碱性致香成分,寻找出其最佳的醇化期,并对其中到达最佳醇化期时酸性、碱性成分总量的比值进行统计分析,同时进行感官评价。研究发现,烟叶达到最佳醇化区间时,其酸性、碱性致香成分总量的比值约为200,波动范围±50;烟叶在自然醇化的过程中,酸性成分与碱性成分的变化直接影响内在感官质量。当两类成分含量比值处于一定范围时,感官质量达到最佳状态。
译  名：
Study of Relationship between Sensory Quality of Tobacco and Aroma Components of Acid and Alkaline in Different Alcoholization Stages
作  者：
XU Hai-tao;Technology Center of Shandong Tobacco Industry Limited Liability Company;
关键词：
Tobacco;;Alcoholization;;Aroma components;;Sensory evaluation
摘  要：
Selecting Fujian,Hunan,Shandong,Yunnan,Guizhou,Henan,Sichuan representative tobacco leaf samples B2F,C3F,Brazil L2OAT,Zimbabwe B1LT foreign tobacco samples,in the natural alcoholization conditions,timing from tobacco redrying,the test samples were extracted and prepared by alcoholization time 12,18,24,30,36 months. Totally 240 samples in 2006,2007,2008 were monsitored and analyzed. The gas chromatography-mass spectrometry method was adopted for analysis of acid,alkaline aroma constituents. The optimum alcoholization stage was found out,the ratio of acidic,alkaline content of which reached the optimum alcoholization stage,and sensory evaluation was analyzed and sensory evaluation was conducted. The results showed that when achieve the best tobacco alcoholization interval,ratio of acidic,alkaline aroma constituents content is about 200,the fluctuation range of ± 50; during the process of natural alcoholization,changes of acid components and basic components directly affect the internal sensory quality. When the contents of two kinds of components ratio in a certain range,the sensory quality achieves the optimum state.

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