不同方式添加墨红玫瑰和薰衣草香料对烤烟致香成分和感官质量的影响
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摘要
【目的】提高烟叶香气量、改善初烤烟叶吸食品质.【方法】以‘K326’中部烟叶为材料,研究了烘烤过程中不同香料植物(墨红玫瑰和薰衣草)及添加方式(新鲜样、风干样、精油)对烤后烟叶致香成分和感官质量的影响.【结果】烘烤过程中不同香料植物添加方式均能大幅提高烟叶新植二烯含量和致香成分总量,从高到低表现为墨红玫瑰风干样(T_2)>墨红玫瑰精油(T_3)>薰衣草风干样(T_5)>薰衣草精油(T_6)>薰衣草新鲜样(T_4)>墨红玫瑰新鲜样(T_1).感官评吸表明,添加墨红玫瑰的3个处理及薰衣草风干样和精油的处理烟叶感官质量优于对照CK,其中添加墨红玫瑰精油的处理感官质量最好,甜香增加,香韵丰富,烟气细腻柔润,余味干净.【结论】烘烤过程中添加香料植物能提高烟叶香气量,但不同的添加方式对烟叶吸食品质的影响不同,添加墨红玫瑰精油对烟叶香气质量的改善效果最好,其次为墨红玫瑰风干样.
【Objective】 To improve amount of aroma and smoking quality of tobacco leaves.【Method】Usingthe middle part leaves of ‘K326' as the material,effects of different perfume plants(rimson glory rose and lavender)and adding method(fresh samples,dry samples,essential oil)on aroma components and smoking quality of flue-cured tobacco were studied in the curing process.【Result】Different perfume plants and adding method greatly improved the neophytadiene content and the total amount of aroma components,and the order from high to low was rimson glory rose dry samples(T_2),rimson glory roseessential oil(T_3),lavender dry samples(T_5),lavender essential oil(T_6),lavender fresh samples(T_4),rimson glory rose fresh samples(T_1).The results of sensory evaluation demonstrated that the tobacco leaves of three adding methods of rimson glory rose,and adding dry samples and essential oil of lavender was better than CK,among them,the sensory quality of adding rimson glory rose essential oil showed the best,and its taste performed as much more sweet fragrance,rich in nuances,soft aroma quality and comfortable aftertaste.【Conclusion】In the curing process,the addition of perfume plants improves amount of aroma in tobacco leaves,but influence of different adding methods on smoking quality of tobacco leaves is different,improvement effect of adding rimson glory rose essential oil on aroma quality of tobacco leaves is the best,secondly for rimson glory rose dry samples.
【Objective】 To improve amount of aroma and smoking quality of tobacco leaves.【Method】Usingthe middle part leaves of ‘K326' as the material,effects of different perfume plants(rimson glory rose and lavender)and adding method(fresh samples,dry samples,essential oil)on aroma components and smoking quality of flue-cured tobacco were studied in the curing process.【Result】Different perfume plants and adding method greatly improved the neophytadiene content and the total amount of aroma components,and the order from high to low was rimson glory rose dry samples(T_2),rimson glory roseessential oil(T_3),lavender dry samples(T_5),lavender essential oil(T_6),lavender fresh samples(T_4),rimson glory rose fresh samples(T_1).The results of sensory evaluation demonstrated that the tobacco leaves of three adding methods of rimson glory rose,and adding dry samples and essential oil of lavender was better than CK,among them,the sensory quality of adding rimson glory rose essential oil showed the best,and its taste performed as much more sweet fragrance,rich in nuances,soft aroma quality and comfortable aftertaste.【Conclusion】In the curing process,the addition of perfume plants improves amount of aroma in tobacco leaves,but influence of different adding methods on smoking quality of tobacco leaves is different,improvement effect of adding rimson glory rose essential oil on aroma quality of tobacco leaves is the best,secondly for rimson glory rose dry samples.
引文
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[12]赵会纳,蔡凯,雷波,等.烤烟中性致香物质在烘烤前后的差异分析[J].中国烟草科学,2015(2):8-13.
[13]刘晓迪,景延秋,宫长荣.烘烤过程中烤烟类胡萝卜素类及多酚的变化[J].烟草科技,2013(12):41-44.
[14]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.
[15]王岚,王璐,廖臻,等.气质联用仪对烤烟烘烤调制过程中烟叶主要致香成分变化的研究[J].分析测试学报,2008,27(z1):96-98.
[16]詹军,周芳芳,张晓龙,等.密集烘烤过程中添加香料植物对烤烟上部叶香气质量的影响[J].河南农业大学学报,2013,47(6):639-647.
[17]詹军,李伟,王涛,等.密集烘烤定色期升温速度对上部烟叶吸食品质的影响[J].江西农业大学学报,2011,33(5):866-872.
[18]刘彩云,刘洪祥,常志隆,等.烟草香气品质研究进展[J].中国烟草科学,2010,31(6):75-78.
[19]乔新荣,杨兴有,刘国顺,等.弱光胁迫对烤烟化学成分及中性挥发性致香物质的影响[J].烟草科技,2008(9):56-58,65.
[20]周昆,周清明,胡晓兰,等.烤烟香气物质研究进展[J].中国烟草科学,2008,29(2):58-61.
[21]訾莹莹.烤烟密集烘烤关键参数研究[D].北京:中国农业科学院,2011.
[2]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.
[3]杨夏孟.有机肥料配合施用对土壤养分、烤烟生长及品质的影响[D].郑州:河南农业大学,2012.
[4]刘勇,周冀衡,周国生,等.采收方式和成熟度对烤烟上部烟叶产质量的影响[J].江西农业大学学报,2012,34(1):16-21.
[5]彭玉富,张书伟,蔡宪杰.不同成熟度对河南烤烟上部叶品质的影响[J].中国烟草学报,2011,17(4):62-66.
[6]刘闯,陈振国,李进平,等.不同装烟方式对烟叶挥发性性致香成分含量的影响[J].云南农业大学学报,2011,26(1):70-74.
[7]张晓远,毕庆文,汪健,等.变黄期温湿度及持续时间对上部烟叶呼吸速率和化学成分的影响[J].烟草科技,2009(6):56-59.
[8]王柱石,张晓龙,何永菊,等.不同风机转速对叠层装烟烤后中部烟叶质量的影响[J].河南农业大学学报,2014,48(5):550-554.
[9]王淑敏,刘春明,邢俊鹏,等.玫瑰花中挥发油成分的超临界萃取及质谱分析[J].质谱学报,2006,27(1):45-49.
[10]时俊锋,徐凌彦,李枝林,等.墨红玫瑰的组织培养研究[J].现代园艺,2008(8):10-12.
[11]陆宗鲁.薰衣草与香味整理[C]∥第一届广东纺织助剂行业年会论文集.北京:中国防织工程学会,2009:306-314.
[12]赵会纳,蔡凯,雷波,等.烤烟中性致香物质在烘烤前后的差异分析[J].中国烟草科学,2015(2):8-13.
[13]刘晓迪,景延秋,宫长荣.烘烤过程中烤烟类胡萝卜素类及多酚的变化[J].烟草科技,2013(12):41-44.
[14]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.
[15]王岚,王璐,廖臻,等.气质联用仪对烤烟烘烤调制过程中烟叶主要致香成分变化的研究[J].分析测试学报,2008,27(z1):96-98.
[16]詹军,周芳芳,张晓龙,等.密集烘烤过程中添加香料植物对烤烟上部叶香气质量的影响[J].河南农业大学学报,2013,47(6):639-647.
[17]詹军,李伟,王涛,等.密集烘烤定色期升温速度对上部烟叶吸食品质的影响[J].江西农业大学学报,2011,33(5):866-872.
[18]刘彩云,刘洪祥,常志隆,等.烟草香气品质研究进展[J].中国烟草科学,2010,31(6):75-78.
[19]乔新荣,杨兴有,刘国顺,等.弱光胁迫对烤烟化学成分及中性挥发性致香物质的影响[J].烟草科技,2008(9):56-58,65.
[20]周昆,周清明,胡晓兰,等.烤烟香气物质研究进展[J].中国烟草科学,2008,29(2):58-61.
[21]訾莹莹.烤烟密集烘烤关键参数研究[D].北京:中国农业科学院,2011.