【摘要】 为探讨超高压条件下烟叶含水率对香味成分的影响,将烟叶(河南产中部烤烟)在500MPa压力、25℃、烟叶含水率为12%～28%条件下处理20min后,利用同时蒸馏萃取和毛细管气相色谱法测定烟叶香味成分的变化,并进行了感官质量评价。结果表明:烟叶香味物质总量在烟叶水分为24%时达到最大值,然后开始下降;酮类物质的变化与香味物质总量的变化趋势相似;而β-苯乙醇、苯甲醇、丁香酚和芳樟醇等香味成分随着含水率的增加而持续增加。感官评价表明:烟叶水分为24%时品质亦最佳。超高压处理可以明显改善烟叶的内在品质,对烟叶陈化加工具有潜在的应用价值。更多还原

【Abstract】 In order to study the effects of moisture on flavor components of cut tobacco during ultra high pressure(UHP)process,prepared middle position leaf of flue-cured tobacco in Henan was subjected to UHP treatment(moisture of 12-28%,500 Mpa for 20 min at 25 ℃).Main flavor compounds in UHP treated tobacco at different moisture were isolated by simultaneous distillation and extraction(SDE)and analyzed by capillary gas chromatography.Smoking quality of tobacco was subjected to sensory assessment.Results showed that total content of flavor compounds in tobacco increased with the increase of moisture and reached peak value at 24% moisture.Changes in total content of ketones have the same trend compared with total content of flavor compounds.The content of β-phenylethyl alcohol,benzyl alcohol,eugenol and linalool in UHP treated tobacco continuously increased with the increase of moisture.Sensory evaluation results demonstrated that smoking quality reached optimization values at 24% moisture then decreased.The UHP process can improve characteristic aroma of cut tobacco and hence a potential technique for tobacco processing.更多还原