【作者】 王岚； 王璐； 廖臻； 蒋次清； 李忠；

【Author】 WANG Lan,WANG Lu,LIAO Zhen,JIANG Ci-qing,LI Zhong (Yunnan Academy of Tobacco Science,Kunming 650106,China)

【机构】 云南烟草科学研究院；

【摘要】 <正>香气是烟叶品质的一项重要表征,烟叶中致香成分的研究一直是国内外烟草工作者的工作重点。烟叶香气的量、质及香型状况由多种香气成分的组成、含量、比例及相互作用所决定。烟叶精油的化学成分主要与烟叶的遗传背景、生长条件及采摘后的调制条件有关。烟叶烘烤调制是一个复杂的生理生化过程,其中伴随着烟叶水分的大量流失(约75%),烟叶内大分子有机化合物在一系列酶的作更多还原

【Abstract】 The flavor composition in fresh leaves,flavescent leaves and flue-cured tobacco leaves was identified and analysed by using simultaneous distillation and extraction equipment and GC-MS.The results showed that some of odour component,such as leaf alcohol and its ester,etc,were gradually decreased,and finally all of them disappeared.Some valuable flavor compound,such asβ-damascone,farnesyl acetone,neophytadiene, fufural,megastigmatrienone,dihydroactinodiolide,geranyl acetone etc,were largely increased during curing. And some new compounds such as 4-cyclopentene-1,3-dione,2-acetylfulan,4-oxo-α-ionoe,2-methyltetrahydro -furan-3-one,maltoxazine etc were also detected at the end of curing.更多还原