【摘要】 以常规成分和香味成分分析为基础,对白肋烟两次加里料和烘焙技术进行研究。结果表明,将里料分两次施加,然后再经烘焙处理,和常规对照相比,白肋烟的总糖、还原糖、烟碱和氮的含量略有下降;在GC/MS定性定量的21种香味成分中,白肋烟中的重要香味成分,如巨豆三烯酮(3个异构体)、茄酮、二氢猕猴桃内酯、3-羟基-β-二氢大马酮、吲哚和乙酰基吡咯等香味成分增加;感官品质显著提高,特别是烟香气增强、杂气和刺激性减轻、余味改善。更多还原

【Abstract】 Based on the analysis of the routine and aromatic constituents,the toasting and casing for burley tobacco were studied. The experiment results indicated that the contents of total sugar, reducing sugar, nicotine and total nitrogen were decreased by toasting after casings in twice. The contents of 21 components were qualitatively and quantitatively determined by GC / MS, and the main flavor components of burley tobacco such as megastigmatrienones(3 isomers), solanone, dihydroactinidiolide, 3-hydroxy-β-damascone, indole and 2-acetyl pyrrole were higher. The results of the smoking tests showed that concentration of aroma could be increased significantly, offensive odor and irritancy could be reduced, and taste quality could be improved.更多还原