【作者】 时向东； 张晓娟；

【机构】 河南农业大学；

【摘要】 以雪茄外包皮烟为材料,在温度49℃,相对湿度为60%的条件下在恒温恒湿箱中进行发酵,发酵天数为40天,结果表明:发酵开始后,大部分香气物质成分的含量上升,在发酵15天—25天时,烟叶香气物质含量最高,而后又开始下降。本实验条件下,发酵15—25天雪茄外包皮烟的香气物质达到最高值。更多还原

【Abstract】 Under the condition of 49℃, RH 60%, through the 40-day artificial fermentation, we can see that: With the artificial fermentation beginning, most of the aroma matters are increasing, at 15th-25th day the content is the highest, but then it begins to decrease. So under this experiment condition, the flavor quality was the best between 15 and 25 days during fermentation.更多还原