烘焙条件对白肋烟增香效果的影响及其评价指标考察
Influence of baking conditions on the aroma enhancement effect of burley tobacco and its evaluation index
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摘要: 利用烘箱模拟白肋烟烘焙过程，以温度和时间为变量，采用响应面设计法研究了不同烘焙条件对白肋烟还原糖、总糖、烟碱和总氮等常规化学成分和碱性香味成分含量的影响，结果表明：1）随着烘焙条件变化，碱性香味成分和还原糖、总糖含量均发生显著变化，碱性香味成分含量受烘焙条件影响最大；常规化学成分中，还原糖和总糖含量的变化受烘焙条件的影响较大，烟碱和总氮含量受烘培条件影响较小，说明烘焙条件会显著影响白肋烟烘焙增香效果.2）烘后白肋烟还原糖含量与碱性香味成分含量之间存在极显著负相关关系，将“还原糖含量降低最多”作为评价白肋烟烘焙增香效果好的依据，可以优化白肋烟烘焙工艺参数、提高工作效率、降低试验成本.Abstract: The electic drying oven was used to simulate the baking treatmeat technology of burley tobacco,temperature and time were selected as independent variable, the content change of reducing sugar, the total water soluble sugars, nicotine, total nitrogen and volatile alkaline aroma compounds of burley tobacco under different roasting conditions were studied by response surface method.The results showed that:1)With baking conditions change, the content of volatile alkaline aroma compounds,reducing sugar and the total water soluble sugars changed significantly.The changes of reducing sugar content and total water soluble sugars content were affected strongly by baking conditions, however, nicotine content and total nitrogen content were less affected, that's to say, baking conditions could affect significantly the effect on increasing aroma compounds of burley tobacco. 2) There was a significant negative correlation between reducing sugar content and volatile alkaline aroma compounds content after baking burley tobacco.Above all,that "reducing sugar content decreased the most" as evaluation standard of baking effect on increasing burley tobacco aroma compounds can optimize the burley tobacco baking process parameters,improve the work efficiency and reduce test cost.
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Key words:
- burley tobacco /
- baking /
- alkaline aroma compounds /
- reducing sugar
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