雪茄外包皮煙人工發(fā)酵過(guò)程中香氣物質(zhì)的變化

Changes of aroma substances in cigar- wrapper tobacco leaves during artificial fermentation

摘要: 以雪茄外包皮煙葉為材料,，置于溫度49 ℃,，相對(duì)濕度為60 %的恒溫恒濕箱中發(fā)酵40 d。結(jié)果表明,，在發(fā)酵過(guò)程中香氣物質(zhì)含量呈現(xiàn)2 條不同的峰值曲線,，其中茄酮、苯乙醇,、苯乙醛,、大馬酮、香葉基丙酮,、二氫獼猴桃內(nèi)酯,、6- 甲基- 5- 庚烯- 2- 酮含量在第15 d 達(dá)到最大值；而新植二烯,、苯甲醇,、5- 甲基- 2- 糠醛、西柏三烯二醇,、金合歡基丙酮,、吲哚、黑松醇和香氣物質(zhì)總含量則在第25 d 達(dá)到峰值,。煙葉發(fā)酵15- 25 d 香氣物質(zhì)含量最高,。

Abstract: The experiment was conducted with cigar wrapper tobacco of 40 days' artificial fermentation under controlled condition of 49℃, RH 60%. The results showed that with fermentation processing, most of the aroma substances were increasing. The amount of total aroma substances reached the climax at the 25th day and then decreased gradually. The highest amounts of the most aroma substances were observed at the 15th or 25th day followed by the decrease with the process of fermentation. So under this experimental condition, the quantity of flavor was highest between 15 and 25 days during fermentation.