變黃溫濕度與煙葉焦油量和香吃味關(guān)系的研究
Relationship between Tar Content, Aroma and Taste of Tobacco Leaf with Temperature and Humidity in Yellowing Stage
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摘要: 采用溫濕度二因素回歸最優(yōu)設(shè)計(jì),，研究貴煙4號(hào)變黃階段烘烤環(huán)境與烤后煙葉焦油含量及香吃味的關(guān)系。結(jié)果表明,，在溫度32～42℃,、相對(duì)濕度75%～95%范圍內(nèi)，隨著變黃相對(duì)濕度的逐漸升高,，烤后煙葉焦油含量及香吃味評(píng)吸得分均表現(xiàn)出先逐漸增加而后又下降的趨勢(shì),；隨著變黃溫度的逐漸升高，烤后煙葉焦油含量表現(xiàn)先降后升的趨勢(shì),，而香吃味評(píng)吸得分表現(xiàn)出先增后降的趨勢(shì),；控制變黃溫度在37～39℃、相對(duì)濕度75%～80%或90%～95%有利于降低焦油含量,，在37～39℃,、相對(duì)濕度83.7%～90%時(shí)，有利于提高煙葉的香吃味得分,。分析結(jié)果表明,，通過調(diào)控烘烤變黃環(huán)境難以同時(shí)實(shí)現(xiàn)煙葉增香與降焦,。Abstract: With the best regression of two factors, namely temperature and (RH), the authors studied the relationship between tar content, aroma and taste of tobacco leaf with curing environment in yellowing stage of flue-cured tobacco (var. Guiyan4). Results showed that, when the temperature was between 32 oC and 42 oC, and RH between 75% and 95%, as RH increased, the tar content and the aroma and taste of cured tobacco leaves increased gradually at the beginning of curing and decreased when the peak was reached. With the increasing temperature, the tar content decreased first, then increased. But this was opposite for aroma and taste. The temperature of 37- 39℃ and RH of 75% - 80% or 90% - 95% might be favorable for reduced tar content, while enhanced aroma and taste might be produced at the temperature of 37- 39℃ and RH of 83.7% - 90%. It is concluded that there is little possibility to increase aroma content, improve taste, and reduced tar content by controlling curing temperature or RH in yellowing stage.
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