加酶烟叶挥发性致香物质与感官质量变化的研究.pdfVIP

加酶烟叶挥发性致香物质与感官质量变化的研究 任军林李小斌杜红梅 田虎明 吴保平 (延安卷烟厂，陕西省延安市兰家坪716000) 摘要：为了提高陕西北部烟叶内在质量，打叶复烤时在叶片中加酶，露天存放3个月。在酶的催 化作用下，烟叶中各种成分发生变化，比例更趋协调，烟叶感官质量发生变化。烟叶的色度由弱转为 中或强，颜色由微带青转变为柠檬黄或橘黄色，这种变化类似与在自然醇化时所经历的化学变化趋 势。结果表明，下部烟叶劲头、烟气浓度增加；上部烟叶劲头、烟气浓度及刺激性均减小；中部烟 叶劲头、刺激性减小。整体上加酶后烟叶香气质变好，香气量增加，青杂气减轻，余味改善，提高 了烟叶感官质量。 关键词：烟叶； 酶；挥发性香味物质；感官质量 oftobaccoleaf Researchof volatiletastersubstance change and sensoryqualitybyaddingenzyme BAO-PING REN XIAO．BIN，DUHONG．MEI，TIANHU-MING，WU JUN．LIN，LI added when Abstract：Foradvanceof ofnorthofshaanxitobaccoleaf，Lamina smokingquality enzyme and inoutdoorbulkthreemonths。Tobaccoofoccur threshingredrying，Stored degradationsynthesis reaction in ofTobaccoleafis enzyme．Componentpart proportional bycatalyzing chemical oftobaccoleafof occur chemistryand composition Experimentalgroup change．This change leaf are Occurs oftobacco agingprocesschangesimilarity．Consequentlysensoryquality change．Color leafcouldbe to resultsthat andsmokeoflower changegreenishorange．The physiologicalstrength and of leafcouldbe increased；Physiologicalsuength、Smokeirritancyupper smoke and ofcutter