不同烘烤工艺对烤烟品种NC55中性香气物质各组分含量的影响.PDF

2013-10 ，34 （5 ） Chinese Tobacco Science 89 NC55 1,2 1* 1 1 1,2 1,2 1,2 1,2 1. 266101 2. 100081 GC/MS 3 NC55 NC55 NC55 S572.09 1007-5119201305-0089-06 DOI 10.3969/j.issn.1007-5119.2013.05.018 Effects of Different Bulk Baking Technologies on the Content of Each Neutral Aroma Component of Flue-cured Tobacco NC55 1,2 1* 1 1 1,2 1,2 LIAO Heming , SUN Fushan , XU Xiuhong , WANG Aihua , WANG Quanming , SUN Shuaishuai , ZHANG Guochao1,2, ZHANG Jungang1,2 (1. Key Laboratory of Tobacco Biology and Processing, Ministry of Agriculture, Tobacco Research Institute of CAAS, Qingdao 266101, China; 2. Graduate School of CAAS, Beijing 100081, China) Abstract: In order to explore the change of each neutral aroma component during curing, and reasonable and accurate bulk baking aroma technology, combined with bulk baking technologies of the current production areas, the effects of three different baking technologies on the content of each neutral aroma component of flue-cured tobacco (cv. NC55) in the flue-curing process were studied by GC/MS. The results showed that, on the whole, each neutral aroma component and total neutral aroma constituents ascended during cuing, which mainly produced and accumulated during the yellowing stage and color fixing stage. In addition to neopyta