国产拟替代进口烤烟与津巴布韦烤烟烟叶感官质量耐加工性的比较

Comparison of Processing Characteristics Between Zimbabwean Flue-cured Tobacco and Its Potential Domestic Substitute in Respect of Sensory Quality

摘要: 为研究津巴布韦烤烟与国产烤烟在感官耐加工性方面的差异,选取具有代表性的11个等级国产烤烟和2个等级的津巴布韦烤烟,针对松片回潮和滚筒干燥两个工序,每个工序选择低、中、高3个不同加工强度进行处理,对处理后样品进行了感官耐加工性的对比研究。结果表明,津巴布韦烤烟样品与国产拟替代烤烟样品相比,其感官耐加工性好于国产烤烟。在云南、湖南、贵州和四川4省的拟替代烤烟样品中,贵州烟叶的感官耐加工性与津巴布韦烟叶较为接近。

Abstract: In order to study the difference of processing characteristics between Zimbabwean and domestic flue-cured tobacco in respect of sensory quality,11 grades of domestic and 2 grades of Zimbabwean flue-cured tobacco were sampled,the processing characteristics of the samples treated at different degrees of intensity during conditioning and drying were compared in respect of sensory quality.The results showed that:sensory quality of Zimbabwean flue-cured tobacco was more stable than that of domestic ones,and that of Guizhou tobacco was close to that of Zimbabwean one.