醇化过程中白肋烟香味成分含量的变化

Changes of Aroma Components in Burley Tobacco during Aging

摘要: 对醇化过程中白肋烟香味成分含量的变化进行了研究。结果表明,在醇化过程中白肋烟香味成分含量发生了明显变化。在所测定的17种中性香味成分中,许多中性香味成分含量在醇化过程中呈明显增加趋势,增加幅度较大的成分有糠醛、糠醇、苯甲醛、苯乙醇、氧化异佛尔酮、巨豆三烯酮和金合欢基丙酮等。在所测定的12种碱性香味成分中,有吡啶、2,3-二甲基吡嗪、2,5-二甲基吡嗪、2,3,5-三甲基吡嗪、四甲基吡嗪、2-乙酰基吡啶等6种重要碱性香气成分含量有明显增加,但碱性成分总含量在醇化过程中呈大幅下降趋势。

Abstract: Changes of aroma components in burley tobacco during aging were studied.The results showed that the content of aroma components in burley tobacco was changed dramatically during aging.Among the 17 kinds of neutral aroma components identified, many of them such as furfural, furfuryl alcohol, benzaldehyde, phenylethyl alcohol, oxo-isophorone, megastigmatrienones and farnesyl acetone were increased significantly during the aging process.Among the 12 kinds of the basic aroma components identified, although 6 of them namely pyridine, 2, 3-dimethyl pyrazine, 2, 5-dimethyl pyrazine, 2, 3, 5-trimethyl pyrazine, tetramethyl pyrazine and 2-acetyl pyridine were increased significantly, the total amount of the basic aroma components was decreased notabaly during the aging process.