Effects of Invertase Hydrolyzed Sucrose Casing and Roasting on Quality of Burley Tobacco

In order to improve treating effects, burley tobacco samples were cased, with sucrose hydrolyzed by citric acid and invertase respectively, and roasted.The reducing sugar, total sugar, nicotine, potassium, chlorine, amino acid, neutral and basic aroma constituents in burley tobacco were determined before and after casing and roasting.The panel test was conducted as well.The results indicated that: 1) the effects of invertase hydrolyzed sucrose on the routine chemical compositions in cased and roasted tobacco were basically the same as that of acid hydrolyzed sucrose, however, total amino acid decreased remarkably and basic aroma constituents increased;and 2) the smoking quality of tobacco cased with invertase hydrolyzed sucrose was slightly better by and large, while aroma quality and quantity of tobacco smoke improved relatively obviously, smoke concentration and agglomeration increased to a certain extent, burley aroma note and irritation enhanced, the difference of offensive odor, dryness and pleasantness between tobaccos cased with the two invert sugars was not great.It was concluded that acid hydrolyzed sucrose could be replaced by invertase hydrolyzed sucrose in burley tobacco casing.