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《Journal of Southern Agriculture》 2011-10
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Effect of stabilized temperature duration on the aroma quality of upper flue-cured tobacco leaves during bulk curing process

ZHAN Jun1,LI Wei1,HUO Kai-ling 1,WANG Dai-bin2,CHEN Shao-peng 2,GONG Chang-rong 1(1 College of Tobacco Science,Henan Agricultural University,Zhengzhou 450002,China;2 Wanzhou Branch of Chongqing Tobacco Company,Wanzhou,Chongqing 404000,China)  
[Objective]The present experiment was conducted to study the effects of stabilized temperature duration on the aroma quality of upper flue-cured tobacco leaves during bulk curing process in order to provide basis for improving aroma quality and optimization of curing technology.[Method]Upper flue-cured tobacco leaves and down-draft barn were used to study the effects of stabilized temperature duration at the standard curing temperatures(42℃ and 54℃) on aroma quality,contents of major chemical components,and sensory quality of upper cured tobacco leaves.[Result]Proper prolonged stabilized temperature duration was found helpful in enhancing the quantity of petroleum ether extracts from upper leaves.Keeping upper leaves at 42℃ for 12 h and at 54℃ for 12 h resulted in highest total aroma components,browning reaction,cembrenoids,degraded carotenoid,and neophytadiene.Further,it remarkably increased the content of megastigmatrienones in the upper leaves.The nicotine and starch contents decreased remarkably,while reducing sugars and total sugar contents increased.Total ratio of sugar/nicotine and total nitrogen/nicotine were appropriate.The treatment resulted highest score for sensory quality.[Conclusion]Stabilized temperatures of 42℃ for 12 h or 54℃ for 12 h improved the balance of chemical components,and remarkably enhanced aroma quality and usability of upper flue-cured tobacco leaves.
【Fund】: 国家烟草专卖局资助项目(3300806156);; 重庆市烟草专卖局资助项目(2009YY01017)
【CateGory Index】: S572
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