Abstract:
Effects of various yellowing temperatures on aroma constituents and amino acid contents during bulk curing, and smoking qualities of cured tobacco were studied by using the electric-heated flue-curing barn. The result showed that maillard reaction products of step-temperature yellowing treatment was highest during bulk curing process, hat of 40℃ yellowing temperature took second place, hat of 38℃ yellowing temperature was the lowest. At the last stage of yellowing and curing, the contents of aromatic amino acids, carotenoid, neophytadiene, and total aroma constituents except neophytadiene, total aroma constituents of step-temperature yellowing treatment were the highest. Products of cemdrenoid of the 38℃ yellowing temperature treatment were the highest. From the last stage of yellowing to the end of curing, the total amount of amino acids of step-temperature yellowing treatment was higher than other treatments. The contents of amino acids relating to Amadori except arginine, which appeared as step-temperature yellowing treatment >40℃ yellowing temperature treatment>38℃ yellowing temperature treatment;Smoking qualities of cured tobacco of step-temperature yellowing treatment were the best, which could improve the aroma quality and aroma quantity, aftertaste and reduce the mixed gas. Step-temperature yellowing treatment was benefit to improve the contents of most species of aroma constituents and amino acids.
下载: