Abstract:
The effects of different wet bulb temperatures at different stages of curing on aroma components and sensory evaluation of sweet aroma of flue-cured tobacco leaves was explored in South Anhui.The tobacco variety Yunyan 97 was used in studying the relationship of different wet bulb temperatures during later period of yellowing stage, early leaf drying stage, later leaf drying stage and stem drying stage, as well as their optimized combination, with aroma components and sensory evaluation of sweet aroma of flue-cured tobacco leaves in South Anhui.With wet bulb temperature increasing, the appearance of cured tobacco and the smoking quality showed a tendency of improving first and then became lower.The main aroma components and the sweet aroma components showed the same trend, and the influence of humidity treatment on the later period of yellowing stage and the early leaf drying stage was obviously greater than that of the later leaf drying stage and stem drying stage.The suitable wet bulb temperatures (wet bulb temperature maintained at 37℃ during the later period of yellowing stage and the early leaf drying stage, at 38℃ during the later leaf drying stage and 40℃ during stem drying stage) can improve burnt-sweet smelling characteristics formation of flue-cured tobacco leaves in south Anhui Province.
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