Influence of baking conditions on the aroma enhancement effect of burley tobacco and its evaluation index
CHENG Chuanling
NIU Tingting
YANG Yanqin
HAN Ming
WANG Jianmin
Abstract：The electic drying oven was used to simulate the baking treatmeat technology of burley tobacco,temperature and time were selected as independent variable, the content change of reducing sugar, the total water soluble sugars, nicotine, total nitrogen and volatile alkaline aroma compounds of burley tobacco under different roasting conditions were studied by response surface method.The results showed that: 1)With baking conditions change, the content of volatile alkaline aroma compounds,reducing sugar and the total water soluble sugars changed significantly.
The changes of reducing sugar content and total water soluble sugars content were affected strongly by baking conditions, however, nicotine content and total nitrogen content were less affected, that’s to say, baking conditions could affect significantly the effect on increasing aroma compounds of burley tobacco. 2) There was a significant negative correlation between reducing sugar content and volatile alkaline aroma compounds content after baking burley tobacco.Above all,that “reducing sugar content decreased the most” as evaluation standard of baking effect on increasing burley tobacco aroma compounds can optimize the burley tobacco baking process parameters,improve the work efficiency and reduce test cost.
Keywords：burley tobaccobakingalkaline aroma com- poundsreducing sugar
Publication Date：2017-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 58-63 )