CAJ | 학술논문

对昭通烤烟加酶发酵处理和对照样品的致香物质、常规化学成分和评吸比较进行分析,分析结果表明,①加酶发酵对烤烟常规化学成分影响不明显.②处理样品的叶绿素和类胡萝卜素降解物明显高于对照.③加酶发酵促进了烟叶残存叶绿素向新植二烯等多种香气物质转化并积累,促进了类胡萝卜素向巨豆三烯酮等多种香气物质转化积累,有利于降低烟叶青杂气,有利于提高烟叶的香气量和香气质.本试验结果还表明,烤烟加酶发酵具有专性转化的工业价值,但仍需进一步的工业验证.
대소통고연가매발효처리화대조양품적치향물질、상규화학성분화평흡비교진행분석,분석결과표명,①가매발효대고연상규화학성분영향불명현.②처리양품적협록소화류호라복소강해물명현고우대조.③가매발효촉진료연협잔존협록소향신식이희등다충향기물질전화병적루,촉진료류호라복소향거두삼희동등다충향기물질전화적루,유리우강저연협청잡기,유리우제고연협적향기량화향기질.본시험결과환표명,고연가매발효구유전성전화적공업개치,단잉수진일보적공업험증.
The comparative research was carried out to analyze aroma substances, conventional chemical composition and sensory smoking taste between enzyme reagent fermentation flue-cured tobacco samples and control samples from Zhaotong area in Yunnan.The results showed:(i)The difference of conventional chemical composition between Tr.and CK.was not obvious.(ii)Degradation products of chlorophyll and carotenoid of treatment samples were significantly higher than that of control samples.(iii)Termentation enzyme promoted chlorophyll to degrade into aroma substance, but also promoted carotenoid to degrade into many kinds of aroma substance, which could reduce greenish odor of tobacco leaf, and increase the aroma of tobacco leaf during 100 day fermentation.The result also indicated that flue-cured tobacco fermented with enzymes increased the specially transformed industry value of tobacco, but the industry still needs further verification.