CAJ | 학술논문

[目的]对比研究不同类型烤房的优势，并为密集烤房及其配套烘烤工艺的发展和优化提供依据。[方法]通过比较分析经普通烤房、四棚密集烤房和三棚密集烤房加工的K326上部烟叶各类致香物质的含量和感官评吸质量，研究不同类型烤房对烟叶品质的影响。[结果]四棚密集烤房和普通烤房烤后上部烟叶的致香物质总量、质体色素降解产物、苯丙氨酸类致香物质和新植二烯含量无显著性差异，但极显著或显著高于三棚密集烤房。类胡萝卜素降解产物、美拉德反应产物、类西柏烷类致香物质和致香物质总量（除新植二烯）含量在3种烤房中无显著差异。感官评吸结果以四棚密集烤房最好，表现为香气量较充足，香气质较细腻，余味较舒适干净，整体使用价值高；其次为普通烤房，其表现为香气质细腻，香气量较充足，余味稍辣、稍苦；而三棚密集烤房的香气质、香气量、刺激及余味等均表现较差。[结论]四棚密集烤房因其装烟量较大，其烘烤环境类似于普通烤房，使得烟叶外观形态和内在物质的变化趋于一致，更有利于其致香物质的形成和积累，最终其烤后上部烟叶的香气质量与普通烤房差异较小；三棚密集烤房烤后上部叶的整体质量较差。
[목적]대비연구불동류형고방적우세，병위밀집고방급기배투홍고공예적발전화우화제공의거。[방법]통과비교분석경보통고방、사붕밀집고방화삼붕밀집고방가공적K326상부연협각류치향물질적함량화감관평흡질량，연구불동류형고방대연협품질적영향。[결과]사붕밀집고방화보통고방고후상부연협적치향물질총량、질체색소강해산물、분병안산류치향물질화신식이희함량무현저성차이，단겁현저혹현저고우삼붕밀집고방。류호라복소강해산물、미랍덕반응산물、류서백완류치향물질화치향물질총량（제신식이희）함량재3충고방중무현저차이。감관평흡결과이사붕밀집고방최호，표현위향기량교충족，향기질교세니，여미교서괄간정，정체사용개치고；기차위보통고방，기표현위향기질세니，향기량교충족，여미초랄、초고；이삼붕밀집고방적향기질、향기량、자격급여미등균표현교차。[결론]사붕밀집고방인기장연량교대，기홍고배경유사우보통고방，사득연협외관형태화내재물질적변화추우일치，경유리우기치향물질적형성화적루，최종기고후상부연협적향기질량여보통고방차이교소；삼붕밀집고방고후상부협적정체질량교차。
Objective] This study was conducted to compare the aroma quality of up-per leaves of K326 flue-cured in different barns, and provide theoretical references for the development and optimization of bulk curing barn and the supporting tech-niques. [Method] The upper leaves of K326 were flue-cured in a commonness barn, a four-shelf bulk curing barn and a three-shelf bulk curing barn separately, and then the contents of aroma components and taste quality indices of the finished leaves were measured and compared. [Result] The contents of total aroma components, chromoplast pigment degradation products, phenylalanine aroma components and neophytadiene showed no significant differences in the leaves flue-cured in four-shelf bulk curing barn and commonness barn, but were significantly or very significantly higher than those in the leaves flue-cured in three-shelf bulk curing barn. The con-tents of carotenoid degradation products, Mail ard reaction products, cembranes aro-ma components and total aroma components (except neophytadiene) showed no significant difference among the three treatments. The results of sensory evaluation revealed that the sensory taste of the leaves flue-cured in four-shelf bulk curing barn was the best, as the finished leaves had rich, delicate aroma, comfortable and clean aftertaste. The leaves flue-cured in commonness barn was better than those flue-cured in three-shelf bulk curing barn in aroma quality, amount and aftertaste. [Conclusion] The four-shelf bulk curing barn had a large volume for tobacco leaf processing, but a similar baking environment to the commonness barn, which is conducive to the formation and accumulation of aroma components, so the finished leaves had similar appearance and quality with those flue-cured in commonness barn. The upper flue-cured leaves in three-shelf bulk curing bran had poorer quality than those flue-cured in the other two barns.