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Effects of Different Muscle-yellowing Temperature on Aroma Constituents and Smoking Qualities of Tobacco Leaves during Bulk Curing

WANG Ai-hua1, WANG Song-feng1, TENG Chun-fu2, GUAN Zhi-kun3, YANG Bin3, WANG Jin-liang3, SUN Fu-shan1, WANG Shi-jian3, GUAN Yan-dou3, LIAO He-ming1,4, ZHANG Guo-chao1,4   

  1. 1. Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Key Laboratory of Tobacco Biology and Processing,Ministry of Agriculture,Qingdao 266101,China;
    2. Shandong Weifang Tobacco Co. Ltd. ,Weifang 266101,China;
    3. Shandong Qingdao Tobacco Co. Ltd. ,Qingdao 266071,China;
    4. Graduate School of CAAS,Beijing 100081,China
  • Received:2012-08-22 Published:2012-12-31

Abstract: Effects of different muscle-yellowing temperature on amylase activity, water content, the aroma constituents and smoking qualities of tobacco leaves during bulk curing were studied using the electric-heated flue-curing barn. The result showed that the amylase activity of all treatments had no difference during the yellowing stage.The amylase activity of different muscle-yellowing temperature treatment appeared as 48℃ > 51 ℃ > 45℃ duringcolor fixing stage and stem-drying stage . Water content of all treatments had no difference during the early days ofcuring. After the end of the yellowing stage, the water content of 51 ℃ muscle-yellowing temperature treatment descend fastest. But the water content of 45℃ and 48℃ muscle-yellowing temperature treatment fall down slowly.Products of maillard reaction, products of phenylalanine, the content of solanone of 48℃ muscle-yellowing temperature treatment was highest. Total aroma constituents except neopytadiene of the 48℃ muscle-yellowing temperaturetreatment were also highest, 51 ℃ muscle-yellowing temperature treatment took second place, and 45℃ muscleyellowing temperature treatment was the lowest. Products of carotenoid, neopytadiene and total aroma constituents were highest in 45℃ muscle-yellowing temperature treatment followed by 48℃ muscle-yellowing temperature treatment. Smoking qualities of cured tobacco leaves was best in 48℃ muscle-yellowing temperature treatment, whichcould improve tobacco fragrance quality and fragrance quantity, mask offensive odors, and improve after taste.

Key words: Bulk curing, Muscle-yellowing temperature, Aroma quality, Smoking quality

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Cite this article

WANG Ai-hua, WANG Song-feng, TENG Chun-fu, GUAN Zhi-kun, YANG Bin, WANG Jin-liang, SUN Fu-shan, WANG Shi-jian, GUAN Yan-dou, LIAO He-ming, ZHANG Guo-chao. Effects of Different Muscle-yellowing Temperature on Aroma Constituents and Smoking Qualities of Tobacco Leaves during Bulk Curing[J]. ACTA AGRICULTURAE BOREALI-SINICA, doi: 10.3969/j.issn.1000-7091.2012.z1.024.