作　　者： ; ; ; ; ; (张保全）;

机构地区： 山西农业大学

出　　处： 《河南农业科学》 2007年第8期36-39,共4页

摘　　要： 对不同烘烤处理条件下致香物质积累进行研究,结果表明:变黄期低温、低湿有利于香气前提物质生成积累;低温、低湿与高温、高湿相比,烤后烟叶致香物质种类多,许多重要的香气成分也只有在低温低湿下才能形成。温度、湿度对中性香气物质的影响比酸性、碱性更为明显。 The study on the aroma accumulation in different treatments showed that the low temperature and low humidity at the stage of yellowing was benefitial to the production and accumu- lation of aroma premises, compared with high temperature and high humidity. Many important aroma compositions were formed at the condition of low temperature and low humidity. The influence of temperature and humidity on neutral aroma matter was more obvious than on acid and alkalescence.

关 键 词： 烟草 温度 湿度 烘烤 香气物质

领　　域： [农业科学] [农业科学]