烟叶烘烤调香的研究进展

摘 要：通过相关文献的梳理，从烟草烘烤与香气的重要性、烟草烘烤过程中致香前体物质的分析停顿、烟草烘烤过程中增香添加剂的变化规律等3个方面，分析了烘烤烟草花共烤对烟草质量的影响和烟芽对烟草质量改善的作用，讨论了叶花共烤对烟草质量的影响，以期为烟草烘烤和调味技术的研究提供参考。

关键词：烤烟;调香;环境影响

中图分类号 S572 文献标识码 A 文章编号 1007-7731（2021）22-0060-03

Research Progress of Tobacco Flavour Blending

LI Yun et al.

（Anhui Wannan Tobacco Co.， Ltd.， Xuancheng242000， China）

Abstract： This article combs through the relevant literature， through the meaning of tobacco leaf aroma flavoring， the research progress of aroma precursors during the tobacco leaf curing process， the change law of aroma substances during the tobacco leaf curing process， etc.Explore the effects of flue-cured tobacco leaf and flower on the quality of tobacco leaves， and clarify the aspects and extent of tobacco buds improving tobacco leaf quality; explore the effect of leaf and flower flue-curing on tobacco leaf quality.It is hoped that it will help the development of tobacco leaf roasting and flavoring technology.

Key words： Flue-cured tobacco; Flavor adjustment; Environmental impact

改善烤煙质量对提高我国卷烟和烟草的国际竞争力具有重要意义。（剩余4123字）