不同烘烤工艺对烤烟品种NC55中性香气物质各组分含量的影响

为探求烘烤过程中中性香气物质各组分含量变化及合理精准的密集烘烤烤香工艺，结合现行产区密集烘烤工艺，采用GC/MS联用分析技术，研究了3种烘烤工艺对烤烟品种NC55中性香气物质各组分含量的影响。结果表明，在整个烘烤过程中，中性香气物质总量及各组分含量总体上均呈上升趋势，且其主要在变黄、定色期合成积累；除新植二烯外，中温中湿处理的烤后烟叶中性香气物质总量及各组分含量均高于中温高湿和多阶段中温中湿处理，而多阶段中温中湿处理稍高于中温高湿处理。综合来看，中温中湿处理更能提高NC55烤后烟叶香气质量。

Effects of Different Bulk Baking Technologies on the Content of Each Neutral Aroma Component of Flue-cured Tobacco NC55

In order to explore the change of each neutral aroma component during curing, and reasonable and accurate bulk baking aroma technology, combined with bulk baking technologies of the current production areas, the effects of three different baking technologies on the content of each neutral aroma component of flue-cured tobacco （cv. NC55） in the flue-curing process were studied by GC/MS. The results showed that, on the whole, each neutral aroma component and total neutral aroma constituents ascended during cuing, which mainly produced and accumulated during the yellowing stage and color fixing stage. In addition to neopytadiene, under middle temperature and middle humility treatment, the content of each neutral aroma component and total neutral aroma constituents of flue-cured tobacco leaves were relatively higher than multistage middle temperature and middle humility treatment and middle temperature and middle humility treatment, meanwhile multistage middle temperature and middle humility treatment was slightly higher than middle temperature and high humility treatment. Considering each neutral aroma component and total neutral aroma constituents of flue-cured tobacco NC55, the aroma quality under middle temperature and middle humility treatment can be improved more than the other treatments.