Effect of different processing intensities on chemical components of tobacco leaves during threshing and redrying process

doi:10.14088/j.cnki.issn0439-8114.2025.07.026

Abstract

Abstract: Using the Y2B4 formula lamina group of the flue-cured tobacco variety Yunyan 87 as test material, three processing intensities were set during the primary conditioning and redrying processes to analyze the changes in chemical components of tobacco leaves under different processing intensities.The results showed that the routine chemical components of tobacco leaves included total sugar, reducing sugar, total alkaloids, chlorine, potassium, total nitrogen, starch, protein, and pectin.The aroma components mainly included alcohols, aldehydes, ketones, esters, phenols, olefins, and heterocyclic compounds.Under both the primary conditioning and redrying processes, the CCUI of the reduced processing intensity treatment was higher than that of the conventional processing intensity treatment, indicating that the tobacco leaves treated with reduced processing intensity had better coordination of routine chemical components and higher industrial usability.The cluster analysis of tobacco leaves samples from primary conditioning and redrying under different processing intensities showed good clustering effects.Samples from the conventional processing intensity and increased processing intensity treatments clustered into one group, while samples from the reduced processing intensity treatment clustered into another group. This indicated that processing intensity had a significant effect on the composition of heteroaroma components in tobacco leaves. The contents of β-damascone, megastigmatrienone D, cembratriene-diol C, methyl linolenate, and starch all showed positive correlations with the total sensory quality score of tobacco leaves. Total alkaloid content also showed a negative correlation with the total sensory quality score of tobacco leaves. The redried tobacco leaves treated with reduced processing intensity had higher scores in aroma profile, aroma quality, cleanliness, moistness, and aftertaste compared to those treated with conventional processing intensity and increased processing intensity. They exhibited less off-odor and achieved the highest total sensory quality score.

Key words: threshing and redrying process, primary conditioning, redrying, processing intensity, chemical components, tobacco leaves

CLC Number:

S572

YANG Jin-rui, LI Xiu-xian, HUANG Xin, YU Wen, HE Peng, HE Su, XIAN Wei, LUO Wei, XU Yong-bo. Effect of different processing intensities on chemical components of tobacco leaves during threshing and redrying process[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(7): 147-156.

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