Study On Dynamic Transformation Of Chemical Components And Sensory Quality Of Cut Tobacco During Primary Processing

With the change of temperature and humidity during primary processing, the chemicalcomposition and sensory quality of tobacco changed in different degree, strengthening research ontobacco quality had important significance for improving product quality and the structure oftobacco products. In the article, selecting two representative brands from Changbaishan cigaretteas materials, the dynamic transformation of chemical indexes during primary processing and therelationship between chemical composition and sensory quality were analyzed form four differentaspects, which were conventional chemical components, characteristic ingredients, aromacomposition and sensory quality. The main conclusions as follows:1. By the study of the changes of conventional chemical components in tobacco (leaf) duringprimary processing, the results were as follows:The content of total sugar, reducing sugar and ratio of sugar to alkaloid rised slightly, thecontent of total nitrogen and total alkaloid of plant decreased and the content of potassium,chloride and ratio of potassium to chloride were relatively stable from slicing to conditioning andloosening process online; the content of each chemical index increased or remained stable in theprocess of screening; the content of reducing sugar increased in lamina storing, while the contentof total sugar, total alkaloid of plant, total nitrogen, potassium and chloride decreased; through thecutting process the ratio of sugar to alkaloid increased, potassium, chloride and ratio of potassiumto chloride remained relatively stable, other chemical composition were down slightly; the contentof total nitrogen and total alkaloid of plant decreased significantly after drying process; the totalnitrogen, potassium, chlorine and ratio of sugar to alkaloid all increased, the total sugar, reducingsugar and total alkaloid of plant decreased in blending process; through a period of storage timeafter flavoring process most conventional ingredients declined, but the change was slight.2. By the study of the changes of characteristic ingredients in tobacco (leaf) during primaryprocessing, the results were as follows:①The polyphenolic compounds in tobacco mainly included chlorogenic acid, scopoletin andrutin, and the content of chlorogenic acid is the highest,the content of polyphenol in8mg cigarettewas higher than5mg cigarettes, and the color of5mg cigarette was deeper than the8mg cigarette;the content of polyphenols declined after conditioning and loosening process, and then the contentof polyphenols increased slightly from casing process to lamina storing, the content ofpolyphenols reduced in cutting and drying process, after blending chlorogenic acid decreased andscopoletin rised slightly, and rutin varied inconsistently between different brands, the content of polyphenols decreased constantly after flavoring and silk storage processing.②The content of pigment lowered in general during primary processing, but the content ofpigment increased slightly in lamina storing, and then the content of pigment declined constantlyfrom cutting process to silk storage processing, which stabilized finally.③The total content of alkaloids reduced as a whole, which decreased from slice to casing,through a period of lamina storing time the alkaloids in the tobacco leaf rebounded, thepercentage of nicotine decreased after cutting process，the total alkaloid in tobacco decreased indrying and blending process, and then the alkaloid rebounded slightly after flavoring process,through a period of silk storage the content of alkaloid was gradually moving to stabilize.④As a whole the total amount of organic acids decreased during online process, citric acid’scontent reduced, the content of organic acids increased from conditioning and loosening process tolamina storing, organic acid’s content decreased after cutting process, and then rebounded afterdrying, the change of organic acid was unlike in different brands after blending process, throughsome time after flavoring the content of organic acid declined.3. By the study of the changes of main aroma composition in tobacco (leaf) during primaryprocessing, the results were as follows:The total principal neutral aroma constituents (except neophytadiene, the same below) in twokinds of cigarette were losing as a whole, and declined in conditioning and loosening process,from screening and casing process to cutting process the neutral aroma constituents rised, and thendecreased after drying process and increased after blending,after a period of storage the totalneutral aroma constituents increased. Ketones, alcohols and aldehydes varied different in ifferentbrands of cigarettes, the greater impact on the neutral aroma during primary processing wasdrying, blending and flavoring process.4. By the study of the changes of sensory quality during primary processing, the results wereas follows:The processes which had a larger impact on sensory quality were cutting, drying andblending process. The quality of cigarette improved from feeding process to lamina storing, theirritation decreased slightly, the quality of cigarette decreased after cutting, the sensory quality hadimproved in drying process, the temperament of aroma was good, but lack of aroma, the irritationwas slight, but the aftertaste was clean and comfortable, the smoking score was higher, the sensoryquality of cigarette declined during blending process, after flavoring process the texture of aromahad an improvement, and the concentration of aroma increased, through the process of silk storingthe quality of cigarette improved significantly, the concentration of aroma was more adequate, theirritation and offensive also decreased, the aftertaste was comfortable and clean, the delicate degree increased.5.The relation between chemical composition and sensory quality was investigated by way ofgrey correlation degree. The result showed that:The total sugar, total nitrogen and ratio of sugar to alkaloid had a larger impact on offensiveodor and irritation, total nitrogen and total sugar had a relatively large impact on the wholesensory quality, ketone and aldehyde’s influence on the sensory quality was relatively large, whilethe more influence on aroma in ketones was geranyl acetone, solanone and β-damascenone,benzaldehyde, hyacinthin and2,6–nonadienal in aldehyde had a relatively large impact on thearoma, benzyl alcohol had a significant impact on sensory quality.