Effects of Optimize Curing Parameters to the Heated Tobacco Products Maillard Reactants during Yellowing Stage

Purpose To optimize the curing method suitable for heating tobacco raw materials.

Methods Flue-cured tobacco variety K326 was used as material, lengthening the stable temperature time and increasing the temperature slowly treatment during yellowing stage were used as curing process, the heated tobacco products sensory evaluation method was comprehensively evaluated, and the tobacco materials carbohydrate, nitrogen compounds and aroma precursors were detected after the optimized curing process.

Result 1) Both lengthening the stable temperature time and increasing the temperature slowly treatment during yellowing stage could appropriately increase the Maillard reactant, specifically the contents of carbonyl-containing compounds (reducing sugar, fructose, glucose and rutin) and amino-containing compounds (free amino acids and proline) increased. 2) The aroma score and total score of tobacco materials for heated tobacco products under the treatment of increasing the temperature slowly during yellowing stage were better than that under the treatment of lengthening the stable temperature time, and the effects of improving the quality of heated tobacco leaves was the best. 3) The Maillard reactant reducing sugar, free amino acid and rutin had a positive effect on the sensory evaluation quality of tobacco materials for heated tobacco products.

Conclusion During yellowing stage, the content of Maillard reactants can be increased by lengthening the stable temperature time and increasing the temperature slowly, which is beneficial to improve the quality of tobacco materials for heated tobacco products.