为揭示烤烟烤前晾制时间对烤后烟叶香气吸味和TSNAs含量（质量分数）的影响机制，采用电热式烤房，进行了采收后直接烘烤（对照）、采收后晾制24、48、72和96 h 4个时间梯度后再烘烤的试验，并测定了烤后烟叶的中性致香物质和TSNAs含量，同时进行了感官品质鉴定。结果表明：随烤烟烤前晾制时间的延长，调制后烟叶中性致香物质总量呈逐渐上升的趋势，感官品质呈先上升后下降的趋势， TSNAs含量在晾制72 h内和直接烘烤差异不大，超过72 h后显著增加。因此，烤烟烤前晾制时间设定在48～72 h再烘烤利于改善烟叶的香气吸味及控制TSNAs含量。%To study the effects of air-curing time on aroma components, TSNA contents and smoking quality of flue-cured tobacco, flue-curing experiments were conducted in an electrothermal barn. Tobacco leaves were flue-cured after harvesting directly or after air-curing for 24, 48, 72, 96 hours, respectively. The contents of neutral aroma components and TSNAs in flue-cured tobacco leaves were determined, and the leaf sensory quality was evaluated. The results showed that with the prolonged air-curing before flue-curing, the contents of neutral aroma compounds increased, while sensory quality increased first then decreased. TSNA contents slowly increased at the early stage of air-curing, then the rate of increase speeded up significantly after 72 hours. Therefore, controlling the air-curing time before flue-curing within 48-72 hours is beneficial to improving the aroma component content and smoking quality and reducing the TSNAs content of flue-cured tobacco.
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