关键词: 高粱, 发酵, 热处理, 卷烟

Abstract: The volatile components of different heat treatment temperatures were analyzed by headspace solid—phase micro-extraction and gas chromatography—mass spectrometry. The results showed that the solid-phase micro-extraction technology can effectively adsorb the volatile components in the heat-treated sorghum fermentation. There were 30 volatile components in the unheated sorghum,39 and 44 volatile components were identified by heat treatment at 90 ℃ and 180 ℃, and 38 species were reduced after heat treatment at 250 ℃. The volatile components are mainly aldehyde ketones and esters, and esters occupy an absolute advantage. The volatile components are the most abundant after the treatment at the temperature of 180℃,which resulted in the released volatile components increasing. The sorghum fermentation heat-treated at 180 ℃ was applied to the cigarette, which could play an important role in increasing the total score of the sensory evaluation by 2, enriching the tobacco flavor, improving the sweet and moist feeling and the smoke texture and giving the special rhyme of the product.

Key words: Sorghum bicolor, fermentation, heat treatment, cigarette