采用河南农业大学自行设计的电热式温湿度自控烤箱,研究了烤烟先晾制再烘烤对烟叶致香物质的影响.结果表明,烟叶晾制48 h再进行烘烤,烟叶中的主要中性致香物如β-大马酮、香叶基丙酮、巨豆三烯酮总量、苯甲醇、糠醛分别比对照提高了37.56%、13.96%、60.40%、22.22%、90.97%;酸性致香物中对烟叶香气起重要作用的苹果酸和柠檬酸分别提高了15.52%和55.2%,而亚油酸含量降低了308.51%、油酸和亚麻酸总含量降低了305.04%. The self-designed electric-controlled temperature-humidity oven controlled by Henan Agricultural University was used to study the effect of baking and re-baking of flue-cured tobacco on the aroma-causing substances of tobacco leaves.The results showed that the main neutrality The aromatics such as β-damascenone, geranyl acetone, megastigone, benzyl alcohol and furfural increased by 37.56%, 13.96%, 60.40%, 22.22% and 90.97% The contents of malic acid and citric acid, which play an important role in tobacco aroma, increased by 15.52% and 55.2%, respectively, while the content of linoleic acid decreased by 308.51% and the content of oleic acid and linolenic acid decreased by 305.04%.