摘要
[目的]探索烤烟中性致香成分与感官评吸质量的关系,提高平顶山烟区烟叶质量及工业可用性。[方法]以平顶山市5个县市的3个烤烟主栽品种为材料,对烤烟下部、中部、上部叶片的中性致香物质含量和感官评吸质量进行了分析,并对二者进行了灰色关联度分析,同时对平顶山烟叶的中性香气成分与津巴布韦烟叶进行了聚类分析。[结果]平顶山烟区叶片共检出28种主要中性香气物质,且下部叶(1 298.60μg/g)、中部叶(1 084.77μg/g)、上部叶(1 223.35μg/g)中性香气物质总含量均高于津巴布韦对应部位烟叶,下部、中部叶片的酯类物质含量显著低于津巴布韦烟叶,但上部叶片酯类物质含量显著高于津巴布韦烟叶。不同中性香气物质对感官评吸质量的影响不同,醇类物质对余味、甜度影响最大,对香气质、透发性影响最小;醛类物质对香气量、杂气、劲头影响最大,酮类物质对香气量影响最小;酯类物质对刺激性、浓度影响最大,对杂气、柔细度影响最小;新植二烯对香气质、柔细度、透发性影响最大,对余味、甜度、刺激性、劲头、浓度影响最小,而新植二烯和酯类物质对总体感官评吸质量影响最大。对平顶山与津巴布韦的烟叶中性香气成分进行聚类分析,上部叶以郏县、叶县、鲁山烟叶与津巴布韦烟叶较为接近,中部、下部叶以叶县烟叶与津巴布韦烟叶最为接近。[结论]从中性香气成分含量看,平顶山烟叶具有优质烟叶的潜质,从中性香气成分与感官评吸质量的关系看,在今后的科研、生产中应更注重烟叶新植二烯和酯类物质含量的提升。
[Objective] To discuss the relationship between neutral aroma components and sensory quality of flue-cured tobacco,and to enhance the tobacco leaf quality and industrial availability in Pingdingshan Tobacco-growing Area. [Method] Three main cultivars（ Zhongyan100,K326 and NC89） from 5 counties in Pingdingshan Tobacco-growing Area were chosen as experimental materials. Neutral aroma components and sensory quality of lower,middle and upper tobacco leaves were studied and grey relational grade analysis were carried out between neutral aroma components and sensory quality in corresponding tobacco leaves. Meanwhile,cluster analysis of neutral aroma components were carried out between Pingdingshan and Zimbabwe. [Result] Twenty-eight main neutral aroma components were checked out,and total content of neutral aroma components of Pingdingshan were higher than Zimbabwe in corresponding lower,middle and upper tobacco leaves. Different neutral aroma components had different effects on sensory quality,alcohol had the most important effects on after taste and sweet while it had weakest effects on quality of aroma and evolution; aldehydes had the most important effects on volume of aroma,offensive odor and strength; ketones had the weakest effects on volume of aroma,esters had the most important effects on irritancy and concentration while it had the weakest effects on offensive odor and exquisite; neophytadiene had most important effect on quality of aroma,exquisite and evolution while it had the weakest effects on after taste,sweet,irritancy,strength and concentration. Meanwhile,neophytadiene and esters had the most important effects on total score. Cluster analysis showed that neutral aroma components of upper tobacco leaves of Jiaxian,Yexian and Lushan were the nearest with those of Zimbabwe,middle and lower tobacco leaves of Yexian nearest with Zimbabwe. [Conclusion]Tobacco leaves have bigger potentiality to become high-quality tobacco based on the content of neutral aroma components,the contents of neophytadiene and esters should be improved in future based on relationship between neutral aroma components and sensory quality.
出处
《安徽农业科学》
CAS
2016年第31期48-51,57,共5页
Journal of Anhui Agricultural Sciences
关键词
烤烟
中性香气成分
感官评吸质量
平顶山烟区
Flue-cured tobacco
Neutal aroma components
Sensory evaluation quality
Pingdingshan Tobacco-growing Area
作者简介
李许涛（1981-），男，河南郏县人，硕士，从事烟草栽培生理研究。
通讯作者，副研究员，博士，从事烟草生理生化研究。
