鄂西南烤烟吸食质量与致香物质的关系  

Relationships between Aroma Constituents and Smoking Quality in Flue-cured Tobacco in Southwest of Hubei Province

作　　者：于建军[1] 庞天河[1] 章新军[2] 杨林波[2] 毕庆文[2] 何结望[2] 刘学芝[1] 

机构地区：[1]河南农业大学国家烟草生理生化研究基地,郑州450002 [2]武汉烟草集团有限公司,武汉430051

出　　处：《华中农业大学学报》2006年第4期355-358,共4页Journal of Huazhong Agricultural University

摘　　要：对湖北宣恩、咸丰和尖山不同产地烤烟烟叶中主要致香物质成分与评吸香气质、香气量和评吸总分的关系进行了研究。结果表明,对评吸香气质、香气量和评吸总分直接正面影响较大的是胡萝卜素降解产物和棕色化反应产物;类西柏烷降解产物和酸性致香物的贡献较小;负面影响较大的成分主要集中在苯丙氨酸类降解产物和酸性致香物的个别成分,而类胡萝卜素降解产物、棕色化反应产物的个别成分也有一定的负面影响。Correlation on major neutral and acidic aroma constituents in flue-cured tobacco leaves from Hubei Province and quality of aroma, concentration of aroma, smoking total scores was researched in this paper. The result shows that the most important influence to quality of aroma, concentration of aroma and smoking total scores was from the dissolutions of carotene and browning reaction. The following is cembratriendid compounds and acidic aroma constituents, but the more opposite influence from hypoglycemia compounds and some of acidic aroma constituents, and the opposite influence from some of the dissolutions of carotene and browning reaction is less.

关 键 词：烤烟 致香物质 评吸结果 通径分析 

分 类 号：S572[农业科学—烟草工业]