采收时间对烤烟致香物质含量和评吸质量的影响  

Effect of priming time on content of aroma constituents and flavor quality of flue-cured tobacco

作　　者：汪耀富[1] 高华军[1] 

机构地区：[1]河南农业大学农学院

出　　处：《西北农林科技大学学报（自然科学版）》2006年第12期74-78,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家烟草专卖局基金项目(110199901007)

摘　　要：采用大田试验研究了采收时间对不同部位烤烟(N icotiana tabacum L.)叶片主要致香物质含量和评吸质量的影响。结果表明,下部叶提前1周至常规采收、中部叶和上部叶推迟1周左右采收,烟叶中大部分致香物质含量较高,致香物质总量和类胡萝卜素类致香物质含量明显增加;烟叶评吸总分及香气质、香气量、余味得分较高,香气质量较好,适宜在生产上推广应用。A field experiment was done to study the effect of priming time on content of major aroma constituents and flavor quality of flue-cured tobacco （Nicotiana tabacum L. ） leaves. The results indicated that the concentration of most aroma constituents as well as the content of total aroma components and carotenoids in the leaves was increased significantly by priming 1 week earlier than conventional harvest of lower leaves,suspending about 1 week for middle and upper leaves as compared with other treatments. It was also found that the total score of smoking quality including aroma characteristics ,aroma quantity and taste was improved,which suggested that the flavor quality was better and the priming time was suitable for harvest of different leaves.

关 键 词：烤烟 采收时间 致香物质 香气质量 

分 类 号：S572[农业科学—烟草工业]