毕节不同海拔条件对烤烟风格的影响  

Effects of altitude on flue-cured tobacco flavor type in Bijie tobacco-growing area

作　　者：孙晓伟[1] 赵铭钦[1] 翟欣 

机构地区：[1]河南农业大学烟草学院,郑州450002 [2]贵州省烟草公司毕节市公司,毕节551700

出　　处：《中国烟草学报》2014年第6期85-89,共5页Acta Tabacaria Sinica

基　　金：中国烟草总公司贵州省公司科学研究与技术开发项目(GY2010003)

摘　　要：采用"香味轮廓分析法"对毕节烤烟香韵进行评价。结果表明:(1)毕节不同海拔烤烟烟叶评吸出15种香韵。高海拔烟叶香韵数量丰富;中海拔烟叶无酒香香韵;低海拔无豆香、花香和酒香香韵。(2)依据香韵强度,干草香、清甜香、正甜香为毕节烤烟烟叶的主体香韵。(3)随海拔升高清甜香香韵强度加强,而正甜香香韵强度减弱;(4)毕节地区烤烟烟叶风格在整体上保持中间香型风格,但依据主体香韵强度的不同可以分为西部高海拔清甜香风格区和中东部低海拔正甜香(醇甜香)风格区。Flavour notes of flue-cured tobacco from different altitude regions in Bijie, Guizhou province were evaluated by flavor profile analysis. Results showed that： （1） Fifteen types of flavour notes were identified through panel test. There were rich flavour notes in high altitude region and no wine-aroma note in mid-altitude and no beans, floral and wine-savory notes in low altitude region. （2） Flavour notes of hay, pure-sweetness and clear-sweetness were identified as main notes based on intensity. （3） With increase of altitude, clear-sweet note was strengthened while pure-sweet note was weakened. （4） Bijie prefecture in general was a neutral flavor type growing area with its western high altitude region featuring clear-sweet note and central-eastern low altitude region featuring pure-sweet note.,

关 键 词：烤烟 香韵 海拔 香味轮廓分析法 

分 类 号：S572[农业科学—烟草工业]