基于感官评价的加热不燃烧卷烟原料品种(系)筛选  

Screening flue-cured tobacco varieties(lines)for heated tobacco products based on sensory evaluation

作　　者：赵璐 王丙武[1] 宋中邦[1] 高玉龙[1] 李文正[1] 李梅云[1] 隋学艺 吴兴富[1] 焦芳婵[1] 尚善斋 汤建国 李永平[1] ZHAO Lu;WANG Bingwu;SONG Zhongbang;GAO Yulong;LI Wenzheng;LI Meiyun;SUI Xueyi;WU Xingfu;JIAO Fangchan;SHANG Shanzhai;TANG Jianguo;LI Yongping(Yunnan Academy of Tobacco Agricultural Sciences,Kunming 650021,China;Technology Center,China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650231,China)

机构地区：[1]云南省烟草农业科学研究院,昆明650021 [2]云南中烟工业有限责任公司技术中心,昆明650231

出　　处：《烟草科技》2020年第1期21-28,共8页Tobacco Science & Technology

基　　金：中国烟草总公司云南省公司科技项目“雾化型烟草制品烟叶原料开发研究”(2018530000241023)。

摘　　要：为筛选适宜生产加热不燃烧卷烟烟叶原料的烤烟品种,在云南省5个试点(玉溪、保山、红河、临沧、文山)种植5个烤烟品种(系)(云烟207、云烟99、云烟116、KRK26、红花大金元),按加热不燃烧卷烟感官评价方法进行初烤烟中部叶的感官质量评价,并检测烟叶化学成分和香味物质含量(质量分数)。结果表明:①云烟99和云烟207的香气香味、劲头、谐调性和刺激性表现相对较好,适宜作为加热不燃烧卷烟烟叶原料的候选品种(系),而云烟116的感官评价指标表现相对较差。②烟叶常规化学成分和香味物质中,氮含量与香气香味、劲头、谐调性、口感等指标呈显著正相关,总糖和还原糖含量与谐调性、口感等指标呈显著负相关,酮类化合物含量与香气香味和口感指标呈显著正相关,酯类化合物含量与刺激性和口感指标呈显著负相关。这些烟叶成分可作为筛选其他适宜烟叶原料品种时重点分析的物质成分。To select suitable flue-cured tobacco varieties for manufacturing heated tobacco consumables,five flue-cured varieties(lines)(Yunyan207,Yunyan99,Yunyan116,KRK26,Honghuadajinyuan)were cultivated at five trial sites(Yuxi,Baoshan,Honghe,Lincang,Wenshan)in Yunnan.Based on an internal sensory evaluation method for heated tobacco products,the sensory qualities of cured middle leaves were evaluated.In addition,the contents of key chemical and aroma components in leaves were determined.The results showed that:1)Yunyan99 and Yunyan207 presented satisfactory aroma,strength,harmony and irritancy,and were considered to be suitable for heated tobacco products.While the sensory evaluation indexes of Yunyan116 were judged unsatisfactory.2)Among the routine chemical and aroma components,nitrogen levels were significantly positively correlated with the sensory quality indexes of aroma,strength,harmony and taste,as did ketone levels with aroma and taste.The levels of total sugar and reducing sugar significantly negatively correlated with harmony and taste,as did ester levels with irritation and taste.These chemical and aroma components could be used as the key markers in the selection of suitable tobacco varieties for heated tobacco products.

关 键 词：加热不燃烧卷烟 烤烟品种(系) 感官质量 化学成分 香味物质 

分 类 号：S572.019[农业科学—烟草工业]