不同含青度清甜香型烤烟致香物质分析与感官质量评价  

Aroma Substances and Sensory Quality Evaluation of Flue-cured Tobacco Leaves with Different Degrees of Greenness in Fresh-sweetness Flavor Type

作　　者：刘琼 罗贞宝 黄赟 彭华伟 吴学巧 邓春燕 贺帅 韦克苏 王红星 刘涛 蔡荣 武圣江 LIU Qiong;LUO Zhen-bao;HUANG Yun;PENG Hua-wei;WU Xue-qiao;DENG Chun-yan;HE Shuai;WEI Ke-su;WANG Hong-xing;LIU Tao;CAI Rong;WU Sheng-jiang(Bijie Branch of Guizhou tobacco Company,Bijie 551713,China;Upland Flue-Cured Tobacco Quality&Ecology Key Laboratory of China Tobacco,Guizhou Academy of Tobacco Science,Guiyang 550081,China;Guiyang Cigarette Factory,China Tobacco Guizhou Industrial Co.,Ltd.,Guiyang 550009,China)

机构地区：[1]贵州省烟草公司毕节市公司,贵州毕节551713 [2]贵州省烟草科学研究院/烟草行业山地烤烟品质与生态重点实验室,贵州贵阳550081 [3]贵州中烟工业有限责任公司贵阳卷烟厂,贵州贵阳550009

出　　处：《江西农业学报》2023年第4期8-14,共7页Acta Agriculturae Jiangxi

基　　金：贵州省科技厅科技计划项目(黔科合基础-ZK[2022]一般288);贵州省烟草公司毕节市公司科技项目(2021520500240228);中国烟草总公司贵州省公司科技项目(2021520000240025);贵州省烟草科学研究院科技项目(GZYKY2022-02)。

摘　　要：以云烟87中部叶为供试材料,研究了不同含青度(CK:CF3;T_(1):轻度含青;T_(2):中度含青)对烤后烟叶致香物质含量与感官质量的影响。结果表明:烤后烟叶T_(1)和T_(2)含青处理有利于提高清甜香型烟叶醇类、酮类致香物质的含量,但不利于提高醛类、酯类和杂环致香物质的含量;不同含青度烤后烟叶致香物质含量在一定程度上可以反映烟叶的成熟度和含青度,含青烟叶的新植二烯含量较低;从总类致香物质总量来看,T_(1)处理的含量最高(1016.84μg/g),CK的居中(946.07μg/g),T_(2)处理的含量最低(936.32μg/g);感官质量评价以T_(1)处理最佳,其次是CK,T_(2)处理最差;工业可用性以T_(1)处理和CK较好。综上,烤后烟叶感官评吸质量评价是多种致香物质共同作用的结果,而非某一类致香物质,适当的含青度有利于彰显烟叶清甜香型风格,可提高烤后烟叶总类致香物质的总量、感官质量和工业可用性。The middle leaves of Yunyan 87 were used as experimental materials to study the effects of different degrees of greenness(CK:CF3,T_(1):slightly green,T_(2):medium green)on aroma content and sensory quality of flue-cured tobacco leaves.The results showed that the treatments of T_(1)and T_(2)were beneficial to increase the contents of alcohols and ketones in fresh-sweetness flavor type tobacco leaves,but not to increase the contents of aldehydes,esters and heterocyclic aroma substances.To some extent,the contents of some aroma substances can be used to reflect the maturity and degrees of greenness of flue-cured tobacco leaves.Moreover,the content of neophytadiene in greenish tobacco leaves was lower.In terms of the total amount of aroma substances,the content of T_(1)treatment(1016.84μg/g)was the highest,then was CK(946.07μg/g),and T_(2)treatment(936.32μg/g)was the lowest.The sensory quality evaluation of T_(1)treatment was the best,followed by CK and T_(2).In addition,T_(1)treatment and CK in the industrial availability of flue-cured tobacco leaves were better than CK.In conclusion,the sensory smoking quality of flue-cured tobacco leaves is the result of the joint action of a variety of aroma substances,not a certain kind of aroma substances.That is,the appropriate greenish tobacco leaves is beneficial to highlight the fresh-sweetness style of tobacco leaves and improve the total amount of aroma substances,sensory quality and industrial availability of flue-cured tobacco leaves.

关 键 词：烤烟 清甜香型 含青烟叶 成熟度 致香物质 感官质量 

分 类 号：S572[农业科学—烟草工业]