云南烤烟KRK26特征香气分析  

Analysis of Characteristic Aroma of Flue-cured Tobacco KRK26 in Yunnan Province

作　　者：张美芬 桑应华 赵红梅 安皓南 吕芬[1] 赵正雄[1] 李振杰 徐俊驹[1] ZHANG Meifen;SANG Yinghua;ZHAO Hongmei;AN Haonan;LYU Fen;ZHAO Zhengxiong;LI Zhenjie;XU Junju(College of Tobacco Science,Yunnan Agricultural University,Kunming 650201,China;Yunnan Key Laboratory of Tobacco Chemistry,R&D Center of China Tobacco Yunnan Industry Co.,Ltd.,Kunming 650231,China)

机构地区：[1]云南农业大学烟草学院,云南昆明650201 [2]云南中烟工业有限责任公司技术中心,云南省烟草化学重点实验室,云南昆明650231

出　　处：《云南农业大学学报（自然科学版）》2023年第6期973-979,共7页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家自然科学基金项目(31760098);云南省农业联合专项(2018FG001-023);云南省科技人才和平台计划(2019IC005);云南中烟工业有限责任公司项目(2020539200340205,2020539200340152)。

摘　　要：【目的】探究烤烟品种KRK26香韵风格,分析其重要致香成分及内在关系,为开发其工业可用性提供参考依据。【方法】通过感官辅助凝胶渗透色谱(gel permeation chromatography,GPC)分离筛选出关键香韵特征组分,采用气相色谱—质谱联用仪分析确定特征组分的重要致香成分,并结合相对香气活力值进行关键香气成分分析。【结果】感官辅助GPC分离得到5个(F2~F6)具有明显香韵特征的组分,其中,F2~F3清香香韵明显,F5~F6则呈焦甜香香韵。F2组分香韵特征以清甜香为主,辅以豆香,关键香气成分为金合欢醇和对甲基苯乙酮;F3组分带有强烈的清香,伴有花香和干草香韵,关键香气成分为金合欢醇和α-亚麻酸;F4组分以浓烈的花香和果香为主,底部有浓烈干草香香韵,关键香气成分为(+)-柠檬烯、柠檬醛、茄酮和香叶醇等;F5组分以苯乙酸带有的蜜甜香为主,辅以轻微焦甜香香韵;F6则具有强烈的焦甜香香韵,关键香气成分为麦芽酚和5-羟甲基糠醛等。【结论】KRK26香气风格以清香和焦甜香香韵为主,辅以花香和果香等香韵特征。[Purpose]To explore the flavor style of flue-cured tobacco variety KRK26,analyzing the important aroma components and internal relations,and to provide reference for the industrial availability of KRK26.[Methods]Sensory as the guide,the key characteristic aroma components were separated and screened by gel permeation chromatography(GPC),and the aroma components of the characteristic components were determined by GC-MS method,and the key aroma components were analyzed in combination with the relative odor activity value(ROAV).[Results]Five com-ponents(F2-F6)were obtained by sensory assisted GPC.Among them,F2-F3 showed delicate fra-grance,while F5-F6 showed caramel aroma.The F2 component showed sweet fragrance with bean scent,the key aroma components were(2E,6E)-farnesol and 4′-methylacetophenone;the F3 compon-ent showed strong fragrance,floral and hay,the key aroma components were(2E,6E)-farnesol and li-nolenic acid;F4 fragrance with strong floral fragrance,fruit fragrance,the bottom of the strong hay scent,the key aroma components were(+)-limonene,citral,6,8-nonadien-2-one,8-methyl-5-(1-methylethyl)-,(5S,6E)-,2,7-dimethyl-2,6-octadiene and so on;the F5 component showed mainly honey sweet from phenylacetic acid;with a slight caramel aroma,while maltol,5-hydroxymethylfur-fural and other aroma components were found in F6 with a strong caramel aroma.[Conclusion]The aroma style of KRK26 is mainly fragrance and caramel aroma,supplemented by floral and fruity fra-grance.

关 键 词：烤烟KRK26 凝胶渗透色谱 感官评价 香韵特征 相对香气活力值 

分 类 号：S572.01[农业科学—烟草工业]