烤烟叶片长度与中性香气成分含量及感官质量关系研究

为明确烤烟叶片长度与烟叶中性香气物质含量的关系,以烤烟品种NC89为试验材料研究了烤烟中、上部叶片长度与中性香气成分含量的关系。结果表明,多数类胡萝卜素类降解产物、非酶棕色化反应产物、氨基酸降解产物含量在中部叶长59～62 cm时达到最大值,随着中部叶长的继续增加含量迅速降低;中部叶除新植二烯外香气物质总量在中部叶长62 cm时达到最大值。而大部分类胡萝卜素类降解产物、非酶棕色化反应产物、氨基酸降解产物在上部叶长65～68 cm时含量较高;上部叶除新植二烯外香气物质总量在上部叶长65 cm时最高;感官评吸结果表明中上部叶片分别在59～62、59～65 cm范围内浓香型程度较为突出。综合各香气成分的含量,中部叶与上部叶最适叶长范围分别为59～62 cm和65～68 cm。

Relationship of Leaf Length and Neutral Aroma Components in Flue-cured Tobacco

The relationship between the length of middle and upper leaves and the contents of neutral aroma components of flue-cured tobacco were investigated by using NC89 as material.The results showed that in the middle and upper leaves,most of the carotenoid catabolite,Mallard and amino acid catabolites reached the highest level when the leaves length were 59~62 cm;and in the middle leaves,they decreased with the increase of leaves length.The content of volatile aroma components except for neophytadiene was the highest when the middle leaves length was 65 cm.However,for upper leaves,the length was 65 cm.The sensory evaluation results showed that in the middle and upper leaves,the flavor were more prominent at the range of 59~62 and 59~65 cm,respectively.Considering all the important aroma components,the optimum leaf length for middle and upper leaves were 59~62 cm and 65~68 cm,repectively.