豫西不同基因型烤烟香气成分和评吸质量的分析

通过对豫西不同基因型烤烟香气成分和评吸质量的评价，分析其中存在优劣差异，为指导烟区品种资源合理搭配提供参考依据。采用气相色谱/质谱联用仪（GC/MS）内标定量检测挥发性香气物质，用单料烟感官评吸评价法，综合分析豫西不同基因型烤烟的内在质量。结果表明：不同基因型的总香气成分含量由高到低依次为‘洛阳4号’、‘中烟100’、‘K326’、‘云烟202’和‘长脖黄’。不同基因型新植二烯含量与香气物质总量的变化趋势相一致；苯丙氨酸类含量最高的基因类型是‘K326’，其次是‘中烟100’和‘洛阳4号’；棕色化产物类含量最高的基因类型是‘中烟100’，其次是‘洛阳4号’，‘长脖黄’含量最低；类西柏烷类和类胡萝卜素类含量最高的是‘洛阳4号’，其次是‘中烟100’。不同基因型的评吸评价结果是：中下部叶片以‘中烟100’评吸总分最高，其次是‘洛阳4号’，‘长脖黄’较差；上部叶片以‘洛阳4号’评吸总分最高，其次为‘中烟100’，‘K326’较差。豫西地区适合主推‘中烟100’和‘洛阳4号’品种，合理搭配‘云烟202’、‘K326’，淘汰‘长脖黄’。

Analysis of Aroma Compositions and Smoking Quality of Five Different Genotypes of Flue-cured Tobacco in West Henan

In order to provide the basis information for the selection of genotype of flue-cured tobacco in west Henan, the aroma compositions and smoking quality of five main cultivated flue-cured tobacco species were determined and compared. The volatile aromatic components was determined by gas chromatography-mass spectrometry(GC/MS) and the smoking quality was evaluated by comprehensive evaluation based on hierarchical systems of unblended cigarette sensory quality. The results showed that: total contents of aroma...