不同成熟度对初烤烟叶评吸质量及致香物质的影响

[目的]筛选优化清香型烟叶采收成熟度,提升清香型烟叶风格特征、品质特征及卷烟工业可用性.[方法]以云烟87品种烟叶为材料,设计烟叶的4种成熟度档次处理（未熟、初熟、适熟、过熟）,分析不同成熟度对初烤烟叶评吸质量及致香物质的影响.[结果]试验表明,随着采收成熟度的提高,初烤烟叶评吸质量得分以及大多数致香物质含量呈现先升高后降低的变化趋势.烟叶适熟采收,初烤烟叶评吸质量得分较高,大多数致香物质含量较高;烟叶初熟采收,评吸质量次之;烟叶未熟采收、过熟采收,评吸质量较差.[结论]综合考虑,烟叶适宜采收的成熟档次为适熟的烟叶,其次为初熟烟叶,不宜采收未熟烟叶和过熟烟叶.

Influences of Different Maturity on Smoking Quality and Aroma Substances of Baked Tobacco Leaves

[Objective] To choose and optimize the mature of mild-flavour tobacco,improve style characteristic,quality characteristics of tobacco and industrial availability.[Method] With Yunyan 87 as material,four different matures（immature,firstfruits,ripe,overripe）wcrc set to study their effects on smoking quality and aroma substances of flue-cured tobacco.[Result] The results showed that with the increase of harvest maturity,smoking quality and the majority of aroma substances of baked tobacco leaves presented a tendency of increasing first and then decreasing.The smoking quality was the best and most of aroma substances were higher with ripe harvest.The firsffruit tobacco leaves was the second.The immature and overripe tobacco leaves were poor.[Conclusion] The order of proper harvesting maturity is ripe tobacco leaf ＞ the firstfruit tobacco leaf ＞ the immature and overripe tobacco leaf.