不同香型烤烟香气前体物特征及其对感官评吸的影响

为探究不同香型烟叶香气前体物与感官评吸的关系,对贵州中烟8个原料基地72个C3F烟叶样品的糖类、烟碱、糖碱比、类胡萝卜素、多酚和非挥发性有机酸与感官评吸质量的关系进行了分析。结果表明:(1)不同香型烟叶香气前体物含量存在显著差异;浓香型烟叶表现出低糖、高碱、低糖碱比、低类胡萝卜素和多酚、高非挥发性有机酸的特点;清香型烟叶则具有高糖、高类胡萝卜素和多酚、低非挥发性有机酸的特点。(2)同一香型不同产地烟叶糖类和芸香苷含量没有显著差异。(3)烟叶香气前体物与感官评吸指标建立的多元回归方程表明:烟碱是对不同香型烟叶感官评吸影响最大的碱性成分,而苹果酸、柠檬酸和绿原酸是对不同香型烟叶感官评吸影响较大的酸性成分,说明烟碱与非挥发性有机酸和绿原酸能彼此中和达到协调时烟气感官评吸才会良好。

Characteristics of Different Flavor Flue-cured Tobacco Aroma Precursors and Its Effect on Sensory

In order to explore the relationship of the different flavor type between aroma precursor and sensory smoking, the sugar, nicotine, sugar nicotine ratio, carotenoids, polyphenols and non volatile organic acids of tobacco leaf and sensory smoking quality of 72 C3F samples from 8 raw material bases of China Tobacco Guizhou Industrial Company were analyzed. The results showed that (1) there existed significant difference of the aroma precursor contents of different flavor types; the tobacco leaf of strong-flavor type showed low sugar, high alkali, low sugar alkali ratio, low carotenoid and polyphenol, high non volatile organic acid; tobacco leaf of light-flavor type showed high sugar, high carotenoid pigment and polyphenols, characteristics of low non volatile organic acid. (2) There was no significant difference of sugars and rutin contents in tobacco leaves of the same flavor type from different flue-cured tobacco producing areas. (3) The established multiple regression equation based on aroma precursor and sensory indicators showed that nicotine was the most important alkaline component affecting the sensory smoking of tobacco leaf and the malic acid, citric acid and chlorogenic acid were important acidic components affecting sensory smoking of tobacco leaf, which showed that the coordination of nicotine, non-volatile organic acid and chlorogenic acid could make sensory smoking good.