不同醇化阶段复烤片烟化学成分与感官质量的关系

对不同醇化阶段烤烟片烟化学成分、香气成分和感官质量状况进行了分析,结果表明:①随着醇化的进行,总植物碱、总挥发碱、pH值呈逐渐降低的趋势,总挥发酸则持续增加,而总氮、氮碱比在整个醇化阶段无明显变化,总挥发酸和pH值在醇化结束时与醇化前期相比,存在显著差异。②香气成分除新植二烯外都有一定程度的增加,美拉德反应物、类胡萝卜素降解产物含量在不同醇化阶段差异达到了显著水平。③不同醇化阶段片烟感官质量均存在显著的差异,醇化12~15个月时,评吸总分达到最高,随着醇化的继续进行,评吸总分逐渐降低。④典型相关分析结果表明,不同醇化阶段片烟化学成分和香气成分与感官质量之间关系密切,存在显著相关关系。

Relationship between Chemical Components and Sensory Quality in Flue-cured Tobacco Strips in Different Aging Stages

This paper made an analysis of the main chemical components, aroma matters and sensory quality in flue-cured tobacco strips at different aging stages.The results indicated that:①The contents of total alkaloids,total volatile base and pH value were continually decreased with the proceeding of aging, while the contents of total volatile acid were gradually increased, and the total N and RS/TA had no obvious change. There existed significant difference in total volatile acid and pH value between the initial and the final aging stages.②The contents of aroma components except neoplytadiene were gradually increased;the contents of Maillard reaction products and products and products degraded by carotene had significant difference in different aging stages.③The sensory quality also had significant difference in different aging stages, the total smoking score was highest when aging 12～15 months and then gradually decreased with the proceeding of aging.④Canonical correlation analysis showed that the main chemical components and aroma constituents had a close relationship with sensory quality, and there also existed significant correlation in different aging stages.