不同品种烤烟调制前后化学成分变化及与感官质量的关系

为了弄清河南烤烟新品种的质量特征,以应用于2010年河南省生产示范的6个烤烟品种为研究对象,对各品种主要化学成分调制前后变化规律、调制后主要化学指标及其派生值与感官质量的关系进行研究。结果表明,参试品种在调制后淀粉含量大幅度降低,水溶性糖含量大幅度增加,总氮、蛋白质、烟碱、钾和氯等含量都有不同程度降低,其中钾和氯含量降幅较小。6个参试品种均为浓香型,香型风格得分以NC89最高,‘中烟100’最低;调制后化学成分协调性与评吸总分基本一致,NC89最好,其次为‘豫烟7号’、Y041和Y101,NC297和‘中烟100’化学成分协调性较差,感官质量较差。

Relationship Between Sensory Quality and Chemical Characteristics of Different Flue-cured Tobacco Varieties and Its Changes before and after Flue-curing

In order to investigate quality characteristics of 6 flue-cured tobacco varieties in Henan Province,the relationship between sensory quality and chemical characteristic and its changes of tobacco leaves before and after flue-curing were studied in 2010.The results showed that the starch content reduced significantly,while the soluble sugar content increased significantly.The content of total nitrogen,protein,nicotine,potassium and chlorine were reduced differently,whereas the variation of the content of potassium and chlorine was small.Six varieties were tested in Luzhou-style,which NC89 had highest score and ’ Zhongyan 100 ’ had lowest score in flavor style.NC89 was best on total smoking score,followed by ’ Yuyan No.7 ’,Y041 and Y101.NC297 and ’ Zhongyan 100 ’ were poor in sensory quality which had poor coordination in chemical composition.