平頂山煙區(qū)烤煙中性香氣成分與感官評吸質(zhì)量分析

　　摘要[目的]探索烤煙中性致香成分與感官評吸質(zhì)量的關(guān)系，提高平頂山煙區(qū)煙葉質(zhì)量及工業(yè)可用性。[方法]以平頂山市5個縣市的3個烤煙主栽品種為材料，對烤煙下部、中部、上部葉片的中性致香物質(zhì)含量和感官評吸質(zhì)量進行了分析，并對二者進行了灰色關(guān)聯(lián)度分析，同時對平頂山煙葉的中性香氣成分與津巴布韋煙葉進行了聚類分析。[結(jié)果]平頂山煙區(qū)葉片共檢出28種主要中性香氣物質(zhì)，且下部葉（1 298.60 μg/g）、中部葉（1 084.77 μg/g）、上部葉（1 223.35 μg/g）中性香氣物質(zhì)總含量均高于津巴布韋對應(yīng)部位煙葉，下部、中部葉片的酯類物質(zhì)含量顯著低于津巴布韋煙葉，但上部葉片酯類物質(zhì)含量顯著高于津巴布韋煙葉。不同中性香氣物質(zhì)對感官評吸質(zhì)量的影響不同，醇類物質(zhì)對余味、甜度影響最大，對香氣質(zhì)、透發(fā)性影響最小；醛類物質(zhì)對香氣量、雜氣、勁頭影響最大，酮類物質(zhì)對香氣量影響最��；酯類物質(zhì)對刺激性、濃度影響最大，對雜氣、柔細(xì)度影響最�。恍轮捕�烯對香氣質(zhì)、柔細(xì)度、透發(fā)性影響最大，對余味、甜度、刺激性、勁頭、濃度影響最小，而新植二烯和酯類物質(zhì)對總體感官評吸質(zhì)量影響最大。對平頂山與津巴布韋的煙葉中性香氣成分進行聚類分析，上部葉以郟縣、葉縣、魯山煙葉與津巴布韋煙葉較為接近，中部、下部葉以葉縣煙葉與津巴布韋煙葉最為接近。[結(jié)論]從中性香氣成分含量看，平頂山煙葉具有優(yōu)質(zhì)煙葉的潛質(zhì)，從中性香氣成分與感官評吸質(zhì)量的關(guān)系看，在今后的科研、生產(chǎn)中應(yīng)更注重?zé)熑~新植二烯和酯類物質(zhì)含量的提升。
　　關(guān)鍵詞烤煙；中性香氣成分；感官評吸質(zhì)量；平頂山煙區(qū)
　　中圖分類號S572文獻標(biāo)識碼A文章編號0517-6611（2016）31-0048-04
　　Abstract[Objective] To discuss the relationship between neutral aroma components and sensory quality of fluecured tobacco， and to enhance the tobacco leaf quality and industrial availability in Pingdingshan Tobaccogrowing Area. [Method] Three main cultivars （Zhongyan100， K326 and NC89） from 5 counties in Pingdingshan Tobaccogrowing Area were chosen as experimental materials. Neutral aroma components and sensory quality of lower， middle and upper tobacco leaves were studied and grey relational grade analysis were carried out between neutral aroma components and sensory quality in corresponding tobacco leaves. Meanwhile， cluster analysis of neutral aroma components were carried out between Pingdingshan and Zimbabwe. [Result] Twentyeight main neutral aroma components were checked out， and total content of neutral aroma components of Pingdingshan were higher than Zimbabwe in corresponding lower， middle and upper tobacco leaves. Different neutral aroma components had different effects on sensory quality， alcohol had the most important effects on after taste and sweet while it had weakest effects on quality of aroma and evolution； aldehydes had the most important effects on volume of aroma， offensive odor and strength； ketones had the weakest effects on volume of aroma， esters had the most important effects on irritancy and concentration while it had the weakest effects on offensive odor and exquisite； neophytadiene had most important effect on quality of aroma， exquisite and evolution while it had the weakest effects on after taste， sweet， irritancy， strength and concentration. Meanwhile， neophytadiene and esters had the most important effects on total score. Cluster analysis showed that neutral aroma components of upper tobacco leaves of Jiaxian， Yexian and Lushan were the nearest with those of Zimbabwe， middle and lower tobacco leaves of Yexian nearest with Zimbabwe. [Conclusion] Tobacco leaves have bigger potentiality to become highquality tobacco based on the content of neutral aroma components， the contents of neophytadiene and esters should be improved in future based on relationship between neutral aroma components and sensory quality.

相關(guān)熱詞搜索：平頂山 烤煙 感官 香氣 成分