摘要
刺激性和杂气是衡量烤烟品质最主要的感官质量指标,综述影响烟叶刺激性和杂气的主要研究,重点对烟叶化学成分(含氮化合物、糖类、氯元素等)及其影响因素(生态环境、品种、pH)、物理性状、栽培和加工(栽培、初烤、复烤、陈化)3 个方向和多个维度的研究现状进行了跟踪分析,现阶段的研究结果表明:烟叶刺激性和杂气感官评吸质量是受多种因素共同作用的结果,但本质上是受化学成分含量及比例的影响.总结了降刺除杂的主要农艺措施和工艺措施,为烤烟行业降刺除杂以提高感官质量提供了一定的理论依据.
Abstract
Irritation and odor are the most important sensory quality indexes for evaluating flue-cured tobacco quality.This paper reviewed the main researches involved in affecting irritation and odor in tobacco leaf.The current research status of tobacco chemical composition(inclu-ding nitrogen compounds,sugars,chlorine elements,etc.)and its influencing factors(ecological environment,variety,pH),physical prop-erties,cultivation and processing(cultivation,pirmary-curing,aging,flue-curing)and many dimensions were tracked and analyzed.The cur-rent research results indicated that the smoking quality of tobacco leaf is affected by many factors,but it is essentially affected by the content and proportion of chemical components.The main agronomic measures and technological measures for reducing thorns and removing impurities were summarized in this paper,which provided a theoretical basis for improving the sensory quality of flue-cured tobacco industry.
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