首页|采收时间对不同生态区烟叶香气品质和香型风格的影响

采收时间对不同生态区烟叶香气品质和香型风格的影响

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
以云烟87中部叶为材料,研究了不同采收时间(T1～T5处理分别表示打顶后16、18、20、22、24 d采收)对大方蜜甜香和威宁清甜香烟叶致香物质含量和感官质量的影响.结果表明:随着采收时间的推迟,两生态区烟叶类胡萝卜素降解产物、叶绿素降解产物、类西柏烷类降解产物、脂肪酸类物质、生物碱类物质、其他未分类致香物质、致香物质总含量均呈先增加后降低的趋势,除大方烟区T3处理的叶绿素降解产物和T2处理的类西柏烷类降解产物最高外,其他均以T4处理的最高;除美拉德反应产物、芳香族氨基酸降解产物、类西柏烷类降解产物及其他未分类致香物质外,大方烟区烟叶的其他致香物质含量均高于威宁的,且致香物质总含量比威宁的高8.44%.1-(2,6,6-三甲基-1-环己烯-1-基)-2-丁烯-1-酮等7种物质是彰显大方烟叶蜜甜香风格的关键致香物质,1-(1H-吡咯-2-基)-乙酮等4种物质是彰显威宁清甜香风格的关键致香物质.两生态区均以打顶后22 d采收烤后烟叶的致香物质总含量最高;大方、威宁烟区分别在打顶后24、20 d采收烤后烟叶的感官质量较佳、风格更加彰显.
Effect of Harvesting Time on Aroma Quality and Flavor Style of Tobacco Leaves in Different Ecological Areas
The middle tobacco leaves of Yunyan 87 were used as experimental materials to study the effect of different harvesting time(T1～T5 treatment indicated that harvesting at 16 d,18 d,20 d,22 d and 24 d after topping,respectively)on aroma substances content and sensory quality of tobacco leaves in Dafang honeysweet flavor type and Weining fresh-sweetness flavor type ecological areas.The results showed that the contents of carotenoid degradation products,chlorophyll degradation products,cembranoids degradation products,fatty acids,alkaloids,other unclassified aroma substances and the total aroma substances in flue-cured tobacco leaves increased at first and then decreased with the extension of harvesting time.Among them,T4 treatment was the highest(except for the highest chlorophyll degradation products in T3 treatment and the highest cemdranoids degradation products in T2 treatment in Dafang tobacco leaves).Except for Maillard reaction products,aromatic amino acid degradation products,cembranoids degradation products and other unclassified aroma substances,the content of other classified aroma substances in Dafang was higher than that in Weining tobacco leaves,and the content of total amount of aroma substances was 8.44%higher than that of Weining.It was clear that seven kinds of substances such as 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-buten-1-one were the key aroma substances that highlighted the honeysweet flavor style of Dafang tobacco leaves,and four kinds of substances such as 1-(1H-pyrrol-2-yl)-ethanone were the key aroma substances that highlighted the fresh-sweetness flavor type of Weining tobacco leaves.In both ecological areas,the aroma content of flue-cured tobacco harvested at 22 days after topping was the highest,the sensory quality and flavor style of flue-cured tobacco leaves were better at 24 days after topping in Dafang and 20 days after topping in Weining.

Flue-cured tobaccoHarvesting timeEcological regionAroma substanceSensory qualityFlavor style

武圣江、贺帅、李磊磊、李鹏志、涂永高、罗贞宝、蒋红娟、李德仑、韦克苏、仲维黔、陈丽萍、刘琼

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贵州省烟草科学研究院/烟草行业山地烤烟品质与生态重点实验室,贵州 贵阳 550081

贵州省烟草公司 毕节市公司,贵州 毕节 551700

贵州省烟草公司 黔东南州公司,贵州 凯里 556000

中国烟草总公司 贵州省公司,贵州 贵阳 550000

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烤烟 采收时间 生态区 致香物质 感官质量 香型风格

贵州省科技厅科技项目中国烟草总公司贵州省公司科技项目贵州省烟草公司毕节市公司科技项目贵州省烟草科学研究院科技项目贵州省烟草公司遵义市公司科技项目

黔科合基础-ZK[2022]一般2882023XM222021520500240228GZYKY2022-022023XM06

2024

10.19386/j.cnki.jxnyxb.2024.04.003

江西农业学报
江西省农业科学院 江西省农学会

江西农业学报

CSTPCD
影响因子：0.632
ISSN：1001-8581
年,卷(期)：2024.36(4)
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