Effect of transplanting period on chemical composition and sensory quality of cured Yunyan 87
[Objective]The changing law of chemical composition and sensory quality of cured tobacco in different transplanting periods in Heishi area of Weining was investigated,so as to provide theoretical basis for determining the most suitable transplanting period and improving the quality and yield of tobacco in Heishi area of Weining.[Method]Taking Yunyan 87 as the test material,a randomised block design was adopted to study the effects of different transplanting periods(April 10th,April 20 th,April 30th and May 10'h)on the chemical composition content of reducing sugar,total sugar,starch,nicotine,total nitrogen,protein,lactic acid,malic acid,total organic acid,potassium and chlorine of the flue-cured tobacco after harvesting and roasting,and the sensory quality was evaluated.[Result]With the delay of transplanting period,the reducing sugar content of tobacco leaf showed a trend of rising at first and then falling,the total sugar content showed a trend of falling-rising-falling,and the starch content showed a gradually decreasing trend.The total nitrogen and protein content showed a trend rising-falling-rising,the nicotine content showed a trend of rising at first and then falling,the chlorine content showed a trend of falling at first and then ris-ing,and the potassium content showed a trend of rising.The total organic acid content showed a trend of first rising and then falling.The score of sweetness showed a trend of first rising and then falling,the score of aroma showed a trend of decreasing,the score of smoke showed a trend of first rising and then falling,and the score of taste showed a trend of first decreasing and then rising.The content of reducing sugar,total ni-trogen,protein and chlorine showed a significant positive correlation with sweetness,while the content of total organic acid showed a signifi-cant negative correlation with sweetness,and the sweetness was closely related to the translucency of the aroma characteristics and the finesse degree of the smoke characteristics.The main factors influencing the fineness degree were total nitrogen and reducing sugar,and the main fac-tors influencing the permeability were nicotine and reducing sugar,Nicotine,protein and reducing sugar had a greater influence on the forma-tion of sweetness.[Conclusion]The most suitable transplanting period in Heishi area of Weining is April 10th.Under this condition the chem-ical compositions of cured tobacco are more coordinated,which is conducive to the improvement of sensory quality.
Transplanting periodYunyan 87Chemical composition after roastingSensory quality
万方数据
维普
