烤烟烟叶成熟度与香气质量的关系

On relations between maturity and aroma quality in flue-cured tobacco leaves

以河南产烤烟为试材,研究了烤烟烟叶成熟度与香气质量关系。结果显示:1)烟叶中主要香气成分的含量随烤烟成熟度的提高而增加,如3-甲基2-乙酰苯酚、香叶基香叶二烯、(1S,2E,4R,6R,7E,11S)2,7,12西柏三烯4,6二醇、10异丙基-3,7,13-三甲基-2,6,11,13-十四碳四烯1醇、巨豆-4,6(E),8(E)-三烯酮-3、十四碳酸等,在烟叶充分成熟阶段达到最大值,之后开始缓慢下降;2)烟碱、十六碳酸、(1S、2E、4R、6R、7E、11S)2,7,12-西柏三烯-4,6,11-三醇、(1S,2E,4R,6R,7E,11S)8,11氧撑-2,6,12-西柏三烯4醇等香气成分含量则随着成熟度的提高持续增加,最大值出现在过熟阶段;3)2-呋喃甲醛、2-甲基苯甲醛、1-乙基环己烯、1,2-苯二甲酸异丁正丁酯、巨豆-4,6(Z),8(Z)-三烯酮-3-等香气成分含量随着成熟度提高呈稳定下降趋势;4)成熟时烟叶的糖含量高,总氮、烟碱含量适宜,各种化学比值协调,烟叶香气量足,香气质好,杂气、刺激性明显减轻,总体香吃味质量最好,而成熟不够或者过熟的烟叶,其内在质量明显降低。

The relationship between maturity and aroma quality was studied using flue-cured tobacco leaves in Henan. The results showed that, the contents of major aroma components in tobacco leaves increased with flue-cured tobacco maturity. For example, the concentrations of 3-dimethyl-2-acetylphenol, geranyl-gerandiene, (1S,2E,4R,6R,7E,11S)-2,7,12-duvatrien-4,6-diol, 10-isopropy-3,7,13-trimethyl-2,6,11,13-tetradecnoicen-1-ol, 4,6(E),8(E)-mega- stigmatrienone-3, and tetradecnoic acid reached to maximum at full mature stage of tobacco leaves, and then decreased slowly. The contents of nicotine, palmitic acid, (1S,2E,4R,6R,7E,11S)-2,7,12duvatrien-4,6,11-triol, (1S,2E,4R,6R,7E,11S)-8,11oxygen-2,6,12duvatrien4-ol increased with the leaf maturity and reached to highest levels at over-matured stage. However, the contents of 2-furfural, 2-dimethy-benzaldehyde, 1-ethyl-cyclohexen, 1,2-benzaldehyde -isobutyricbutyrate, 4,6(Z),8(Z)-megastigmatrienone-3 decreased steadily with maturity of tobacco leaves. Our results also showed that full mature tobacco leaves contained high sugar and suitable total nitrogen, nicotine and chemical proportions, with rich and high quality of aroma. The offensive odor and biting taste was low. But both unripe and overripe tobacco leaves had low quality.