有机物质对烤烟中性香气物质成分及评吸质量的影响

Effects of Adding Different Organic Substances on the Contents of Aroma Components and Sensory Evaluation Quality in Flue-cured Tobacco Leaves

以烤烟品种龙江911为材料,研究了常规措施下增施不同有机物质对延边烤烟烟叶中性致香物质含量的影响。结果表明,增施不同的有机物质可使烟叶内中性致香物质总量增加,各处理烟叶中类胡萝卜素类、苯丙氨酸类、棕色化产物、新植二烯等致香物质含量均较对照有很大提高,以芝麻处理最高,致香物质总量达到了1154.66μg/g。综合分析认为,增施的有机物质种类不同,其增香效果明显不同。以芝麻处理最好,其次为发酵后的豆浆和豆糁,小磨油效果稍差。

Field experiment was conducted to study the effects of different organic substance application on neutral aroma component contents and sensory evaluation quality under common practice using a tobacco （Nicotiana tobacum L.） cultivar longjiang 911 in Ji Lin. Results showed that, organic substance application could increase the total contents of neutral aroma components. Compared with the common practice, the contents of Carotenoid, Phenylalanine, products of Browing Reaction and Neophytadiene greatly increased in every treatment. The aroma component content with treatment of adding sesame was the highest, or 1 154.66 ug/g. As far as the total content of neutral aroma components was concerned, different organic substance brought different effect.Among them, the treatment by adding sesame were the best, the treatment by adding fermented soya-bean milk took second place, and the other two treatments with bean powder and gingili had slightly lower effects.