主导烤烟香型风格及感官质量差异的主要化学指标分析

Major Chemical Indices Leading the Difference among Different Flavor Types and Sensory Quality Grades of Flue-cured Tobacco

应用方差分析,比较了国内外不同香型风格和感官质量档次的烤烟64种化学指标的差异。结果表明,烟碱、总糖、还原糖、总氮、两糖差、糖碱比、氮碱比、K/(S+Cl)、棕榈酸、亚油酸和油酸、高级脂肪酸总量、二氢大马酮、香叶基丙酮、中性挥发性香味成分总量在不同香型风格和感官质量档次的烤烟间均存在显著或极显著差异;苯甲醛、苯乙醛、4-邻-咖啡基奎宁酸含量主要影响烤烟的香型风格,在不同质量档次的烤烟间差异不显著;氯、硫、有机钾、草酸、丙二酸、苯乙醇、茄酮、苹果酸/柠檬酸、钙/苹果酸、酸碱比主要影响烤烟的感官质量,在不同香型风格烤烟间差异不显著。

Variance analysis was used to study the difference of 64 chemical indices of the flue-cured tobacco samples from China and other countries.The results showed that nicotine,total sugar,reducing sugar,total nitrogen,the difference between the total sugar and reducing sugar,the ratio of reducing sugar to nicotine,the ratio of total nitrogen to nicotine,K/（S＋Cl）,palmitic acid,linoleic acid plus oleic acid,total amount of higher fatty acids,damascenone,geranyl acetone and neutral volatile aroma components were significantly different or greatly significantly different among different flavor types or quality grades of flue-cured tobacco.The contents of benzaldehyde,hyacinthin,4-o-caffeoylquinic acid remarkedly affected the tobacco flavor type,and had no significant influence on quality grade;On the contrary,the contents of chlorine,sulphur,organic potassium,oxalic acid,malonic acid,phenethyl alcohol,solanone,the ratio of malic acid to citric acid,the ratio of calcium to malic acid and the ratio of total equivalent weight of nonvolatile organic acids to nicotine all remarkably effected the tobacco sensory quality grade,but had no significant influence on tobacco flavor type.