烤烟香气风格的研究进展

Research progress on aroma style of flue-cured tobacco

通过综述烤烟香气风格的评价方法及生态环境、化学成分、栽培和遗传因素与烤烟香气风格的关系,发现目前有关烤烟香气风格的研究主要集中于香气物质本身及香气物质与环境因子、栽培技术措施的关系,且多为单一因素的描述结果;而有关烟叶香气风格形成的机理及其是否受基因控制等方面尚未清楚。因此,今后应加强烤烟香气风格形成代谢、分子机理方面的深人研究,探讨香气风格的形成途径及调控基因,并针对不同区域特色烟叶香气风格进行定量化、规范化研究。

The evaluation methods for flue-cured tobacco aroma style were summarized in the present paper and the relationships between ecological environment,chemical composition,cultivation,genetic factors and flue-cured tobacco aroma style were investigated.It has been observed that the aroma and its relationship to environmental factors and cultivation technologies were the main areas of current research,while the mechanism of aroma style development and its genetic regulations still need to be speculated.It is suggested that the metabolism and molecular mechanism of aroma formation shall be studied to further explore its developmental pathways and genetic regulation,and the quantitation and standardization of aroma style of specific flue-cured tobacco leaves producing in different areas shall be carried out.