云南烟区气候因子及化学成分对烤烟感官质量的影响

Effects of climatic factors and chemical components in Yunnan tobacco area on tobacco sensory evaluation

以K 326中部叶为材料,研究了云南8个烟区气候因子及化学成分对烤烟感官质量的影响.结果表明,大田期温度对烤烟感官质量影响最大,其次为降雨和日照,并在5,8月份气温较高,6月份气温略低和日照较强,7月份降雨充足,8月份降雨略少的情况下烟叶的整体感官评吸质量好.化学成分与感官质量的关系主要表现为总植物碱、糖类和总氮对烟叶感官质量的综合作用,在低糖、低植物碱和高总氮量条件下烟叶的香气质和香气量得分高,且杂气轻,刺激性小,烟叶的整体感官质量较好.新鲜烟叶中质体色素含量与感官质量的关系表现为叶绿素含量稍低、类胡萝卜素含量略高时,烟叶的香气量足,杂气少,余味舒适,感官评吸质量好.

The effects of climatic factors and chemical components of 8 tobacco areas in Yunnan on to- bacco sensory evaluation were studied, with middle leaves of K 326 as materials. The results showed that temperature in the field had a great influence on tobacco sensory evaluation, with rainfall and sunlight coming next. High temperature in 5, 8 month, lower temperature in 6 month with strong sunlight, suffi- cient rainfall in 7 month and less rainfall in 8 month were good at improving whole sensory evaluation. The relations between chemical components and sensory evaluation mainly reflected comprehensive effect of total alkaloids, carbohydrate and total nitrogen on sensory evaluation. On the basis of low carbohy- drate, low alkaloids and high nitrogen, the scores of aroma quality and amount of aroma was much higher and its whole sensory evaluation of tobacco leaves was much better with less offensive odors and small ir- ritancy. The relations between chromoplast pigment in fresh tobacco and sensory evaluation showed low chlorophyll and much higher carotenoids were beneficial for tobacco sensory evaluation and its smoking quality manifests enough amount of aroma, less offensive odors and better aftertaste.