两种典型环境对烤烟香型风格及致香物质的影响

Influence of Two Typical Environments on Flavor Type and Aroma Substances of Flue-cured Tobacco

通过人工控制土壤水分、UV-B辐射强度、气温及昼夜温差,模拟我国中部低海拔烟区和西南高海拔烟区的生态因素,研究环境对烤烟香型风格及香气前体物、致香成分等的影响。结果表明,成熟期高温和适度缺水能促进叶片内含物的分解,类胡萝卜素的田间降解更加彻底,烤后烟叶中苯丙氨酸降解产物和棕色化反应产物含量较高,浓香型风格更加显著。当环境中UV-B辐射较强、成熟期昼夜温差较大时,烟叶内含物积累较丰富,成熟后香气前体物含量增加,烤后烟叶中质体色素降解产物和类西柏烷类降解产物含量较高,棕色化反应产物含量较低,烟叶香型风格表现为中间香。

In the present study, we simulated the typical environments of lower altitudes and higher altitudes, with controlledconditions of soil moisture, UV-B radiation and temperature difference between day and night. The purpose of this study was to studythe influence of typical environments on flavor type, aromatic matter, and aroma precursors of flue-cured tobacco leaf. The resultsshowed that, high temperature and moderate drought during the mature period promoted decomposition of inclusions and acceleratedcarotenoid degradation. The products of phenylalanine degradation and browning reaction in flue-cured leaves increased, and thestrong flavor characteristics of tobacco leaf were obvious. Supplement of UV-B radiation and increasing the temperature differencebetween day and night caused increase of inclusion accumulation. The aroma precursors in fresh leaves, the degradation products ofplastid pigments and cembranoids in flue-cured leaves were increased. The flavor type characteristics were shifted to moderate aromastyle.