湖南浓香型产区上部烟叶化学成分特征与风格特色

Chemical Components and Style Characteristics of Upper Flue-cured Tobacco Leaf From Heavy Flavor Tobacco-planting Areas of Hunan Province

为提高浓香型特色优质烟叶开发水平,以5个湖南浓香型烤烟产区上部烟叶样品为材料,分析了其常规化学成分特征和质量风格特色,并采用逐步回归分析了它们之间的关系。结果表明:1湖南浓香型产区上部烟叶常规化学成分具有中糖、适碱、高钾和糖碱比适宜的特征。2上部烟叶浓香型风格显著,以焦甜香、干草香、焦香、木香、坚果香、正甜香、辛香为主体香韵,焦甜香、焦香特征突出,香气状态沉溢,浓度和劲头稍大。3上部烟叶香气质较好,香气量较充足,香气较透发,稍有枯焦气和木质气,微有生青气和青杂气;烟气较细腻、较柔和、较圆润;稍有刺激性和干燥感,余味较净较舒适。4总氮和糖碱比对正甜香有显著影响,烟碱、还原糖和糖碱比对焦甜香有显著影响,糖碱比对焦香、浓香型、香气状态和浓度有显著影响,烟碱和钾对劲头有显著影响,钾对香气质、柔和程度、圆润感有显著影响,总糖和氯对透发性有显著影响,总氮和钾对枯焦气有显著影响,还原糖对刺激性有显著影响,烟碱对干燥感有显著影响。

In order to investigate the chemical components and style characters of upper flue-cured tobacco leaf from heavy flavortobacco-planting areas of Hunan Province, and their relationships, in 2014 21 samples from 5 tobacco producing areas were analyzedby statistical analysis, variance analysis, and stepwise regression analysis. The results showed that： 1） Strong-flavor type upper fluecuredtobacco in Hunan had the characteristic of medium sugar, proper nicotine and high potassium. 2） Strong flavor type in upperflue-cured leaf from heavy flavor tobacco-planting areas of Hunan Province was prominent, with burnt-sweetness aroma, hay-likescent, burnt aroma, woody aroma, nutty aroma, pure-sweetness aroma and spicy flavor as the principal notes, particularly bumtsweetaessand burnt aroma. 3） The quality of aroma in upper flue-cured leaf from heavy flavor tobacco-planting areas of HunanProvince was fine, characterized by plenty of aroma. Diffixsiveness was fine, and the scorched odor and ligneous odor was a little, andraw green odor and green odor were tiny. Smoke was smooth, soft and mellow. After taste was purity and easiness with a little irritancyand diyness. 4） Stepwise regression analysis showed that the influence of total nitrogen and sugar/nicotine to pure-sweetness aromawere significant; the influence of nicotine, reducing sugar and sugar/nicotine to burnt-sweetness aroma were significant; the influenceof sugar/nicotine to burnt aroma, strong-flavor type, motion state of aroma and density of smoke were significant; the influence ofnicotine and potassium to strength were significant; the influence of potassium to aroma quality, softness and mellowness weresignificant; the influence of total sugar and chlorine to diffusiveness were significant; the influence of total nitrogen and potassium toscorched odor were significant; the influence of reducing sugar to irritancy was significant; the influence of nicotine to dryness wassignificant.