基于伏旱条件下的烤烟成熟度与致香物质及评吸质量关系

Relationship Between Maturity of Flue-cured Tobacco and Aromatic Components and Smoking Quality Under Summer Drought Conditions

为探寻伏旱条件下采收成熟度与烤后烟叶香气的关系。通过设置不同采收成熟度,分析其对烤后烟叶致香物质及评吸质量的影响。结果表明:随着成熟度提高,所测51种致香物质相对含量中有5种成分逐渐升高,13种成分先升后降,4种成分逐渐降低,12种成分先降后升;致香物质含量较高(>4%)的有新植二烯、二烯烟碱和茄酮等10种,占总含量的79%以上,尤其是新植二烯占比达29%以上;不同成熟度烟叶致香物质含量变幅>110%的有16种成分,其中2,3-二氢-3,5二羟基-6-甲基-4(H)-吡喃-4-酮、糠醛及苯甲醛二甲基缩醛变幅较大达310%以上;随着成熟度提高,香气质、杂气得分不断升高,香气量、刺激性、劲头得分先升后降,吃味得分先降后升,这些变化趋势分别与部分致香物质含量的变化趋势有一定的相似性。伏旱气候条件下采收成熟度对致香物质含量有较大影响,致香物质种类、含量高低及变幅影响着烟叶香气质量。

In order to investigate the relationship between harvest maturity and aroma of post-baking tobacco under summer drought condi-tions,different harvest maturity levels were set to investigate the effects on the aroma-causing substances and smoking quality of post-baking tobacco.It can be seen from the results that,as maturity increases,the relative content of the 51 aroma-causing substances tested gradually increases for 5 components,rises and then falls for 13 components,decreases for 4 components,and falls and then rises for the remaining 12 components.The higher content(>4%)of aroma-causing substances includes 10 species of Neophytadiene,Nicotyrine,Solanone,which account for more than 79%of the total content,especially Neophytadiene,accounting for more than 29%of the total.The tobacco leaves with>110%variation in the content of aroma-causing substances at different maturity levels contains 16 components.Among them,2-Fur-aldehyde and Benzaldehyde dimethyl acetal show a large variation of>310%.As maturity increases,scores for aroma quality and miscel-laneous aromas continue to rise,scores for aroma volume,piquancy and strength rise and then fall,while scores for eating taste fall and then rise.These trends are consistent with the trends in the content of some of the aroma-causing substances,respectively.The drought climate has an effect on the content of some aromatic substances,the content of aromatic substances is influenced by the maturity of the harvest to a greater extent,and the type,content and variability of aromatic substances also impact on the aroma quality of the tobacco.