不同类型烟叶原料加热卷烟化学成分和感官质量评价

Evaluation on the Chemical Composition and Sensory Quality of Heated Cigarettes with Different Types of Tobacco Leaves

为明确烟叶主要化学成分与加热卷烟感官质量的关系,探索不同类型烟叶在加热卷烟中的利用价值,以来自全国10个省份的白肋烟、晒黄烟、晒红烟及烤烟为试验材料,通过相关分析和逐步回归,分析了其常规化学成分、氨基酸含量与以其为原料的加热卷烟感官质量的关系。结果表明:(1)不同类型烟叶常规化学成分、氨基酸含量及其加热卷烟感官质量差异显著,其中烤烟总糖、脯氨酸、胱氨酸及苯丙氨酸含量最高,白肋烟总氮、钾、氯、天冬氨酸、苏氨酸、丝氨酸、天冬酰胺、α-氨基己二酸、甘氨酸、丙氨酸、亮氨酸、γ-氨基丁酸、精氨酸及总氨基酸含量最高,晒黄烟感官质量综合得分最高。(2)总糖、两糖差及胱氨酸与感官质量显著正相关,总氮、氯、天冬氨酸、苏氨酸、丝氨酸、天冬酰胺、γ-氨基丁酸及氨基酸总量与感官质量极显著负相关。(3)脯氨酸、天冬氨酸、氨基酸总量及胱氨酸对香气质、香气量、残留、稳定性及感官质量总分影响效应最大,其中胱氨酸为正效应;而总糖、总氮及两糖差对杂气、劲头、苦涩感、刺激性及干燥感的影响效应最大,且总糖和两糖差为正效应。最后建立了常规化学成分、氨基酸与加热卷烟感官质量指标的回归模型,可为我国加热卷烟烟叶原料的评价提供参考。

To determine the relationship between the main chemical components and the sensory quality,and to explore the utility value of different tobacco types in heated cigarettes,leaves including burley tobacco,yellow sun-cured tobacco,red sun-cured tobacco and flue-cured tobacco were collected from 10 provinces in China.Correlation analysis and stepwise regression were used to analyze the relationship between conventional chemical components,amino acid content,and the sensory quality of heated cigarettes made from them.The results showed that:1)There were significant differences in the conventional chemical components,amino acid content,and sensory quality of heated cigarettes among different types of tobacco leaf.Flue-cured tobacco had the highest content of total sugar,proline,cystine and phenylalanine.Burley tobacco had the highest content of total nitrogen,potassium,chlorine,aspartic acid,threonine,serine,asparagine,α-amino adipic acid,glycine,alanine,leucine,γ-aminobutyric acid,arginine and total amino acid.The score of comprehensive evaluation of yellow sun-cured tobacco was the highest.2)Total sugar,difference between total sugar and reducing sugar,and cystine were significantly positively correlated with the sensory quality.While total nitrogen,chlorine,aspartic acid,threonine,serine,asparagine,γ-aminobutyric acid and total amino acid were extremely significantly negatively correlated with the sensory quality of heated cigarettes.3)Among the chemical compositions,proline,aspartic acid,total amino acid and cystine had the highest effects on aroma quality,aroma amount,residual,stability and total score of sensory quality.Among them,cystine had a positive effect.Otherwise,total sugar,total nitrogen and difference of total sugar had the highest effect on the offensive odors,impact,bitterness,irritation and dryness of heated cigarettes.Among them,total sugar,difference between total sugar and reducing sugar had a positive effect.Finally,the regression equations of the conventional chemical composition,amino acid and the sensory quality of heated cigarette were constructed,which could be used to evaluate the tobacco leaves in heated cigarettes of China.