[Objective] This study was conducted to compare the aroma quality of up-per leaves of K326 flue-cured in different barns, and provide theoretical references for the development and optimization of bulk curing barn and...[Objective] This study was conducted to compare the aroma quality of up-per leaves of K326 flue-cured in different barns, and provide theoretical references for the development and optimization of bulk curing barn and the supporting tech-niques. [Method] The upper leaves of K326 were flue-cured in a commonness barn, a four-shelf bulk curing barn and a three-shelf bulk curing barn separately, and then the contents of aroma components and taste quality indices of the finished leaves were measured and compared. [Result] The contents of total aroma components, chromoplast pigment degradation products, phenylalanine aroma components and neophytadiene showed no significant differences in the leaves flue-cured in four-shelf bulk curing barn and commonness barn, but were significantly or very significantly higher than those in the leaves flue-cured in three-shelf bulk curing barn. The con-tents of carotenoid degradation products, Mail ard reaction products, cembranes aro-ma components and total aroma components （except neophytadiene） showed no significant difference among the three treatments. The results of sensory evaluation revealed that the sensory taste of the leaves flue-cured in four-shelf bulk curing barn was the best, as the finished leaves had rich, delicate aroma, comfortable and clean aftertaste. The leaves flue-cured in commonness barn was better than those flue-cured in three-shelf bulk curing barn in aroma quality, amount and aftertaste. [Conclusion] The four-shelf bulk curing barn had a large volume for tobacco leaf processing, but a similar baking environment to the commonness barn, which is conducive to the formation and accumulation of aroma components, so the finished leaves had similar appearance and quality with those flue-cured in commonness barn. The upper flue-cured leaves in three-shelf bulk curing bran had poorer quality than those flue-cured in the other two barns.展开更多
This article summarized three main kinds of metabolic pathways related to the synthesis of aroma compounds in plants, concluded the roles and expres- sion patterns of key enzyme genes catalyzing the formation of major...This article summarized three main kinds of metabolic pathways related to the synthesis of aroma compounds in plants, concluded the roles and expres- sion patterns of key enzyme genes catalyzing the formation of major intermediate products in phenylpropanoid metabolic pathway, isoprene metabolic pathway and alkaloid biosynthetic pathway respectively, highlighted the latest developments of these key enzyme genes in tobacco, and accordingly proposed that in-depth study at the protein level and analysis of metabolic network interaction should be carried out in tobacco besides the expression regulation and transgenic crop improvement at the genetic level. Based on the above analysis, further improvement of tobacco aroma quality through metabolic engineering and its application prospect in agricultural production were prospected.展开更多
The relationships between chemical components and quality indexes were studied in the tobacco leaves with different aromatic styles. A total of 16 chemical components, 4 quality indexes, and 6 smoking quality indexes ...The relationships between chemical components and quality indexes were studied in the tobacco leaves with different aromatic styles. A total of 16 chemical components, 4 quality indexes, and 6 smoking quality indexes from 366 tobacco leaf samples with 4 different types of aroma from Guizhou Province, China, were subjected to principal component analysis and stepwise regression analysis. The tobacco leaves with different types of aroma showed remarkable difference in the contents of chemical components, quality indexes, and smoking quality indexes. The first principal factors （carbohydrates and nitrogen-containing compounds） of the chemical composition of the leaf were similar among different types of aroma, which showed that the quality of the leaf was mainly influenced by carbohydrates and nitrogen-containing compounds and their ratios. The factors for the second through the seventh principal components varied largely among varioUs aromatic types, suggesting the contribution of other chemical components to the leaf quality. In addition, the smoking quality of four different aromatic leaves showed significant correlation with the different chemical components. The quality of tobacco leaves with different types of aroma was influenced by multiple factors, especially ecological conditions and culture techniques, which may provide guidance for directive cultivation of high-quality tobacco leaves.展开更多
To study the regional distribution features of aroma characteristics, the regional distribution maps of aroma characteristics of 225 tobacco leaf samples from Henan Province were drawn by Kriging interpolation method ...To study the regional distribution features of aroma characteristics, the regional distribution maps of aroma characteristics of 225 tobacco leaf samples from Henan Province were drawn by Kriging interpolation method in ArcGIS. The results showed that:(1) the aroma quality of flue-cured tobacco from Henan Province tobacco-growing areas ranged from better to slightly better and aroma quantity ranged from just a little to much. The ability of diffusiveness expressed slight to a little strong and the raw green odour, immature odour and ligneous odour were tiny;(2) there were significant differences between the aroma quality and scorched odour and no statistical differences among the aroma quantity, diffusiveness, raw green odour, ligneous odour and immature odour from different counties;(3) there were trends that scale of aroma quality increased from southwest to both north and east, aroma quantity showed a patchy distribution in space, diffusiveness decreased from east to west, scorched odour increased from west to both north and south, ligneous odour increased from north to south and green odour increased from south to north.展开更多
介绍了烟草中酸性、中性、碱性3类致香物质与烟草香气的关系,对国内外烟草香气成分分析研究现状进行总结。采用文献计量学方法,以CNKI和Web of Science核心合集为数据源,使用可视化软件CiteSpace 6.1.6对1997—2021年烟草香气相关文献...介绍了烟草中酸性、中性、碱性3类致香物质与烟草香气的关系,对国内外烟草香气成分分析研究现状进行总结。采用文献计量学方法,以CNKI和Web of Science核心合集为数据源,使用可视化软件CiteSpace 6.1.6对1997—2021年烟草香气相关文献进行分析,包括发表年份、国家/机构、关键词,探索该领域的研究现状、热点和前沿,为烟草香气相关研究提供参考和新思路。展开更多
文摘[Objective] This study was conducted to compare the aroma quality of up-per leaves of K326 flue-cured in different barns, and provide theoretical references for the development and optimization of bulk curing barn and the supporting tech-niques. [Method] The upper leaves of K326 were flue-cured in a commonness barn, a four-shelf bulk curing barn and a three-shelf bulk curing barn separately, and then the contents of aroma components and taste quality indices of the finished leaves were measured and compared. [Result] The contents of total aroma components, chromoplast pigment degradation products, phenylalanine aroma components and neophytadiene showed no significant differences in the leaves flue-cured in four-shelf bulk curing barn and commonness barn, but were significantly or very significantly higher than those in the leaves flue-cured in three-shelf bulk curing barn. The con-tents of carotenoid degradation products, Mail ard reaction products, cembranes aro-ma components and total aroma components （except neophytadiene） showed no significant difference among the three treatments. The results of sensory evaluation revealed that the sensory taste of the leaves flue-cured in four-shelf bulk curing barn was the best, as the finished leaves had rich, delicate aroma, comfortable and clean aftertaste. The leaves flue-cured in commonness barn was better than those flue-cured in three-shelf bulk curing barn in aroma quality, amount and aftertaste. [Conclusion] The four-shelf bulk curing barn had a large volume for tobacco leaf processing, but a similar baking environment to the commonness barn, which is conducive to the formation and accumulation of aroma components, so the finished leaves had similar appearance and quality with those flue-cured in commonness barn. The upper flue-cured leaves in three-shelf bulk curing bran had poorer quality than those flue-cured in the other two barns.
基金Supported by Special Fund for Basic Research and Operating Expenses of Central Nonprofit Research Institutes,the Institute of Crop Sciences,Chinese Academy of Agricultural Sciences"Terpene Synthase Gene Prediction and Structural Analysis in Nicotiana gossei"(2011011)
文摘This article summarized three main kinds of metabolic pathways related to the synthesis of aroma compounds in plants, concluded the roles and expres- sion patterns of key enzyme genes catalyzing the formation of major intermediate products in phenylpropanoid metabolic pathway, isoprene metabolic pathway and alkaloid biosynthetic pathway respectively, highlighted the latest developments of these key enzyme genes in tobacco, and accordingly proposed that in-depth study at the protein level and analysis of metabolic network interaction should be carried out in tobacco besides the expression regulation and transgenic crop improvement at the genetic level. Based on the above analysis, further improvement of tobacco aroma quality through metabolic engineering and its application prospect in agricultural production were prospected.
文摘The relationships between chemical components and quality indexes were studied in the tobacco leaves with different aromatic styles. A total of 16 chemical components, 4 quality indexes, and 6 smoking quality indexes from 366 tobacco leaf samples with 4 different types of aroma from Guizhou Province, China, were subjected to principal component analysis and stepwise regression analysis. The tobacco leaves with different types of aroma showed remarkable difference in the contents of chemical components, quality indexes, and smoking quality indexes. The first principal factors （carbohydrates and nitrogen-containing compounds） of the chemical composition of the leaf were similar among different types of aroma, which showed that the quality of the leaf was mainly influenced by carbohydrates and nitrogen-containing compounds and their ratios. The factors for the second through the seventh principal components varied largely among varioUs aromatic types, suggesting the contribution of other chemical components to the leaf quality. In addition, the smoking quality of four different aromatic leaves showed significant correlation with the different chemical components. The quality of tobacco leaves with different types of aroma was influenced by multiple factors, especially ecological conditions and culture techniques, which may provide guidance for directive cultivation of high-quality tobacco leaves.
基金Supported by Major Special Projects of Development of Strong Flavor Characteristic and High Quality Tobacco Leaf by China National Tobacco Corporation(110201101001 TS-01)Pingdingshan Tobacco Company Technology Projects(PDSKJ2017018)Tianchang International Tobacco Company Technology Projects(TCKJ201701)
文摘To study the regional distribution features of aroma characteristics, the regional distribution maps of aroma characteristics of 225 tobacco leaf samples from Henan Province were drawn by Kriging interpolation method in ArcGIS. The results showed that:(1) the aroma quality of flue-cured tobacco from Henan Province tobacco-growing areas ranged from better to slightly better and aroma quantity ranged from just a little to much. The ability of diffusiveness expressed slight to a little strong and the raw green odour, immature odour and ligneous odour were tiny;(2) there were significant differences between the aroma quality and scorched odour and no statistical differences among the aroma quantity, diffusiveness, raw green odour, ligneous odour and immature odour from different counties;(3) there were trends that scale of aroma quality increased from southwest to both north and east, aroma quantity showed a patchy distribution in space, diffusiveness decreased from east to west, scorched odour increased from west to both north and south, ligneous odour increased from north to south and green odour increased from south to north.
文摘介绍了烟草中酸性、中性、碱性3类致香物质与烟草香气的关系,对国内外烟草香气成分分析研究现状进行总结。采用文献计量学方法,以CNKI和Web of Science核心合集为数据源,使用可视化软件CiteSpace 6.1.6对1997—2021年烟草香气相关文献进行分析,包括发表年份、国家/机构、关键词,探索该领域的研究现状、热点和前沿,为烟草香气相关研究提供参考和新思路。
