烟草科技2016，Vol.49Issue(5)：23-29,7.DOI:10.16135/j.issn1002-0861.20160504
烤烟品种间理化特征的差异及其与感官质量的关系
Different physicochemical characteristics among several flue-cured tobacco varieties and their relationship with sensory quality
摘要
Abstract
To investigate the differences of physicochemical characteristics among flue-cured tobacco of difference genotypes and their influences on sensory quality, the main physicochemical characteristics and sensory quality of flue-cured tobacco leaves of several varieties were analyzed via field and smoking experiments. The results showed that: 1) K/Cl ratio, reducing sugar/total sugar ratio, single leaf weight and stem content differed among the varieties. The K/Cl ratio and stem content of cv. Yunyan 100 were relatively higher;the reducing sugar/total sugar ratio of cv. Honghuadajinyuan was relatively higher, while its single leaf weight was relatively lower. 2) The differences in leaf appearance quality among the varieties were closely correlated to the physical characteristics(especially weight per unit leaf area)of tobacco, and the different sensory quality was correlated more closely to the chemical characteristics. 3) Based on six physicochemical indexes, including K/Cl ratio, nitrogen/nicotine ratio, nicotine, reducing sugar/total sugar ratio, starch and single leaf weight, a prediction model (with a determination coefficient of 0.93) for comprehensive smoke sensory quality of tobacco was established, the model could be applied to evaluate flue-cured tobacco varieties and tobacco leaf quality after further experimental validation.关键词
烤烟/品种/化学成分/物理特性/感官质量Key words
Flue-cured tobacco/Variety/Chemical component/Physical characteristic/Sensory quality分类
农业科技引用本文复制引用
过伟民,韩家所,张艳玲,刘伟,李玲美,尹启生,雷东锋,刘晓利,雷继刚,黄勇..烤烟品种间理化特征的差异及其与感官质量的关系[J].烟草科技,2016,49(5):23-29,7.基金项目
陕西中烟工业有限责任公司科技项目“‘好猫’牌沾益基地烤烟新品种评价与筛选” （）
“‘好猫’品牌导向的曲靖优质烟叶原料保障技术研究” （）
国家烟草专卖局科技项目“蛋白质和游离氨基酸在烟叶质量评价中的应用及主要影响因素研究”（122014AA0610）。 （）
