江西农业学报2024，Vol.36Issue(4)：13-22,10.DOI:10.19386/j.cnki.jxnyxb.2024.04.003
采收时间对不同生态区烟叶香气品质和香型风格的影响
Effect of Harvesting Time on Aroma Quality and Flavor Style of Tobacco Leaves in Different Ecological Areas
摘要
Abstract
The middle tobacco leaves of Yunyan 87 were used as experimental materials to study the effect of different harvesting time(T1～T5 treatment indicated that harvesting at 16 d,18 d,20 d,22 d and 24 d after topping,respectively)on aroma substances content and sensory quality of tobacco leaves in Dafang honeysweet flavor type and Weining fresh-sweetness flavor type ecological areas.The results showed that the contents of carotenoid degradation products,chlorophyll degradation products,cembranoids degradation products,fatty acids,alkaloids,other unclassified aroma substances and the total aroma substances in flue-cured tobacco leaves increased at first and then decreased with the extension of harvesting time.Among them,T4 treatment was the highest(except for the highest chlorophyll degradation products in T3 treatment and the highest cemdranoids degradation products in T2 treatment in Dafang tobacco leaves).Except for Maillard reaction products,aromatic amino acid degradation products,cembranoids degradation products and other unclassified aroma substances,the content of other classified aroma substances in Dafang was higher than that in Weining tobacco leaves,and the content of total amount of aroma substances was 8.44%higher than that of Weining.It was clear that seven kinds of substances such as 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-buten-1-one were the key aroma substances that highlighted the honeysweet flavor style of Dafang tobacco leaves,and four kinds of substances such as 1-(1H-pyrrol-2-yl)-ethanone were the key aroma substances that highlighted the fresh-sweetness flavor type of Weining tobacco leaves.In both ecological areas,the aroma content of flue-cured tobacco harvested at 22 days after topping was the highest,the sensory quality and flavor style of flue-cured tobacco leaves were better at 24 days after topping in Dafang and 20 days after topping in Weining.关键词
烤烟/采收时间/生态区/致香物质/感官质量/香型风格Key words
Flue-cured tobacco/Harvesting time/Ecological region/Aroma substance/Sensory quality/Flavor style分类
农业科技引用本文复制引用
武圣江,仲维黔,陈丽萍,刘琼,贺帅,李磊磊,李鹏志,涂永高,罗贞宝,蒋红娟,李德仑,韦克苏..采收时间对不同生态区烟叶香气品质和香型风格的影响[J].江西农业学报,2024,36(4):13-22,10.基金项目
贵州省科技厅科技计划项目(黔科合基础-ZK[2022]一般288) （黔科合基础-ZK[2022]一般288）
中国烟草总公司贵州省公司科技项目(2023XM22) （2023XM22）
贵州省烟草公司毕节市公司科技项目(2021520500240228) （2021520500240228）
贵州省烟草科学研究院科技项目(GZYKY2022-02) （GZYKY2022-02）
贵州省烟草公司遵义市公司科技项目(2023XM06). （2023XM06）
