| 福建烤烟淀粉含量与外观质量和感官质量的关系 |
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| 引用本文： | 张志灵,林海滨,王新旺,林隆,陈星峰,高伟民,林祖斌,陈庆文.福建烤烟淀粉含量与外观质量和感官质量的关系[J].中国农学通报,2022,38(31):136-141. |
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| 作者姓名： | 张志灵 林海滨 王新旺 林隆 陈星峰 高伟民 林祖斌 陈庆文 |
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| 作者单位： | 1.福建省烟草质量监督检测站,福州 350111;2.福建省烟草农业科学研究所,福州 350111 |
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| 基金项目： | 福建省烟草公司科技项目“基于一种自动加压过滤装置的研究与应用”(2021350000240006) |
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| 摘 要： | 研究旨在丰富不同香型烤烟烟叶研究,为清甜蜜甜特色优质烟叶开发提供参考依据。以2013—2020年福建省主要植烟区273个初烤烟叶样品为试验材料,对样品淀粉含量、外观质量、感官质量等20个主要指标进行分析评价,采用聚类分析、相关性分析等方法进行研究。福建烟区烟叶淀粉含量高于全国平均水平,上部烟叶与中部烟叶淀粉含量显著高于下部烟叶。淀粉含量对外观质量和感官质量的影响呈类抛物线关系,中淀粉含量组别具有最好的外观质量特性和感官质量。相关性分析显示,低淀粉含量组别淀粉含量主要通过油分、饱满度2个指标影响外观质量,通过香味、甜感、香气质、香气量、浓度及余味等指标影响感官质量;中淀粉含量组别淀粉含量主要通过油分、饱满度和光泽度3个指标影响外观质量,通过香味、甜感、香气质、杂气等指标影响感官质量;高淀粉含量组别中淀粉含量对整体外观质量指标都有负向影响,通过香味和劲头等指标影响感官质量。福建烟区烟叶淀粉含量较高且样品间差异较大,烟叶淀粉含量偏高或过低都会对烤烟的品质有不良的影响,在生产中应平衡控制淀粉含量以提高烟叶品质。
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| 关 键 词： | 福建烤烟 淀粉含量 外观质量 感官质量 抛物线关系 |
| 收稿时间： | 2021-11-22 |
The Correlation Between the Starch Content and the Appearance Quality and Sensory Quality of Fujian Flue-cured Tobacco |
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| ZHANG Zhiling,LIN Haibin,WANG Xinwang,LIN Long,CHEN Xingfeng,GAO Weimin,LIN Zubin,CHEN Qingwen.The Correlation Between the Starch Content and the Appearance Quality and Sensory Quality of Fujian Flue-cured Tobacco[J].Chinese Agricultural Science Bulletin,2022,38(31):136-141. |
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| Authors: | ZHANG Zhiling LIN Haibin WANG Xinwang LIN Long CHEN Xingfeng GAO Weimin LIN Zubin CHEN Qingwen |
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| Institution: | 1.Fujian Tobacco Quality Supervision & Test Station, Fuzhou 350111;2.Fujian Tobacco Sciences Research Institute, Fuzhou 350111 |
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| Abstract: | The paper aims to enrich the research on tobacco leaves of different flavor types and provide reference for the development of characteristic high-quality tobacco leaves with sweet or honey sweet flavor. 273 tobacco leaf samples from Fujian tobacco-growing areas from 2013 to 2020 were collected. Then, twenty indicators, such as starch content, appearance quality, sensory quality, etc., were determined and evaluated by using cluster analysis and correlation analysis. The results showed that the starch content of Fujian flue-cured tobacco was a little higher than the national average. Starch content of upper leaves and middle leaves were much higher than that of lower leaves. A parabolic relation was observed between the starch content and the appearance quality and sensory quality. The best appearance quality and sensory quality were found in the middle starch content group. Correlation analysis indicated that, in the low starch content group, the starch content affected the appearance quality through indicators of oil and plumpness, and affected the sensory quality through indicators of aroma flavor type, sweetness, aroma quality, aroma quantity, concentration and aftertaste; in the middle starch content group, the starch content affected the appearance quality through indicators of oil, plumpness and glossiness, and affected the sensory quality through indicators of aroma flavor type, sweetness, aroma quality, and offensive odor; in the high starch content group, the starch content negatively affected all the appearance quality indicators, and affected the sensory quality through indicators of aroma flavor type and strength. The starch content of Fujian flue-cured tobacco was relatively high and was significantly different among the samples. Too high or too low starch content will have negative effects on flue-cured tobacco quality, therefore, we should balance the starch content in production to improve tobacco quality. |
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| Keywords: | Fujian flue-cured tobacco starch content appearance quality sensory quality parabolic relation |
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