| 烤烟化学成分平衡与感官质量关系分析 |
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| 引用本文： | 郭东锋,胡海洲,刘新民,侯小东,舒俊生,姚忠达.烤烟化学成分平衡与感官质量关系分析[J].安徽农业大学学报,2014,41(2):333-337. |
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| 作者姓名： | 郭东锋 胡海洲 刘新民 侯小东 舒俊生 姚忠达 |
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| 作者单位： | 安徽中烟工业有限责任公司技术中心，合肥 230088,中国农业科学院烟草研究所，青岛 266101,中国农业科学院烟草研究所，青岛 266101,中国农业科学院烟草研究所，青岛 266101,安徽中烟工业有限责任公司技术中心，合肥 230088,安徽中烟工业有限责任公司技术中心，合肥 230088 |
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| 基金项目： | 安徽中烟工业有限责任公司科技项目“‘黄山’品牌烤烟生产增香保润技术研究”（20121005）资助。 |
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| 摘 要： | 为了探索烟叶内在化学成分的相互平衡对烟叶感官质量的影响，以45份烤烟样本为研究对象，运用广义可加模型对样本进行分析。结果表明，糖碱比（包括总糖、还原糖）、碱氮比（也即氮碱比）、碱钾比、碳碱比、氮钾比、碱氯比、碳钾比、两糖比对烟叶感官的香气质、香气量、浓度、劲头、甜度有重要影响。尤其是以烟叶烟碱为中心的含氮、含碳、碳水化合物所建立的平衡指标对烟叶的感官质量影响较大。因此，在打叶或者叶组配方过程中可以考虑烟叶化学成分的平衡选择来优化烟叶感官质量。
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| 关 键 词： | 烤烟 化学成分平衡 感官质量 |
Relationship between balance of chemical components and sensor quality of flue-cured tobacco |
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| GUO Dongfeng,HU Haizhou,LIU Xinmin,HOU Xiaodong,SHUJunsheng and YAO Zhongda.Relationship between balance of chemical components and sensor quality of flue-cured tobacco[J].Journal of Anhui Agricultural University,2014,41(2):333-337. |
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| Authors: | GUO Dongfeng HU Haizhou LIU Xinmin HOU Xiaodong SHUJunsheng and YAO Zhongda |
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| Institution: | Technology Center of Anhui Cigarette Industrial Co. Ltd., Hefei 230088,Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101,Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101,Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266101,Technology Center of Anhui Cigarette Industrial Co. Ltd., Hefei 230088 and Technology Center of Anhui Cigarette Industrial Co. Ltd., Hefei 230088 |
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| Abstract: | In order to explore the relationship between balance of chemical components and sensor quality of flue-cured tobacco, 45 samples from main tobacco planting areas in China were analyzed in this paper. The results indicated that the indexes including aroma quality, aroma quantity, smoke density, physiological intensity and sweetness were influenced significantly by ts/nic, rs/nic, tn/nic, nic/tk, tc/nic, tn/tk, rs/ts, rs/tcl, etc., especially the system of chemical components balance with nicotine as the centre linking to the total nitrogen components, total carbon and carbonhydrates in flue-cured tobacco. Based on this conclusion, measures could be taken in the product design according to the balance of chemical components in the tobacco leaf. |
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| Keywords: | flue-cured tobacco balance of chemical components sensor quality |
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