| 不同香型烤烟主要香味物质成分与香韵指标的关系研究 |
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| 引用本文： | 王鹏泽,来苗,陶陶,付培培,任伟,杜阅光,位辉琴,周伏叶,刘鹏飞,赵铭钦.不同香型烤烟主要香味物质成分与香韵指标的关系研究[J].中国农业科技导报,2015,17(3):126-135. |
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| 作者姓名： | 王鹏泽 来苗 陶陶 付培培 任伟 杜阅光 位辉琴 周伏叶 刘鹏飞 赵铭钦 |
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| 作者单位： | (1.河南农业大学烟草学院, 国家烟草栽培生理生化研究基地, 郑州 450002,2.上海烟草集团有限责任公司, 上海 200082,3.天昌国际烟草有限公司, 河南 许昌 461000) |
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| 基金项目： | 中国烟草总公司特色优质烟叶开发重大专项（110201101001 TS-01）；上海烟草集团有限公司浓香型特色优质烟叶风格定位研究及样品检测项目（szbcw201201150）；浙江中烟工业公司浓香型特色优质烟叶烟气检测项目（ZJZY201205）资助。 |
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| 摘 要： | 为确定影响烟叶主体香韵的香味物质成分的物质基础,以3个香型的269份烟叶样品为材料,采用偏相关分析、通径分析和逐步回归分析对烤烟香味成分(多酚、有机酸和中性致香成分)与香韵(干草香、焦甜香、焦香、正甜香、清甜香和青香)的关系进行研究。结果表明:莨菪亭、芳樟醇、香叶基丙酮、苯甲醇、苯乙醇、愈创木酚、新植二烯与干草香呈极显著正相关且正面影响较大;氧化异佛尔酮、6-甲基-5-庚烯-2-醇、香叶基丙酮、苯甲醇、法尼基丙酮、β-二氢大马酮、茄酮与焦甜香韵和焦香香韵呈极显著正相关且正面影响较大;苯乙醇、芸香苷、巨豆三烯酮1~4与正甜香呈极显著正相关且正面影响较大;苯甲醇和新植二烯与青香香韵呈极显著正相关且正面影响较大;氧化异佛尔酮、6-甲基-5-庚烯-2-酮、β-大马酮、巨豆三烯酮1、法尼基丙酮、3-羟基-β-二氢大马酮与清甜香韵呈极显著正相关且正面影响较大,而有机酸类物质多对香韵产生负面影响;通过逐步回归分析建立了各香型主体香韵指标与香味成分的最优回归方程,可以利用回归方程来预测不同香型的香韵风格。
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| 关 键 词： | 烤烟 香型 香韵 偏相关分析 回归分析 |
Relationships Between Main Aroma Constituents and Aroma Notes Index of Flue-cured Tobacco Leaves of Different Flavor Styles |
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| WANG Peng-ze,LAI Miao,Tao Tao,FU Pei-pei,REN Wei,DU Yue-guang,WEI Hu.Relationships Between Main Aroma Constituents and Aroma Notes Index of Flue-cured Tobacco Leaves of Different Flavor Styles[J].Journal of Agricultural Science and Technology,2015,17(3):126-135. |
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| Authors: | WANG Peng-ze LAI Miao Tao Tao FU Pei-pei REN Wei DU Yue-guang WEI Hu |
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| Institution: | (1.National Tabacco Cultivation &|Physiology &|Biochemistry Research Center, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002|2.Shanghai Tobacco Group Co., Ltd., Shanghai 200082|3.Tianchang International Tobacco Co., Ltd., Henan Xuchang 461000, China) |
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| Abstract: | In order to determine material base of aroma component influencing tobacco leaves main aroma notes，relationship between flue-cured tobacco aroma constituents (polyphenol， organic acid and neutral aroma constituents) and aroma notes (hay fragrance，burnt-sweetness aroma，burnt aroma，pure-sweetness aroma，fresh-sweetness aroma and green fragrance) were investigated by analytical methods of partial correlation analysis，path analysis and stepwise regression with 269 samples of 3 flavor styles as testing material. Results showed as follows: Scopoletin，linalool，geranyl acetone，benzyl alcohol，benzene ethanol，guaiacol and neophytadiene were very significantly positive correlation with hay fragrance and had greater positive effect; burnt-sweetness aroma and burnt aroma had extremely significantly positive correlation with sophorone oxide，6-methyl-5-heptylene-2-alcohol，geranyl acetone，benzyl alcohol，farnesyl acetone，β-damascone and solanone with greater positive effect; pure-sweetness aroma was extremely significantly positive correlation with benzene ethanol， rutin，megastigmatrienone 1~4 and had greater positive effect; positive correlation between green fragrance and benzyl alcohol and neophytadiene was extremely significantly with greater positive effect; fresh-sweetness aroma was extremely significantly positive correlation with sophorone oxide，6-methyl-5-heptylene-2-one，β-damascone，megastigmatrienone 1，farnesyl acetone and 3-hydroxyl-β-damascone with greater positive effect，but organic acid had negative correlation with nuances; optimum regression equation of main aroma index of different flavor styles and aroma component was established，and regression equation could be used to predict aroma notes characters of different flavor style. |
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| Keywords: | flue-cured tobacco flavor styles aroma notes partial correlation analysis regression analysis |
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