摘要
为了研究叶面分泌物对烤烟品质的贡献,以K326为材料,采用半叶法,对成熟期烤烟进行叶面分泌物的浸提,并进行外观品质、中性香味成分分析和评吸验证。结果表明,叶面分泌物的缺失对烤烟外观品质产生了负面影响。浸提后样品中的中性香味成分含量与对照相比都有不程度的降低,但甲苯、糠醛和糠醇3种成分的含量却有所增加。此外,浸提样的香气质、香气量、浓度、杂气和余味等指标不及对照,将浸提物还原到被浸提烟样叶面,香味并不能完全恢复。
The contribution of leaf surface exudates to flue-cured tobacco quality was explored with extraction of K326 matured fresh leaf surface by half leaf method, and analysis of appearance character, neutral aroma components and sensory evaluation of cured tobacco leaves. The results indicated that the absence of leaf exudates would make a negative effect on appearance character. The contents of neutral aroma components decreased after extraction despite of the increased toluene, furfural and furfural alcohol. Furthermore, the treated tobacco leaves were inferior to CK in quality and volume of aroma, density, offensive odor and after taste. And the aroma could not fully recover following the return of exudates to tobacco leaf surface.
出处
《中国烟草科学》
CSCD
2008年第2期13-17,共5页
Chinese Tobacco Science
基金
烟草行业栽培重点实验室资助“烟草腺毛功能基因及其与烟叶品质关系研究”06TCKL06004
关键词
分泌物
烤烟
香气
感官质量
exudates
flue-cured tobacco
aroma
sensory quality
