摘要
对团棵期豆浆灌根条件下的豫西烤烟香气含量、成分及其评吸质量进行了分析。结果表明,豆浆灌根提高了豫西烤烟下部和中部叶中香气物质的总量和质量,对各部位的香气物质总量和质量影响依次为中部>上部>下部。还提高了烤烟叶片中苯乙醛、乙酰基呋喃、6-甲基-2-庚酮、6-甲基-5-庚烯-2-酮、2,4-庚二烯醛2、芳樟醇、β-环柠檬醛、β-大马酮等香气物质含量。香气物质含量的增加主要来源于棕色化产物类、类西柏烷类和胡萝卜素类香气物质。
The contents of various aroma components and flavor quality in flue-cured tobacco leaves after irrigating root with soymilk in west Henan Province were studied. The results showed that soymilk root irrigation increased the total amount and quality of aroma components in middle and lower leaves, with the effects from high to low as middle leaves〉upper leaves〉lower leaves, and increased contents of benzeneacetaldehyde, acetyl-furan, 6-methyl-2-Heptanoicketone, 6-methyl-5-hepten-2-one, 2,4-glutfic valeraldehyde-2, linalool, 1,3,3-trimethylcyclhex-1-ene-4-carboxa-ldehyde, 13-damascone. The increased content of aroma components mainly resulted from products of brown reaction, cembratriendiol and carotenoids.
出处
《中国烟草科学》
CSCD
2008年第3期48-52,共5页
Chinese Tobacco Science
基金
河南中烟工业公司博士后项目“提高豫西烟叶香气质量核心技术研究”(200630611)
关键词
烤烟
豆浆灌根
香气成分
香气质量
flue-cured tobacco
soymilk irrigation
aroma component
flavor quality
