摘要
采用相关分析和通径分析研究了初烤烟叶表面提取物及质体色素含量与香吃味的关系。研究发现,初烤烟叶叶黄素含量对香气质和吃味有较大影响,表现为负作用,田间成熟、调制期间初烤烟叶黄素的充分降解有助于改善其香气质和吃味。初烤烟叶新植二烯含量、腺毛分泌物含量对香气量的贡献显著,前者呈现负效应,后者呈现正效应。当新植二烯含量在适宜范围内,与其他致香成分的比例协调时,初烤烟叶才能释放较高的香气量。
The relationship between aroma and taste of tobacco and contents of cuticular components and plastid pigments of cured tobacco leaves was studied by correlation analysis and path analysis.The results showed that the negative effect of lutein contents on aroma quality and taste of tobacco was significant;the full degradation of lutein in tobacco leaves during maturity stage in field or curing process will help to improve the aroma quality and taste of tobacco;contents of nephytadiene and trichome secretion significantly affected aroma quantity of tobacco,the former one showed a negative effect and the latter one showed a positive effect.Sufficient degradation of lutein in mature stages was favorable to improve aroma quality and taste of cured tobacco leaves.When nephytadiene content was in a suitable range and proportion of it and other aroma components was harmonious,cured tobacco leaves can release higher volume of aroma.
出处
《湖南农业科学》
2011年第5期120-122,126,共4页
Hunan Agricultural Sciences
基金
贵州省烟草公司科技重大专项(2007-04)
关键词
初烤烟叶
表面提取物
质体色素
香吃味
相关分析
通径分析
cured tobacco leaves
cuticular components
plastid pigments
aroma and taste
correlation analysis
path analysis
