[Objective] This study aimed to investigate the effects of different irrigation modes on chemical constituent and aroma substance contents and sensory quality in flue-cured tobacco leaves. [Method] Field experiments w...[Objective] This study aimed to investigate the effects of different irrigation modes on chemical constituent and aroma substance contents and sensory quality in flue-cured tobacco leaves. [Method] Field experiments were conduced with two treatments, including watering irrigation and micro-spraying irrigation. In watering irrigation treatment, flue-cured tobacco seedlings were respectively watered by artificial root irrigation once at rosette stage（May 26） and vigorous growth stage（June 18）, 1kg/plant each time; in micro-spraying treatment, flue-cured tobacco seedlings were watered by artificial root irrigation once at rosette stage（May 26）, 1 L/plant. [Result]Compared to watering irrigation mode, micro-spraying irrigation could extremely significantly increase the content of main aromatic substance in middle and upper leaves.Contents of main aromatic substance non-volatile organic acids, volatile organic acids, petroleum ether extracts, neophytadiene and neutral aromatic substances in C3F tobacco leaves were improved by 24.4%, 32.6%, 20.7%, 33.8% and 26.3%, respectively; contents of main aromatic substance non-volatile organic acids, volatile organic acids, petroleum ether extracts, eophytadiene and neutral aromatic substances in B2F tobacco leaves were improved by 16.3%, 6.0%, 6.1%, 10.8% and8.1%, respectively. In addition, micro-spraying irrigation could extremely significantly reduce the nicotine content in middle and upper leaves and improve the aromatic coordination, mellow taste and smoldering property. [Conclusion] In flue-cured tobacco production, micro-spraying technology is an important means to improve the internal quality of flue-cured tobacco leaves, which can be adopted to effectively solve the problem of declining quality of flue-cured tobacco leaves resulted from the dry climate at maturation stage in seasonal frequent-drought areas.展开更多
Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase mi- croextraction gas chromatography mass spectrometry （HS-SPME-GC-MS） analysis of volatiles from unt...Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase mi- croextraction gas chromatography mass spectrometry （HS-SPME-GC-MS） analysis of volatiles from untreated samples and three deodorized samples （under the optimal conditions） ofPaphia undulata enzymatic hydrolysate revealed that the compounds contrib- uting to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodoriz- ing effects of activated carbon （AC） adsorption, yeast extract （YE） masking and tea polyphenol （TP） treatment on a P. undulata en- zymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained： AC adsorption （35 mg mL-1, 80℃, 40 rain）, YE masking （7 mgmL l, 45 ℃, 30 min） and TP treatment （0.4mgmL-l, 40℃, 50min）. AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of alde- hydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine （TMA） formation in a P. un- dulate hydrolysate solution for a period of 72 h.展开更多
基金supported by the National Natural Science Foundation of China(81573536)the Key Project of the Natural Science of Universities of Anhui Province(KJ2018A0421).
基金Supported by Science and Technology Project of Yunnan Zhongyan Industry Co.,Ltd.(2010YL01-2)Science and Technology Project of Hongyun Honghe Tobacco(Group) Co.Ltd.(HYHH2012YL01)~~
文摘[Objective] This study aimed to investigate the effects of different irrigation modes on chemical constituent and aroma substance contents and sensory quality in flue-cured tobacco leaves. [Method] Field experiments were conduced with two treatments, including watering irrigation and micro-spraying irrigation. In watering irrigation treatment, flue-cured tobacco seedlings were respectively watered by artificial root irrigation once at rosette stage（May 26） and vigorous growth stage（June 18）, 1kg/plant each time; in micro-spraying treatment, flue-cured tobacco seedlings were watered by artificial root irrigation once at rosette stage（May 26）, 1 L/plant. [Result]Compared to watering irrigation mode, micro-spraying irrigation could extremely significantly increase the content of main aromatic substance in middle and upper leaves.Contents of main aromatic substance non-volatile organic acids, volatile organic acids, petroleum ether extracts, neophytadiene and neutral aromatic substances in C3F tobacco leaves were improved by 24.4%, 32.6%, 20.7%, 33.8% and 26.3%, respectively; contents of main aromatic substance non-volatile organic acids, volatile organic acids, petroleum ether extracts, eophytadiene and neutral aromatic substances in B2F tobacco leaves were improved by 16.3%, 6.0%, 6.1%, 10.8% and8.1%, respectively. In addition, micro-spraying irrigation could extremely significantly reduce the nicotine content in middle and upper leaves and improve the aromatic coordination, mellow taste and smoldering property. [Conclusion] In flue-cured tobacco production, micro-spraying technology is an important means to improve the internal quality of flue-cured tobacco leaves, which can be adopted to effectively solve the problem of declining quality of flue-cured tobacco leaves resulted from the dry climate at maturation stage in seasonal frequent-drought areas.
基金supported by the Public Science and Technology Research Funds Projects of Ocean (No.201305018)the National Key Technology Research and Development Program for the 12th Five-Year Plan (No.2012BAD33B10)+3 种基金the National Natural Science Foundation of Guangdong, China (Nos. 2014A 030310351 and 2014A030310338)the Innovative Development of Marine Economy Regional Demonstration Projects of Guangdong (Nos.SZHY2012-B01-004 and GD2013-B03-001)the Science and Technology Planning Project of Guangdong Province, China (Nos.2013B 090800002 and 2015B090904003)the National Science Foundation for Young Scientists of China (No.31101271)
文摘Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase mi- croextraction gas chromatography mass spectrometry （HS-SPME-GC-MS） analysis of volatiles from untreated samples and three deodorized samples （under the optimal conditions） ofPaphia undulata enzymatic hydrolysate revealed that the compounds contrib- uting to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodoriz- ing effects of activated carbon （AC） adsorption, yeast extract （YE） masking and tea polyphenol （TP） treatment on a P. undulata en- zymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained： AC adsorption （35 mg mL-1, 80℃, 40 rain）, YE masking （7 mgmL l, 45 ℃, 30 min） and TP treatment （0.4mgmL-l, 40℃, 50min）. AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of alde- hydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine （TMA） formation in a P. un- dulate hydrolysate solution for a period of 72 h.
