延边晒红烟雄性不育一代杂交种延晒五号的选育及其特征特性

延晒五号是吉林省延边农业科学研究院烟草所以自育的新品系B7为母本、优良新品种延晒四号为父本杂交而选育的杂种一代.2003年1月15日通过吉林省作物品种审定委员会审定并定名推广.该品种株式塔形,叶形椭圆,大田生育期77 d,属中早熟品种.田间生长势强、整齐,烟叶成熟较集中、叶脉偏粗.调制后原烟颜色鲜艳,油分足,结构疏松,叶片较薄.耐赤星病,中抗野火病,高抗普通花叶病.原烟香气质较好,香气量有,杂气少,劲头中等,刺激性中等,余味稍苦.据多年多点试验结果,平均产量为2820.32 kg/hm2,产值为18073.21元/hm2,比对照品种延晒三号分别增加26.06%和37.55%.延晒五号农艺性状稳定,具有优质丰产、适应性强、耐肥、易晾晒等优点.     

白肋烟新品种鄂烟4号选育及其特征特性

鄂烟4号是1995年育成的白肋烟雄性不育一代杂交种,2004年12月通过全国烟草品种审定并定名推广.该品种原烟颜色多为近红黄、红黄,光泽尚鲜明-鲜明,叶面平展-微皱,身份适中-稍厚,叶片结构尚疏松,外观质量良好.主要化学成分适宜,比例协调.原烟白肋烟香型特征较明显,香气量尚足,余味尚纯净,质量优于对照.据多年多点试验示范结果,平均产量为2 342.40kg/hm2、产值12 173.40元/hm2、均价5.24元/kg,分别比对照增加2.9%、5.8%、2.54%,上等烟比例20.14%,比对照提高2.65个百分点.鄂烟4号高抗TMV,抗黑胫病,中抗根结线虫病.     

晒红烟新品种延晒六号的特征特性

介绍了晒红烟新品种延晒六号的主要农艺性状、经济性状、抗病性、原烟外观质量和内在品质以及栽培与调制技术。该品种的大田生育期83d,属中早熟品种;田间生长势强,烟叶成熟较集中;调制后原烟呈深红色、光泽较强、油分足、结构疏松;抗赤星病、中抗野火病、高抗普通花叶病;香气质较好,香气量有,杂气少,劲头中等;平均产量、产值分别为2674.3kg/hm2和16962.9元/hm2,具有优质丰产、适应性强、耐肥、易调制等特点。     

恩施主产烟区烤烟香气香型香韵特征

为掌握恩施烤烟香型香韵和品质特征,对恩施主产烟区烤烟样品进行感官质量分析。结果显示,恩施烤烟香型为中间香型,程度"尚显著-较显著",植烟区域、海拔和品种间烟叶香型一致性高。恩施烟区属"武陵秦巴生态区-醇甜香型",香韵丰富,15种香韵有14种得到显现;香韵以干草香、正甜香为主,辅以木香,复合清甜香、焦甜香、青香、豆香、坚果香、焦香、辛香、果香、药草香、花香、酒香。香气品质中主要指标香气质、香气量和透发性均处于中等+至较好的水平。植烟区域对香韵差异有显著影响,中海拔烟区香气品质最佳。总的来看,恩施烟区属"武陵秦巴生态区-醇甜香型",香韵丰富,主要香韵是干草香和正甜香;香气品质中等至较好,香气特征稳定,中海拔烟区更能彰显香型特征和香气品质。     

烤烟在西藏的引种与展望

烤烟在西藏高原首次试种成功。烟叶颜色多金黄至橙黄，光泽较鲜明，尚油润，稍有闻香。化验分析表明：烟叶除含糖量稍高外，尼古丁和其他成分含量适宜，比例较协调。经评吸，香气质较好，并有一种很特殊的香气，杂气较轻，刺激性小，余味尚舒适。发展前景较好。     

烤烟雄性不育一代杂交种龙江915的选育及其特征特性

龙江９１５是黑龙江省烟草科研所育成的烤烟雄性不育一代杂交种,１９９７年１２月通过全国烟草品种审定委员会审定并定名推广。该品种株式筒形,叶形椭圆,大田生育期１１０ｄ。田间生长势强、落黄成熟好、耐赤星病,烤后原烟多为桔黄色、光泽强、结构疏松、厚度适中。评吸结果：香气质较好,香气量有,劲头中等,余味较舒适,燃烧性强。质量档次中偏上至较好。经多年多点试验平均产量为２９６５．５ｋｇ／ｈｍ２,产值为１１３０１．０元／ｈｍ２,分别比对照品种ＮＣ８９高１９．１％和２２．３％。农艺性状稳定,具有优质、丰产、适应性强、较耐肥、易烘烤等优点     

白肋烟品种TN86引种试验示范

TN86品种1989年从美国引进，经过田间观察、品种比较试验、小面积示范及内、外在质量鉴定工业验证，该品种各性状表现稳定，田间长势整齐，一致性好，封顶株高115cm，有效叶数22片，腰叶长椭圆形，长72．5cm，宽31．5cm，茎围11．5cm，节距5．5cm，株形紧凑。苗期65～70d，大田生育期95d，成熟集中，易于砍收晾制。生长前期稍慢，中后期较快，耐肥水，适应性较强。中抗TMV，抗黑胫病、赤星病及青枯病。多年异地试验示范结果表明，产量较对照和其它品种高2．52％～13．37％。均价高8．76％～39．38％，上等烟高7．7～17．8个百分点。外观品质较好，内在化学成分适宜，比例较协调，香型特点明显，香气量尚足，综合评吸指标优于其它品种。具有良好的农业经济效益和工业利用价值。2001年8月通过云南省烟草品种审评委员会审评。     

白肋烟新品种云白3号的选育及其特征特性

云白3号是采用常规杂交选择途径而育成的白肋烟新品种,2010年经全国烟草新品种农业评审,2012年通过全国烟草新品种审定。该品种生长整齐,长势强,有效叶较多,农艺性状表现较好。较耐肥,适应性较强。高抗TMV,中抗黑胫病,中感南方根结线虫病,感赤星病。主要经济性状表现较优。全国品种区域试验结果表明,产量、产值在4省区具有良好的稳定性和丰产性。烟叶总体外观质量、物理特性略优于对照,化学成分协调性、感官质量与对照相当。     

雪茄烟新品种雪雅香1号的选育及特征特性

【目的】选育适合国内种植的优质抗病雪茄烟茄衣新品种。【方法】以优质雪茄烟品种M6的雄性不育系（MSM6）为母本,抗病性强且产量较高的J20为父本,杂交选育了雄性不育一代杂交种雪雅香1号。【结果】该品种田间生长势强,生长整齐一致;抗病性表现较好,对烟草普通花叶病毒病（Tobacco mosaic virus, TMV）免疫,中抗黑胫病,中抗～抗青枯病,抗根黑腐病;烟叶主要经济性状表现较好,化学成分比例较协调,外观质量、物理特性符合优质茄衣的要求;雪茄烟风格较显著,香气量和香气质的表现较好。【结论】雪雅香1号是我国自主选育的雪茄烟新品种,能够兼顾品质、经济和抗病性,烟叶质量可以满足中式茄衣的需求,适宜在四川烟区、湖北烟区及国内其他同类烟区种植。     

烤烟新品种豫烟7号的选育及其特征特性

豫烟7号(Y017)是选用MSKY2作母本、66401为父本育成的杂交一代烤烟新品种,2010年11月通过全国烟草品种审定委员会审定。该品种植株结构合理,田间生长势强,整齐一致;抗黑胫病,中抗青枯病和赤星病,耐PVY,中感TMV和根结线虫病,耐旱耐寒性强;主要经济性状优于对照NC89;外观质量总体优于对照品种NC89;烤后烟叶叶片厚度均匀,主要化学成分协调,特别是钾含量高;香气质较好,香气量足,感官评吸质量好,具有较高的工业利用价值。豫烟7号是一个产量、质量、抗病性较能兼顾的具有浓香型特色的烤烟新品种。     

浓香型产区烤烟香韵与香气质量及香型关系研究

为明确浓香型烟叶风格特征与品质特征之间的联系,以8个浓香型产区2011—2012年的264份烟叶样品为材料,运用灰色关联度分析、偏相关分析和逐步回归分析等方法分析了感官评价中的香韵指标（焦甜香、焦香、正甜香、干草香、木香、坚果香、辛香）与烟叶香气质量及香型之间的关系。结果表明：（1）香韵对香气质影响以焦甜香、干草香为最大;香韵对香气量影响以干草香、焦甜香为最大;香韵对香型影响以焦甜香、正甜香为最大。（2）干草香与香气质呈显著正相关,焦甜香与香气质呈显著负相关;干草香与香气量呈显著正相关;正甜香与香型呈显著正相关,焦甜香与香型呈极显著正相关。（3）通过逐步回归模型,建立了香韵各指标与香气质量及香型的最优回归方程,可以利用回归方程来预测香气质量及香型。     

6种不同香型白茶香气成分的GC-MS分析

采用顶空进样结合气相色谱-质谱法（GC-MS）测定青草香型、花香型、毫香型、粽叶香型、枣香型和药香型6种香型白茶的香气成分。利用聚类分析法与主成分分析法,分析6种不同香型白茶的香气成分差异。结果表明,6种不同香型白茶共检测出48种香气成分。其中,青草香型白茶以芳樟醇、1-戊烯-3-醇、己醛、顺-3-己烯醇和2-甲基丁醛等为主要特征成分;花香型白茶以芳樟醇、1-戊烯-3-醇、己醛、2-甲基丁醛和香叶醇等为主要特征成分;毫香型白茶以芳樟醇、1-戊烯-3-醇、2-甲基丁醛、己醛和香叶醇等为主要特征成分;粽叶香型白茶以1-戊烯-3-醇、2-甲基丁醛、己醛、芳樟醇和2-乙基呋喃等为主要特征成分;枣香型白茶以1-戊烯-3-醇、2-甲基丁醛、己醛、芳樟醇和顺-3-己烯醇等为主要特征成分;药香型白茶以1-戊烯-3-醇、2-甲基丁醛、芳樟醇、己醛和2-乙基呋喃等为主要特征成分。聚类分析将6种香型白茶分为两大类型,青草香型、毫香型和花香型聚为一类,而粽叶香型、枣香型和药香型聚为另一类。其中1-戊烯-3-醇和芳樟醇是区分6种不同白茶香型的重要香气组分。     

气相色谱-质谱联机结合感官分析共建樱桃香气关联网络

为探究食品香气的仪器分析结果与感官分析结果相结合的策略,挖掘仪器分析在一定程度上替代感官品评的潜力,以9?个不同品种的樱桃样品为试材,分别对其香气进行感官品评及气相色谱-质谱（gas chromatography-mass spectrometry,GC-MS）联用分析,对香气感官品评结果和GC-MS结果计算Pearson相关系数,用以建立二者间的关联网络。根据香气感官品评与GC-MS结果间Pearson相关性得分结果进行偏最小二乘回归（partial least squares regression,PLSR）分析,进一步验证由Pearson相关系数建立关联网络的可靠性。Pearson相关性分析结果及关联网络图均表明樱桃香气感官属性与GC-MS分析结果中多种香气物质显著相关,PLSR分析结果同样表明樱桃香气感官属性中的甜橙味、柠檬味、杏仁味、玫瑰味和酒味均可被GC-MS分析结果解释,证实了根据Pearson相关性分析建立关联网络将香气感官结果与GC-MS结果相结合的可行性。研究认为GC-MS分析作为一种客观、易于标准化的香气评价手段,在水果香气研究中具有一定替代感官分析的潜力。     

湖南浓香型产区烟叶香型香韵区域分布特征

为明确湖南烟叶的香型香韵区域分布特征,对来自湖南烟区的44个烟叶样品进行了感官评价。结果表明:①湖南烟叶浓香型风格尚显著至较显著;香韵以干草香、焦甜香与焦香为主。②不同地区之间浓香型和焦甜香差异显著,干草香、正甜香、坚果香、焦香、辛香差异不显著。③浓香型、焦甜香、焦香、辛香有从南部向北部递减的分布趋势,干草香有从西北部向南部递减的分布趋势,正甜香有从西部东南部递减的分布趋势,木香、坚果香呈斑块状分布。      

HS-SPME-GC-MS法分析发酵过程中荞麦和小麦面团香气成分变化

采用顶空固相微萃取技术和气相色谱-质谱联用技术对比分析荞麦和小麦在不同发酵剂作用下发酵过程中产生香气成分的差异。并基于保留指数和质谱鉴定对挥发性化合物进行鉴定。研究发现未发酵荞麦面团检出38?种香气成分,在酵母和乳酸菌发酵过程中共分别检测出80?种和63?种香气成分;未发酵小麦面团检出11?种香气成分,在酵母和乳酸菌发酵过程中共分别产生42?种和17?种。发酵过程中,荞麦和小麦面团香气种类增加,其中荞麦面团呈现更多香气成分。烃类和酯类是荞麦面团酵母发酵前后主要香气成分,烃类主要为单萜烯和倍半萜烯类,酯类是荞麦面团经乳酸菌发酵前后主要香气成分。小麦经过酵母发酵产生香气成分包括烃类、酯类、醇类、酸类、醛类及醚类,经过乳酸菌发酵产生香气成分种类相对较少,有烃类、酯类、酮类及醛类。荞麦发酵后产生更多活性香气成分。酵母和乳酸菌发酵荞麦和小麦后,香气成分有明显差异。在发酵过程中,香气成分随着发酵时间延长而发生转化。     

Effect of sugar and acid composition,aroma release,and assessment conditions on aroma enhancement by taste in model wines

ContextWhen congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds, inducing a change of the aroma stimulus before it reaches the receptors, (ii) a contextual bias during sensory tests (dumping), when at least one relevant attribute is not proposed to the panelists to assess a product, (iii) a misunderstanding of the conceptual difference between aroma and taste, or (iv) a perceptual incapability of panelists to distinguish between two congruent percepts. This study was undertaken to better understand aroma enhancement by taste in model wines containing different sugar and acid concentrations but the same volatile composition.MethodWe used a twofold approach:(i) model wine retronasal aroma intensity was assessed twice by trained panelists. During the first session, panelists only assessed aroma intensity. During the second session, taste intensity was assessed before aroma intensity, to reduce dumping effects.(ii) in-mouth release of volatile compounds was measured by nosespace analysis with the same panelists.ResultsAcid concentration influenced aroma compounds release, but its effect on perceived aroma intensity was not clear. Increasing sugar concentration delayed ethyl octanoate (EO) release after swallowing. When taste was not assessed, perceived aroma intensity was not explained by aroma compounds release, but it increased with sugar concentration, probably because of a dumping effect. When taste was assessed, aroma intensity also depended on sugar concentration, but it was significantly correlated to the time of release of EO. Our hypothesis is that when taste declined, late aroma was more easily individualized, and thus assessed with a higher intensity. This entails that panelists focused on aroma to individualize it from taste. We concluded that trained panelists understand the conceptual difference between taste and aroma, but are not completely able to distinguish congruent and simultaneous taste and aroma percepts.     

Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS)

The interaction between starch and the complexing aroma compounds hexanal and menthone was investigated by headspace analysis using proton transfer reaction mass spectrometry (PTR-MS). Starch systems with non-modified and modified tapioca starch were prepared containing single aroma compounds (hexanal, menthone) or a blend of the two aroma compounds at low aroma concentrations (6 × 10⁻³ mg/100 g). The headspace intensity of starch–aroma systems was slightly reduced due to starch–aroma interactions compared to aroma water-systems. The combination of hexanal and menthone did not lead to competitive aroma release effects, but hexanal retention increased by increasing the equilibration time from 48 to 96 h. Non-modified and chemically modified starch showed similar aroma release behaviour. It is concluded that the formation of starch–aroma complexes influences aroma release, but that at low aroma concentration the dissociation of the complex is not hindered by the aggregation of amylose–aroma complexes.     

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry,chemical quantitative and odor activity values analysis

In order to elucidate the differences on aroma compounds in Chinese liquors with different aroma styles and the reasons, aroma compounds of Xijiu in soy sauce aroma and strong aroma type were investigated in the research. By gas chromatography–olfactometry (GC–O), aroma compounds in Chinese liquor were chosen for quantitative and odor activity value (OAV) analysis. Ethyl hexanoate, butanoic acid, 3-methylbutanoic acid, hexanoic acid and dimethyl trisulfide were considered to be the most powerful odorants in both liquor samples (aroma intensity ≥3.5) by GC–O. As important aroma compounds (OAV ≥10) in the liquors, ethyl propanoate, ethyl 2-methylpropanoate and 1-propanol were considered with much higher OAVs in soy sauce aroma type liquor, while OAVs of ethyl pentanoate, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl lactate, hexyl acetate, butyl hexanoate, hexyl hexanoate and hexanoic acid were far lower in strong aroma type liquor. The OAV of ethyl hexanoate in strong aroma type liquor exceeded 50,000, which explained the reason why strong aroma liquor was considered with prominent fruity aroma. The odor differences between the liquors were mainly caused by the manufacturing practices.     

GC-O-MS法分析野生刺梨汁游离态和O-糖苷键合态香气活性物质

采用顶空-固相微萃取法提取刺梨汁中游离态挥发性物质和酶法释放刺梨汁中O-糖苷键合态挥发性物质,结合气相色谱-嗅觉探测-质谱技术,对野生种刺梨汁中游离态和O-糖苷键合态香气活性物质进行分析。结果表明,刺梨汁中游离态和O-糖苷键合态香气活性物质分别有23 种和17 种。构成刺梨汁游离态香气活性物质主要有丁酸乙酯（青草）、正己醇（酒香）、正辛醇（甜香）、异戊酸乙酯（菠萝香）、叶醇（茶香）、苯乙烯（果香）、月桂烯（甜香脂）和芳樟醇（柠檬香）等。而构成刺梨汁O-糖苷键合态香气活性物质有3-羟基己酸乙酯（水果香）、2-庚醇（柠檬香）、3-羟基丁酸乙酯（果香）、叶醇（茶香）、正辛醇（甜香）、苯乙醇（玫瑰香）和2’-羟基-4’,5’-二甲基苯乙酮（花香、甜香）等。叶醇、正辛醇和辛酸为刺梨汁中以游离态和O-糖苷键合态共存的香气活性成分。刺梨中游离态和O-糖苷键合态香气活性物质均以果香/甜香味为主,但O-糖苷键合态香气活性物质的香气总强度较游离态的弱。     

福建尤溪烟叶香韵风格的感官辅助凝胶色谱分析

  目的  分析福建尤溪烟叶香韵风格、重要致香成分及其内在关系。  方法  采用感官辅助凝胶色谱法（GPC）分离烟叶浸膏,筛选出其关键香韵特征组分,使用全二维气相色谱-飞行时间质谱联用法（GC×GC-TOF MS）分析各关键组分的重要致香成分。  结果  ① 烟叶浸膏可筛选出4个对香韵风格贡献度大的关键组分,各组分能按清甜香、干草香和焦甜香等香韵区分开,较好的反映出福建尤溪烟叶的香韵风格;②各组分重要致香成分及含量分布与感官评价结果吻合。  结论  香韵风格的感官评价辅助凝胶色谱分析可用于香韵风格与致香成分的内在关系分析研究。