湖南浓香型产区上部烟叶化学成分特征与风格特色

为提高浓香型特色优质烟叶开发水平，以5个湖南浓香型烤烟产区上部烟叶样品为材料，分析了其常规化学成分特征和质量风格特色，并采用逐步回归分析了它们之间的关系。结果表明：①湖南浓香型产区上部烟叶常规化学成分具有中糖、适碱、高钾和糖碱比适宜的特征。②上部烟叶浓香型风格显著，以焦甜香、干草香、焦香、木香、坚果香、正甜香、辛香为主体香韵，焦甜香、焦香特征突出，香气状态沉溢，浓度和劲头稍大。③上部烟叶香气质较好，香气量较充足，香气较透发，稍有枯焦气和木质气，微有生青气和青杂气；烟气较细腻、较柔和、较圆润；稍有刺激性和干燥感，余味较净较舒适。④总氮和糖碱比对正甜香有显著影响，烟碱、还原糖和糖碱比对焦甜香有显著影响，糖碱比对焦香、浓香型、香气状态和浓度有显著影响，烟碱和钾对劲头有显著影响，钾对香气质、柔和程度、圆润感有显著影响，总糖和氯对透发性有显著影响，总氮和钾对枯焦气有显著影响，还原糖对刺激性有显著影响，烟碱对干燥感有显著影响。

Chemical Components and Style Characteristics of Upper Flue-cured Tobacco Leaf From Heavy Flavor Tobacco-planting Areas of Hunan Province

In order to investigate the chemical components and style characters of upper flue-cured tobacco leaf from heavy flavor tobacco-planting areas of Hunan Province, and their relationships, in 2014 21 samples from 5 tobacco producing areas were analyzed by statistical analysis, variance analysis, and stepwise regression analysis. The results showed that:1) Strong-flavor type upper flue-cured tobacco in Hunan had the characteristic of medium sugar, proper nicotine and high potassium. 2) Strong flavor type in upper flue-cured leaf from heavy flavor tobacco-planting areas of Hunan Province was prominent, with burnt-sweetness aroma, hay-like scent, burnt aroma, woody aroma, nutty aroma, pure-sweetness aroma and spicy flavor as the principal notes, particularly burnt-sweetness and burnt aroma. 3) The quality of aroma in upper flue-cured leaf from heavy flavor tobacco-planting areas of Hunan Province was fine, characterized by plenty of aroma. Diffusiveness was fine, and the scorched odor and ligneous odor was a little, and raw green odor and green odor were tiny. Smoke was smooth, soft and mellow. After taste was purity and easiness with a little irritancy and dryness. 4) Stepwise regression analysis showed that the influence of total nitrogen and sugar/nicotine to pure-sweetness aroma were significant; the influence of nicotine, reducing sugar and sugar/nicotine to burnt-sweetness aroma were significant; the influence of sugar/nicotine to burnt aroma, strong-flavor type, motion state of aroma and density of smoke were significant; the influence of nicotine and potassium to strength were significant; the influence of potassium to aroma quality, softness and mellowness were significant; the influence of total sugar and chlorine to diffusiveness were significant; the influence of total nitrogen and potassium to scorched odor were significant; the influence of reducing sugar to irritancy was significant; the influence of nicotine to dryness was significant.