| 烤烟非挥发有机酸、高级脂肪酸与其他成分及其感官品质的关系 |
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| 引用本文： | 杜咏梅,张怀宝,付秋娟,徐光军,商耀,林建胜.烤烟非挥发有机酸、高级脂肪酸与其他成分及其感官品质的关系[J].烟草科技,2011(6). |
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| 作者姓名： | 杜咏梅 张怀宝 付秋娟 徐光军 商耀 林建胜 |
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| 作者单位： | 1. 中国农业科学院烟草研究所农业部烟草类作物质量控制重点开放实验室,山东省青岛市崂山区科苑经四路11号,266101
2. 山东中烟工业公司技术中心,山东省青岛市株洲路137号,266101 |
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| 摘 要： | 研究了176份烤烟样品中的非挥发有机酸、高级脂肪酸含量与其常规化学成分、钙、中性致香成分和吸食品质的关系.结果表明:非挥发有机酸、高级脂肪酸均与烤烟主要化学指标及香气成分相关关系密切,尤其是丙二酸与总氮,苹果酸与钙、乳酸与巨豆三烯酮,棕榈酸与烟碱、香叶基丙酮、二氢大马酮、巨豆三烯酮,油酸+亚油酸与香叶基丙酮相关系数较高,其关系散点图拟合趋势线为直线、一元二次、三次或乘幂曲线.丙二酸、草酸、酸碱比、苹果酸/柠檬酸比、钙/苹果酸比主要影响烤烟的感官质量,其中,丙二酸、酸碱比对感官质量的影响较大;棕榈酸、油酸+亚油酸对烤烟香型风格和感官质量均有显著影响.质量较好烤烟的棕榈酸、油酸+亚油酸、酸碱比、苹果酸/柠檬酸比相对较高,丙二酸、草酸、钙/苹果酸较低,浓香型烤烟的棕榈酸、亚油酸+油酸含量较低.
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| 关 键 词： | 烤烟 非挥发有机酸 高级脂肪酸 内在品质 |
Relationships of Non-volatile Organic Acids and Higher Fatty Acids in Flue-cured Tobacco with its Other Chemical Components and Smoking Quality |
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| DU YONG-MEI,ZHANG HUAI-BAO,FU QIU-JUAN,XU GUANG-JUN,SHANG YAO,LIN JIAN-SHENG.Relationships of Non-volatile Organic Acids and Higher Fatty Acids in Flue-cured Tobacco with its Other Chemical Components and Smoking Quality[J].Tobacco Science & Technology,2011(6). |
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| Authors: | DU YONG-MEI ZHANG HUAI-BAO FU QIU-JUAN XU GUANG-JUN SHANG YAO LIN JIAN-SHENG |
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| Affiliation: | DU YONG-MEI(1),ZHANG HUAI-BAO(1),FU QIU-JUAN(1),XU GUANGJUN(1),SHANG YAO(1),and LIN JIAN-SHENG(2)1.Key Laboratory for Tobacco Quality Control,Ministry of Agriculture,Tobacco Research Institute,CAAC,Qingdao 266101,Shandong,China2.Technology Center,China Tobacco Shandong Industrial Corporation,China |
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| Abstract: | The relationships of non-volatile organic acids and higher fatty acids with routine chemical components,calcium,neutral aroma components and sensory quality of tobacco were studied with 176 flue-cured tobacco samples.The results showed that: 1) Non-volatile organic acids and higher fatty acids closely related to major chemical indexes and aroma components,particularly malonic acid related to total nitrogen,malic acid to calcium,lactic acid to megastigmatrienone,palmitic acid to nicotine,geranylacetone,damas... |
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| Keywords: | Flue-cured tobacco Non-volatile organic acid Higher fatty acid Intrinsic quality |
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