豆?jié){灌根對(duì)豫西烤煙香氣含量和評(píng)吸質(zhì)量影響研究初報(bào)

Effects of Soymilk Root Irrigation on Aroma Components and Flavor Quality of Flue-cured Tobacco Leaves in West Henan

摘要: 對(duì)團(tuán)棵期豆?jié){灌根條件下的豫西烤煙香氣含量,、成分及其評(píng)吸質(zhì)量進(jìn)行了分析,。結(jié)果表明，豆?jié){灌根提高了豫西烤煙下部和中部葉中香氣物質(zhì)的總量和質(zhì)量,，對(duì)各部位的香氣物質(zhì)總量和質(zhì)量影響依次為中部＞上部＞下部,。還提高了烤煙葉片中苯乙醛、乙?；秽?、6-甲基-2-庚酮、6-甲基-5-庚烯-2-酮,、2,4-庚二烯醛2,、芳樟醇、β-環(huán)檸檬醛,、β-大馬酮等香氣物質(zhì)含量,。香氣物質(zhì)含量的增加主要來(lái)源于棕色化產(chǎn)物類,、類西柏烷類和胡蘿卜素類香氣物質(zhì)。

Abstract: The contents of various aroma components and flavor quality in flue-cured tobacco leaves after irrigating root with soymilk in west Henan Province were studied. The results showed that soymilk root irrigation increased the total amount and quality of aroma components in middle and lower leaves, with the effects from high to low as middle leaves＞upper leaves＞lower leaves, and increased contents of benzeneacetaldehyde, acetyl-furan, 6-methyl-2-Heptanoicketone, 6-methyl-5-hepten-2-one, 2,4-glutric valeraldehyde-2, linalool, 1,3,3-trimethylcyclhex-1-ene-4-carboxa-ldehyde, β-damascone. The increased content of aroma components mainly resulted from products of brown reaction, cembratriendiol and carotenoids.