有機(jī)物質(zhì)對(duì)烤煙中性香氣物質(zhì)成分及評(píng)吸質(zhì)量的影響
Effects of Adding Different Organic Substances on the Contents of Aroma Components and Sensory Evaluation Quality in Flue-cured Tobacco Leaves
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摘要: 以烤煙品種龍江911為材料,，研究了常規(guī)措施下增施不同有機(jī)物質(zhì)對(duì)延邊烤煙煙葉中性致香物質(zhì)含量的影響,。結(jié)果表明，增施不同的有機(jī)物質(zhì)可使煙葉內(nèi)中性致香物質(zhì)總量增加,，各處理煙葉中類(lèi)胡蘿卜素類(lèi),、苯丙氨酸類(lèi)、棕色化產(chǎn)物,、新植二烯等致香物質(zhì)含量均較對(duì)照有很大提高,，以芝麻處理最高，致香物質(zhì)總量達(dá)到了1 154.66 μg/g,。綜合分析認(rèn)為,，增施的有機(jī)物質(zhì)種類(lèi)不同,，其增香效果明顯不同。以芝麻處理最好,，其次為發(fā)酵后的豆?jié){和豆糝,，小磨油效果稍差。Abstract: Field experiment was conducted to study the effects of different organic substance application on neutral aroma component contents and sensory evaluation quality under common practice using a tobacco (Nicotiana tobacum L.) cultivar longjiang 911 in Ji Lin. Results showed that, organic substance application could increase the total contents of neutral aroma components. Compared with the common practice, the contents of Carotenoid, Phenylalanine, products of Browing Reaction and Neophytadiene greatly increased in every treatment. The aroma component content with treatment of adding sesame was the highest, or 1 154.66 μg/g. As far as the total content of neutral aroma components was concerned, different organic substance brought different effect.Among them, the treatment by adding sesame were the best, the treatment by adding fermented soya-bean milk took second place, and the other two treatments with bean powder and gingili had slightly lower effects.
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