以来自14个省份的2000～2005年度川渝中烟工业公司库存的烤烟为材料,研究了烤烟还原糖含量与主要挥发性香气物质及感官质量的统计学关系.结果表明:烤烟还原糖含量平均值为(21.30±4.40)%,有41.30%的样品还原精含量落在16.00%～22.00%之间,与巴西优质烤烟还原糖含量(10.04%～22.50%)的符合程度为57.72%;聚类分析结果表明烤烟还原糖含量与主要挥发性香气物质存在一定的内在联系,低糖类烟叶样品的芳香族氨基酸降解产物、类西柏烷降解产物、类胡萝卜素降解产物和主要挥发性香气物质总量明显高于中糖类和高糖类烟叶样品,而类西柏烷降解产物在类群间的差异不显著;当烤烟还原糖含量在12.00%～32.00%的范围内,还原糖含量与香气质、香气量、余味、杂气、刺激性、浓度、灰色和评吸总分均存在显著的同归关系,但是还原糖含量与劲头和燃烧性的回归关系未达到显著水平.%The relationship between reducing sugar content and main volatile aroma components as well as sensory quality was studied using flue-cured tobacco leaf samples from 14 provinces in 2000 ～ 2005. Results indicated that average reducing sugar content was (21.30±4.40)％. and 41.30％ samples was in the range of 16.00％ to 22.00％, and 57.72％ samples met with the standard (10.04％ to 22.50％ ) of Brazil quality tobaccos. Cluster analysis showed that there was a close relationship between reducing sugar content and main volatile aroma components. The lowest reducing sugar content group had the highest content of degraded products from aromatic amino, cembrane, carotene and total main volatile aroma components,which were higher than those in other two groups with both medium and the highest content of reducing sugar and degraded products of cembrane. No significant difference among three groups in degraded products of cembrane was observed. As reducing sugar content changed from 12.00％ to 32.00％, there was a significant regression relationship between reducing sugar content and quality of aroma, volume of aroma, after taste, undesirable taste, biting taste, taste strength, ash as well as total score. The regression relationship between reducing sugar content and impact and combustibility was not significant.
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