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

摘要

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, damascene and megastigmatrienone, linoleic acid + oleic acid to geranylacetone, with higher correlation coefficients and in scatter diagrams fitted to a straight line, or a quadratic, cubic or power curve. 2) The smoking quality of flue-cured tobacco was mainly influenced by malonic acid, oxalic acid, the ratio of total non-volatile organic acids to nicotine, the ratio of malic acid to citric acid, and calcium to malic acid, particularly, malonic acid and the ratio of total non-volatile organic acids to nicotine. The contents of palmiticacid and linoleic acid + oleic acid affected the flavor style and smoking quality significantly. The contents of palmitic acid and linoleic acid + oleic acid and the ratios of total non-volatile organic acids to nicotine and malic acid to citric acid in tobacco leaves of better quality were relatively higher, however, the contents of malonic acid and oxalic acid and the ratio of calcium to malic acid were relatively lower. The contents of palmitic acid and linoleic acid + oleic acid in thick flavor style tobacco were relatively lower.%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.