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当前位置: 首页 > 文章 > 烤烟新品种中川208香气成分及香韵特征解析 中国烟草科学 2023,44 (6) 69-74
Position: Home > Articles > Analysis of Aroma Components and Fragrance Characteristics of the New Flue-Cured Tobacco Variety Zhongchuan208 Chinese Tobacco Science 2023,44 (6) 69-74

烤烟新品种中川208香气成分及香韵特征解析

作  者：
耿锐梅;曹长代;李峰;徐蕊;刘冬梅;刘卫华;刘西金;董希涛;王大海;韩守栋;刘新才;张玉
单  位：
;中国农业科学院烟草研究所
关键词：
中川208;烤烟;新品种;香气成分;香韵特征;解析
摘  要：
为探究烤烟新品种中川208香气成分及香韵特征,采用HS-SPME-GC/MS方法检测中川208和对照中烟100烤后烟叶的香气成分,通过聚类分析比较其差异,同时进行香韵特征及感官质量评价.结果显示,在山东5个生态区两品种各自检测到80种香气成分,中川208香气成分中显著或极显著高于中烟100的有28种.香气成分含量同时受到基因型和生态环境的影响;中川208受生态环境影响较大,或许更能彰显区域特色.中川208的感官质量优于中烟100;且五个生态区中川208的香气成分平均含量为57.68 ng/g,高于中烟100的平均含量(为39.72 ng/g).中川208感官质量的提升及其彰显的香韵特征可能与其香气成分含量的显著或极显著增加有关.
译  名：
Analysis of Aroma Components and Fragrance Characteristics of the New Flue-Cured Tobacco Variety Zhongchuan208
关键词：
Zhongchuan208%flue-cured tobacco%new variety%aroma components%fragrance characteristics%analysis
摘  要：
In order to explore the aroma components and fragrance characteristics of the new tobacco variety Zhongchuan208(ZC208),aroma compounds in the cured leaves of ZC208 and Zhongyan100(ZY100)were determined and compared using the HS-SPME-GC/MS method.Differences between the two varieties were assessed through cluster analysis.Additionally,fragrance characteristics and sensory quality were evaluated.The results revealed the presence of a total of 80 aroma compounds in both varieties.Among these,ZC208 exhibited significantly or extremely significantly higher levels than ZY100 in 28 aroma compounds across five ecological regions in Shandong Province.The aroma components were influenced by both genotype and ecological environment.ZC208 was notably affected by ecological environment,suggesting a stronger reflection of regional characteristics.Moreover,ZC208 demonstrated higher sensory quality than ZY100.In the five ecological regions,the average content of aroma components in ZC208 was 57.68 ng/g,surpassing that of ZY100(39.72 ng/g).The improvement in sensory quality in ZC208 and its fragrance characteristics may be attributed to the significant or extremely significant increase in the content of aroma components.

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