Effects of Adding Different Organic Substances on the Aroma Quality of Flue-cured Tobacco Leaves

doi:10.7668/hbnxb.2007.05.012

Abstract

Abstract: The effects of adding different organic substances under conventional measure (CK) on chemical composition and the content of volatile aromatic matter in flue-cured tobacco leaves were studied by GC/MS in Nanyang, Henan province. The result showed that, Compared with the commonly used fertilizing measure, the treatments added soybean matters could obviously increase the content of total sugar, reduced sugar and potassium in flue-cured tobacco leaves, but the treatments added products of sesame had relatively less efficience and showed little difference in the content of other chemical composition between treatments. All the treatments could increase the total content of volatile aromatic matter significantly. The content of important aromatic matters neophytadiene, products degraded by caretene, products of aromatic amino acid metabolism, products of Maillard reaction and products degraded by cembrane were all increased to a certain degree. This indicated that adding different organic substances improved the harmony between the chemical componients in flue-cured tobacco leaves to some extent, thus increased the aroma quality of tobacco leaves. Different organic substances had different effects, among which the two treatments of adding fermented soya-bean milk were the best, followed by the treatment of adding bean powder, and adding sesame and gingili had less effects.

Key words: Organic substance, Flue-cured tobacco leaf, Chemical componients, Aroma quality

CLC Number:

S572

ZHAO Ming-qin, CHEN Hong-hua, LIU Guo-shun, ZHAO Ming-shan, HU Huan-xing, CHENG Yu-yuan, NIU Shu-jin. Effects of Adding Different Organic Substances on the Aroma Quality of Flue-cured Tobacco Leaves[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2007, 22(5): 51-55. doi: 10.7668/hbnxb.2007.05.012.

/ / Recommend / Download Citations

URL: http://www.hbnxb.net/EN/10.7668/hbnxb.2007.05.012

http://www.hbnxb.net/EN/Y2007/V22/I5/51

References

[1] Weeks W W. Chemistry of tobacco constituents influencing flavor and aroma[J]. Bec Adv Tob Sci, 1985(11): 175-200.
[2] 史宏志, 刘国顺. 烟草香味学[M]. 北京: 中国农业出版社, 1998: 4-13.
[3] 汪耀富, 高华军, 刘国顺, 等. 不同基因型烤烟叶片致香物质含量的对比分析[J]. 中国农学通报, 2005, 21(5): 117-120.
[4] 刘国顺, 叶协峰, 王彦亭, 等. 不同钾肥施用量对烟叶香气成分含量的影响[J]. 中国烟草科学, 2004(4): 1-4.
[5] 王岩, 刘国顺. 不同种类有机肥对烤烟生长及其品质的影响[J]. 河南农业科学, 2006(2): 81-84.
[6] 韩锦峰, 汪耀富, 杨素琴. 干旱胁迫对烤烟化学成分和致香物质含量的影响[J]. 中国烟草, 1994(1): 35-38.
[7] 韩锦峰, 刘维群, 杨素琴, 等. 海拔高度对烤烟香气物质的影响[J]. 中国烟草, 1993(3): 1-3.
[8] 周冀衡, 杨虹琦, 林桂华, 等. 不同烤烟产区烟叶中主要挥发性香气物质研究[J]. 湖南农业大学学报, 2004, 30(1): 20-23.
[9] 韦凤杰, 刘国顺, 杨永峰, 等. 烤烟成熟过程中类胡萝卜素变化与其降解香气物质关系[J]. 中国农业科学, 2005, 38(9): 1882-1889.
[10] 刘卫群, 郭群召, 汪庆昌, 等. 不同施氮水平对烤烟干物质、氮素积累分配及产质的影响[J]. 河南农业科学, 2004(8): 25-28.
[11] 宫长荣, 汪耀富, 赵铭钦, 等. 烘烤过程中烟叶香气成分变化的研究[J]. 烟草科技, 1995(5): 31-33.
[12] 赵铭钦, 刘国顺, 杜绍明. 香料烟陈化过程中烟叶香气成分释放与消长规律研究[J]. 中国农学通报, 2005, 21(8): 53-85.
[13] 王瑞新, 韩富根, 杨素勤, 等. 烟草化学品质分析法[M]. 郑州: 河南科学技术出版社, 1990.
[14] 赵铭钦, 于建春, 程玉渊, 等. 烤烟烟叶成熟度与香气质量的关系[J], 中国农业大学学报, 2005, 10(3): 10-14.
[15] Chaturvedi V K. Correlations among extensibility burn thickness nitrogenous constituents phosphoru, and potassium infermented leaf of cigar-wrapper tobacco[J]. Indian Agric Sci, 1987, 57(4): 241-244.
[16] 王瑞新. 烟草化学[M]. 北京: 中国农业出版社, 2003.
[17] 史宏志, 韩锦峰, 官春云. 烟叶香气前提物在成熟和调制过程中的变化[J]. 作物研究, 1996, 10(2): 44-49.
[18] 韩廷, 刘国顺, 刘艳英, 等. 不同生长期香料烟香气成分的变化动态研究[J]. 中国烟草科学, 2003(2): 41-45.
[19] 杨永锋, 韦凤杰, 刘国顺, 等. 杀青前后烤烟叶片中性香气物质变化研究[J]. 中国农学通报, 2006, 22(1): 64-67.
[20] 许自成, 黄平俊, 苏富强, 等. 不同采收方式对烤烟上部烟叶内在品质的影响[J]. 西北农林科技大学学报(自然科学版), 2005, 33(11): 13-17.
[21] 艾复清, 杨秀海, 刘扬舟, 等. 干筋环境对烤后烟叶香吃味影响的回归分析[J]. 湖北农业科学, 2005(5): 98-111.

Please choose a citation manager

Content to export