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不同成熟度对上部烟叶中性香气物质的影响
作者: 尹 珍  周冀衡*  左 敏  刘晓颖  柳 立  谭智勇  
单位: (湖南农业大学烟草研究院   长沙 410128)  
关键词: 烤烟  成熟度  上部烟叶  中性香气物质  含量变化  
分类号:S572
出版年,卷(期):页码:2013 ,44 ( 5 ): 页码:760-764
摘要:

【Objective】Neutral aroma components in upper tobacco leaves with different maturity in  Baoshan City, Yunnan province were studied to provide references for exploring the proper harvest time for upper tobacco leaves with different maturity. 【Method】Neutral aroma components in upper tobacco leaves with three different maturity of Yunyan 85 were analyzed by GC-MS. 【Result】The contents of brown reaction products were higher in ripe leaves than in full ripe leaves. The contents of degradation products of carotenoid, alkanes and phenylalanine increased with the improved tobacco leaf maturity. The neutral aroma substances were the most in full ripe leaves, less in the ripe leaves and the least in immaturity leaves. According to the division of aroma substances groups, the contents of aldehyde substances were almost the same in three degrees of maturity, but the contents of ketones and alcohols rose with the improved tobacco leaf maturity. 【Conclusion】Maturity played a significant role in the content and composition of neutral aroma substances in upper tobacco leaves. The increase of maturity of upper tobacco leaves improved the accumulation of neutral aroma substances. Among the neutral aroma substances, the contents of ketones were the highest, which contributed most to tobacco aroma.

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