不同成熟度烟叶香味提取物感官品质关联分析
研究遵义不同成熟度烟叶致香内含物对感官品质的影响。
以提前8 d采烤(T1)、正常采烤(T2)和推迟8 d采烤(T3)的烟叶为材料，通过不同极性溶剂对烟叶内源化学组分进行分段萃取，再利用气相色谱—质谱联用仪 (gas chromatography-mass spectrometry，GC-MS)检测不同成熟度烟叶不同极性萃取段香味组分；将不同成熟度烟叶萃取组分添加到烟支中进行感官评吸，基于偏最小二乘回归分析法 (partial least squares regression，PLSR) 分析GC-MS结果与感官评吸指标间的相关性。
随着烟叶成熟度的提高，烟叶萃取物种类增加，挥发性成分总量呈先升高后降低的趋势，T1、T2和T3处理的挥发性成分分别有30、124和149种，挥发性成分总量分别为651.059、772.502和651.254 μg/g。PLSR结果表明：茄酮、巨豆三烯酮、亚油酸、二氢猕猴桃内酯、新植二烯、大茴香醛与烟叶中的香气量、香气质、吃味呈显著正相关，2,3'-联吡啶、吲哚、儿茶酚与烟叶中的香气量、香气质、吃味呈显著负相关，亚油酸、亚麻酸和正十五酸与杂气、刺激性呈显著正相关，癸酸与杂气、刺激性呈显著负相关。
研究结果为烟叶适时采收及烟用香精香料制备提供了理论依据。
Correlation Analysis of Sensory Quality of Aroma Extracts from Tobacco Leaves at Different Maturity
To study the effects of aroma components in tobacco leaves with different maturity on the sensory quality in Zunyi.
Tobacco leaves harvested and cured eight days earlier (T1), harvested and cured normally (T2), and harvested and cured eight days later (T3) were used as materials. The endogenous chemical components of tobacco leaves were extracted by different polar solvents, and then the aroma components of different polar extraction segments of tobacco leave with different maturity were detected by gas chromatography-mass spectrometry (GC-MS). The extracts of tobacco leave with different maturity were added to cigarettes for sensory evaluation, and the correlation between GC-MS results and sensory evaluation indicators was analyzed based on partial least squares regression (PLSR) analysis.
With the increase of tobacco leaf maturity, the types of tobacco leaf extracts increased, and the total amount of volatile compounds showed a trend of first increasing and then decreasing. The numbers of volatile components of T1, T2 and T3 treatments were 30, 124 and 149, respectively; and the total amount of volatile compounds was 651.059, 772.502 and 651.254 μg/g, respectively. The PLSR results showed that solanone, megastigmatrienone, linoleic acid, dihydroactin, neophytadiene, and anisaldehyde were significantly positively correlated with the aroma quantity, aroma quality, and taste of tobacco leaves; 2,3'-bipyridine, indole, and catechol were significantly negatively correlated with the aroma quantity, aroma quality and taste of tobacco leaves; linoleic acid, linolenic acid, and pentadecanoic acid were significantly positively correlated with offensive taste and irritancy; decanoic acid was significantly negatively correlated with the offensive taste and irritancy.
The results provide a theoretical basis for timely harvesting of tobacco leaves and the preparation of tobacco flavors and fragrances.
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