氮肥用量对香料烟香味成分及感官质量的影响

Effects of Different Nitrogen Rates on the Flavor Components and Sensory Evaluation of Oriental Tobacco Leaves

摘要: 以香料烟品种云香巴斯玛一号为试验材料,研究了四川省攀枝花市氮用量对香料烟香味成分和感官质量的影响。结果表明,随着施氮量的增加,香料烟有机酸含量降低,西柏烷类、类胡萝卜素类物质和香味物质总量增加,处理间差异显著,以氮用量为82.5 kg/hm² 处理的含量最高;赖百当及其降解产物含量则以中氮(67.5 kg/hm²)水平最高,处理间差异显著。感官质量总分随氮用量的增加而呈上升趋势,以氮用量82.5 kg/hm² 得分最高。

Abstract: A Field experiment was conducted to studied the effects of different nitrogen rates on the flavor components and sensory evaluation under common practice using a oriental tobacco cultivar yunxiang basma 1 in Panzhihua. The results showed that, with inorganic nitrogen fertilizer rates increased, organic acids in tobaco leaves decreased, but cembranoids, carotenoids and total flavor components increased, and the highest contents were observed with nitrogen rate of 82.5 kg/ha. Labdanums and degradation product contents were the highest with nitrogen rate of 67.5 kg/ha. Total score of sensory evaluation increased with nitrogen rate and the highest when nitrogen rate was 82.5 kg/ha.