采收时间对不同生态区烟叶香气品质和香型风格的影响OACSTPCD

The middle tobacco leaves of Yunyan 87 were used as experimental materials to study the effect of different harvesting time(T1～T5 treatment indicated that harvesting at 16 d,18 d,20 d,22 d and 24 d after topping,respectively)on aroma substances content and sensory quality of tobacco leaves in Dafang honeysweet flavor type and Weining fresh-sweetness flavor type ecological areas.The results showed that the contents of carotenoid degradation products,chlorophyll degradation products,cembranoids degradation products,fatty acids,alkaloids,other unclassified aroma substances and the total aroma substances in flue-cured tobacco leaves increased at first and then decreased with the extension of harvesting time.Among them,T4 treatment was the highest(except for the highest chlorophyll degradation products in T3 treatment and the highest cemdranoids degradation products in T2 treatment in Dafang tobacco leaves).Except for Maillard reaction products,aromatic amino acid degradation products,cembranoids degradation products and other unclassified aroma substances,the content of other classified aroma substances in Dafang was higher than that in Weining tobacco leaves,and the content of total amount of aroma substances was 8.44%higher than that of Weining.It was clear that seven kinds of substances such as 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-buten-1-one were the key aroma substances that highlighted the honeysweet flavor style of Dafang tobacco leaves,and four kinds of substances such as 1-(1H-pyrrol-2-yl)-ethanone were the key aroma substances that highlighted the fresh-sweetness flavor type of Weining tobacco leaves.In both ecological areas,the aroma content of flue-cured tobacco harvested at 22 days after topping was the highest,the sensory quality and flavor style of flue-cured tobacco leaves were better at 24 days after topping in Dafang and 20 days after topping in Weining.