| 摘要: |
| 【目的】明确原味型斗烟原料烤烟、白肋烟、百里科、东方烟草、拉塔基亚、黑板烟的特性及其在配方中的作用，为原味型斗烟的配方设计提供参考。【方法】对6种斗烟原料常规化学成分、中性致香物质含量进行测定，并对6种斗烟原料及其按1∶1组成的7种配方斗烟（烤烟（对照）、烤烟/白肋烟、烤烟/东方烟草、烤烟/拉塔基亚、烤烟/百里科、烤烟/黑板烟、烤烟/东方烟草/拉塔基亚）进行感官特性分析，研究原料内在化学成分与感官评价之间的相关性。【结果】6种斗烟原料中烤烟的叶绿素降解产物含量高、氮碱比低；白肋烟总糖、还原糖含量低，烟碱含量高；拉塔基亚总氮和类胡萝卜素降解产物含量高；东方烟草（土耳其AG级）总糖、还原糖含量及糖碱比高；黑板烟烟碱含量低、中性致香物质总量低。感官评价结果表明，白肋烟具有坚果香味，可使配方劲道力量、层次变化和室韵嗅香得分升高；东方烟草香气芳香，可使配方层次变化得分升高；百里科刺激性稍大，可使配方劲道力量、层次变化和室韵嗅香得分升高；黑板烟具有焦糖风味，可使配方层次变化得分升高；拉塔基亚具有焚香风味，可使配方室韵嗅香得分升高，但会降低层次变化得分。相关性分析结果表明，烟碱含量与劲道力量呈极显著正相关，氮碱比与劲道力量呈显著负相关；钾含量与层次变化呈显著正相关，类胡萝卜素降解产物含量与层次变化呈显著负相关；总糖含量、还原糖含量、棕色化反应产物含量与室韵嗅香呈显著负相关。【结论】白肋烟、百里科的烟碱含量高、氮碱比低，可使配方劲道力量变强；黑板烟、白肋烟的加入可丰富配方的层次变化；烤烟、东方烟草的总糖、还原糖、棕色化反应产物含量相对较高，要设计室韵嗅香较浓的配方应减少这2种原料的使用量。 |
| 关键词: 斗烟原料 配方斗烟 中性致香物质 感官评价 |
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| Analysis of raw material function of original pipe tobacco |
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JIN Yixiao,PENG Guixin,YU Jianchun,et al
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| Abstract: |
| 【Objective】This study clarified the raw material characteristics of Flue-cured tobacco,Burley,Perique,Oriental,Latakia and Black Cavendish and their functions in formula to provide reference for formula design of domestic original type of pipe tobacco.【Method】The routine chemical composition and neutral aroma substance contents of six raw materials were determined,and the sensory characteristics of raw materials and seven formulated pipe tobaccos (Flue-cured tobacco (control),Flue-cured tobacco/Burley,Flue cured tobacco/Oriental,Flue-cured tobacco/Latakia,Flue-cured tobacco/Perique,Flue cured tobacco/Black Cavendish,and Flue-cured tobacco/Oriental/Latakia) were analyzed.The correlations between the internal chemical composition of raw materials and sensory evaluation were also investigated.【Result】The results of chemical composition analysis on pipe tobacco raw materials showed that the contents of chlorophyll degradation products were high and the ratio of nitrogen to alkali was low.The contents of total sugar and reducing sugar in Burley tobacco were low and the content of nicotine was high.The contents of total nitrogen and carotenoid degradation products in Latakia were high,and the contents of total sugar and reducing sugar in Oriental tobacco (Turkey AG grade) were high.The content of nicotine in Black Cavendish was low and the total amount of neutral aroma-producing substances was low.Sensory evaluation results showed that Burley tobacco had nutty flavor and adding formula increased the strength of formula,level change and room rhythm odor score.Oriental tobacco showed good aroma and adding formula increased the score of formula level change.Perique was a little more irritating and adding formula increased formula strength,level change and room note odor score.Black Cavendish smoke had caramel flavor and adding formula increased the score of formula level change.Latakia had incense flavor,adding formula increased the score of formula room note and smell,but reduced the score of level change.The results of correlation analysis showed that nicotine content was positively correlated with strength,and the ratio of nitrogen to alkali was negatively correlated with strength.Potassium was positively correlated with hierarchical change and carotenoid degradation product was negatively correlated with hierarchical change.Total sugar content,reducing sugar content,and browning reaction product content were negatively correlated with chamber aroma.【Conclusion】The nicotine contents of Burley tobacco and Perique were high and their ratios of nitrogen to alkali were low.Thus,adding them into the formula increased the strength.Adding Black Cavendish tobacco and Burley tobacco enriched the hierarchical changes.The contents of total sugar,reducing sugar and browning reaction products of flue cured tobacco and Oriental tobacco were relatively high.Thus,their use should be reduced to design a formula with strong flavor. |
| Key words: pipe tobacco raw materials formulated pipe tobacco neutral aromatic substances sensory evaluation |
