摘要
【目的】为雪茄卷烟工业原料调配、产品设计和雪茄烟叶种植区划提供技术依据。【方法】以全球17个(国内10个,国外7个)主要雪茄烟叶产地烟叶样品为材料,对其风味类型和风味强度进行感官评吸,从地理位置角度分析了纬度与风味的关系。【结果】(1)风味类型:全球17个雪茄产地烟叶样品共包含8种风味类型,其中共有风味类型有5种,不同产地所特有的风味类型有3种。(2)风味强度及风味浓度:国内,海南昌江烟叶共有5种风味强度表现最优,且风味浓度值最高。国外,古巴共有6种风味强度表现最优,且风味浓度值最高。此外,进口雪茄烟叶样品在植物风味、香料风味、泥土风味、其他风味以及风味浓度等5个方面的均值显著高于国产烟叶。(3)纬度与风味浓度:Ⅲ区(17°88′~26°74′)>Ⅰ区(0°14′~9°01′)>Ⅱ区(9°01′~17°88′)>Ⅳ区(26°74′~35°61′)。【结论】国内外雪茄烟叶产地中分别以海南昌江产地和古巴产地的雪茄烟叶风味特征最为突出,且古巴雪茄烟叶风味特征高于海南昌江。产地的地理纬度是影响雪茄烟叶风味特征的主要因素。
[Objective] The objective of this study is to provide technical basis for raw material blending, product design and cigar leaf planting division in cigar cigarette industry. [Method] The tobacco leaf samples from 17 major cigar tobacco leaves producing areas in the world(including nine domestic producing areas and 7 foreign areas) were used as materials for evaluation of flavor type and flavor intensity, and the relationship between latitude and flavor was analyzed from the geographical point of view. [Result] ① Flavor type: There wer 8 flavor types in the 17 cigar origins of the world. Among them, 5 flavor types were common, and 3 flavor types had unique feature of the origin. ② Flavor intensity and concentration: Domestically, Hainan Changjiang cigar leaves had the best performance in five flavor intensity, and the flavor concentration value is the highest. Abroad, Cuba had a total of 6 flavors with the best intensity and the highest concentration of flavor. In addition, the imported cigar leaf samples exhibited better performances in plant flavor, spice flavor, soil flavor, other flavors and flavor concentration compared with domestic tobacco leaves. ③(3) Latitude and flavor concentration: Zone III(17°88′~26°74′) > Zone I(0°14′~9°01′) > Zone II(9°01′~17°88′) > Zone IV(26°74’~35°61’). [Conclusion] The flavor characteristics of cigar leaves from Hainan Changjiang and Cuba are the most prominent, and the flavor characteristics of Cuban cigar leaves are higher than those in Changjiang, Hainan. The geographical latitude of the place of origin is the main factor affecting the flavor characteristics of cigar leaves.
作者
李秀妮
闫铁军
吴风光
刘利平
宋世旭
朱家明
时向东
LI Xiuni;YAN Tiejun;WU Fengguang;LIU Liping;SONG Shixu;ZHU Jiaming;SHI Xiangdong(National Tobacco Physiology&Biochemistry Research Centre,Henan Agricultural University,Zhengzhou 450002,China;China Tobacco Hubei Industrial Limited Liability Company Wuhan 430051,China;The Great wall Cigar Factory,China Tobacco Sichuan Industry Co.Ltd.China Tobacco Sichuan Industry Co.Ltd.Shifang 618400,China;Hubei Province Tobacco Company Enshi Company,Enshi 445000,China)
出处
《中国烟草学报》
EI
CAS
CSCD
北大核心
2019年第6期126-132,共7页
Acta Tabacaria Sinica
基金
湖北中烟工业有限责任公司资助项目“中式雪茄原料研究与应用”(2018A013YL06)
湖北省烟草公司资助项目“鄂西南优质雪茄烟叶生产关键技术研究”(027Y3018-003)
关键词
雪茄烟叶
风味特征
风味类型
风味浓度
风味强度
cigar tobacco
flavor characteristic
flavor style
flavor concentration
flavor intensity
