Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China

doi:10.1016/S1671-2927(11)60113-2

Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (8): 1222-1231.DOI: 10.1016/S1671-2927(11)60113-2

Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China

College of Resources and Environment, Huazhong Agricultural University

收稿日期:2010-09-09 出版日期:2011-08-15 发布日期:2011-08-16
通讯作者: Correspondence TU Shu-xing, Professor, Tel: +86-27-87282137, E-mail: stu@hzau.edu.cn; HE Jie-wang, Associate Professor, Tel: +86-27-83529161, E-mail:hejiewang12@126.com

Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China

College of Resources and Environment, Huazhong Agricultural University

Received:2010-09-09 Online:2011-08-15 Published:2011-08-16
Contact: Correspondence TU Shu-xing, Professor, Tel: +86-27-87282137, E-mail: stu@hzau.edu.cn; HE Jie-wang, Associate Professor, Tel: +86-27-83529161, E-mail:hejiewang12@126.com

摘要/Abstract

摘要： Complicated changes are happening during the aging process of flue-cured tobacco (FCT) and understanding of thechanging components is of great significance in improving the quality, shortening aging time, and enhancing productionand economic efficiency in tobacco industry. The aging samples of FCT from four main producing areas of China, i.e.,Yunnan, Sichuan, Hubei, and Dongbei, were used to study the changing rule of the components such as alkali, acid, andcarbohydrate as well as the aroma and their relationship with sensory quality; and based on the correlation among thecomponents and the sensory quality index, multivariable models were established to predict the aging quality. The resultsshowed that the sensory quality of FCT increased steadily during the aging time, and at the same time, the acidiccomponents (total organic acids, volatile acids) increased gradually, while the alkaline substances (nicotine, volatilealkali), carbohydrate (total sugars, reducing sugar) and pH values showed a downward trend. Correlation analysis foundthat the sensory quality and pH values were negatively correlated (P<0.05), while the sensory quality with total organicacids and aroma were positively correlated. The optimal model for predicting the quality of FCT was y=56.75-0.63x12+50.09x2-13.27x22, (y: sensory quality; x1: pH; x2: total organic acids). The average predicating error was 1.04% with maximumpredicating error of 2.89% and the accuracy rate of above 97%.

关键词:

chemical component, flue-cured tobacco, aging, sensory quality, regression model

Abstract: Complicated changes are happening during the aging process of flue-cured tobacco (FCT) and understanding of thechanging components is of great significance in improving the quality, shortening aging time, and enhancing productionand economic efficiency in tobacco industry. The aging samples of FCT from four main producing areas of China, i.e.,Yunnan, Sichuan, Hubei, and Dongbei, were used to study the changing rule of the components such as alkali, acid, andcarbohydrate as well as the aroma and their relationship with sensory quality; and based on the correlation among thecomponents and the sensory quality index, multivariable models were established to predict the aging quality. The resultsshowed that the sensory quality of FCT increased steadily during the aging time, and at the same time, the acidiccomponents (total organic acids, volatile acids) increased gradually, while the alkaline substances (nicotine, volatilealkali), carbohydrate (total sugars, reducing sugar) and pH values showed a downward trend. Correlation analysis foundthat the sensory quality and pH values were negatively correlated (P<0.05), while the sensory quality with total organicacids and aroma were positively correlated. The optimal model for predicting the quality of FCT was y=56.75-0.63x12+50.09x2-13.27x22, (y: sensory quality; x1: pH; x2: total organic acids). The average predicating error was 1.04% with maximumpredicating error of 2.89% and the accuracy rate of above 97%.

Key words:

chemical component, flue-cured tobacco, aging, sensory quality, regression model

SUN Jing-guo, HE Jie-wang, WU Feng-guang, TU Shu-xing, YAN Tie-jun , SI Hui, XIE Hao. Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China[J]. Journal of Integrative Agriculture, 2011, 10(8): 1222-1231.

参考文献

[1]      Bao S. 2000. Soil and Agro-chemistry Analysis. China AgriculturePress, Beijing. pp. 305-318.
[2]      Callicutt C H, Cox R H, Hsu F, Kinser R D, Laffoon S W, Lee PN, Podraza K F, Sanders E B, Seeman J I. 2006. The role ofammonia in the transfer of nicotine from tobacco tomainstream smoke. Regulatory Toxicology and Pharmacology,46, 1-17.
[3]      Chen W, Wang S G, Tang Y J, Lu J, Chai Y R. 2008. Analysis ofthe dominant climatic factors influencing the chemicalcompositions of flue-cured tobacco in different tobaccogrowingareas. Plant Nutrition and Fertilizer Science, 14, 144-150.
[4]      Davis D. 1976. Waxes and lipids in leaf and their relationship tosmoking quality and aroma. Recent Advances in TobaccoScience, 2, 80-106.
[5]      Dawson R. 1946. development of some recent concepts in thephysiological chemistry of the tobacco alkaloids. PlantPhysiology, 21, 115-130.
[6]      Fenner R. 1988. Thermoanalytical characterization of tobaccoconstituents. Recent Advances in Tobacco Science, 14, 82-113.
[7]      Frankenburg W. 1946. Chemical changes in the harvested tobaccoleaf. Part I. Chemical and enzymic conversions during thecuring process. Advances in Enzymology and Related Areasof Molecular Biology, 6, 309-387.
[8]      Huang W F, Liu H M, Pan H P. 1996. YC/T35-1996. Cigarettes- Mainstream Smoke and Chemical Technical Specification of Cut Tobacco. Chinese Standard Press, Beijing, China. (inChinese)
[9]      Jarboe C H, Rosene C J. 1961. Volatile products of pyrolysis ofnicotine. Journal of the Chemical Society, 2455-2458.
[10]   Kaburaki Y, Sato Y. 1962. Gas chromatographic analysis ofvolatile organic acids in tobacco leaves. Journal of TheAgricultural Chemical Society of Japan, 36, 865-869.
[11]   Kallianos A. 1976. Phenolics and acids in leaf and theirrelationship to smoking quality and aroma. Recent Advancesin Tobacco Science, 2, 61-79.
[12]   Kartusch R, Mittendorfer B. 1990. Ultraviolet radiation increasesnicotine production in Nicotiana callus cabrus. Journal ofPlant Physiology, 136, 110-114.
[13]   Piantitski M. 1977. Changes of pH during tobacco fermentation.Tobacco Abstracts: World Literature on Nicotiana, 9, 750-752.
[14]   Prabhu S, Chakraborty M. 1986. Development of aroma-bearingcompounds and their precursors in flue-cured tobacco duringcuring and post-curing operations. Tobacco Research, 12,175-185.
[15]   Rai M, Ramachandran K, Gupta V. 1994. Spectrophotometricmethod for the determination of total tobacco alkaloids andnicotine. Analyst, 119, 1883-1885.
[16]   Shaffer P, Somogyi M. 1933. Copper-iodometric reagents forsugar determination. The Journal of Biological Chemistry,100, 695-713.
[17]   Shen S, Tseng K, Wu J. 2007. An analysis of Maillard reactionproducts in ethanolic glucose-glycine solution. FoodChemistry, 102, 281-287.
[18]   Suggs C. 1986. Effects of tobacco ripeness at harvest on yield,value, leaf chemistry and curing burn utilization potential.Tobacco Science, 30, 152-158.
[19]   Tso T. 1990. Production, Physiology, and Biochemistry ofTobacco Plant. IDEALS Inc., USA. pp. 341-342.
[20]   Vepraskas M, Miner G. 1987. Tillage effects on alkaloidproduction in tobacco as influenced by soil texture, rootdistribution, and rainfall. Tobacco Science, 31, 52-56.
[21]   Weeks W, Campos M, Moldoveanu S. 1995. Pyrolysis of cherryred tobacco and 1-deoxy-1-[(S)-2-(3-pyridyl)-1-pyrrolidinyl]-beta-D-fructose (pyranose and furanoseisomers) Amadori products of cherry red tobacco. Journal ofAgricultural and Food Chemistry, 43, 2247-2253.
[22]   Weston T. 1969. The behaviour of peroxidase and polyphenoloxidase during the growth and senescence of tobacco leaves.Journal of Experimental Botany, 20, 56.
[23]   Zhao M, Wang B, Li F, Qiu L, Wang S, Cui J. 2007. Analysis ofbacterial communities on aging flue-cured tobacco leaves by16S rDNA PCR-DGGE technology. Applied Microbiologyand Biotechnology, 73, 1435-1440.
[24]   Zhao M Y, Mei Y A, Yu M F, Zhu W M, Liu Z X, Du J Z, HuQ Y. 1998. YC/T138-1998 Tobacco and Tobacco Products -The Sensory Evaluation Methods. Chinese Standard Press,Beijing, China. pp. 3-15 (in Chinese)
[25]   Zhu D H, Han J F, Zhang A P, Li C X ,Yang S Q. 1999. Effectsof artificial fermentation and aging on the chemical change influe cured tobacco. Tobacco Science & Technology, 1, 3-5.(in Chinese)
[26] Zhu X L, Zheng F G, Cao Z J. 2006. World tobacco productionreport in 2005. Acta Tabacaria Sinica, 12, 58-64. (in Chinese)

Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China

Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics

[1]	MIN Shi, BAI Jun-fei, James Seale Jr., Thomas Wahl. Demographics, societal aging, and meat consumption in China[J]. Journal of Integrative Agriculture, 2015, 14(6): 995-1007.
[2]	YAO Qing, LIU Qing-jie, YANG Bao-jun, CHEN Hong-ming, TANG Jian . An Insect Imaging System to Automate Rice Light-Trap Pest Identification[J]. Journal of Integrative Agriculture, 2012, 12(6): 978-985.