为研究晒红烟常规化学成分和重要致香物质与其使用用途的关系,运用方差分析对不同用途的晒红烟烟叶中常规化学成分和重要致香物质进行了统计分析.结果表明:所取晒红烟样品烟叶按照其使用用途的不同分为Ⅰ型(适用于雪茄型、混合型)、Ⅱ型(适用于混合型、雪茄型)、Ⅲ型(适用于混合型、混烤型)以及Ⅳ型(适用于混烤型、混合型)4种类型.大多数常规化学成分和致香物质含量在4中类型间差异有统计学意义;还原糖、总糖含量在Ⅰ型与Ⅱ型、Ⅲ型Ⅰ型与Ⅳ型,Ⅳ型与Ⅱ、Ⅲ型之间差异有统计学意义;6种常规化学成分在Ⅱ和Ⅲ型烟叶间差异均无统计学意义;总植物碱在4种类型烟叶之间差异无统计学意义.类胡萝卜素降解产物、美拉德反应产物、芳香族氨基酸降解产物和类西柏烷类降解产物在不同类型烟叶间差异有统计学意义的致香物质成分较多,叶绿素降解产物和其他类在不同用类型叶之间差异具有统计学意义的致香物质成分较少.

Simple correlation analysis and canonical correlation analysis were used to analyze the relationship between important aroma components and aroma quality, aroma quantity, aftertaste, mixed gas, irritancy and total score of smoking quality in red sun-cured tobacco leaves from in Sichuan, Jilin, Jiangxi, Hunan, Guizhou, Zhejiang, Shandong, and Heilongjiang. The results showed that 22 aroma components were closely related to smoking quality, among whichβ-damascenone, 3-hydroxy-2-damascenone, 3-methyl crotonaldehyde, amyl alcohol, isoamyl alcohol, furfural, 2-acetyl furan, 2-pentyl furan, 2-methyltetrahydrofuran-3-one, 5-methyl furfural, solanone, safranal, indole, gamma butyrolactone , pyrrole, norsolandion and 1,3,7,7-four methyl-2-oxygen double ring [4.4.0] decyl-9-one had a positive effect while isophorone, benzaldehyde, benzene acetaldehyde, phytol-2, 3- acetyl pyridine,2-methyl-2-hepten-6-one and 2-ethylpyridine had a negative effect on smoking quality.

In order to identify the influence of tobacco chemical composition on sensory evaluation, 68 samples of the upper tobacco leaves were collected in 2012 in Zunyi according to the sampling representative principle. The simple correlation analysis results showed that total sugar, reducing sugar, starch, sugar nicotine ratio, the ratio of potassium to chlorine, Shmuck value and ratio of sugar to nitrogen were significantly positively correlated with sensory quality, and total alkaloid, total nitrogen, chlorine and volatile alkali were significantly negatively correlated with sensory quality. The canonical correlation analysis results showed that the total sugar, reducing sugar, sugar nicotine ratio and ratio of sugar to nitrogen were positively correlated with aroma quality, aftertaste, mixed gas, stimulation and smoking total scores; total alkaloid, total nitrogen and alkali were negatively correlated with aroma quality, aftertaste, mixed gas, stimulation and smoking total scores;potassium and the ratio of potassium to chlorine were positively correlated with aroma and aftertaste, chlorine was negatively correlated with aroma and aftertaste. The path analysis results showed that total sugar, total alkaloid, ratio of sugar to nitrogen and nitrogen alkali ratio had significantly positively direct effect on the aroma quality, aroma quantity and aftertaste;Total nitrogen, sugar nicotine ratio and Shmuck value had negatively direct effect on every smoking index. Therefore, improving the content of Zunyi upper leaves sugar components and reducing the content of nitrogen compounds appropriately can help to improve the sensory quality of tobacco.