CAJ | 학술논문

为研究不同成熟度对烤后烟叶内在品质的影响，以长春烟区柳河县烟草主栽品种吉烟9号的3个部位不同成熟度烟叶为材料，进行化学成分检测和感官评吸。结果表明，下部尚熟烟叶（提前采收）、中部成熟烟叶（正常采收）和上部完熟烟叶（推迟5～7d）的各项化学成分适中，化学成分比值协调，香气物质含量比较高；评吸结果香气量足，青杂气轻，刺激性小，余味干净、舒适。因此，烟区烤烟的烟叶成熟采收标准为下部叶适时早收，中部叶成熟稳收，上部叶成熟后推迟5～7d采收。
위연구불동성숙도대고후연협내재품질적영향，이장춘연구류하현연초주재품충길연9호적3개부위불동성숙도연협위재료，진행화학성분검측화감관평흡。결과표명，하부상숙연협（제전채수）、중부성숙연협（정상채수）화상부완숙연협（추지5～7d）적각항화학성분괄중，화학성분비치협조，향기물질함량비교고；평흡결과향기량족，청잡기경，자격성소，여미간정、서괄。인차，연구고연적연협성숙채수표준위하부협괄시조수，중부협성숙은수，상부협성숙후추지5～7d채수。
Studied the influence of different maturity on the tobacco internal quality, used three positions of different maturity of tobacco leaves （Changchun Liuhe Jiyan No. 9） as targets to analysis chemical composition and sensory. The results showed that the lower immature tobacco （early harvest）, mid ripe tobacco （normal harvest） and upper ripe tobacco＇ s （delayed 5 ;7 days） have moderate chemical components, their ratios are harmonious, aroma contents are high; smoking evaluation results that aroma is enough, with lessen offensive odor, aftertaste is clean and comfortable. So the tobacco leaf harvesting standard of this flue-cured tobacco： lower leaf should be harvested early, middle leaf should be harvested timely, upper leaf should be delayed 5;7 days to harvest.