Study on Relationship Between Chemical Composition and Sensory Quality of Tobacco Middle Leaves in Southern Anhui Tobacco Area

doi:10.11924/j.issn.1000-6850.casb2025-0600

Abstract

Abstract:

To clarify the quality characteristics of flue-cured tobacco middle leaves (C3F) in southern Anhui tobacco-growing areas, 95 representative samples were collected in 2024. By determining routine chemical components and evaluating sensory quality, this study analyzed the relationship between chemical composition and sensory attributes, identified key chemical components affecting sensory quality using correlation analysis and random forest model, and provided guidance for targeted quality improvement. Results showed that the tobacco leaves exhibited the characteristics of high sugar (total sugar 38.33%, reducing sugar 29.72%), medium alkalinity (nicotine 1.08%), and low chloride (chloride ion 0.13%). Nicotine and chloride contents varied significantly (CV>20%). The mean sensory evaluation score was 73.00, indicating overall high and stable quality (CV=4.83%), with outstanding aroma quality, smoothness, and aftertaste, but relatively weak concentration and impact. Correlation analysis revealed that nicotine was significantly positively correlated with total nitrogen, and negatively correlated with total sugar and reducing sugar. Nicotine (contribution: 21.15%) and total nitrogen (contribution: 18.46%) were the primary chemical components influencing the total sensory score, both showing significant positive correlations with dry sensation, and the cumulative contribution rate reached 39.61%. In conclusion, the quality of middle tobacco leaves in southern Anhui is generally good, but the nicotine is low and the chloride ion is insufficient. Optimizing nitrogen management and nicotine regulation, and moderate chlorine supplementation are crucial for enhancing sensory quality. This study provides data support for precision cultivation, scientific fertilization and curing process optimization in southern Anhui tobacco area. In the future, the research on the regulation mechanism of carbon and nitrogen metabolism can be deepened in combination with multi-year positioning and metabolomics.

Key words: southern Anhui tobacco-growing area, middle tobacco leaves, chemical components, sensory quality, correlation analysis

GAO Qin, CHEN Huanhuan, ZHU Qifa, XIA Hao, YU Fei, SHEN Jia, JIANG Chaoqiang. Study on Relationship Between Chemical Composition and Sensory Quality of Tobacco Middle Leaves in Southern Anhui Tobacco Area[J]. Chinese Agricultural Science Bulletin, 2026, 42(7): 204-209.

Figures/Tables 7

References 22

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指标	总氮	烟碱	总糖	还原糖	钾	氯
均值	1.36	1.08	38.33	29.72	2.39	0.13
极小值	1.05	0.55	32.35	24.11	1.56	0.05
极大值	1.83	1.64	47.52	36.07	3.27	0.41
标准差	0.14	0.23	2.74	2.48	0.31	0.06
变异系数	10.04	21.46	7.15	8.35	12.93	42.30

指标	总氮	烟碱	总糖	还原糖	钾	氯
均值	1.36	1.08	38.33	29.72	2.39	0.13
极小值	1.05	0.55	32.35	24.11	1.56	0.05
极大值	1.83	1.64	47.52	36.07	3.27	0.41
标准差	0.14	0.23	2.74	2.48	0.31	0.06
变异系数	10.04	21.46	7.15	8.35	12.93	42.30

指标	平均值	方差	25分位数	中位数	75分位数	变异系数/%
香气质	6.82±0.36	0.13	6.50	7.00	7.00	5.32
香气量	6.72±0.46	0.21	6.50	6.50	7.00	6.84
杂气	6.68±0.44	0.20	6.50	6.50	7.00	6.65
浓度	6.04±0.27	0.07	6.00	6.00	6.00	4.46
劲头	5.78±0.27	0.08	5.50	6.00	6.00	4.83
细腻程度	6.83±0.38	0.15	6.50	7.00	7.00	5.61
柔和程度	6.35±0.29	0.09	6.00	6.50	6.50	4.68
圆润感	6.29±0.30	0.09	6.00	6.50	6.50	4.85
刺激性	6.63±0.40	0.16	6.50	6.50	7.00	6.05
干燥感	6.08±0.38	0.15	6.00	6.00	6.50	6.30
余味	6.78±0.41	0.17	6.50	7.00	7.00	6.14
甜度	6.24±0.39	0.16	6.00	6.00	6.50	6.38
加权总分	73.00±3.56	12.71	71.00	74.00	76.00	4.83

指标	平均值	方差	25分位数	中位数	75分位数	变异系数/%
香气质	6.82±0.36	0.13	6.50	7.00	7.00	5.32
香气量	6.72±0.46	0.21	6.50	6.50	7.00	6.84
杂气	6.68±0.44	0.20	6.50	6.50	7.00	6.65
浓度	6.04±0.27	0.07	6.00	6.00	6.00	4.46
劲头	5.78±0.27	0.08	5.50	6.00	6.00	4.83
细腻程度	6.83±0.38	0.15	6.50	7.00	7.00	5.61
柔和程度	6.35±0.29	0.09	6.00	6.50	6.50	4.68
圆润感	6.29±0.30	0.09	6.00	6.50	6.50	4.85
刺激性	6.63±0.40	0.16	6.50	6.50	7.00	6.05
干燥感	6.08±0.38	0.15	6.00	6.00	6.50	6.30
余味	6.78±0.41	0.17	6.50	7.00	7.00	6.14
甜度	6.24±0.39	0.16	6.00	6.00	6.50	6.38
加权总分	73.00±3.56	12.71	71.00	74.00	76.00	4.83