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为探讨各类香气物质对皖南地区烟叶特殊香型形成的作用,本试验对皖南地区四种典型土壤所产烟叶香气进行了因子分析,及香气综合评定值与土壤养分的关联度分析。结果表明:利用因子模型在阐明以因子形式表现的香气物质变量间的关联时,可信度高。因子分析证明类胡萝卜素类物质降解产生的香气物对烤烟香气影响最显著,可推断烤烟的香气特色主要是由烟叶中类胡萝卜素类降解产物的量及协调程度决定的,这其中又以巨豆三烯酮最为重要。在皖南地区烟株生长及香气品质形成过程中,土壤pH值起重要作用,土壤速效钾、全磷影响作用逐渐增加,碱解氮、有机质影响作用逐渐降低。
In order to investigate the effect of various aroma substances on the formation of special flavor of tobacco in southern Anhui, this study conducted a factor analysis of the leaf aroma produced by four typical soils in southern Anhui, and analyzed the relationship between comprehensive evaluation of aroma and soil nutrients. The results show that the use of factor model in the clarification of the factors in the form of aroma substances associated with high reliability. Factor analysis showed that the aroma compounds produced by the degradation of carotenoids had the most significant effect on the aroma of flue-cured tobacco. It can be inferred that the aroma characteristics of flue-cured tobacco were mainly determined by the amount and coordination degree of carotenoid degradation products in tobacco leaves. Among them, Pesticide is the most important. In the process of tobacco plant growth and aroma quality formation in southern Anhui, soil pH played an important role. The effects of available potassium and total phosphorus increased gradually. The effect of alkali-hydrolyzable nitrogen and organic matter decreased gradually.