Abstract: In order to explore the relationship between tobacco acidic aroma substances with polyphenol content, chemical composition and taste characteristics, this paper analyzed 326 samples collected from Sichuan and Chongqing Tobacco Companies by the methods of variance analysis, regression analysis, grey relational analysis and BP neural network. The results showed that the contents of acidic aroma components were different in different planting districts, different flavors and different plant parts. The acidity aroma was negatively associated with overall chlorogenic acid, scopoletin, and positively associated with rutin. Acidic aroma substances on the whole (except individual acid) had positive correlation with nicotine, chlorine, total nitrogen, protein, reducing sugar, potassium, total sugar, ether extract, but a negative correlation with pH. Octanoic acid, azelaic acid, valeric acid of acidic aroma and taste characteristics had strong correlation, and the taste characteristics was first increased and then decreased with the octanoic acid content increasing, first reduced and then increased and then decreased with the azelaic acid content increasing, decreased with acid content increasing. The total content of aroma acid reached 12 μg/g, the taste characteristics of tobacco were the best, while it reached over or less than 12 μg/g, the taste of tobacco leaf showed a downward trend. This study was of great significance for establishing aroma quality evaluation method for flue-cured tobacco.

Key words: flue-cured tobacco, acidic aroma compound, polyphenol, chemical component, taste characteristic

摘要： 为了探究烤烟烟叶酸性致香物质与多酚含量、化学成分及口感特性的关系，采用方差分析、回归分析、灰色关联分析以及BP神经网络等方法对川渝中烟的326个样品进行了分析。结果表明：酸性致香物质在不同植烟区、不同香型、不同部位之间均存在一定程度的差异，酸性致香物质整体上与绿原酸和莨菪亭呈负相关关系，而与芸香苷呈正相关关系；酸性致香物质整体上（个别酸除外）与总植物碱、氯、总氮、蛋白质、还原糖、钾、总糖、醚提取物呈正相关关系，而与pH呈负相关关系；酸性致香物质中的辛酸、壬酸、戊酸与口感特性关联度较强，其中烟叶口感特性随辛酸含量增加呈先增大后减小趋势，随壬酸含量增加呈先减小后增大再减小的趋势，随戊酸含量增加呈减小趋势，而酸性致香物质总量达到12 μg/g时，烟叶口感特性最好，大于或小于12 μg/g时，烟叶口感特性呈下降趋势。研究结果对烤烟香气质量评价方法的建立具有重要的意义。

关键词: 烤烟, 酸性致香物质, 多酚, 化学成分, 口感特性