Abstract:

The chemical components and sensory qualities of different generation flue-cured tobacco population in the breeding process of recurrent selection were studied, so as to provide theoretical basis for high aroma flue-cured tobacco breeding. The result indicated that compared with the flue-cured tobacco original parental population, the carbohydrates (reducing sugar, total sugar and starch) contents in the C1 flue-cured tobacco population decreased 28.79%, 12.53% and 52.32%, respectively. And the nitrogenous compounds (nicotine, total nitrogen and protein) contents increased 26.37%, 23.67% and 23.11%, respectively. In addition to volatile acids, the chemical composition of the rest indicators between C1 population and original parental population were significantly different. The aroma quality, aroma quantity, biting taste and total score of C1 flue-cured tobacco population were obviously improved, and the rest various sensory index showed significant difference between the C1 population and original parental population. The correlation analysis indicated that the correlation between volume of aroma and chemical components in the C1 population was higher than that in original parental population, which indicated that the recurrent selection had reinforced the correlation between aroma quantity score and conventional chemical components.

Key words: recurrent selection, flue-cured tobacco, chemical components, sensory quality, correlation analysis

摘要：

对轮回选择育种过程中不同世代群体烤烟的化学成分和感官质量进行了研究,以期为高香气烤烟育种提供理论依据,结果表明：C1群体的糖类化合物（还原糖、总糖和淀粉）和原始亲本相比分别降低了28.79%、12.53%和52.32%,而含氮类化合物（总植物碱、总氮和蛋白质）分别增加了26.37%、23.67%和23.11%,除挥发酸外,其余各化学成分指标在C1群体和原始亲本间均达到显著差异；C1群体的香气质、香气量、刺激性和评吸总分均有明显的改善；除了杂气和余味外,其余各项感官质量指标在原始亲本和C1群体之间均达到显著差异；相关分析结果表明：C1群体香气量得分与化学成分的相关性显著高于原始亲本,说明轮回选择加强了烤烟香气量得分与常规化学成分的相关性。

关键词: 轮回选择;烤烟;化学成分;感官质量;相关分析