中文摘要：

为明确不同基因型烤烟理化指标的差异及其对感官质量潜在的影响,采用大田试验分析了不同品种初烤烟叶的主要理化特征和感官质量指标,以及烤烟品种间理化特征的差异及其与外观和评吸质量的关系。结果表明：1烟叶理化指标中的钾氯比、两糖比、单叶质量和含梗率在参比品种间存在差异,云烟100表现出钾氯比和含梗率较高的特点,红花大金元表现出两糖比值较高、单叶质量较低的特点;2品种间烟叶外观质量的差异与物理特性指标（尤其叶面密度）关系密切,评吸质量的差异则与化学成分指标的关系更为密切;3建立了基于钾氯比、氮碱比、烟碱、两糖比、淀粉和单叶质量6项理化指标的烟叶评吸综合质量预测模型（决定系数为0.930）,在进一步试验验证基础上,可在烤烟品种评价及烟叶质量评价中应用。

英文摘要：

To investigate the differences of physicochemical characteristics among flue-cured tobacco of difference genotypes and their influences on sensory quality, the main physicochemical characteristics and sensory quality of flue-cured tobacco leaves of several varieties were analyzed via field and smoking experiments. The results showed that： 1） K/Cl ratio, reducing sugar/total sugar ratio, single leaf weight and stem content differed among the varieties. The K/Cl ratio and stem content of cv. Yunyan 100 were relatively higher; the reducing sugar/total sugar ratio of cv. Honghuadajinyuan was relatively higher, while its single leaf weight was relatively lower. 2） The differences in leaf appearance quality among the varieties were closely correlated to the physical characteristics（especially weight per unit leaf area）of tobacco, and the different sensory quality was correlated more closely to the chemical characteristics. 3） Based on six physicochemical indexes, including K/Cl ratio, nitrogen/nicotine ratio,nicotine, reducing sugar/total sugar ratio, starch and single leaf weight, a prediction model（with a determination coefficient of 0.93） for comprehensive smoke sensory quality of tobacco was established, the model could be applied to evaluate flue-cured tobacco varieties and tobacco leaf quality after further experimental validation.