郑州轻工业学院学报(自然科学版)2011，Vol.26Issue(2)：16-20,5.
烤烟不同部位烟叶主要化学成分与感官质量的关系
Relationships between sensory quality and main chemical components in different leaves of flue-cured tobacco
摘要
Abstract
161 samples of flue-cured tobacco leaves from main tobacco-growing areas of China were used as materials to investigate the relationship between sensory quality and main chemical components in different leaves flue-cured tobacco. The results indicated that the chemical components was suitable in different leaves flue-cured tobacco. The smoking quality was good and the CV of total scores in smoking evaluation was low. The chemical components and total scores in smoking evaluation reached the significant level in different leaves. The relationship between sensory quality and main chemical components was analyzed with grey incidence analysis. The maximal factors influencing total scores in smoking evaluation were the chlorine ,the nicotine, the reducing sugar. The nicotine content increased at first then decreased along with increasing of total scores in different leaves. The middle leave of reducing sugar content increased along with increasing of total scores. The potassium content and ratio of potassium/chlorine had positive effects on the total scores. The chlorine content had negative effects on the total scores.关键词
烤烟/化学成分/感官质量分类
轻工纺织引用本文复制引用
杜娟,张楠,许自成,戴亚,李东亮,秦璐..烤烟不同部位烟叶主要化学成分与感官质量的关系[J].郑州轻工业学院学报(自然科学版),2011,26(2):16-20,5.基金项目
川渝中烟工业公司科技攻关项目(CYZY200701) （CYZY200701）
