郑州轻工业学院学报（自然科学版）2013，Vol.28Issue(3)：29-32,4.DOI:10.3969/j.issn.2095-476X.2013.03.007
烤烟非挥发酸与其感官质量的相关性分析
Correlation analysis between non-volatile acids with sensory quality in flue-cured tobacco leaf
陈志燕 1李小兰 2王政 2周晓 1曾德芬 2郭春生 2张峻松1
作者信息
- 1. 郑州轻工业学院食品与生物工程学院,河南郑州450001
- 2. 广西中烟有限责任公司技术中心,广西南宁530001
- 折叠
摘要
Abstract
The non-volatile acids and sensory quality were determined using 72 tobacco samples of different tobacco-growing areas,the effect of different non-volatile acid content on the smoking quality was studied through the methods of correlation analysis,gray correlation analysis and canonical correlation analysis.The results showed that with the increase of fatty acid content,the aroma quantity,sending sexual,tender degrees,sweetness would significantly increase,and the mixed gas,stimulation and aftertaste would be significantly reduced;Dicarboxylic acid,oxalic acid,malic acid,citric acid,and total non-volatile acid overall formed certain negative correlation with sensory quality;Non-volatile acids had strong influence on tobacco aroma quality,strength,concentration and aroma;There were close relationship among unsaturated fatty acid,malic acid,citric acid,total volatile acid content and aroma quantity,concentration,strength.Aroma quantity and concentration significantly increased when the unsaturated fatty acids significantly increased and citric acid decreased significantly.关键词
非挥发酸/烤烟感官质量评价/灰色关联度分析/典型相关分析Key words
non-volatile acid/flue-cured tobacco sensory quality evaluation/grey correlation analysis/canonical correlation analysis分类
轻工纺织引用本文复制引用
陈志燕,李小兰,王政,周晓,曾德芬,郭春生,张峻松..烤烟非挥发酸与其感官质量的相关性分析[J].郑州轻工业学院学报（自然科学版）,2013,28(3):29-32,4.
