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遵义烟区上部烟叶化学成分与感官评吸的相关性

夏冰冰 梁永江 张扬 孟广宇 冯俊喜 刘善民 王允白

中国烟草科学Issue(1):30-34,5.
中国烟草科学Issue(1):30-34,5.DOI:10.13496/j.issn.1007-5119.2015.01.007

遵义烟区上部烟叶化学成分与感官评吸的相关性

Correlation between Chemical Components and Sensory Evaluation of Upper Tobacco Leaves in Zunyi

夏冰冰 1梁永江 2张扬 3孟广宇 4冯俊喜 4刘善民 4王允白1

作者信息

  • 1. 中国农业科学院烟草研究所,青岛 266101
  • 2. 中国农业科学院研究生院,北京 100081
  • 3. 贵州省烟草专卖局 公司 遵义市公司,贵州 遵义 563000
  • 4. 山东中烟工业有限责任公司,济南 250014
  • 折叠

摘要

Abstract

In order to identify the influence of tobacco chemical composition on sensory evaluation, 68 samples of the upper tobacco leaves were collected in 2012 in Zunyi according to the sampling representative principle. The simple correlation analysis results showed that total sugar, reducing sugar, starch, sugar nicotine ratio, the ratio of potassium to chlorine, Shmuck value and ratio of sugar to nitrogen were significantly positively correlated with sensory quality, and total alkaloid, total nitrogen, chlorine and volatile alkali were significantly negatively correlated with sensory quality. The canonical correlation analysis results showed that the total sugar, reducing sugar, sugar nicotine ratio and ratio of sugar to nitrogen were positively correlated with aroma quality, aftertaste, mixed gas, stimulation and smoking total scores; total alkaloid, total nitrogen and alkali were negatively correlated with aroma quality, aftertaste, mixed gas, stimulation and smoking total scores;potassium and the ratio of potassium to chlorine were positively correlated with aroma and aftertaste, chlorine was negatively correlated with aroma and aftertaste. The path analysis results showed that total sugar, total alkaloid, ratio of sugar to nitrogen and nitrogen alkali ratio had significantly positively direct effect on the aroma quality, aroma quantity and aftertaste;Total nitrogen, sugar nicotine ratio and Shmuck value had negatively direct effect on every smoking index. Therefore, improving the content of Zunyi upper leaves sugar components and reducing the content of nitrogen compounds appropriately can help to improve the sensory quality of tobacco.

关键词

烤烟/上部烟叶/化学成分/感官评吸质量/相关性

Key words

tobacco/upper leaf/chemical component/sensory quality/correlation

分类

农业科技

引用本文复制引用

夏冰冰,梁永江,张扬,孟广宇,冯俊喜,刘善民,王允白..遵义烟区上部烟叶化学成分与感官评吸的相关性[J].中国烟草科学,2015,(1):30-34,5.

基金项目

贵州省烟草公司遵义市公司项目“遵义烟区烟叶特色定位研究” ()

中国烟草科学

OA北大核心CSCDCSTPCD

1007-5119

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