烟草科技2016，Vol.49Issue(11)：26-32,7.DOI:10.16135/j.issn1002-0861.2015.0641
皖南烤烟烟叶化学成分与感官品质的相关性
Correlation of chemical components with overall sensory quality of tobacco leaves in south Anhui
摘要
Abstract
To establish the relationships of chemical components with sensory quality of flue-cured tobacco from south Anhui tobacco growing areas, 119 tobacco samples were collected from nine counties/districts there, and comprehensive statistical and correlation analyses of the chemical components and sensory quality of the leaf samples were conducted. The results showed that: 1) The average values of chemical components in these flue-cured tobacco were basically within the appropriate ranges required by quality tobacco leaves. 2) The sensory quality and burnt-sweetness character of tobacco positively correlated to total sugar, reducing sugar and the ratios of reducing sugar/total alkaloid, total sugar/total alkaloid and total nitrogen/nicotine in a statistically significant manner, while an extreme negative correlation existed for nicotine, total nitrogen, potassium, chlorine, and Shmuck value. 3) There was significant positive correlation between the burnt-sweetness character and the scores of overall sensory evaluation.关键词
皖南烟区/烤烟/化学成分/感官品质/相关性Key words
South Anhui tobacco growing area/Flue-cured tobacco/Chemical component/Sensory quality/Correlation分类
轻工纺织引用本文复制引用
薛琳,朱启法,季学军,张忠锋,董建新,程森,蔡宪杰..皖南烤烟烟叶化学成分与感官品质的相关性[J].烟草科技,2016,49(11):26-32,7.基金项目
中国烟草总公司重大专项项目“皖南烤烟浓香型焦甜香特色彰显关键技术”（110200902030）；安徽省烟草公司重点科技项目“提高皖南烟区中下部烟叶糖碱比协调性技术研究”（20120551004）；上海烟草集团有限责任公司基地单元科技项目“提高皖南烟叶工业可用性综合技术研究与示范推广”（2013-00829）。 （）
