食品与机械2017，Vol.33Issue(12)：50-54,60,6.DOI:10.13652/j.issn.1003-5788.2017.12.010
烟叶多元酸和高级脂肪酸分析及其对感官品质的影响
Analyses of the volume of the polybasic acids and higher fatty acids and their effect on tobacco quality
薛云 1龙章德 1严俊 1刘鸿 1黎新钦 1胡志忠 1潘永诚 1林顺顺 2张晓鸣2
作者信息
- 1. 广西中烟工业有限责任公司,广西 南宁 530001
- 2. 江南大学食品学院,江苏无锡 214122
- 折叠
摘要
Abstract
The relationship of polybasic acids and higher fatty acid content with sensory quality of tobacco raw materials from the differ-ent tobacco growing area in Hunan province was investigated,using non derivatization gas chromatographic method.Seven tobacco samples were collected from three districts/counties,and the content of polybasic acids and higher fatty acids of them were detected.The results showed that the highest content of seven kinds of tobacco a-mong the polybasic acids was propionic acid,followed by 2-Methyl-butyric acid and 3-methylvaleric acid.Among the higher fatty acids, the highest content of seven kinds of tobacco was palmitic acid,fol-lowed by linoleic acid and oleic acid.Moreover,the content of these volatile and non volatile acid in upper leaves was found higher than in middle leaves.Using partial least squares regression analysis(PLSR)method,the correlation analyses of polybasic and higher fatty acids and their sensory quality of the tobacco leaf samples were also con-ducted.The results showed that the higher the content of polybasic acids was,the lower the sense of oral irritation was,and the more obvious of the smoke incense and the stronger of the smoke permea-bility as well.However,the higher fatty acids could only improve the suction of tobacco,and had a bad effect on other sensory indexes.关键词
烟叶/多元酸/高级脂肪酸/PLSRKey words
tobacco/polybasic acids/higher fatty acids/PLSR引用本文复制引用
薛云,龙章德,严俊,刘鸿,黎新钦,胡志忠,潘永诚,林顺顺,张晓鸣..烟叶多元酸和高级脂肪酸分析及其对感官品质的影响[J].食品与机械,2017,33(12):50-54,60,6.
