烟草科技2023，Vol.56Issue(12)：49-57,83,10.DOI:10.16135/j.issn1002-0861.2023.0201
基于Lasso回归模型分析烤烟原料烟气化学成分与感官评价指标的关系
Relationships between chemical components and sensory indexes of flue-cured tobacco based on Lasso regression model
吴晓炯 1张宇 2高扬 1张玮 1居雷1
作者信息
- 1. 上海烟草集团有限责任公司技术中心,上海市浦东新区秀浦路3733号 201315
- 2. 上海烟草集团有限责任公司烟草质量监督检测站,上海市杨浦区长阳路717号 200082
- 折叠
摘要
Abstract
In order to analyze the relationships between chemical components and sensory quality of flue-cured tobacco leaves,cigarette samples made from 40 different tobacco leaf samples from major domestic flue-cured tobacco production areas with the same primary processing parameters and manufacturing parameters were taken as the research objects.A Lasso regression model was established to screen and determine the chemical components in the leaf and in mainstream cigarette smoke.The results obtained from the Lasso regression model,PCA principal component regression model,and partial least squares regression model were compared.The classical linear model was used as the basis to study the relationships between the contents of 90 chemical components in mainstream smoke and the main sensory indexes.The results showed that:1)The Lasso regression model was more effective in reducing the number of independent variable factors.2)Strength and flavor style in the sensory indexes were significantly linearly correlated with some chemical components with the verification coefficients of determination of 0.70 and 0.84,respectively.The prediction accuracy was higher,but the linear correlations between the other sensory indexes and the chemical components were not significant.3)According to the linear regression model,nicotine,butyric acid,and 2-ethylpyridine were positively correlated with strength,while 3-methyl-2-cyclopenten-1-one was negatively correlated with strength(P＜0.05);nicotyrine,nicotine,norsolanadione,3-hydroxy-β-dihydrodamascone,2-ethylpyridine,and methylcyclopentenolone were positively correlated with the fresh flavor style(P＜0.05),as were 2-methylpyridine,3-oxo-α-ionol,neophytadiene,and furanone with the robust flavor style(P＜0.05).关键词
烤烟/化学成分/感官质量/Lasso回归模型Key words
Flue-cured tobacco/Chemical component/Sensory quality/Lasso regression model分类
轻工纺织引用本文复制引用
吴晓炯,张宇,高扬,张玮,居雷..基于Lasso回归模型分析烤烟原料烟气化学成分与感官评价指标的关系[J].烟草科技,2023,56(12):49-57,83,10.
