| 烤烟型卷烟烟气主要化学成分与感官质量的关系 |
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| 引用本文： | 刘春奎,刘春玲,刘会杰,贾琳,李紫琳,赵文龙,刘强,徐如彦,张正杨,张峻松.烤烟型卷烟烟气主要化学成分与感官质量的关系[J].南方农业学报,2021,52(6):1665-1673. |
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| 作者姓名： | 刘春奎 刘春玲 刘会杰 贾琳 李紫琳 赵文龙 刘强 徐如彦 张正杨 张峻松 |
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| 作者单位： | 郑州轻工业大学烟草科学与工程学院/烟草行业烟草工业生物技术重点实验室,郑州 450001;南阳工业学校,河南南阳473035;广西中烟工业有限责任公司柳州卷烟厂,广西柳州 545006;河南农业大学农学院,郑州 450046;河南中烟工业有限责任公司黄金叶制造中心,郑州 450000;江苏中烟工业有限责任公司技术中心,南京 210019;江西省烟草公司,南昌 330025 |
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| 基金项目： | 河南省科技攻关项目（212102110308）；郑州轻工业大学星空众创空间孵化项目（2019ZCKJ304）；郑州轻工业大学博士基金项目（2020BSJJ014） |
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| 摘 要： | 【目的】探究烤烟型卷烟感官质量与烟气主要化学成分的关系，为烤烟型卷烟生产提供理论依据。【方法】以275份烤烟型卷烟烟气烟碱量、焦油量、一氧化碳量和感官质量得分为研究对象，进行相关分析、通径分析、回归分析、灰色关联分析和典型相关分析。【结果】烤烟型卷烟样品焦油量、一氧化碳量和烟气烟碱量的平均值分别为11.39、12.39和0.96 mg/支，变异系数分别为19.35%、20.02%和21.72%；感官质量指标中杂气的变异系数最大（10.76%），其余指标的变异系数均小于10.00%。卷烟5项感官质量指标均与烟气一氧化碳量呈极显著负相关（P<0.01，下同），与烟气烟碱量呈极显著正相关，杂气得分与焦油量呈显著负相关（P<0.05，下同）。通过通径分析，卷烟烟气烟碱量对各项感官质量指标的直接影响和间接影响均较大。通过回归分析，感官质量指标与3种烟气化学成分均有极显著多重线性回归关系。卷烟烟气主要化学成分与香气、谐调、刺激性和余味得分的灰色关联系数排序为焦油量>烟气烟碱量>一氧化碳量，与杂气得分的灰色关联系数表现为烟气烟碱量>焦油量>一氧化碳量。卷烟烟气主要化学成分与感官质量指标的3组典型变量均达显著水平。【结论】烤烟型卷烟烟气烟碱量对感官质量的直接影响较大，焦油量与感官质量指标中的香气、谐调、刺激性和余味关联度较大。在烤烟型卷烟生产中，应协调好烟气主要化学成分与卷烟感官质量的关系，在“降焦减害”的同时，采取措施保持卷烟感官质量的稳定性。
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| 关 键 词： | 烤烟型卷烟 感官质量 焦油量 一氧化碳量 烟气烟碱量 相关分析 灰色关联分析 |
| 收稿时间： | 2020-06-22 |
Relationship between main chemical components and sensory quality of flue-cured cigarette |
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| LIU Chun-kui,LIU Chun-ling,LIU Hui-jie,JIA Lin,LI Zi-lin,ZHAO Wen-long,LIU Qiang,XU Ru-yan,ZHANG Zheng-yang,ZHANG Jun-song.Relationship between main chemical components and sensory quality of flue-cured cigarette[J].Journal of Southern Agriculture,2021,52(6):1665-1673. |
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| Authors: | LIU Chun-kui LIU Chun-ling LIU Hui-jie JIA Lin LI Zi-lin ZHAO Wen-long LIU Qiang XU Ru-yan ZHANG Zheng-yang ZHANG Jun-song |
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| Abstract: | 【Objective】The relationship between sensory quality and main chemical component of flue-cured cigarette was studied, in order to provide theoretical basis for the production of flue-cured cigarette.【Method】The contents of smoke nicotine, tar, carbon monoxide, and sensory quality scores of 275 flue-cured cigarette standard samples were researched as the objects, the correlation analysis, regression analysis, path analysis and canonical correlation analysis were conducted.【Result】The averages of tar, carbon monoxide and smoke nicotine content of flue-cured cigarette were 11.39, 12.39 and 0.96 mg/cigarette, and the coefficients of variation were 19.35%, 20.02% and 21.72%, respectively. The coefficient of variation of offensive odor in flue-cured cigarette sensory quality index was the highest(10.76%), whereas the coefficient of variation of other indicators were less than 10.00%. The five sensory indicators had extremely significant negative correlation with carbon monoxide content(P<0.01, the same below), which had extremely significant positive correlation with smoke nicotine content. The offensive odor had significant negative correlation with tar content(P<0.05, the same below). The direct and indirect impact of smoke nicotine content on cigarette sensory indicators were great by the path analysis. There were extremely significant multiple linear regression relationships between sensory indicators and the three smoke chemical components by the regression analysis. The grey correlation order of main smoke chemical components and aroma, humorous, irritation, aftertaste were tar content>smoke nicotine content>carbon monoxide content, whereas the grey correlation order of main smoke chemical components and offensive odor were smoke nicotine content>tar content>carbon monoxide content. The three typical variables of the main smoke chemical components and sensory indexes of cigarette samples were statistically significant.【Conclusion】The direct impact of smoke nicotine content on cigarette sensory quality of flue-cured cigarette is great, and tar content is closely related to cigarette aroma, humorous, irritation and aftertaste in sensory quality indicators. The relationship between main smoke chemical component and sensory quality should be coordinated in the production of flue-cured cigarette. Moreover, the measures should be taken to maintain stability of sensory quality, while reducing tar content and harm in cigarette production. |
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