烤烟外观质量与感官质量的灰色关联分析

目的]进一步了解烤烟外观质量与感官质量的相关关系。方法]对烤烟的外观质量与感官质量进行灰色关联分析。结果]分析表明,烤烟外观质量中成熟度、颜色与叶片结构对烤烟感官质量有较大的影响,身份、油分与色度对烤烟感官质量有较小的影响。结论]烤烟生产过程中可通过调控烟叶的成熟度、颜色与叶片结构来改善烟叶的感官质量。

Grey Relational Analysis of Sensory Quality and Appearance Quality of Flue-cured Tobacco

Objective] In order to further study the correlation between the appearance tobacco quality and sensory quality of flue-cured tobacco. Method] Grey relational analysis was conducted for the sensory quality and appearance quality of flue-cured tobacco. ResultJ The results showed that the appearance quality of flue-cured tobacco including maturity, color and leaf structure have a greater impact on the sensory quality of flue-cured tobacco, identity, oil and saturation have a smaller impact on the sensory quality of flue-cured tobacco. Conclusion ] The sensory quality of tobacco can be improved by regulating maturity, color, structure in the production process.