| 烤烟常规化学成分与感官质量的典型相关分析 |
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| 引用本文： | 程传玲,唐琦,汪文良,刘艳芳,王建民.烤烟常规化学成分与感官质量的典型相关分析[J].贵州农业科学,2011,39(1):59-61. |
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| 作者姓名： | 程传玲 唐琦 汪文良 刘艳芳 王建民 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南郑州,450002
2. 郑州轻工业学院食品与生物工程学院,河南郑州450002;红塔烟草(集团)有限责任公司,昭通卷烟厂,云南昭通657000 |
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| 基金项目： | 河南省科技厅科技攻关(重点项目)“沟槽滤嘴对卷烟香味物质的截留行为研究”(102102210135) |
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| 摘 要： | 为给烟草原料的选用提供科学依据,采用因子分析与典型相关分析相结合的方法分析了33个不同产区不同等级的烟叶样品的常规化学成分与感官质量的相关性.结果表明:增加总糖和还原糖含量或减少总植物碱和总氮含量,可显著提高余味、湿润程度、刺激性、香气质、香气量、透发性和杂气评吸评分,但同时会降低其劲头和烟气浓度.降低钾含量或增加氯含...
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| 关 键 词： | 烤烟 化学成分 感官质量 因子分析 典型相关分析 |
Canonical Correlation between Conventional Chemical Composition and Sensory Quality in Flue-cured Tobacco |
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| CHENG Chuan-ling,TANG Qi,WANG Wen-liang,LIU Yan-fang,WANG Jian-min.Canonical Correlation between Conventional Chemical Composition and Sensory Quality in Flue-cured Tobacco[J].Guizhou Agricultural Sciences,2011,39(1):59-61. |
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| Authors: | CHENG Chuan-ling TANG Qi WANG Wen-liang LIU Yan-fang WANG Jian-min |
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| Institution: | CHENG Chuan-ling1,TANG Qi1,2,WANG Wen-liang1,LIU Yan-fang1,WANG Jian-min1(1.School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450002,2.Zhaotong Cigarette Factory,Hongta Tobacco(Group)Co.Ltd.,Zhaotong,Yunnan 657000,China) |
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| Abstract: | The correlation between sensory quality and conventional chemical composition of flue-cured tobacco samples with different ranks from 33 different producing areas was analyzed by using factorial analysis and canonical correlation analysis to provide the scientific basis for raw material selection of flue-cured tobacco.The results showed that increasing total sugar and reducing sugar content or reducing plant alkaloid and total nitrogen content could improve smoking scores of aftertaste,moist degree,irritanc... |
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| Keywords: | flue-cured tobacco chemical composition sensory quality factor analysis canonical correlation |
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