| 烟叶香吃味指标的因子分析 |
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| 引用本文： | 王彪,李天福,王树会.烟叶香吃味指标的因子分析[J].云南农业大学学报,2006,21(1):124-126. |
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| 作者姓名： | 王彪 李天福 王树会 |
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| 作者单位： | [1]云南农业大学烟草学院,云南昆明650201 [2]云南烟草科学研究所,云南玉溪653100 |
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| 基金项目： | 云南省烟草公司资助项目 |
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| 摘 要： | 运用因子分析法对云南代表烟区的烟叶香吃味指标的分析结果表明,按前4个因子对香吃味贡献率>90.1%统计,香气因子（香韵、香气量和浓度）、刺激性、灰色、劲头是影响烟叶香吃味的主要因素。主因子之间,香气因子与刺激性和劲头,刺激性与灰色和劲头表现为正相关。而灰色与香气因子和劲头表现为负相关。
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| 关 键 词： | 烤烟 烟叶 香吃味 因子分析 |
| 文章编号： | 1004-390X（2006）01-0124-03 |
| 收稿时间： | 2005-06-09 |
| 修稿时间： | 2005-06-09 |
Factor Analyses on Aroma and Flavor of Tobacco Leaves |
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| WANG Biao,LI Tian-fu,WANG Shu-hui.Factor Analyses on Aroma and Flavor of Tobacco Leaves[J].Journal of Yunnan Agricultural University,2006,21(1):124-126. |
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| Authors: | WANG Biao LI Tian-fu WANG Shu-hui |
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| Institution: | 1. College of Tobacco Science, Y A U, Kunming 650201, China; 2. Yunnan Tobacco Research Institute, Yuxi 653100, China |
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| Abstract: | Factor analyses method was applied to study the factor of aroma and flavor of tobacco leaves.The result show that the cumulative contributions made by the former 4 factors for variation are above 90.1%.Aroma factor(flavor notes,volume of aroma,taste concentration),irritancy,ash color and physiological strength is the main factors which inpact the aroma and flavor of tobacco leaves.There is a positive correlation between main factors,such as the irritancy,physiological strength and aroma factors,ash color,physiological strength and irritancy.While there is a negative correlation between main factors,such as aroma factors,physiological strength and ash color. |
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| Keywords: | flue-cured tobacco tobacco leaf aroma and flavor factor analyses |
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