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量,可使烟草趋向清香型,同时降低余味、湿润程度、刺激性、香气质、香气量、透发性和杂气的评吸得分。因子分析与典型相关分析相结合的方法消除了组内多重共线性的影响,所得结果准确可靠。
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,irritancy,quality and volume of aroma,volatility and offensive odor significantly and decrease taste strength and smoke concentration,reducing potassium content or increasing nitrogen content could decrease smoking scores of aftertaste,moist degree,irritancy,quality and volume of aroma,volatility and offensive odor.The combined factorial and canonical correlation analysis can eliminate the effect of multi-colinearity in groups,so its analysis result is of accuracy and reliability.
出处
《贵州农业科学》
CAS
北大核心
2011年第1期59-61,共3页
Guizhou Agricultural Sciences
基金
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)
关键词
烤烟
化学成分
感官质量
因子分析
典型相关分析
flue-cured tobacco
chemical composition
sensory quality
factor analysis
canonical correlation
