摘要
采用灰色系统理论提出的一种新的分析方法———关联度分析法 ,对烟叶主要化学成分与其感官质量进行了灰色关联分析。结果表明 :蛋白质、总氮、烟碱等化学指标与香气质、香气量、杂气、刺激性和余味等感官质量指标呈明显负相关 ,而与劲头、浓度等呈明显正相关 ;糖 /碱比、总糖等化学指标与香气质、香气量、杂气、刺激性和余味等感官质量指标呈明显正相关 ,而与劲头、浓度等呈明显负相关 ;对糖 /碱比等反映烤烟质量的品质指标以往的认识不够全面 ,其中一些质量观念需修正 ;总氮、烟碱含量也是较为重要的化学指标 ,其中 ,总氮含量对香气量的影响较为明显 ,烟碱含量对劲头的影响最为显著。
The correlation between main chemical components and sensory quality of flue\|cured tobacco was analyzed by grey incidence analysis proposed in grey system theory. The results showed that there's clear negative correlation between the chemical components such as protein, total nitrogen and nicotine etc., and the sensory quality such as quality and concentration of aroma, offensive taste, irritancy, after taste and so on, but these chemical components and the sensory quality such as physiological strength and taste strength were clear positive correlation. The chemical indexes, for example, ratio of sugar and nicotine and total sugar, and the sensory quality such as quality of aroma, concentration of aroma, offensive taste, irritancy and after taste etc., were clear positive correlation, but this chemical indexes and the sensory quality such as physiological strength and taste strength were clear negative correlation. In the past, the concept of the quality indexes of flue\|cured tobacco, for example, ratio of sugar and nicotine, was not overall, so it should be amended. Total nitrogen and nicotine were more important chemical indexes, the effect of total nitrogen on concentration of aroma was clearer, but the effect of nicotine on physiological strength was the clearest. Application of grey incidence analysis in tobacco quality evaluation is more effective.
出处
《烟草科技》
EI
CAS
2001年第1期3-7,共5页
Tobacco Science & Technology
关键词
烟叶
化学成分
感官质量
灰色关联分析
Flue\|cured tobacco
Main chemical components
Sensory quality
Gery incidence analysis
