烤烟香味成分与其感官质量的典型相关分析

Canonical Correlation Between Flavor Components and Smoking Quality of Flue-cured Tobacco

在简单相关分析的基础上,采用多元统计分析中的典型相关分析法对烤烟各香味成分与其感官质量的关系进行了初步分析。结果表明:①大部分香味成分与感官质量呈较显著正相关,少量香味成分与感官质量呈较显著负相关,也有少量香味成分与感官质量的相关性不显著;②中性香味成分、酸性香味成分和香味成分总量与香气质、香气量、杂气、刺激性、浓度和余味均呈较显著正相关,而碱性香味成分与各感官质量指标的相关性不显著。

Based on the simple smoking quality of flue-cured correlation analysis, the relationship tobacco was preliminarily analyzed between flavor components and with canonical correlation in multiple statistics analysis. The results showed that： 1 ） most of the flavor components strongly positively correlated with smoking quality, while a minority showed strong negative correlations and a few of the flavor components did not show any strong correlation; 2） the total amount of neutral flavor components, that of acidic flavor components and that of flavor components strongly positively correlated with the quality and concentration of aroma, offensive odor, irritancy, taste strength and after taste, while the total amount of basic flavor components showed no significant correlation with smoking quality.