烟叶主要化学指标与其感官质量的灰色关联分析

Gray Relational Analysis of Main Chemical Components and Sensory Quality of Leaf Tobacco of Different Varieties

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:灰色关联分析用于烟叶质量分析可做为一种较为有效的方法.

Correlation between main chemical components and sensory quality of flue--cured tobacco was analyzed by gray relational analysis method, The results showed that the correlation between ratio of sugar to nicotine and the quality and quantity of aroma, the offensive odor, the lingering odor and mucosa ir- ritation was significant, the correlation between the difference of total sugar and reducing sugar and the grey grade was significant, the correlative degree between the K20 content and combustibility was the biggest, the correlative degree between the total sugar and the smoke strength was the biggest, while the correlative degree between nicotine, total nitrogen and the evaluation indexes was relatively low. The results indicated that the difference between sugar relational grades and the ratio of sugar to nicotine had significant effect on the overall sensory quality evaluation of tobacco leaf, while nicotine and total nitrogen had little effect on the overall sensory quality evaluation. The gray relational analysis is a practical approach in evaluating the tobac- co quality.