不同烘烤工艺烤烟香气质量的主成分分析

Principal Component Analysis of Aroma Quality of Flue-cured Tobacco Roasted by Different Methods

采用河南农业大学设计的温湿度自动控制电热式烤烟箱,设置不同的烘烤处理,测定各处理烤烟香气成分,并运用主成分分析法建立评价模型,对烟叶香气质量进行综合评价。运用主成分子集合选择法,从烤后烟叶26种共有香气成分中选取了苯甲醛、5-甲基糠醛、3,4-二甲基-2,5-呋喃二酮、香叶基丙酮、螺岩兰草酮等5种成分,代表了原有集合信息量的83.4%,用这5种香气成分建立了烟叶香气质量综合评价模型,模型评价结果表明烟叶香气质量的处理优劣顺序为:T2>T1>T6>T3>T5>T4。确定了烟叶烘烤增香的最佳烘烤工艺条件,所建立的烟叶香气质量评价模型具有一定的适用性,但其准确性和完整性有待进一步完善。

Using the electric-heated flue-curing barn designed and made by Henan Agricultural University,the aroma compounds of flue-cured tobacco roasted by different methods were identified and determined.Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of flue-cured tobacco.There were 26 kinds of aroma components detected in tobacco leaves;making use of principal component subset selection method,5 kinds of aroma components from them were selected, they are Benzaldehyde, 5 -methyl fufura, 3,4 -dimethyl -2, 5 -dione furan, Geranyl acetone, and Solaveti- yon. Because the selected 5 kinds of aroma components covered 83.4% infonmtion of the total 26 kinds of aroma components, they were used to establish a model for assessing and ranking the aroma quality of tobacco leaves. The assessment result gained by this mod- el showed that according to the aroma quality of flue - cured tobacco, the six treatments could be arranged as follows： T2 〉 T1 〉 T6 〉 T3 〉 T5 〉 T4. The best baking method to improve the aroma quality of fluecured tobacco has been determined. The model was adaptable for the aroma quality evaluation, but its accuracy and integrality still needed to be advanced.