烤烟主要多酚与其感官质量的典型相关性

Canonical Correlation Between Main Polyphenols and Sensory Quality of Flue-cured Tobacco

为了解烤烟中主要多酚与其感官质量之间的关系,采用典型相关分析法分析了153个烤烟烟叶样品的绿原酸、新绿原酸、芸香苷、莨菪灵含量检测数据和感官质量评价得分之间的相关性。结果表明:①烤烟中这4种多酚与香气特征指标的前两对典型变量的相关系数分别达极显著和显著水平,与烟气特性和口感特性指标的前两对典型变量的相关系数均达到极显著水平;②新绿原酸与烟气劲头、细腻度、干燥感和甜度正相关,而与香气量负相关;③绿原酸与烟气浓度、成团性、干燥感、甜度和香气指标正相关;④芸香苷与烟气浓度、成团性和香气指标正相关,而与刺激性和余味负相关;⑤莨菪灵与烟气浓度和成团性正相关,与香气和口感特性指标的相关性均不显著。

In order to investigate the relationship between contents of main polyphenols in flue-cured tobacco and its sensory quality,the canonical correlation analysis of chlorogenic acid,neochlorogenic acid,rutin,scopoline contents with sensory quality scores of 153 flue-cured tobacco samples was conducted.The results indicated that： 1） the first two pairs of canonical correlation coefficients of these four polyphenols with the aromatic characteristic indexes were significant at 1% and 5% confidence level,respectively;and significant at 1% confidence level with the smoke and taste characteristic indexes;2） neochlorogenic acid positively correlated with smoke impact,smoothness,dryness and sweetness,while negatively correlated with aromatic quantity;3） chlorogenic acid positively correlated with smoke intensity,glomeration,dryness,sweetness and aromatic indexes;4） rutin positively correlated with smoke intensity,glomeration and aromatic indexes,while negatively correlated with irritation and aftertaste;5） scopoline positively correlated with smoke intensity and glomeration,while not significantly correlated with aromatic and taste indexes.