烤烟化学成分与感官质量中香气指标的灰色优势分析

Grey superior analysis of the relations between chemical component and aroma index in sensory quality of flue-cured tobacco

为了探讨烟叶质量评价指标体系中各化学成分指标的相对重要性,采用优势分析法从化学成分与感官质量中香气的角度对化学成分的重要性进行了评价,结果表明,应用灰色优势分析法并结合烟草化学分析可以找到与感官质量中香气关系最密切的一组化学成分指标.针对黄淮区川渝烟叶基地烤烟,选择施木克值、醚提物总量、绿原酸、己酸和苯乙醇作为其化学成分的评价指标,从而使原评价指标体系的65个指标缩减为5个指标.

In order to study the relatine importance of chemical component index among tobacco quality evaluation,the paper evaluated the importance of chemical components according to the relationship between chemical components and sensory quality by grey superior analysis.The results indicated that a group of chemical component indexes had been found by grey superior analysis and tobacco chemistry analysis to have close connection with sensory quality.For the flue-cured tobacco of Chuanyu tobacco base from the main tobacco-growing areas in Huanghuai areas,the chosen tobacco quality evaluation indexes were the ratio of total sugar to protein,petroleum ether extract,chlorogenic acids,hexanoic acid and phenethanol,thus reducing the tobacco quality evaluation indexes to five from sixty-five.