烤烟游离氨基酸与感官质量的相关性研究

Correlation between Free Amino Acids and Sensory Quality of Flue-cured Tobacco

对昆明地区红大C3F烟叶中游离氨基酸与感官评吸指标之间的关系进行了主成分分析、偏相关分析及典型相关分析。偏相关分析结果表明,游离氨基酸组分与感官评吸大部分指标之间存在显著相关关系,其中精氨酸、蛋氨酸、酪氨酸对感官质量的贡献较大,缬氨酸对评吸的负面影响较大。典型相关分析也表明,游离氨基酸与烟叶感官质量有显著相关性,且主要是由酪氨酸、精氨酸、蛋氨酸、甘氨酸、浓度、香气量、劲头、丰富性、甜度、杂气和刺激的相关显著引起的。典型相关与偏相关分析结果均表明,在一定范围内提高蛋氨酸、精氨酸、酪氨酸、甘氨酸、异亮氨酸含量,有利于改善烟草的抽吸品质,而这5种游离氨基酸在烟叶中的含量都较低,说明游离氨基酸含量超出一定浓度范围,反而会降低烟叶的抽吸品质。

The relationship between free amino acids and sensory quality of Hongda C3F flue-cured tobacco leaves from Kunming was studied by partial correlation analysis and canonical correlation ana1ysis.The correlation between them was significant.Among them,arginine,methionine and tyrosine were found to active to the sensory properties,and valine was negative based on partial correlation analysis.Arginine,methionine,tyrosine,glycine were revealed contributing to the canonical correlation between free amino acids and sensory properties,including concentration,aroma volume,smoke strength,abundant,sweetness,offensive taste and irritancy.Increasing content of arginine,methionine,tyrosine,glycine,isoleucine within moderate range could improve the sensory properties but negative when they were beyond the limit.