烤烟非挥发酸与其感官质量的相关性分析

Correlation analysis between non-volatile acids with sensory quality in flue-cured tobacco leaf

采集不同烟区的72份烟叶样本,对其非挥发酸含量进行测定,通过简单相关性分析、灰色关联度分析和典型相关分析3种方法研究烤烟不同非挥发酸含量对评吸质量的影响.结果表明:随着脂肪酸含量增加,香气量、透发性、柔细度、甜度会显著提高,而杂气、刺激性和余味会显著降低;二元酸、草酸、苹果酸、柠檬酸和总非挥发酸含量与感官质量成一定的负相关;烟叶中各非挥发酸含量对香气质、劲头、浓度、香气量、透发性的4项评吸指标影响最大;烟草不饱和脂肪酸、苹果酸、柠檬酸、总非挥发酸含量与香气量、浓度、劲头关系密切,随着不饱和脂肪酸含量的增加和柠檬酸含量的减少,烟叶香气量和浓度明显增加.

The non-volatile acids and sensory quality were determined using 72 tobacco samples of different tobacco-growing areas ,the effect of different non-volatile acid content on the smoking quality was studied through the methods of correlation analysis, gray correlation analysis and canonical correlation analysis. The results showed that with the increase of fatty acid content, the aroma quantity, sending sexual, tender degrees, sweetness would significantly increase, and the mixed gas, stimulation and aftertaste would be significantly reduced; Dicarboxylic acid, oxalic acid, malic acid, citric acid, and total non-volatile acid overall formed certain negative correlation with sensory quality; Non-volatile acids had strong influence on tobacco aroma quality, strength, concentration and aroma; There were close relationship among unsaturated fatty acid, malic acid, citric acid, total volatile acid content and aroma quantity, concentration, strength. Aroma quantity and concentration significantly increased when the unsaturated fatty acids significantly increased and citric acid decreased significantly.