摘要
为了解不同存放期生产退回烟用香精香料整体变化情况,研究了模拟储存环境下二季度、三季度一定储存期内生产退回烟用香精香料的理化指标、微生物指标及感官变化情况,并进行了主成分分析法。结果表明:感官评价结果与主成分分析结果具有一定相关性;微生物可作为生产退回烟用香精香料保质期单项判定指标,但折光指数、相对密度、酸值等单个理化指标与感官评价结果相关性不明显,并不能作为直接判定依据;综合研究结果,分别设定了3#样品、5#样品、6#样品在二、三季度的保质期。
In order to analysis the changes of the extra tobacco flavor returned from factory in different storge du- ration,the physical and chemical index,microbiological index and sensory changes were tested to evaluate the ex- tra tobacco flavor returned from factory which was placed in 2nd quarter and 3rd quarter with simulation work- shop storage environment. The changes of these flavor samples were evaluated by principal component analysis. The result showed that Sensor yevaluation results has certain correlation with the principal component analysis ;mi- croorganisms can be used as a index to evaluate the extra tobacco flavor returned from factory, but refractive in- dex, relative density and acid value have no direct relativity with sensory evaluation, can＇t be used as single judgement. In summary, setted up the shelf life of three samples.
出处
《安徽农学通报》
2013年第16期143-146,共4页
Anhui Agricultural Science Bulletin
