重庆烟区烤烟感官品质主要影响因子分析

Analysis of Main Factors Influencing Sensory Quality of Flue-cured Tobacco in Chongqing Growing Areas

为了明确影响重庆烟区烤烟感官品质的主要因子,采用典型相关分析方法研究了烤烟外观品质、物理特性、化学成分及其协调性与感官品质的关系。结果表明,重庆烟叶总糖含量中等偏高,糖碱比略高;还原糖、烟碱、总氮含量及氮碱比和钾氯比适宜,氯和钾含量偏低。烟叶香气质主要受总糖、两糖差、氮碱比、颜色和身份因子的影响,与其呈正相关;烟气浓度和劲头的主要影响因子为烟碱、总氮、叶面密度、油分、身份,与其呈正相关,钾、糖碱比、钾氯比对烟气浓度和劲头也有较大影响,呈负相关关系;杂气主要受总糖、氮碱比和两糖差因子的影响,与其呈正相关;甜度的主要影响因子为氮碱比、两糖差,呈正相关关系。

In order to find out the main factors influencing the sensory quality of flue-cured tobacco in Chongqing tobacco growing areas, the relations of appearance quality, physical properties, chemical components, and the harmony between those components with the sensory quality of tobacco were investigated with canonical correlation analysis. The results showed that the total sugar content in tobacco leaves was moderate or higher, the ratio of sugar to nicotine was slightly higher; the contents of reducing sugar, nicotine, total nitrogen and the ratios of nitrogen to nicotine and potassium to chloride were appropriate; while the contents of potassium and chloride were lower. The aromatic quality of tobacco leaves mainly affected by and positively correlated to total sugar, the difference between total sugar and reducing sugar, the ratio of nitrogen to nicotine, leaf color and body. The smoke concentration and impact mainly affected by and positively correlated to nicotine, total nitrogen, weight per unit leaf area, leaf oil and body, while affected by and significantly negatively correlated to potassium and the ratios of sugar to nicotine and potassium to chloride. Offensive odor mainly affected by and positively correlated to total sugar, the ratio of nitrogen to nicotine andthe difference between total sugar and reducing sugar. Smoke sweetness mainly affected by and positively correlated to the ratio of nitrogen to nicotine and the difference between total sugar and reducing sugar.