烟气中挥发性羰基化合物与卷烟味觉特性相关性研究

Relationship of Volatile Carbonyl Compounds in Main Smoke Steam and Taste Characteristics

[目的]研究烟气中挥发性羰基化合物与卷烟味觉特性的相关性。[方法]通过简单相关分析、偏相关分析和通径分析方法分析了48个烟叶样本中8种挥发性羰基化合物释放量对卷烟味觉特征的影响。[结果]试验表明,甲醛、丙酮、丙烯醛与烟气味觉特征各指标基本都呈显著或极显著正相关,丁醛等与味觉特征没有显著相关性,其中甲醛与苦味,丙烯醛、丙酮与甜味呈良好线性相关,乙醛、丙醛与味觉特征相应显著性指标呈多元线性相关。[结论]研究确定了挥发性羰基化合物对烟气口感特征的影响规律,可为卷烟生产开发更适消费者喜好的产品提供参考依据。

[Objective] To study relationship of volatile carbonyl compounds in main smoke steam and taste characteristics.[Method] The effects of release amount of 8 volatile carbonyl compounds from 48 tobacco samples on tobacco taste characteristics were analyzed by correlation analysis,partial correlation analysis and path analysis.[Result] The results indicated that formaldehyde,acetone,acrolein positively and significantly correlated with each taste properties of smoke,butyraldehyde showed no correlation with taste characteristics.That is,formaldehyde linearly positively correlated with bitterness,acetone and acrolein positively correlated with sweetness,acetaldehyde and propylaldehyde showed multiple linear correlation with taste characteristics.[Conclusion] The influence law of volatile carbonyl compounds on smoke taste characteristics was studied,which can provide reference basis for developing more appropriate tobacco products.