烤烟水溶性糖含量与感官评吸指标的相关性

Correlation Between Water-soluble Sugars and Smoking Quality Indicators in Flue-cured Tobacco

为科学评价烤烟的品质特征提供参考,以42份不同产区的C3F等级烟叶为材料,采用简单相关、典型相关和灰色关联度分析了烤烟水溶性糖含量与烟叶感官评吸指标的相关性。结果表明:烤烟水溶性糖对烟叶感官评吸指标影响的顺序为果糖>葡萄糖>蔗糖>麦芽糖。其中,果糖和葡萄糖与感官评吸指标中的杂气量和烟气细柔度呈正相关;蔗糖与余味呈正相关,与刺激性呈负相关;麦芽糖与口感呈正相关。烤烟的水溶性糖含量与感官评吸指标的吃味密切相关,而与香味的关系较小。

A total of 42flue-cured tobacco samples with C3 Fgrades were collected from different regions of China,and correlation between water-soluble sugars and smoking quality in flue-cured tobacco were studied by adopting the analysis ways of simple correlation,canonical correlation and grey correlation to provide a reference for scientifically analyzing flue-cured tobacco quality.The results showed that the different water-soluble sugars had different influence in smoking quality,and the order was fructose〉glucose〉sucrose〉maltose.There were positive correlations between fructose and glucose with offensive odor and smoke flexibility;there were positive correlations between sucrose with aftertaste,and negative correlations with irritation property;there were positive correlations between maltose with mouthfeel.Therefore,water-soluble sugars of the flue-cured tobacco were closely related to smoke taste,and had a relatively lower relationship to smoke aroma.