红花大金元烟叶中性致香成分含量与感官质量预测分析

Predicting Sensory Quality of Honghua Dajinyuan and the Relationship between Sensory Quality and Neutral Aroma Constituents

以42个红花大金元（Nicotiana tabacum L.cv.Honghua Dajinyuan）烟叶样品为供试材料,采用双重筛选逐步回归法等分析了感官质量指标与中性致香成分的关系,并建立了预测模型。结果表明,1感官质量指标香气质、香气量、杂气、成团性的预测效果较好,决定系数（R2）范围在0.9984-0.999 8,留一交叉验证相关系数（q2）范围在0.823-0.937。其中预测模型y1（香气质）=-2.501 4 x1＋0.9377x8–0.0693 x12–0.6815x14-0.1547x15＋2.8024x16–0.1524x19＋1.860 1x23＋2.5547x27＋1.3390 x29＋17.3163,R^2为0.9998,q^2为0.937,这为利用中性致香成分针对红花大金元预测感官质量指标提供了参考依据。2苯丙氨酸类降解产物苯甲醇和苯乙醛含量与香气量得分之间、美拉德反应产物中2-乙酰基吡咯和5-甲基糠醛含量与香气量和杂气得分之间、类胡萝卜素类降解产物法尼基丙酮和6-甲基-5庚烯-2酮含量与回甜感得分之间、4-乙烯基-2甲氧基苯酚含量与成团性得分之间、其他类芳樟醇含量与香气质和杂气得分之间均呈正相关;苯丙氨酸类降解产物苯甲醛含量与香气质得分之间、美拉德反应产物2-乙酰呋喃含量与杂气、香气量、回甜感、干燥感、成团性得分之间、类胡萝卜素类降解产物β-紫罗兰酮含量与香气质得分之间、新植二烯含量与香气量得分之间均呈负相关。

In order to study the relationship between sensory quality and neutral aroma constituents, 42 tobacco leaves samples of Nicotiana tabacum L. cv. Honghua Dajinyuan were selected. The relationship was clear and the prediction models of sensory quality were established with duplicato-bolting stepwise regression analysis. The results showed that the prediction effects of sweet temperament, aroma quantity, odor and clustering were good. Correlation Coefficient was ranged from 0.998 4 to 0.999 8and the q^2 for LOOCV ranged from 0.823 to 0.937. The prediction model for aroma quality was y1=-2.501 4 x1＋0.937 7 x8-0.0693 x12-0.681 5 x14-0.154 7 x15＋2.802 4 x16-0.152 4x19＋1.860 1x23＋2.554 7x27＋1.339 0 x29＋17.316 3. The determination coefficient was 0.9998 and the q^2 of LOOCV was 0.937. The models provided references for predicting sensory quality by using neutral aroma constituents in viewing of N. tabacum cv. Honghua Dajinyuan. Some sensory quality had positive correlation with benzylalcohol, phenylacetaldehyde from degranding products of hypoglycemia compounds, farnesylacetone,6-Methylhept-5-hepten-2-one from degranding products of carotene,2-metoxy-4-vinyl-phenol, linalool. Some sensory quality indexes had negative correlation with benzaldehyde from degranding products of hypoglycemia compounds, 2-Acetyl furan from browning reaction, β-Damascenone, Megastigmatrienone1, β-ionone from degranding products of carotene, Neophytadiene.