江西烤烟化学成分与感官质量典型相关分析

Canonical correlation analysis between main chemical components and sensory quality of the flue-cured tobacco grown in Jiangxi Province

化学成分与感官质量是决定烤烟质量的关键因子,探讨江西烤烟主要化学成分与感官质量的关系。采用简单相关分析和典型相关分析的方法对江西烤烟71个样本进行分析。结果表明,烟碱、水溶性总糖、还原糖和糖碱比对烤烟的劲头、刺激性、余味和浓度较大影响;总钾和总氯对烤烟香气量和浓度有较大影响。烤烟的化学成分与感官质量关系密切,烟气的酸碱平衡决定了烤烟的劲头、刺激性、余味和浓度,而烤烟的燃烧性决定了烤烟的香气量和浓度。

We discussed the correlation between main chemical components and sensory quality of the flue-cured tobacco grown in Jiangxi Province. The chemical components and sensory quality play key roles in determining the quality of flue-cured tobacco. Seventy-one flue-cured tobacco samples which came from Jiangxi province were analyzed using simple correlation analysis and canonical correlation analysis. The result showed that the nicotine, total sugar, reducing sugar and the ratio of total sugar to alkali all had a close relationship with the tobacco momentum, excitant, aftertaste and concentration. The total potassium and total chlorine had a great effect on the tobacco aroma quantity and concentration. In conclusion, the chemical components had a close relationship with sensory quality of flue-cured tobacco. The acid-base balance decided the nicotine, total sugar, reducing sugar and the ratio of total sugar to alkali and the combustibility decided the aroma quantity and concentration of flue-cured tobacco.