江西烤烟香味物质与评吸结果的相关性研究

Correlation between flavor components and smoking results of the flue-cured tobacco grown in Jiangxi Province

为了探讨江西烤烟香味物质与评吸结果的相关性,通过简单相关分析和回归分析找出影响评吸结果的主要香味物质以及最适宜含量。结果表明,2,4-庚二烯醛、苯甲醇、茄酮、大马酮、紫罗兰酮和4-乙烯基-2-甲氧基苯酚均与评吸得分显著相关。分别将上述6种香味物质与评吸总分建立二次回归方程,求出当评吸总分达到最大值时所对应的该6种香味物质的含量依次是:0.9858、0.5970、12.9940、39.9574、1.7500和5.8434μg·g-1。烟草评吸中最主要的香味物质是2,4-庚二烯醛、苯甲醇、茄酮、大马酮、紫罗兰酮和4-乙烯基-2-甲氧基苯酚。

The aim of the study was to analyze the correlation between flavor components and smoking results of the flue-cured tobacco grown in Jiangxi Province. Using simple correlation analysis and quadratic stepwise regression analysis, the effect of main flavoring substances on smoking results and the most appropriate content of these components corresponding to the highest smoking scores were analyzed. Results showed that the correlation between 2, 4-heptyl diene, phenylcarbinol, solanone, damascenone, ionone, 4-vinyl-2-methoxy phenol and seven smoking indexes was significant at the 0.01 or 0.05 level. The quadratic regression equation was established between the total score and six main flavor components. The suitable content of each of six flavor components corresponding to the highest smoking score were 0.9858, 0.5970, 12.9940, 39.9574, 1.7500 and 5.8434 μg.g-1, respectively. In conclusion, the main flavoring substances on tobacco smoking were 2, 4-heptyl diene, phenylcarbinol, solanone, damascenone, ionone and 4-vinyl-2-methoxy phenol.