摘要
对10种市售成品卷烟进行游离氨基酸、总氨基酸含量检测以及感官评吸,采用PLSR方法进行相关性分析发现:游离氨基酸与大部分品质特征指标呈负相关,其中天冬氨酸、组氨酸和苏氨酸对舒适感特性各指标的影响最大,谷氨酸和苯丙氨酸次之;苏氨酸对烟气特性各指标的影响最大,谷氨酸和组氨酸次之。说明适量降低烟草中游离氨基酸的含量可以提高卷烟感官品质。总氨基酸对成品卷烟感官品质的影响不如游离氨基酸明显。
The Partial Least Square Regression （PLSR） analysis was used to study the specific influence of free and hydrolyzed amino acids contents on sensory quality of 10 different kinds of commercial tobacco. The results showed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids have the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids have the most significant influence on smoke characteristics. It indicates that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids have less influence on sensory quality of cigarettes than free amino acids.
出处
《食品与机械》
CSCD
北大核心
2016年第1期11-17,171,共8页
Food and Machinery
基金
江西中烟工业有限责任公司技术创新项目(编号:赣烟工科计2013-05)
关键词
烟草
感官品质
游离氨基酸
总氨基酸
PLSR
cigarettes
sensory quality
hydrolyzed amino acids
free amino acids
PLSR
