皖南烤烟烟叶化学成分与感官品质的相关性

Correlation of chemical components with overall sensory quality of tobacco leaves in south Anhui

为明确皖南烟区烤烟化学成分含量(质量分数)和感官品质的关系,对皖南烟区9个县(区)的119份烤烟样品的主要化学成分、感官品质进行了整体描述统计和简单相关分析。结果表明:①皖南烟区烤烟化学成分的平均值基本在优质烟叶要求的适宜化学成分范围内;②感官评吸得分、焦甜感与总糖、还原糖、还原糖/总植物碱、总糖/总植物碱、氮碱比均呈显著或极显著正相关,与烟碱、总氮、钾、氯和施木克值均呈极显著负相关;③烤烟烟叶焦甜感与感官评吸得分间存在极显著正相关。

To establish the relationships of chemical components with sensory quality of flue-cured tobacco from south Anhui tobacco growing areas, 119 tobacco samples were collected from nine counties/districts there, and comprehensive statistical and correlation analyses of the chemical components and sensory quality of the leaf samples were conducted. The results showed that： 1） The average values of chemical components in these flue-cured tobacco were basically within the appropriate ranges required by quality tobacco leaves. 2） The sensory quality and burnt-sweetness character of tobacco positively correlated to total sugar, reducing sugar and the ratios of reducing sugar/total alkaloid, total sugar/total alkaloid and total nitrogen/nicotine in a statistically significant manner, while an extreme negative correlation existed for nicotine, total nitrogen, potassium, chlorine, and Shmuck value. 3） There was significant positive correlation between the burnt-sweetness character and the scores of overall sensory evaluation.