云南主产烟区烟叶水溶性糖与感官质量相关及通径分析

Correlation and Path Analysis on Water-soluble Sugar and Sensory Quality of Tabacco Leaves in Yunnan Main Tobacco Areas

【目的】研究云南主产烟区烟叶中水溶性糖对感官质量的影响。【方法】以云南主产烟区的主栽烤烟品种烟叶为对象,运用相关性分析及通径分析相结合的方法进行研究。【结果】相关性分析表明,果糖与浓度、劲头呈极显著的负相关;葡萄糖和水溶性糖总量与柔和性、刺激性呈极显著的正相关,与浓度、劲头呈极显著的负相关;麦芽糖与细腻度、柔和性呈显著的正相关。通径分析结果表明,水溶性糖对感官质量,特别是对劲头、刺激性、浓度和柔和性影响较为明显。增加水溶性糖各指标含量有利于柔和性的提升和劲头的降低,果糖、葡萄糖含量的增加会使烟气浓度降低,吃味平淡,但果糖含量的增加有利于刺激性的降低,适当增加麦芽糖含量则有利于烟气浓度的提升。【结论】所以,烟叶水溶性糖含量对感官质量有着不同程度的影响,是评价其感官质量好坏的重要指标之一,但烟草配方使用实际过程中需合理调整各指标含量以提高感官品质。

【 Objective】The effect of water soluble sugar on sensory quality of tobacco leaves in main tobacco growing areas of Yunnan was studied.【 Method】The main flue-cured tobacco varieties of main tobacco growing areas in Yunnan were used as the object, the correlation a-nalysis and path analysis were used to study.【 Result】 The results of correlation analysis showed that fructose was significantly negatively cor-related with the concentration and strength ; glucose and water soluble total sugar were significantly positively correlated with soft and irrita-tion, and significantly negatively correlated with concentration and strength; maltose was positively correlated with smoothness and softness. The results of path analysis showed that the effect of water-soluble sugar on sensory quality, especially the momentum, irritation, concentra-tion and softness was obvious. Increasing the content of water-soluble sugar was beneficial to the improvement of softness and the decrease of the momentum. The increasement of fructose and glucose content reduced the flue gas concentration and the taste was flat, but the increase- ment of fructose content were beneficial to the decrease of irritation and increasing the maltose content was conducive to the improvement of flue gas concentration.【Conclusion 】 Therefore, the water-soluble sugar content of tobacco leaves had different effects on sensory quality,which was one of the important indexes to evaluate its sensory quality. However, the use of tobacco formula in the actual process needed toadjust the content of each index to improve the sensory quality.