江西烤烟化学成分与感官评吸指标的相关性

Correlation Between Chemical Components and Sensory Evaluation Index of Flue-Cured Tobacco in Jiangxi

为烤烟生产技术措施的改进提供理论依据,采用多元统计分析方法研究江西烤烟化学成分与感官评吸指标的相关性。结果表明:烟叶不同化学成分的含量在样本间的变幅较大,各评价指标间感官评吸质量在样本间变幅较小,表现较稳定;经简单相关分析,烟叶烟碱、总氮、总糖、还原糖、钾和氯与烟叶感官评吸指标呈显著相关,淀粉和磷与感官评吸指标的相关程度较低;经典型相关分析,在达显著水平的第1对典型变量( U 1, V 1)中,烟碱、总氮、总糖、还原糖和钾与浓度、刺激性和余味关系密切,改善烟叶碳氮比,有利于提升感官评吸质量;经多元逐步回归分析,烟碱与香气质、劲头、杂气、刺激性和余味关系密切,总糖和钾与浓度关系密切。

To provide a theoretical basis for the improvement of flue-cured tobacco production technology measures, the multivariate statistical analysis method was employed to study the correlation between the chemical constituents and the sensory evaluation indexes of Jiangxi flue-cured tobacco. Results: Content of different chemical components in tobacco leaves varied greatly among samples. The sensory evaluation quality of each evaluation index was stable with small range. The simple correlation analysis showed that nicotine, total nitrogen, total sugar, reducing sugar, potassium and chlorine were significantly correlated with sensory evaluation indexes of tobacco leaves, and the correlations of starch and phosphorus with sensory evaluation indexes were low;Canonical correlation analysis showed in the first pair of typical variables( U 1, V 1) at significant levels, nicotine, total nitrogen, total sugar, reducing sugar and potassium were closely related to concentration, irritancy and aftertaste. Improving the carbon-nitrogen ratio of tobacco leaves is conducive to improving the quality of sensory evaluation. Multiple stepwise regression analysis showed that nicotine was closely related to aroma quality, strength, offensive gas, irritation and aftertaste. Total sugar and potassium were closely related to concentration.