阿根廷烤烟化学成分与感官评吸的相关分析

Correlation Analysis of Chemical Composition and Sensory Evaluation of Argentine Flue-cured Tobacco

[目的]明确阿根廷烤烟化学成分对感官评吸质量的影响。[方法]以60个阿根廷烤烟样品为材料,开展化学成分测定和感官质量评价。[结果]相关分析结果表明,钾含量与劲头和干燥感呈显著正相关,与烟气细腻程度、柔和程度和圆润感呈显著负相关;还原糖、总糖含量与劲头、刺激性和干燥感呈显著负相关,与杂气、烟气细腻程度、柔和程度、圆润感、余味呈显著正相关;总植物碱、总氮与杂气、烟气细腻程度、柔和程度、圆润感、余味呈显著负相关,与劲头、刺激性和干燥感呈显著正相关;糖碱比和糖氮比与杂气、烟气细腻程度、柔和程度、圆润感、余味呈显著正相关,与劲头、刺激性和干燥感呈显著负相关。简单分析结果表明,随着烟碱和总氮含量的增加,烟气的劲头、刺激性和干燥感可能增加,随着还原糖、糖碱比和糖氮比的增加,烟气的细腻程度和柔和程度会提升;随着总植物碱、两糖比和钾氯比的增加,烟气的劲头、刺激性和干燥感可能增加,随着总糖、糖碱差和氮碱比的增加,烟气的杂气程度降低和余味会提升。[结论]该研究为提高烟叶可利用性、彰显阿根廷烟叶风格特色提供理论依据。

[Objective]The research aimed to clarify the effect of the chemical composition of Argentine flue-cured tobacco on the quality of sensory evaluation.[Method]60 samples of Argentine flue-cured tobacco were used as materials to carry out chemical composition determination and sensory quality evaluation.[Result]Correlation analysis showed that the potassium content was significantly positively correlated with the stiffness and dryness,and was significantly negatively correlated with flue gas sensitivity,softness and roundness.The content of reduced sugar and total sugar was significantly negatively correlated with the stiffness,irritation and dryness,and was significantly positively correlated with offensive odor,flue gas sensitivity,softness,roundness and aftertaste.Total plant alkali and total nitrogen were significantly negatively correlated with offensive odor,flue gas sensitivity,softness,roundness and aftertaste,and was significantly positively correlated with stiffness,irritation and dryness.Glycos-base ratio and glycos-nitrogen ratio were significantly positively correlated with offensive odor,flue gas sensitivity,softness,roundness and aftertaste,and was significantly negatively correlated with stiffness,irritation and dryness.The simple analysis results showed that with the increase of nicotine and total nitrogen content,the stiffness,irritation and dryness of the flue gas might increase,and the degree of delicacy and softness of the flue gas would increase with the increase of reducing sugar,sacchar-base ratio and sacchar-nitrogen ratio.With the increase of total plant alkali,two-sugar ratio and potassium-chlorosis ratio,the stiffness,irritation and dryness of the flue gas might increase.With the increase of the total sugar,the difference in sugar base and the nitrogen-base ratio,the degree of offensive odor would decrease and the aftertaste would increase.[Conclusion]The research provided theoretical basis for improving the availability of tobacco leaves and highlighting the style characteristics of Argentine tobacco leaves.