基于感官分析技术的烤烟质量属性因子饱和度参比样制作研究

Study on the Production of Reference Samples for Saturation of Roasted Tobacco Quality Attribute Factors Based on Sensory Analysis Techniques

为研究烤烟分级标准的科学性和适用性,解决在烟叶评级中基于现行《烤烟》国家标准分级因素定性描述易因个人认知阈值差异从而导致评级偏差问题,以烟叶色度之饱和度这一属性因子为研究对象,以全国不同烟叶产区、不同部位烟叶为材料,采用感官分析技术,对烟叶饱和度进行科学档次划分、定性描述,并通过质量排序、多重比较、Friedman检验与分组适用性测试等方法进行对比研究。结果表明,将烟叶颜色的饱和度分为饱满、较饱满、尚饱满、欠饱满和差五个档次来制作的实物参比样品,各饱和度档次之间梯度差异明显,更易于对烟叶饱和度的识别与评级应用。

In order to study the scientificity and applicability of the grading standards for roasted tobacco, and to solve the problem of grading deviation in tobacco grading based on the qualitative description of grading factors of the current national standard of “Roasted Tobacco” due to the difference of individual cognitive thresholds, the attribute factor of saturation of tobacco color is taken as the research object, and the sensory analysis technology is adopted to scientifically classify and qualitatively describe the saturation of tobacco by using the different tobacco producing areas and different parts of tobacco as the materials, as well as by means of comparative research through the methods of quality ranking, multiple comparisons and Friedman test and group applicability test. The results show that the saturation of tobacco color is divided into five grades: full, relatively full, still full, less full and poor to produce the physical reference samples, the gradient difference between the grades of saturation is obvious, and it is easier to identify and rate the application of tobacco saturation.