烤烟中性致香成分与香气质量的典型相关分析  

Canonical correlation analysis on neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco

作　　者：于建军[1] 杨寒文[1] 毕庆文 王海明 黎根 庞天河[3] 郭玮[1] 

机构地区：[1]河南农业大学农学院,河南郑州450002 [2]湖北中烟公司技术中心,湖北武汉430051 [3]河南省烟草公司许昌分公司,河南许昌461100

出　　处：《甘肃农业大学学报》2009年第2期72-76,104,共6页Journal of Gansu Agricultural University

基　　金：武汉烟草集团资助项目

摘　　要：采用多元统计典型相关分析方法研究了烤烟各类中性致香成分与香气质、香气量的关系.结果表明:醛类成分、酮类成分、酯类成分与香气质、香气量的第一典型相关系数达到5%或1%显著水平,各类成分总量与香气质、香气量的第一典型相关系数达到1%极显著水平,其相关关系主要表现在苯乙醛、糠醛、巨豆三烯酮1、巨豆三烯酮3、香叶基丙酮、β-大马酮、氧化异佛尔酮、二氢猕猴桃内酯等成分与香气质、香气量的相关上.通过典型相关分析确定了对烤烟香气质、香气量影响显著的主要中性致香成分,为烟叶质量评价提供了新方法.The relationship between neutral aroma components and quality of aroma and concentration of aroma in flue-cured tobacco were analyzed with canonical correlation in multiple statistics analysis. The results showed that the first canonical correlation coefficient between aldehydes, ketones, esters and the total quantity of each kind of ingredient and smoking quality achieved 5 % or 1% remarkable level. And their correlation depended mainly in the correlation between phenylacetaldehyde, furfural, megastigmatrienone -1, megastigmatrienone -3, geranylacetone, β-damascenone, keto-isophorone, dihydroactinidiolide and smoking quality. The quality and concentration of aroma in flue-cured tobacco could be determined by the canonical correlation analysis, which provides a new method to evaluate the quality of tobacco.

关 键 词：烤烟 中性致香成分 香气质 香气量 典型相关分析 

分 类 号：S572[农业科学—烟草工业]