湖南和云南烤烟单料烟感官质量因子分析  

Factor analysis on sensory quality of flue-cured tobacco from Hunan and Yunnan

作　　者：武德传[1] 周冀衡[1] 李晓忠 汤若云 杨虹琦[1] 张一扬[1] 

机构地区：[1]湖南农业大学烟草工程技术研究中心,长沙市芙蓉区410128 [2]湖南省烟草公司

出　　处：《中国烟草学报》2010年第1期27-30,共4页Acta Tabacaria Sinica

基　　金：国家烟草专卖局项目(No.110200401017)

摘　　要：对湖南和云南烤烟单料烟评吸结果进行了因子分析,结果表明:9个感官评吸指标可概括为4个公因子,分别是刺激性-杂气-余味因子、香气质-劲头因子、灰色因子和燃烧性因子。依据因子综合得分,烤烟单料烟感官评吸质量高低按生态区依次为宣威、楚雄、湘南、湘中和湘西北。Factor analysis of sensory quality of tlue-cured tobacco in Hunan and Yunnan provinces was conducted. Results showed that 9 indexes of sensory quality can be included in four components, i.e. factor of irritation and offensive odor and after-taste, factor of aroma quality and physiological strength, factor of ash color, factor of combustibility. The ranking order from high to low of sensory quality of unblended tobacco in accordance with ecological zone was Xuanwei, Chuxiong, south Hunan, central Hunan and northwest Hunan.

关 键 词：烤烟 单料烟 感官质量 因子分析 

分 类 号：S572[农业科学—烟草工业]