主成分分析方法在烤烟型卷烟感官舒适度评价中的应用  

Application of Principal Components Analysis in Sensory Coziness Evaluation of Viginia Tobacco

作　　者：廖头根[1] 黄立斌[1] 李先毅[1] 者为[1] 王明锋[1] 朱保昆[1] 

机构地区：[1]红云红河烟草(集团)有限责任公司技术中心,昆明650202

出　　处：《食品工业》2011年第11期76-79,共4页The Food Industry

基　　金：云南中烟工业有限责任公司资助项目(2010FL01)"突出"云烟"清甜香特征香味物质的缓释技术应用研究"

摘　　要：为对国内外代表性烤烟烟叶的感官舒适度进行综合评价,应用MATLAB分析统计软件对50个单料烟样品的10个感官舒适度指标进行主成分分析。按累计贡献率84.5%提取两个主成分,第一主成分综合反映口腔毛刺、喉部呛刺、鼻腔、干燥感、劲头等5个指标,其贡献率为67.2%,第二主成分综合反映涂层、残留、收敛和劲头等余味特征指标,其贡献率为17.3%。对计算得出的两个主成分得分及综合得分进行排序,对50个国内外代表性烟叶样品进行了感官舒适度综合评价。Sensory coziness comprehensive evaluation method including 10 sensory coziness indexes was applied in 50 kinds of viginia tobacco leaves,andwas analysised with MATLAB software.Two principal components with 84.5% contribution rate were extracted from all components according to the total contribution.The first principal component with 67.2% contribution rate reflects five throat choking,thorn deburring,oral,nasal cavity,drying,strength,and the second principal components with 17.3% contribution rate reflects four indexes including coating,residues,convergence and momentum respectively.Sensory coziness of 50 viginia tobacco samples were detailed in this paper by two sorting two components calculation results as well as comprehensive results.

关 键 词：烤烟 主成分分析 感官舒适度 综合评价 

分 类 号：TS47[农业科学—烟草工业]