烟叶四种化学指标与感官质量的灰色优势分析  

Grey Superior Analysis of Relationships between 4 Chemical Indexes and Sensory Quality of Flue-cured Tobacco

作　　者：李洪涛[1] 孟广宇[1] 刘利锋[1] 王青海[1] 崔伟[1] 于宏晓[1] 

机构地区：[1]山东中烟工业有限责任公司技术中心青岛266101

出　　处：《食品工业》2013年第6期149-151,共3页The Food Industry

基　　金：山东中烟工业有限责任公司科研资助项目(200801014)

摘　　要：为了探讨影响烟叶感官质量的4种化学指标相对重要性,采用灰色优势分析法,对烟叶pH、挥发酸、挥发碱和挥发酸/挥发碱与感官质量的绝对关联度进行评价。在试验范围内,挥发碱为准优因素,对感官质量的影响最大,挥发酸的影响程度与挥发碱几乎相同,其次是挥发酸/挥发碱,pH为最劣因素,影响最小。应用灰色优势分析法可以在几种化学指标中找到与感官质量关系最密切的指标。In order to study the relative importance of 4 chemical indexes and sensory quality of flue-cured tobacco, using grey superior analysis, absolute correlation degree of pH, volatile acid, volatile base, ratio of volatile acid and volatile base with sensory quality were evaluated. Within the experimental range, volatile base was quasi-optimal factor, effect on sensory quality was maximum, the influence degree of volatile acid was almost as same as volatile base, secondly it was ratio of volatile acid and volatile base, pH value was inferior factor effect to sensory quality was minimum. By using grey superior analysis, the index related to sensory quality closely was found among several chemical indexes.

关 键 词：化学指标 感官质量 灰色优势分析 

分 类 号：TS411[农业科学—烟草工业]