烤烟水溶性糖含量与感官评吸指标的相关性  

Correlation Between Water-soluble Sugars and Smoking Quality Indicators in Flue-cured Tobacco

作　　者：向章敏 蔡凯 张长云 周淑平 葛永辉 张婕 耿召良 黄荣茂[2] 

机构地区：[1]贵州省烟草科学研究院,贵州贵阳550081 [2]贵州大学精细化工研究与开发中心,贵州贵阳550025

出　　处：《贵州农业科学》2014年第11期54-57,共4页Guizhou Agricultural Sciences

基　　金：贵州省烟草专卖局(公司)科技重点项目"利用二维技术分析贵州不同香型初烤烟叶香气特征物质的研究"(201112);"贵州烟叶中性致香物质研究"(201307)

摘　　要：为科学评价烤烟的品质特征提供参考,以42份不同产区的C3F等级烟叶为材料,采用简单相关、典型相关和灰色关联度分析了烤烟水溶性糖含量与烟叶感官评吸指标的相关性。结果表明:烤烟水溶性糖对烟叶感官评吸指标影响的顺序为果糖>葡萄糖>蔗糖>麦芽糖。其中,果糖和葡萄糖与感官评吸指标中的杂气量和烟气细柔度呈正相关;蔗糖与余味呈正相关,与刺激性呈负相关;麦芽糖与口感呈正相关。烤烟的水溶性糖含量与感官评吸指标的吃味密切相关,而与香味的关系较小。A total of 42flue-cured tobacco samples with C3 Fgrades were collected from different regions of China,and correlation between water-soluble sugars and smoking quality in flue-cured tobacco were studied by adopting the analysis ways of simple correlation,canonical correlation and grey correlation to provide a reference for scientifically analyzing flue-cured tobacco quality.The results showed that the different water-soluble sugars had different influence in smoking quality,and the order was fructose〉glucose〉sucrose〉maltose.There were positive correlations between fructose and glucose with offensive odor and smoke flexibility;there were positive correlations between sucrose with aftertaste,and negative correlations with irritation property;there were positive correlations between maltose with mouthfeel.Therefore,water-soluble sugars of the flue-cured tobacco were closely related to smoke taste,and had a relatively lower relationship to smoke aroma.

关 键 词：烤烟 水溶性糖 感官评吸指标 灰色关联分析 典型相关分析 

分 类 号：S572[农业科学—烟草工业]