有机酸对卷烟感官风格和品质的影响研究  

Effect of Organic Acids in Tobacco on Sensory Flavor and Quality

作　　者：赖燕华[1] 汪军霞[1] 

机构地区：[1]广东中烟工业有限责任公司技术中心,广东广州510385

出　　处：《分析测试学报》2015年第6期696-700,共5页Journal of Instrumental Analysis

基　　金：广东中烟工业有限责任公司资助项目(粤烟工[2014]科字第017号)

摘　　要：测定了25种成品卷烟的15种有机酸含量,采用逐步回归分析法建立了卷烟感官风格品质与有机酸之间的关系模型。根据逐步回归模型选择的变量,评价影响卷烟香韵表现与感官品质的关键有机酸成分。将回归模型成功地应用于试制卷烟香韵表现和感官品质得分预测,证明了模型的有效性及有机酸对卷烟香韵表现和感官品质的解释能力。研究结果表明,异戊酸、丙二酸、苯乙酸和柠檬酸等有机酸对卷烟香韵表现或感官品质存在正面或负面的不同影响。A stepwise regression method was introduced to study the relationship between cigarette sensory flavor and quality and organic acids in 25 cut tobacco samples. To identify organic acids key to sensory flavor and quality index,variable selection was performed for 15 measured organic acids.The regression models were applied in three trial productions of cigarette samples,and the predicted sensory flavor and quality scores were close to the true values,indicating that the selected organic acids variables in the models were well associated with the corresponding sensory flavors and quality indexes. All the results showed that organic acids in cut tobacco,such as isopentanoic acid,malonic acid,phenylacetic acid and citric acid,had either positive or negative effects on different sensory flavors and quality indexes.

关 键 词：卷烟 感官风格和品质 有机酸 逐步回归分析 

分 类 号：O657[理学—分析化学] F768.29[理学—化学]