摘要
对山东烤烟综合品质进行评价,采用灰色关联法对4个品种烟叶(C3F)的化学成分与感官质量进行相关性分析.结果表明:总氮、烟碱、还原糖、总糖、糖碱比与香气质、香气量、余味、杂气、刺激性等均呈正关联;烟叶品种对内在感官质量影响大小的顺序为NC89>云烟85>K326>NC82.
In order to evaluate comprehensive quality of flue-cured tobacco in Shandong,the correlation of 4 varieties of Shandong tobacco samples was analyzed by grey incidence analysis proposed in grey system theory.The results showed that there＇s clear positive correlation among the total nitrogen,nicotine,reducing sugar,total sugar,sugar / alkali and its aroma quality,concentration of aroma,offensive taste,irritancy and after taste etc.The correlation between main chemical components and sensory quality of different varieties of flue-cured tobacco was incomplete coincidence.The relationship between the inherent quality and sensory quality of flue-cured tobacco was NC89Yunyan85K326NC82.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2010年第4期16-19,共4页
Journal of Zhengzhou University of Light Industry:Natural Science
关键词
烟叶
化学成分
感官质量
灰色关联
tobacco
chemical components
sensory quality
grey incidence
