摘要
为了探究烟叶水分与感官质量之间的关系,本文对全国35个地区的烤烟样本进行了统计分析.结果表明,烟叶平衡含水率与香气质、香气量、杂气、余味、成团性、柔和性呈显著的负相关关系,且随着平衡含水率的增加,此6项指标均呈下降趋势.因此,烟叶的平衡含水率在不影响造碎的情况下,将其控制得越低越好.
In order to analyze the relationship between equilibrium moisture content and sensor quality of flue-cured tobacco, samples from 35 areas were tested to support the technology and theory of promoting aroma and keeping moisture for cigarette. The results showed that relationship between equilibrium moisture content and sensor quality donated significantly at 0.05 or 0.01 level. Along with the increase of equilibrium moisture content, the sensor quality index of quality and quantity of aroma, odds, aftertaste, clustering, soft nature demonstrated decreasing tendency. So the equilibrium moisture content of flue-cured tobacco should be controlled at proper range on the condition that the tobacco leaf breakage must be controlled under the acceptable range.
出处
《湖南文理学院学报（自然科学版）》
CAS
2013年第3期82-84,93,共4页
Journal of Hunan University of Arts and Science(Science and Technology)
基金
安徽中烟工业有限责任公司科技项目(20121005)
关键词
烤烟
平衡含水率
感官质量
flue-cuxed tobacco
equilibrium moisture content
sensor quality
