烤烟烟叶淀粉含量与其感官质量的相关性研究

【目的】烤烟感官质量是衡量烟叶质量的重要因素,淀粉是烟叶生产加工过程中含量变幅较大的成分。本文研究了烤烟烟叶淀粉含量与感官质量之间的关系。【方法】取200份福建烟区云烟87（C3F等级）初烤烟叶作为试验材料,先用聚类分析方法对样品进行分类,再运用灰色关联度分析、简单相关分析研究烤烟烟叶淀粉含量与感官质量两者之间的关系。【结果】淀粉主要影响刺激性与余味,对其他指标影响不明显。淀粉含量在4.65%以下时,对感官质量基本无影响;当淀粉含量在4.65%~7.60%,随着淀粉含量的升高刺激性有增加趋势,余味变差;当淀粉含量大于7.60%时,刺激性显著增加,余味明显变劣;淀粉含量还一定程度上影响烟叶杂气种...

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Bibliographic Details
Published in西南农业学报 Vol. 30; no. 7; pp. 1533 - 1537
Main Author 王红刚 董维杰 窦玉青 毛新新 张继旭 杨凯 张鑫 张忠锋
Format Journal Article
LanguageChinese
Published 中国农业科学院烟草研究所,山东青岛266101 2017
中国农业科学院研究生院,北京100081%中国农业科学院烟草研究所,山东青岛,266101%上海烟草集团有限责任公司,上海,200082
青岛农业大学,山东青岛266109%中国农业科学院烟草研究所,山东青岛266101
Subjects
感官质量评价
淀粉
烤烟
感官质量评价
淀粉
Sensory quality
烤烟
Flue-cured tobacco
Starch content
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ISSN1001-4829
DOI10.16213/j.cnki.scjas.2017.7.012

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Summary:【目的】烤烟感官质量是衡量烟叶质量的重要因素,淀粉是烟叶生产加工过程中含量变幅较大的成分。本文研究了烤烟烟叶淀粉含量与感官质量之间的关系。【方法】取200份福建烟区云烟87（C3F等级）初烤烟叶作为试验材料,先用聚类分析方法对样品进行分类,再运用灰色关联度分析、简单相关分析研究烤烟烟叶淀粉含量与感官质量两者之间的关系。【结果】淀粉主要影响刺激性与余味,对其他指标影响不明显。淀粉含量在4.65%以下时,对感官质量基本无影响;当淀粉含量在4.65%~7.60%,随着淀粉含量的升高刺激性有增加趋势,余味变差;当淀粉含量大于7.60%时,刺激性显著增加,余味明显变劣;淀粉含量还一定程度上影响烟叶杂气种类与香型风格。【结论】研究揭示了烟叶淀粉含量与感官质量之间的关系,对降低烟叶淀粉含量、改良生产工艺具有指导意义。
Bibliography:51-1213/S
[ Objective] The sensory quality of flue-cured tobacco is an important factor to measure the quality of tobacco leaves, and the starch content is an important factor in the process of the production of the tobacco leaves. The correlationship between starch content and sensory quality of flue-cured tobacco in this paper was studied. [ Method]200 C3F grade tobacco leaves of Yunyan87 from Fujian provice was chosed as tested materials which were classified by clustering analysis method firstly, and then the relationship between starch content and sensory quality of flue-cured tobacco by grey correlation degree analysis and simple correlation analysis was studied. [ Result]The starch mainly af- fected irritation and after taste and had no effects on other indexes. The starch had little effect on the sensory quality when its content was un- der 4.65 % ; The irritation increased with the increase of starch content and the aftertaste became worse when it was between 4.65 % and 7.60 % ; The irritation increas
ISSN:1001-4829
DOI:10.16213/j.cnki.scjas.2017.7.012