| 烤烟主要多酚与其感官质量的典型相关性 |
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| 引用本文： | 俞京,章平泉,龚珍林,杜秀敏,金岚峰. 烤烟主要多酚与其感官质量的典型相关性[J]. 烟草科技, 2010, 0(1) |
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| 作者姓名： | 俞京 章平泉 龚珍林 杜秀敏 金岚峰 |
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| 作者单位： | 1. 江苏中烟工业有限责任公司技术中心淮阴工作站,江苏省淮安市一品梅路32号,223002
2. 江苏中烟工业有限责任公司淮阴卷烟厂品质管理处,江苏省淮安市一品梅路32号,223002 |
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| 摘 要： | 为了解烤烟中主要多酚与其感官质量之间的关系,采用典型相关分析法分析了153个烤烟烟叶样品的绿原酸、新绿原酸、芸香苷、莨菪灵含量检测数据和感官质量评价得分之间的相关性。结果表明:①烤烟中这4种多酚与香气特征指标的前两对典型变量的相关系数分别达极显著和显著水平,与烟气特性和口感特性指标的前两对典型变量的相关系数均达到极显著水平;②新绿原酸与烟气劲头、细腻度、干燥感和甜度正相关,而与香气量负相关;③绿原酸与烟气浓度、成团性、干燥感、甜度和香气指标正相关;④芸香苷与烟气浓度、成团性和香气指标正相关,而与刺激性和余味负相关;⑤莨菪灵与烟气浓度和成团性正相关,与香气和口感特性指标的相关性均不显著。
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| 关 键 词： | 烤烟 多酚 感官质量 典型相关分析 |
Canonical Correlation Between Main Polyphenols and Sensory Quality of Flue-cured Tobacco |
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| YU JING,ZHANG PING-QUAN,GONG ZHE-NLIN,DU XIU-MIN,JIN LANF-ENG. Canonical Correlation Between Main Polyphenols and Sensory Quality of Flue-cured Tobacco[J]. Tobacco Science & Technology, 2010, 0(1) |
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| Authors: | YU JING ZHANG PING-QUAN GONG ZHE-NLIN DU XIU-MIN JIN LANF-ENG |
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| Affiliation: | YU JING(1),ZHANG PING-QUAN(2),GONG ZHEN-LIN(1),DU XIU-MIN(2),, JIN LAN-FENG(2)1.Station in Huaiyin,Technology Center,China Tobacco Jiangsu Industrial Co.,Ltd.,Huai'an 223002,Jiangsu,China2.Department of Quality Management,Huaiyin Cigarette Factory,China |
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| Abstract: | In order to investigate the relationship between contents of main polyphenols in flue-cured tobacco and its sensory quality,the canonical correlation analysis of chlorogenic acid,neochlorogenic acid,rutin,scopoline contents with sensory quality scores of 153 flue-cured tobacco samples was conducted.The results indicated that: 1) the first two pairs of canonical correlation coefficients of these four polyphenols with the aromatic characteristic indexes were significant at 1% and 5% confidence level,respectiv... |
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| Keywords: | Flue-cured tobacco Polyphenol Sensory quality Canonical correlation analysis |
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