烤烟烟丝填充值与其理化指标和感官品质的关系

为明确宣威烤烟烟丝填充值与其烟叶理化指标及感官品质的关系, 选择云南宣威中部初烤烟叶140份, 综合应用相关、回归、方差及通径分析, 研究了烟叶主要理化指标对烟丝填充值的影响及填充值与烟气质量风格的关系。结果表明, 平衡水分、叶面密度以及总糖、淀粉、莨菪亭含量与烟丝填充值逐步回归最优方程的决定系数达88%, 其中, 平衡水分对烟丝填充值影响最大, 其次是总糖含量。在平衡水分、总糖含量较低的情况下, 烟丝填充值随二者含量升高呈显著降低趋势;平衡水分、总糖含量分别大于16%、31%, 烟丝填充值随二者含量的变化不显著。填充值大于3.5 cm³/g, 烟气劲头极显著升高, 烟气清香型风格典型性以及感官质量总分极显著降低。

Relationship between Filling Power and Major Indices of Physical Feature and Chemical Components and Sensory Quality of Cut Tobacco

Correlation analysis, regression analysis, path analysis and multivariate analysis were used synthetically to study the relationship between filling power and major indices of physical feature and chemical components and sensory quality of 140 representative samples of middle flue-cured tobacco leaf chosen from Xuanwei area. The result show that the coefficient of determination of stepwise regression optimal equation that equilibrium water content, leaf density, and cotent of total sugar and scopoletin to filling power was 88%, equilibrium water content of cut tobacco had the biggest effect on the filling power of cut tobacco, and the content of total sugar was the second. In the condition of equilibrium water or total sugar cotent was lower, filling powe decreased remarkably with the increase of equilibrium water and total sugar content, and if the content of equilibrium water or total sugar was higer 16%, 31% individually, filling power had no obvious changes with the changes of equilibrium water and total sugar content. In the condition of the filling power of cut tobacco greater than 3.5 cm³/g, cigarette Impact increased great remarkably, and the scores of flavor types and sensory quality of raw tobacco decreased great remarkably.