遵义烟区上部烟叶化学成分与感官评吸的相关性

为明确遵义烟叶化学成分对感官评吸质量的影响,根据取样代表性原则,在遵义10县(市)采集上部烟叶样品68份,对样品进行感官质量评价和化学成分检测。简单相关分析结果表明,评吸质量与总糖、还原糖、淀粉、糖碱比、钾氯比、施木克值、糖氮比呈显著正相关,与总植物碱、总氮、氯、挥发碱呈显著负相关。典型相关分析结果反映了总糖、还原糖、糖碱比、糖氮比与香气质、余味、杂气、刺激性得分、评吸总分的正相关性;总植物碱、总氮、挥发碱与香气质、余味、杂气、刺激性得分、评吸总分的负相关性;钾、钾氯比与香气量、余味得分的正相关性,氯与香气量、余味得分的负相关性。通径分析结果表明,总糖、总植物碱、糖氮比、氮碱比对香气质、香气量和余味均有较大的正向直接效应,总氮、糖碱比、施木克值对各评吸指标均有较大的负向直接效应。综上所述,在一定范围内适当提高遵义上部烟叶糖组分含量、降低含氮化合物含量将有利于提高烤烟的评吸质量。

Correlation between Chemical Components and Sensory Evaluation of Upper Tobacco Leaves in Zunyi

In order to identify the influence of tobacco chemical composition on sensory evaluation, 68 samples of the upper tobacco leaves were collected in 2012 in Zunyi according to the sampling representative principle.The simple correlation analysis results showed that total sugar, reducing sugar, starch, sugar nicotine ratio, the ratio of potassium to chlorine, Shmuck value and ratio of sugar to nitrogen were significantly positively correlated with sensory quality, and total alkaloid, total nitrogen, chlorine and volatile alkali were significantly negatively correlated with sensory quality.The canonical correlation analysis results showed that the total sugar, reducing sugar, sugar nicotine ratio and ratio of sugar to nitrogen were positively correlated with aroma quality, aftertaste, mixed gas, stimulation and smoking total scores; total alkaloid, total nitrogen and alkali were negatively correlated with aroma quality, aftertaste, mixed gas, stimulation and smoking total scores; potassium and the ratio of potassium to chlorine were positively correlated with aroma and aftertaste, chlorine was negatively correlated with aroma and aftertaste.The path analysis results showed that total sugar, total alkaloid, ratio of sugar to nitrogen and nitrogen alkali ratio had significantly positively direct effect on the aroma quality, aroma quantity and aftertaste; Total nitrogen, sugar nicotine ratio and Shmuck value had negatively direct effect on every smoking index.Therefore, improving the content of Zunyi upper leaves sugar components and reducing the content of nitrogen compounds appropriately can help to improve the sensory quality of tobacco.