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| 气质联用结合主成分分析辨别卷烟基本味觉的研究 | |
| 引用本文： | 叶楠,肖作兵,刘强,冯涛,李智宇,冒德寿.气质联用结合主成分分析辨别卷烟基本味觉的研究[J].食品工业科技,2012,33(5):76-79. |
| 作者姓名： | 叶楠 肖作兵 刘强 冯涛 李智宇 冒德寿 |
| 作者单位： | 1. 华东理工大学生物工程学院,上海,200237 2. 上海应用技术学院香料香精技术与工程学院,上海,200235 3. 红塔烟草（集团）有限公司,云南玉溪,653100 |
| 基金项目： | 国家烟草总局2009年“卷烟烟气味觉特征及其调控技术研究”招标项目(110200901001) |
| 摘 要： | 利用气相色谱质谱联用技术测定了烤烟型A、烤烟型B、混合型C、混合型D四种成品烟的主流烟气成分,利用主成分分析对烟气成分数据进行分析处理,筛选主要贡献物质,进而考察主要贡献成分与酸、甜、苦、咸四种味觉的相互关系。主成分分析结果表明,四种成品烟中,混合型C与混合型D的味觉相互接近,其他两种之间差异较大。进一步对四种成品烟进行感官评价,主要对四种味觉强度进行描述评价,结果与气质联用结合主成分分析结果基本一致,由此验证了主成分分析与气质联用结合的客观性。 |
| 关 键 词： | 烟草致香成分 气质联用技术 主成分分析 人工感官评价 |
Analysis of aroma components in tobacco based on gas chromatography-mass spectrometer combined with principal component analysis |
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| YE Nan,XIAO Zuo-bing,LIU Qiang,FENG Tao,LI Zhi-yu,MAO De-shou.Analysis of aroma components in tobacco based on gas chromatography-mass spectrometer combined with principal component analysis[J].Science and Technology of Food Industry,2012,33(5):76-79. | |
| Authors: | YE Nan XIAO Zuo-bing LIU Qiang FENG Tao LI Zhi-yu MAO De-shou |
| Affiliation: | 1.School of Biology Engineering,East China University of Science and Technology,Shanghai 200237,China;2.School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 200235,China;3.Hongta Tobacco(Group) Co.,Ltd,Yuxi 653100,China) |
| Abstract: | The main aromatic components of four sample cigarettes were determined by gas chromatograph(GC-MS) technique,and the principal component analysis(PCA) was also used to evaluate the quality of the samples.The result showed that,in the principal component analysis(PCA) figure,among the four sample cigarettes,the blended type cigarette C and blended type cigarette D were closed to each other,whereas,the other two were quite different,which was further verified by the artificial sensory evaluation,the same conclusion showed the objectivity of GC-MS and principal component analysis(PCA). |
| Keywords: | tobacco aromatic constituents GC-MS PCA artificial sensory evaluation |
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