| 基于PLSR分析氨基酸对市售卷烟感官品质的影响 |
| |
| 引用本文： | 赵娟,沈宁,于静洋,夏书芹,蔡继宝,罗娟敏,徐达,张晓鸣,苏加坤. 基于PLSR分析氨基酸对市售卷烟感官品质的影响[J]. 食品与机械, 2016, 32(1): 11-17 |
| |
| 作者姓名： | 赵娟 沈宁 于静洋 夏书芹 蔡继宝 罗娟敏 徐达 张晓鸣 苏加坤 |
| |
| 作者单位： | 江南大学食品学院，江苏 无锡 214122;江西中烟工业有限责任公司，江西 南昌 330096 |
| |
| 基金项目： | 江西中烟工业有限责任公司技术创新项目（编号：赣烟工科计2013-05） |
| |
| 摘 要： | 对10种市售成品卷烟进行游离氨基酸、总氨基酸含量检测以及感官评吸,采用PLSR方法进行相关性分析发现:游离氨基酸与大部分品质特征指标呈负相关,其中天冬氨酸、组氨酸和苏氨酸对舒适感特性各指标的影响最大,谷氨酸和苯丙氨酸次之;苏氨酸对烟气特性各指标的影响最大,谷氨酸和组氨酸次之。说明适量降低烟草中游离氨基酸的含量可以提高卷烟感官品质。总氨基酸对成品卷烟感官品质的影响不如游离氨基酸明显。
|
| 关 键 词： | 烟草；感官品质；游离氨基酸；总氨基酸；PLSR |
| 收稿时间： | 2015-08-23 |
Study on influence of amino acids commercial cigarette |
| |
| ZHAOJuan,SHENNing,YUJingyang,XIAShuqin,CAIJibao,LUOJuanmin,XUD,ZHANGXiaoming,SUJiakun. Study on influence of amino acids commercial cigarette[J]. Food and Machinery, 2016, 32(1): 11-17 |
| |
| Authors: | ZHAOJuan SHENNing YUJingyang XIAShuqin CAIJibao LUOJuanmin XUD ZHANGXiaoming SUJiakun |
| |
| Affiliation: | School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;Tobacco Jiangxi Industrial Co., Ltd., Nanchang, Jiangxi 330096, China |
| |
| Abstract: | The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of free and hydrolyzed amino acids contents on sensory quality of 10 different kinds of commercial tobacco. The results showed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids have the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids have the most significant influence on smoke characteristics. It indicates that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids have less influence on sensory quality of cigarettes than free amino acids. |
| |
| Keywords: | cigarettes sensory quality hydrolyzed amino acids free amino acids PLSR |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品与机械》浏览原始摘要信息 |
|
点击此处可从《食品与机械》下载全文 |
|
