| 不同口感特性烤烟中性香气物质含量的差异分析 |
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| 引用本文： | 牛莉莉,张保全,许自成,耿宗泽,黄广华,刘 超.不同口感特性烤烟中性香气物质含量的差异分析[J].中国农业科技导报,2014,16(2):100-108. |
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| 作者姓名： | 牛莉莉 张保全 许自成 耿宗泽 黄广华 刘 超 |
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| 作者单位： | （1.河南农业大学烟草学院, 郑州 450002,2.浙江中烟工业有限责任公司, 杭州 310009,3.川渝中烟工业有限责任公司, 成都 610066） |
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| 基金项目： | 浙江中烟工业有限责任公司科技攻关项目（ZJZY201001）;川渝中烟工业有限责任公司科技攻关项目(CYZY201002)资助。 |
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| 摘 要： | 以我国主产烟区118份烤烟样品为材料，运用方差分析法和因子分析法，研究了不同类群口感特性烤烟叶片中性香气物质含量的差异。结果表明：①我国烤烟口感特性平均值为11.09，变幅为8.50~13.60，烤烟口感特性在不同部位、不同香型间存在显著差异;②在不同口感类群烟叶中，有13种单一中性香气物质含量和基于香气来源划分的4类中性香气物质总量存在显著或极显著的差异;③不同口感类群烟叶的中性香气物质总因子得分高低表现为：高口感类群＞中口感类群＞低口感类群；在高口感和中口感类群中，以综合因子得分较高的烟叶样本居多，而在低口感类群中则相反；中性香气物质含量在一定程度上可作为评价烟叶口感特性的参考指标。
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| 关 键 词： | 烤烟 口感特性 香气成分 聚类分析 因子分析 |
Difference Analysis of Neutral Aroma Component Contents in Flue\|cured Tobacco Groups with Different Taste Characteristic |
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| NIU Li\|li,ZHANG Bao\|quan,XU Zi\|cheng,GENG Zong\|ze,HUANG Guang\|hua.Difference Analysis of Neutral Aroma Component Contents in Flue\|cured Tobacco Groups with Different Taste Characteristic[J].Journal of Agricultural Science and Technology,2014,16(2):100-108. |
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| Authors: | NIU Li\|li ZHANG Bao\|quan XU Zi\|cheng GENG Zong\|ze HUANG Guang\|hua |
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| Institution: | (1.College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002|2.China Tobacco Zhejiang Industrial ;
Corporation, Hangzhou 310009|3.China Tobacco Chuanyu Industrial Corporation, Chengdu 610066, China) |
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| Abstract: | 118 flue\|cured tobacco leaves were collected as samples from the main tobacco\|growing areas of China. The differences of neutral aroma component contents among different taste characteristic groups were studied by using variance analysis method and factor analysis method. The results indicated that ① the taste characteristic scores of flue\|cured tobacco leaves in China ranged from 8.50 to 13.60, with the mean of 11.09, and significant differences existed among different positions and flavor types; ② the contents of 13 neutral aroma components and 4 kinds of neutral aroma component classified by the sources of aroma matter showed significant or highly significant differences among different groups; ③ among the 3 groups, comprehensive factor scores ranked in order of high taste group>medium taste group >low taste group. In the high and medium taste groups, most of the samples had higher comprehensive factor scores, while it was opposite in the low taste group. The content of neutral aroma components could be used to provide a reference for evaluating the taste characteristic to a certain extent. |
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| Keywords: | flue\ cured tobacco taste characteristic aroma components cluster analysis factor analysis |
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