摘要
分析云南烤烟总糖、还原糖、总氮、烟碱等化学成分的含量,并对香气质、香气量、浓度、余味等评吸质量进行专家评吸打分。化学成分与评吸质量的相关分析表明,与评吸质量关系密切的化学成分主要为糖组分和含氮化合物。香气质、香气量、评吸总得分与化学成分的逐步回归分析表明,化学成分对香气质作用的大小为:挥发碱>总糖>总氮>总灰分,对香气量作用的大小为:总灰分>总糖,对总体评吸质量的作用大小为:总糖>总氮>总灰分>蛋白质>还原糖>钾。
The paper determined the content of chemical components such as the total sugar, reduce sugar and total nitrogen. The experts qualified smoking quality. The relationships between the chemical components and smoking quality were analyzed with correction methods. The results showed that the effects of chemical components for the aroma quality is alkali > total sugar > total nitrogen > total ash, the effects of chemical components for the aroma quantity is total sugar > total ash and the effects of chemical components for total smoking quality is total sugar > total nitrogen > total ash > protein > reduce sugar > K.
出处
《黄山学院学报》
2005年第3期61-63,共3页
Journal of Huangshan University
基金
云南省烟草公司资助项目(97-01-002)
