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烤烟主要化学指标与感官舒适度的相关性分析
引用本文:朱保昆,朱东来,王明锋,赵建华,廖头根.烤烟主要化学指标与感官舒适度的相关性分析[J].中国烟草科学,2011(6):17-20,25.
作者姓名:朱保昆  朱东来  王明锋  赵建华  廖头根
作者单位:红云红河烟草(集团)有限责任公司技术中心;云南财经大学统计与数学学院;
基金项目:国家烟草专卖局资助项目(110201001006); 云南财经大学科研基金(YC10D028)
摘    要:为了分析烤烟主要化学指标对其感官舒适度的影响,利用复相关系数分析方法对50个涵盖国内主要烟叶产区及进口烟叶原料的35个主要化学指标检测数据与感官舒适度评价数据进行分析与验证。结果表明,烤烟烟碱、氮碱比和糖碱比与感官舒适度整体上呈极显著相关(P<0.01),石油醚提取物含量与感官舒适度整体上呈显著相关(P<0.05),其余化学指标与感官舒适度10个指标得分的相关性统计上不显著(P>0.05);根据复相关系数的大小及显著性水平,烤烟主要化学成分对其感官舒适度的影响程度为:烟碱>氮碱比>糖碱比>石油醚提取物。

关 键 词:烤烟  化学指标  感官舒适度  相关性

Correlation Analysis of Sensory Coziness and Main Chemical Indices of Flue-cured Tobacco
ZHU Baokun,ZHU Donglai,WANG Mingfeng,ZHAO Jianhua,LIAO Tougeng .Technology Center,Hongyunhonghe Tobacco Co.,Ltd.,Kunming ,China,.School of Statistics , Mathematics,Yunnan University of Finance , Economics,Kunming ,China.Correlation Analysis of Sensory Coziness and Main Chemical Indices of Flue-cured Tobacco[J].Chinese Tobacco Science,2011(6):17-20,25.
Authors:ZHU Baokun  ZHU Donglai  WANG Mingfeng  ZHAO Jianhua  LIAO Tougeng [Technology Center  Hongyunhonghe Tobacco Co  Ltd  Kunming  China  School of Statistics  Mathematics  Yunnan University of Finance  Economics  Kunming  China]
Affiliation:ZHU Baokun1,ZHU Donglai1,WANG Mingfeng1,ZHAO Jianhua2,LIAO Tougeng1 [1.Technology Center,Hongyunhonghe Tobacco(Group) Co.,Ltd.,Kunming 650202,China,2.School of Statistics and Mathematics,Yunnan University of Finance and Economics,Kunming 650221,China]
Abstract:To analyze the influence of main chemical indices of flue-cured tobacco on overall sensory coziness.35 tobacco chemical indices in 50 domestic and imported representative tobacco leaves were analyzed and verified.Meanwhile,a comprehensive sensory coziness evaluation was conducted on the 50 samples.The data of chemical indicators and sensory evaluation were analyzed by multiple correlation coefficient method.The results showed that: nicotine,ratio of N to nicotine,the ratio of reducing sugar to nicotine,petr...
Keywords:flue-cured tobacco  chemical index  sensory coziness  correlation  
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