烤烟分组分级因素与化学、感官质量的典型相关分析

为明确烤烟外观质量中分组分级因素与化学、感官两类质量因素间的关系，基于6个年份3个部位的588个初烤烟样，构建了质量因素的典型相关函数，以期为烤烟分级标准提供数据支撑。结果表明，外观质量与化学、感官质量间各提取出3对极显著典型变量，外观质量典型变量分别反映了化学、感官质量总变异的29.2%和25.7%，其中，对化学质量影响最大的因素是部位和叶片结构，其次是颜色，再次是身份和油分；对感官质量影响最大的因素是成熟度和颜色，其次是部位和叶片结构，再次是身份。外观质量解释化学质量变异最强的是分组因素部位，解释感官质量变异最强的是分组因素成熟度和颜色。因此基于质量指标的典型相关分析可为现行烤烟分组分级标准的合理性提供数据支撑。

Canonical Correlation Analysis of Flue-cured Tobacco between Grouping and Grading Factors,Chemistry Quality and Sensory Quality

In order to clarify the relationship between grouping and grading factors, chemical or sensory quality factors of flue-cured tobacco, 588 primary flue-cured tobacco samples from three leaf positions in six years were analyzed for canonical correlation. The results showed that three pairs of extremely significant canonicals were extracted between the appearance quality and chemistry or sensory quality, and the appearance quality canonicals reflected 29.2% or 25.7% of the total variations of chemical or sensory quality respectively. Among them, the factors that had the greatest impact on chemical quality were the leaf position and leaf structure, followed by color, then body and oil. The factors that had the greatest influence on sensory quality were color and maturity, followed by leaf position and leaf structure, then body. Leaf position was the most important factor to interpret the variation of chemical quality. Color and maturity were the most important factors in explaining the variation of sensory quality. The canonical correlation analysis based on quality indicators can provide data supporting the rationality of existing flue-cured tobacco grading standards.