论文部分内容阅读
采用甲酯化、二氯甲烷萃取、气相色谱法定量检测了南平烟区烤烟中的12种非挥发性有机酸。结果表明,与感官评吸关系比较密切的有草酸、丙二酸、棕榈酸、油酸、亚麻酸、亚油酸、肉豆蔻酸和柠檬酸。简单相关分析表明,棕榈酸和亚麻酸对评吸指标表现为正相关外,其他成分都表现为负相关;典型相关分析表明,棕榈酸、肉豆蔻酸、丙二酸、亚麻酸、亚油酸、柠檬酸对感官指标的载荷较大,在典型变量中起主要作用;通径分析表明,草酸对香气质、杂气、刺激性、总得分的直接影响较大,亚麻酸对香气质、香气量、余味、刺激性的直接影响较大,亚油酸对刺激性的直接影响较大,油酸对香气量的直接影响较大,以上都表现为正向关系;丙二酸对杂气、刺激性和总得分的直接影响较大,表现为负向关系。
Methyl esterification, methylene chloride extraction and gas chromatography were used to quantitatively detect 12 kinds of non-volatile organic acids in flue-cured tobacco in Nanping tobacco-growing area. The results showed that the relationship with the sensory evaluation of oxalic acid, malonic acid, palmitic acid, oleic acid, linolenic acid, linoleic acid, myristic acid and citric acid. Simple correlation analysis showed that palmitic acid and linolenic acid were negatively correlated with the performance of smoking index, while the other components showed negative correlation. The canonical correlation analysis showed that palmitic acid, myristic acid, malonic acid, linolenic acid, linoleic acid Citric acid has a large load on the sensory indexes and plays a major role in the typical variables. Path analysis shows that oxalic acid has a direct impact on aroma, aroma, irritation and total score, The direct effects of amount, aftertaste and irritation were more significant. The direct impact of linoleic acid on irritation was greater, and the direct influence of oleic acid on aroma was larger, The direct impact of irritation and total score is larger, showing a negative relationship.