CAJ | 학술논문

为了探究烟叶水分与感官质量之间的关系，本文对全国35个地区的烤烟样本进行了统计分析。结果表明，烟叶平衡含水率与香气质、香气量、杂气、余味、成团性、柔和性呈显著的负相关关系，且随着平衡含水率的增加，此6项指标均呈下降趋势。因此，烟叶的平衡含水率在不影响造碎的情况下，将其控制得越低越好。
위료탐구연협수분여감관질량지간적관계，본문대전국35개지구적고연양본진행료통계분석。결과표명，연협평형함수솔여향기질、향기량、잡기、여미、성단성、유화성정현저적부상관관계，차수착평형함수솔적증가，차6항지표균정하강추세。인차，연협적평형함수솔재불영향조쇄적정황하，장기공제득월저월호。
In order to analyze the relationship between equilibrium moisture content and sensor quality of flue-cured tobacco, samples from 35 areas were tested to support the technology and theory of promoting aroma and keeping moisture for cigarette. The results showed that relationship between equilibrium moisture content and sensor quality donated significantly at 0.05 or 0.01 level. Along with the increase of equilibrium moisture content, the sensor quality index of quality and quantity of aroma, odds, aftertaste, clustering, soft nature demonstrated decreasing tendency. So the equilibrium moisture content of flue-cured tobacco should be controlled at proper range on the condition that the tobacco leaf breakage must be controlled under the acceptable range.