CAJ | 학술논문

为科学评价烤烟的品质特征提供参考，以42份不同产区的 C3F 等级烟叶为材料，采用简单相关、典型相关和灰色关联度分析了烤烟水溶性糖含量与烟叶感官评吸指标的相关性。结果表明：烤烟水溶性糖对烟叶感官评吸指标影响的顺序为果糖＞葡萄糖＞蔗糖＞麦芽糖。其中，果糖和葡萄糖与感官评吸指标中的杂气量和烟气细柔度呈正相关；蔗糖与余味呈正相关，与刺激性呈负相关；麦芽糖与口感呈正相关。烤烟的水溶性糖含量与感官评吸指标的吃味密切相关，而与香味的关系较小。
위과학평개고연적품질특정제공삼고，이42빈불동산구적 C3F 등급연협위재료，채용간단상관、전형상관화회색관련도분석료고연수용성당함량여연협감관평흡지표적상관성。결과표명：고연수용성당대연협감관평흡지표영향적순서위과당＞포도당＞자당＞맥아당。기중，과당화포도당여감관평흡지표중적잡기량화연기세유도정정상관；자당여여미정정상관，여자격성정부상관；맥아당여구감정정상관。고연적수용성당함량여감관평흡지표적흘미밀절상관，이여향미적관계교소。
A total of 42 flue-cured tobacco samples with C3F grades were collected from different regions of China,and correlation between water-soluble sugars and smoking quality in flue-cured tobacco were studied by adopting the analysis ways of simple correlation,canonical correlation and grey correlation to provide a reference for scientifically analyzing flue-cured tobacco quality.The results showed that the different water-soluble sugars had different influence in smoking quality,and the order was fructose>glucose>sucrose>maltose.There were positive correlations between fructose and glucose with offensive odor and smoke flexibility;there were positive correlations between sucrose with aftertaste,and negative correlations with irritation property;there were positive correlations between maltose with mouthfeel. Therefore,water-soluble sugars of the flue-cured tobacco were closely related to smoke taste,and had a relatively lower relationship to smoke aroma.