【作者】 郭磊； 苏加坤； 邵灯寅； 沈宁； 赵娟； 于静洋； 夏书芹； 蔡继宝； 张晓鸣；

【Author】 GUO Lei;SU Jia-kun;SHAO Deng-yin;SHEN Ning;ZHAO Juan;YU Jing-yang;XIA Shu-qin;CAI Ji-bao;ZHANG Xiao-ming;Tobacco Jiangxi Industrial Co., Ltd;School of Food Science and Technology, Jiangnan University;

【机构】 江西中烟工业有限责任公司； 江南大学食品学院；

【摘要】 为探究多酚物质对卷烟感官品质的影响,采用偏最小二乘回归分析法(PLSR)分析绿原酸、莨菪亭和芸香苷与卷烟感官品质的相关性。结果表明,绿原酸与口腔刺激/舌部灼烧、口腔残留/干燥感呈显著正相关;莨菪亭与收敛、喉部刺激呈显著负相关;芸香苷对卷烟的舒适感没有显著影响;在卷烟的烟气特性中,绿原酸与杂气呈显著正相关,绿原酸和莨菪亭与劲头呈显著负相关,芸香苷对烟气特征没有显著影响。更多还原

【Abstract】 The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on smoke characteristics.更多还原