【摘要】 利用对应因子法对不同等级烟叶中氨基酸含量与香吃味的关系进行了探索。研究发现不同氨基酸对其惯量主轴贡献不同 ,轴 1主要体现了香型的变化 ,轴 2则主要体现了吃味的变化 ;其中苏氨酸、丝氨酸、脯氨酸、缬氨酸、异亮氨酸、苯丙氨酸对香型的贡献大 ,天冬氨酸、酪氨酸、赖氨酸与精氨酸则对吃味的贡献高 ;谷氨酸、脯氨酸对香吃味有不良贡献更多还原

【Abstract】 The relationship between the amino acid content in flue cured tobacco leaves and the flavor quality was studied by Correspondence Factor Analysis (CFA).The study indicated that the contents of GLU and PRO had negative contribution to axis two and axis one,but the contents of THR,ILE,TYR and HIS had positive contribution to axis two and axis one.So the latter ones could be regarded as positive factors to the flavor quality.更多还原