【摘要】 采用河南农业大学设计的温湿度自动控制电热式烤烟箱,设置不同的烘烤处理,测定各处理烤烟香气成分,并运用主成分分析法建立评价模型,对烟叶香气质量进行综合评价。运用主成分子集合选择法,从烤后烟叶26种共有香气成分中选取了苯甲醛、5-甲基糠醛、3,4-二甲基-2,5-呋喃二酮、香叶基丙酮、螺岩兰草酮等5种成分,代表了原有集合信息量的83.4%,用这5种香气成分建立了烟叶香气质量综合评价模型,模型评价结果表明烟叶香气质量的处理优劣顺序为:T2>T1>T6>T3>T5>T4。确定了烟叶烘烤增香的最佳烘烤工艺条件,所建立的烟叶香气质量评价模型具有一定的适用性,但其准确性和完整性有待进一步完善。更多还原

【Abstract】 Using the electric-heated flue-curing barn designed and made by Henan Agricultural University,the aroma compounds of flue-cured tobacco roasted by different methods were identified and determined.Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of flue-cured tobacco.There were 26 kinds of aroma components detected in tobacco leaves;making use of principal component subset selection method,5 kinds of aroma components from them were selected,they are Benzaldehyde,5-methyl fufura,3,4-dimethyl-2,5-dione furan,Geranyl acetone,and Solavetivon.Because the selected 5 kinds of aroma components covered 83.4% information of the total 26 kinds of aroma components,they were used to establish a model for assessing and ranking the aroma quality of tobacco leaves.The assessment result gained by this model showed that according to the aroma quality of flue-cured tobacco,the six treatments could be arranged as follows: T2>T1>T6>T3>T5>T4.The best baking method to improve the aroma quality of flue-cured tobacco has been determined.The model was adaptable for the aroma quality evaluation,but its accuracy and integrality still needed to be advanced.更多还原