【摘要】 为研究薄板叶丝干燥过程"干头干尾"烟丝挥发性香味物质的变化特征,以在产三类卷烟牌号不同含水率"干头"烟丝、"干尾"烟丝的21种挥发性香味物质为指标,利用主成分集合选择法,选取12种挥发性香味物质进行主成分分析;按累积贡献率超过88%提取3个主成分指标,求得烟丝样品的3个主成分得分,并采用以平方欧氏距离衡量烟丝样品间差异大小的方法,对"干头"烟丝、"干尾"烟丝进行聚类分析和感官质量评价验证。结果表明:113个烟丝样品分为两类。2与正常生产的烟丝相比,"干头干尾"烟丝含水率在9.00%~12.50%之间时,挥发性香味物质含量及感官质量与正常烟丝相近,聚为一类;另一类"干头干尾"烟丝含水率<9.00%,烟丝挥发性香味物质及感官质量有显著变化。对比法检验两类烟丝感官质量后,进一步验证了依据挥发性香味物质量将不同含水率"干头干尾"烟丝聚为两类的可行性。更多还原

【Abstract】 In order to investigate the variation of volatile aroma components in over-dried cut tobacco produced in start and finish stages of a drying process in a thin plate rotary dryer,concerning twenty-one volatile aroma components in over-dried cut tobacco of different moisture contents of a third class cigarette brand, twelve of the volatile components selected by principal component subset selection method were used for principal component analysis. Three principal components, which cumulatively contributed more than 88% of resolution were extracted and scored. The cluster analysis and sensory evaluation of over-dried cut tobacco were validated by measuring the differences between tobacco samples via Squared Euclidean Distance method. The results showed that: 1) Thirteen tobacco samples were clustered into two categories. 2) CategoryⅢ included samples with moisture content ranging from 9.00%-12.50%, their volatile aromacomponent contents and sensory quality were close to those of normal dried cut tobacco; the moisture contents of the samples in Category Ⅲ were less than 9.00%, their volatile aroma component contents and sensory quality changed significantly. The results validated the feasibility of clustering over-dried cut tobacco with different moisture contents into two categories according to their volatile aroma component contents.更多还原