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The Application of Grey superior analysis in Evaluating the Impact of Chemical Compositions to Sensory Quality of Cigarette

机译:灰色优分析在评估化学成分对卷烟感官品质影响中的应用

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In order to study the relative importance of polyphenols,poly-organic acids and higher aliphatic acids in tobacco quality evaluation index system,157 pieces of aged flue-cured tobacco leaves of 2006 were selected from tobacco growing area in southwest China as samples,the contents and sensory quality of whose chlorogenic acid,rutin,scopoletin,malonic acid,citric acid,oxalic acid,succinic acid,malic acid,oleic acid,stearic acid,palmitic acid,linoleic acid,myristic acid and lauric acid were detected in this article.Then from the perspectives of polyphenols,poly-organic acids,higher aliphatic acids as well as the aroma,taste and combustion characteristics of the sensory quality,the relative importance of all indexes of the polyphenol,pnly-organic acids and higher aliphatic acids were evaluated by adopting the grey superior analysis method.The results showed:① in the index system of the polyphenols (chlorogenic acid,scopoletin and rutin),the poly-organic acids and the higher aliphatic acids (oxalic acid,malonic acid,succinic acid,malic acid,citric acid,lauric acid,myristic acid,palmitic acid,linoleic acid,oleic acid and stearic acid) in flue-cured tobacco,chlorogenic acid,citric acid,malonic acid,oleic acid and rutin influenced the aroma characteristics of sensory quality more and thus were the principal factors affecting the aroma characteristics of sensory quality of tobacco; malonic acid,oleic acid,rutin and chlorogenic acid influenced the taste and the combustion characteristics of sensory quality of tobacco more and thus were the principal factors affecting the taste and combustion characteristics of sensory quality of tobacco; ② the indexes of polyphenols,poly-organic acids and higher aliphatic acids greatly influencing the sensory quality of tobacco could be found out by adopting the grey superior analysis method and be brought into the tobacco quality evaluation index system.
机译:为研究多酚,聚有机酸和高级脂肪族酸在烟草质量评价指标体系中的相对重要性,从中国西南烟区选出2006年的157片陈年烤烟叶片作为样本,其含量检测了其绿原酸,芦丁,香豆素,丙二酸,柠檬酸,草酸,琥珀酸,苹果酸,油酸,硬脂酸,棕榈酸,亚油酸,肉豆蔻酸和月桂酸的感官品质。然后从多酚,聚有机酸,高级脂肪族酸以及香气,味道和燃烧特性的感官角度出发,评价了多酚,pn-有机酸和高级脂肪族酸各项指标的相对重要性。结果表明:①在多酚(绿原酸,东pole碱和芦丁)的指标体系中,聚有机酸和高级脂肪酸烤烟,绿原酸,柠檬酸,丙二酸,草酸,丙二酸,琥珀酸,苹果酸,柠檬酸,月桂酸,肉豆蔻酸,棕榈酸,亚油酸,油酸和硬脂酸油酸和芦丁对感官品质的香气特性影响更大,是影响烟草感官品质香气特性的主要因素。丙二酸,油酸,芦丁和绿原酸对烟草感官品质的风味和燃烧特性的影响更大,是影响烟草感官品质的风味和燃烧特性的主要因素。 ②采用灰色优势分析法可以找出对烟草感官质量有较大影响的多酚,聚有机酸和高级脂肪酸指标,并将其纳入烟草质量评价指标体系。

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