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首页> 外文期刊>Journal of food, agriculture & environment >Study on model of aroma quality evaluation for flue-cured tobacco based on principal component analysis
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Study on model of aroma quality evaluation for flue-cured tobacco based on principal component analysis

机译：基于主成分分析的烤烟香气质量评价模型研究

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摘要

To establish a new method for quality evaluation of flue-cured tobacco, aroma components in thirteen flue-cured tobacco samples were identified and determined by the simultaneous distillation extraction-gas chromatography-mass spectrometry (SDE-GC-MS), and an evaluation model of aroma quality was established based on principal component analysis. Results indicated that the highest integrated score occurred in the sample T10, followed by T13, T1, T8, T12, T5, T3, T4, T9, T7, T11, T2 and T6, which were grossly consistent with the results of the traditional sensory smoking evaluation. Therefore, this model established in our study was feasible. Compared with the appearance, sensory, and traditional chemical components quality evaluation methods, our evaluation model based on aroma quality and principal component analysis can reflect the aroma quality of flue-cured tobacco more objectively, directly and accurately, and clear the position of flue-cured tobacco leaves in the cigarette blend.
机译：为了建立评估烤烟质量的新方法，通过同时蒸馏萃取-气相色谱-质谱法（SDE-GC-MS）和评估模型，鉴定并确定了十三种烤烟样品中的香气成分。在主成分分析的基础上确定香气质量。结果表明，最高的综合得分出现在样本T10中，其次是T13，T1，T8，T12，T5，T3，T4，T9，T7，T11，T2和T6，这与传统感官的结果基本一致。吸烟评估。因此，本研究建立的模型是可行的。与外观，感官和传统化学成分质量评估方法相比，我们基于香气质量和主成分分析的评估模型可以更客观，直接，准确地反映烤烟的香气质量，并明确烟道的位置。烟叶中的熏制烟叶。

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