摘要
为明确郴州烟区不同叶位烤烟叶片感官质量的差异,提高烟叶部位划分的准确性和烟叶工业可用性,研究了13个垂直叶位叶片16个感官质量指标的差异,并采用方差分析、主成分分析和有序样本聚类分析方法进行部位划分。结果表明,(1)不同叶位间烤烟叶片风格特征指标之间的差异小于品质特征之间的差异,其中叶位间风格特征的差异是由于B1、B12、B13叶位的焦甜香、醇甜香及特征彰显度指标与B2-B11叶位的差异较大导致的。品质特征差异表现为相邻叶位间差异不显著,同一部位间差异不显著,但相隔4~5个叶位差异极显著。(2)主成分和有序样本聚类分析结果表明,在基于感官质量基础上可将郴州烟区13个叶位划分为4个部位,分别为顶叶B1叶位,上二棚B2-B6叶位,腰叶B7-B11叶位,下二棚B12-B13叶位,且4个部位感官质量整体表现为腰叶>上二棚>下二棚>顶叶。依据感官质量进行的烟叶部位划分结果与传统结果略有差异,不同年度间的稳定性有待进一步验证。
In order to improve the accuracy of tobacco leaf position classification and to increase the industrial usability of tobacco leaf,the difference of 16 sensory quality indicators in 13 vertical leaf blades were studied and stalk positions were divided by variance analysis,main component analysis and ordered sample clustering analysis methods to clarify the difference of sensory quality of different leaf-roasted tobacco leaves in Chenzhou.The results showed that:(1)The differences of leaf style characteristics among different leaf positions were smaller than that of quality characteristics.And the differences in style characteristics between B1,B12,B13 and B2-B11 were caused by the large differences in burnt-sweetness aroma,sweetness and characteristic highlights.And the differences of quality characteristics among leaf positions showed that there was no significant difference between adjacent leaf positions and the same position,but the difference of 4-5 leaf positions per interval was very significant.(2)Based on the results of principal component analysis and ordered sample cluster analysis,13 leaf positions in Chenzhou could be divided into 4 groups,namely tips leaves B1,leaf leaves B2-B6,cutters B7-B11,and lugs leaves B12-B13.The overall sensory quality of the four groups was as follows:cutters>leaf leaves>lugs leaves>tips leaves.The results of tobacco leaf classification based on sensory quality are slightly different from the traditional results,and the stability of different years needs to be further verified.
作者
郭婷
杨坤
肖文锋
李文
彭曙光
李玉辉
李武进
曹志辉
侯建林
肖春生
GUO Ting;YANG Kun;XIAO Wenfeng;LI Wen;PENG Shuguang;LI Yuhui;LI Wujin;CAO Zhihui;HOU Jianlin;XIAO Chunsheng(Chenzhou Tobacco Company of Hunan Province,Chenzhou,Hunan 423000,China;Hunan Province Tobacco Company,Changsha 410007,China)
出处
《中国烟草科学》
CSCD
北大核心
2021年第1期73-78,共6页
Chinese Tobacco Science
基金
湖南省烟草公司科技项目(HN2020KJ10)。
关键词
烤烟
感官质量
部位划分
flue-cured tobacco
sensoryquality
stalk position classification
作者简介
郭婷(1988-),博士,农艺师,主要从事烟草栽培、烘烤研究和应用推广。E-mail:349632597@qq.com;通信作者:肖春生,E-mail:515105993@qq.com。
