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| Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China |
| College of Resources and Environment, Huazhong Agricultural University |
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摘要 Complicated changes are happening during the aging process of flue-cured tobacco (FCT) and understanding of thechanging components is of great significance in improving the quality, shortening aging time, and enhancing productionand economic efficiency in tobacco industry. The aging samples of FCT from four main producing areas of China, i.e.,Yunnan, Sichuan, Hubei, and Dongbei, were used to study the changing rule of the components such as alkali, acid, andcarbohydrate as well as the aroma and their relationship with sensory quality; and based on the correlation among thecomponents and the sensory quality index, multivariable models were established to predict the aging quality. The resultsshowed that the sensory quality of FCT increased steadily during the aging time, and at the same time, the acidiccomponents (total organic acids, volatile acids) increased gradually, while the alkaline substances (nicotine, volatilealkali), carbohydrate (total sugars, reducing sugar) and pH values showed a downward trend. Correlation analysis foundthat the sensory quality and pH values were negatively correlated (P<0.05), while the sensory quality with total organicacids and aroma were positively correlated. The optimal model for predicting the quality of FCT was y=56.75-0.63x12+50.09x2-13.27x22, (y: sensory quality; x1: pH; x2: total organic acids). The average predicating error was 1.04% with maximumpredicating error of 2.89% and the accuracy rate of above 97%.
Abstract Complicated changes are happening during the aging process of flue-cured tobacco (FCT) and understanding of thechanging components is of great significance in improving the quality, shortening aging time, and enhancing productionand economic efficiency in tobacco industry. The aging samples of FCT from four main producing areas of China, i.e.,Yunnan, Sichuan, Hubei, and Dongbei, were used to study the changing rule of the components such as alkali, acid, andcarbohydrate as well as the aroma and their relationship with sensory quality; and based on the correlation among thecomponents and the sensory quality index, multivariable models were established to predict the aging quality. The resultsshowed that the sensory quality of FCT increased steadily during the aging time, and at the same time, the acidiccomponents (total organic acids, volatile acids) increased gradually, while the alkaline substances (nicotine, volatilealkali), carbohydrate (total sugars, reducing sugar) and pH values showed a downward trend. Correlation analysis foundthat the sensory quality and pH values were negatively correlated (P<0.05), while the sensory quality with total organicacids and aroma were positively correlated. The optimal model for predicting the quality of FCT was y=56.75-0.63x12+50.09x2-13.27x22, (y: sensory quality; x1: pH; x2: total organic acids). The average predicating error was 1.04% with maximumpredicating error of 2.89% and the accuracy rate of above 97%.
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Received: 09 September 2010
Accepted:
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Corresponding Authors:
Correspondence TU Shu-xing, Professor, Tel: +86-27-87282137, E-mail: stu@hzau.edu.cn; HE Jie-wang, Associate Professor, Tel: +86-27-83529161, E-mail:hejiewang12@126.com
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Cite this article:
SUN Jing-guo, HE Jie-wang, WU Feng-guang, TU Shu-xing, YAN Tie-jun , SI Hui, XIE Hao.
2011.
Comparative Analysis on Chemical Components and Sensory Quality of Aging Flue-Cured Tobacco from Four Main Tobacco Areas of China. Journal of Integrative Agriculture, 10(8): 1222-1231.
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