Abstract
The Partial Least Square Regression(PLSR) analysis was used to study the influence of polyphenols, such as chlorogenic acid, scopoletin and rutin contents on sensory quality. The results showed that there were significantly positive correlations between chlorogenic acid and oral irritation or tongue burning, oral coating or dryness. There were significantly negative correlations between scopoletin and astringency and throat irritation. However, there were no significant correlations between rutin and comfort characteristics. For smoke characteristics, there was a significantly positive correlation between chlorogenic acid and off-taste. Chlorogenic acid and scopoletin had significantly negative influences on impact. Rutin had no significant influence on smoke characteristics.
Publication Date
12-28-2015
First Page
42
Last Page
46
DOI
10.13652/j.issn.1003-5788.2015.06.009
Recommended Citation
Lei, GUO; Jiakun, SU; Dengyin, SHAO; Ning, SHEN; Juan, ZHAO; Jingyang, YU; Shuqin, XIA; Jibao, CAI; and Xiaoming, ZHANG
(2015)
"Influence of polyphenol compounds on sensory quality of commercial cigarettes using partial least square regression,"
Food and Machinery: Vol. 31:
Iss.
6, Article 9.
DOI: 10.13652/j.issn.1003-5788.2015.06.009
Available at:
https://www.ifoodmm.cn/journal/vol31/iss6/9
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