Abstract
In order to provide evidence for cutting and processing of full flavor style flue-cured tobacco leaf in Henan full flavor style flue-cured tobacco leaves, C3F grade tobacco leaf samples in Pingdingshan were sliced into ten portions. In order to study the variation of conventional chemical component content and sensory quality of Henan full flavor style flue-cured tobacco leaves among different sections, using the method of principal component analysis and clustering analysis. The result showed that: the chemical component content of flue-cured tobacco presented otherness and regularity. The content of total nicotine, protein, ratio of nitrogen and nicotine, aroma quality, aroma quantity, concentration, differed between different sections extremely significantly. The first three principal components, which might be regarded as sensory factor (53.62%), full flavor style factor (24.76%) and stimulating factor (8.34%), account for 86.72%. The comprehensive score of section L1~L4 had no significant difference, and was higher than other sections significantly. This study advised that full flavor flue-cured tobacco leaf was sliced into 3 sections. The upper section was from L1 to L5, the medium section L6 to L8, and the lower section L8 to L10. The comprehensive scores were ranked as the upper section (1.13)＞the medium section (0.55)＞the lower section (0.16), and the variation reached a significant difference among the three sections. Therefore cutting and processing could promote the feasibility and utilization of flue-cured tobacco.
Publication Date
2-18-2023
First Page
39
Last Page
43
DOI
10.13652/j.issn.1003-5788.2020.12.008
Recommended Citation
MA, Yi-qiong; LIU, Chao; CHENG, Liang-kun; WANG, Bao-lin; YAO, Qian; LI, Yue; CUI, Ting; ZHENG, Wen-chao; YANG, Xin-ling; and LIU, Mao-lin
(2023)
"Variation analysis of conventional chemical component content and sensory quality among different sections of full flavor,"
Food and Machinery: Vol. 36:
Iss.
12, Article 8.
DOI: 10.13652/j.issn.1003-5788.2020.12.008
Available at:
https://www.ifoodmm.cn/journal/vol36/iss12/8
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