Change of volatile organic acids of cut tobacco of different cutting width in drying process
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摘要: 为卷烟配方叶组切丝宽度的选择和优化提供参考依据,利用方差分析、主成分分析等统计方法系统研究了滚筒干燥前后及不同切丝宽度烟丝干燥后挥发性有机酸的差异性及变化规律,并通过感官质量评价对主成分分析的结果进行了验证。结果表明:干燥前后及不同切丝宽度烟丝干燥后各项挥发性有机酸含量的差异达到0.05显著水平;干燥后烟丝中的挥发性有机酸总体含量较干燥前呈降低趋势;对于干燥后烟丝,随着切丝宽度的增加,挥发性有机酸综合含量呈逐渐降低的变化趋势。另外,不同切丝宽度成品卷烟的整体感官品质存在一定差异,且随着切丝宽度的增加,成品卷烟整体感官品质呈逐渐降低的变化趋势。综上所述,该规格卷烟配方叶组最适宜的切丝宽度为0.85 mm,干燥后烟丝的挥发性有机酸含量最高,感官质量最优。Abstract: In order to provide reference basis for selection and optimization of cutting width of cigarette formulation leaf group,the difference and change law of volatile organic acids of different cutting width cut tobacco before and after drying was studied using variance analysis and principal component analysis,respectively. Finally,sensory evaluation was carried out to verify outcomes of principal component analysis. Results showed that for the cut tobacco before and after drying,and cut tobacco of different cutting width after drying,their volatile organic acids content had significant differences at the leave of 0.05. Volatile organic acids content of cut tobacco after drying showed a decreasing trend compared with before drying.For the cut tobacco after drying,the volatile organic acids content showed a gradually decreasing trend with the increase of cutting width.In addition,there was a difference in cigarette sensory quality of different cutting width.Sensory quality showed a gradually decreasing trend with the increase of cutting width.In conclusion,the most suitable cutting width was 0.85 mm for leaf group formulation of the specification cigarette.The volatile organic acids content of cut tobacco after drying was highest and the sensory quality was optimal.
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Keywords:
- drying process /
- cutting width /
- volatile organic acids /
- statistical analysis /
- sensory quality
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