Analysis of Grey Relation between Conventional Chemical Quality and Sensory Quality of Flue-cured Tobacco in Henan
Xiefeng Ye
Abstract
Xiefeng Ye
Abstract
The conventional chemical component indexes of 444 flue-cured tobacco samples in Henan province in 2009 were analyzed,and the relationship between their sensory quality and 8 conventional chemical component indexes was studied by using grey relation analysis.The results indicated that different correlation degrees were found between 9 sensory quality indexes and the conventional chemical compositions.There were close correlations between the sensory quality and the content of total nitrogen,total sugar,reducing sugar and petroleum ether extract in the tobacco leaves.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
The conventional chemical component indexes of 444 flue-cured tobacco samples in Henan province in 2009 were analyzed,and the relationship between their sensory quality and 8 conventional chemical component indexes was studied by using grey relation analysis.The results indicated that different correlation degrees were found between 9 sensory quality indexes and the conventional chemical compositions.There were close correlations between the sensory quality and the content of total nitrogen,total sugar,reducing sugar and petroleum ether extract in the tobacco leaves.
Key concepts: Sugar, Curing of tobacco, Reducing sugar, Sensory system, Chemical composition, Food science, Chemistry, Organoleptic