Good/Bad Quantitative Mode Screening and Application for Characteristic Components of Tobacco Source
文献类型： 外文期刊
作者： Li, Chao 1 ; Li, E' Xian 3 ; Fan, Duoqing 2 ; Ye, Xiangrui 2 ; Sun, Haowei 4 ; Cai, Haocheng 2 ; Chen, Fangrui 2 ; Zhang, Xingyue 2 ; Tian, Senlin 1 ; Yang, Qianxu 2 ;
作者机构： 1.Kunming Univ Sci & Technol, Fac Environm Sci & Engn, Kunming, Peoples R China
2.China Tobacco Yunnan Ind Co Ltd, Cigarette Prod Qual Test Ctr, Technol Ctr, Kunming 650023, Peoples R China
3.Yunnan Acad Agr Sci, Inst Biotechnol & Genet Resources, Kunming, Peoples R China
4.Yunnan Tobacco Qual Supervis & Test Stn, Kunming, Peoples R China
关键词： good/bad screening; high performance liquid chromatography; quantitative pattern analysis; style characteristics; tobacco leaf source flavour
期刊名称：FLAVOUR AND FRAGRANCE JOURNAL （ 影响因子：2.0； 五年影响因子：2.6 ）
ISSN： 0882-5734
年卷期： 2025 年 40 卷 5 期
页码：
收录情况： SCI
摘要： To reveal the main chemical components that are associated with aroma characteristics, a good/bad variable screening method based on quantitative pattern-sense relationship (QPSR) was established. A total of 810 different tobacco leaf samples were collected and their style characteristics and sensory quality were determined. The main chemical components were analysed by high performance liquid chromatography (HPLC). The results showed that the components in the retention time range from 24.5 to 28.0 min in the HPLC chromatogram were the most important interval for distinguishing sweet and sweet flavours, and there were two characteristic time points at 24.77 and 25.65 min in this interval. The two retention time periods from 9.0 to 12.5 min and from 18.0 to 22.0 min were the second most important interval. The characteristic components and components of sweetness, grassy aroma, caramel, sour, nutty, woody, and honey-sweet were screened. The retention time has a good negative logarithmic p value within 13.1-32.9 min. The good/bad variable screening method and the selected characteristic components could be used for the distinction of tobacco characteristic components with assigned sensory evaluation results.
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