基于感官分析技术的烤烟油腻度参比样建立与评价分析

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中图分类号 S572 文献标识码A 文章编号 1007-7731（2025）21-0110-04

DOI号 10.16377/j.cnki.issn1007-7731.2025.21.024

AbstractToaccuratelyassss the qualityof flue-cured tobacco oil，this study employed sensoryanalysis technology to create reference samples for the greasiness of flue-cured tobacco.The greasiness was clasified into diffrent grades and corresponding descriptive words were established.The Friedman test method was used to rank the greasinessof tobacco leaves of each grade，andtheirappearance quality，chemical composition，and internal quality were evaluated.Theresults showed that when the greasinessof the reference samples were classified into 7 grades： greasy， relativelygreasy，slightlygreasy，medium，slightlydry，relativelydryanddry，there weresignificantdiferencesamong the7scale grades of thegreasiness of tobaccoleaf reference sample.Withthe increase of greasiness，the externalquality （maturity，oilcontentandcolor），chemical composition （reducingsugar，total sugar，potassium），and interalquality （aroma qualityaroma quantity，impurities，vigor，iitation，aftertaste）of tobacco leaves allshowedanupwardtrend.In conclusion，the diferentgradesof thereference sample for thegreasinessof tobacco leaves canbeintuitively distinguishedthrough sensoryperception.This feature has strong operabilityand practicalityin the practice of tobacco leaf grading.

Keywordsflue-cured tobacco; sensory analysis technology; greasiness; reference sample

烟叶油分是烟叶组织细胞内储存的柔软液体或半液体物质在烟叶外观形态上的直观体现。（剩余4299字）