Formula Leaves Of The Main Internal Quality Tobaccc And Smoking-Related Quality Of The Analysis

In this study,the main chemical components of formula tobacco module was detected and the smoking quality was evaluated,the main internal quality was analysised by gray correlation method,and the smoking quality of formula tobacco module,the conventional chemical composition and the main aroma components of formula was analysised with correlation.Though the system analysis above,the smoking quality and a regular change pattern of the main chemical components were explored and grasped,a scientific basis and analysis methods for the design of the formula modules was optimized and provided.The main findings are as follows:1.The comprehensive correlation between the integrated component score of the main chemical constituents of tobaeeo followed by total sugar＞reducing sugar＞sugar difference between percents of total sugar and reducing sugar＞sugar/nicotine ratio＞nicotine content＞total nitrogen content＞K＞N/K ratio＞chlorine.2.Sugar component,sugar/nicotine ratio was significantly positively correlated with the hybrid gas and irritation,it showed that the higher the sugar component,the more light hybrid gas,the smaller the irritation.The total alkali plants was significantly negatively correlated with hybrid gas and irritation,as well as the total nitrogen was negatively correlated with hybrid gas and irritation,it showed that the higher the nitrogen-containing compounds,the more weight hybrid gas,the greater the irritation.Irritation mainly comes from the nitrogen-containing compounds,the components of Alkaline generated by these compounds broke down at high temperatures and had a greater impact on irritation,that is,the higher of the components of Alkaline,the stronger irritation.3.The analysis of the indicators of neutral aroma on the main components of smoking-related showed that neutral aroma components was positively correlated with 5 indicators from 7,and had slightly negative impact on eat taste and gray components. Amphetamine aeids(Benzaldehyde,Linalool),Brown of the product category(2-acetyl-furan, 2-aeetylpyrrolidine),Carotenoidscategory(β-Malaysia,JuDou Gestrinone-2,3-hydroxy-β-dihydro-Malaysia,3-oxidation of alcohol-a-Violet)had significantly positive impact on the Hong temperament and the amount of fragrance.Amphetamine acids(Phenylacetaldehyde), Brown of the product category(Alcohol,3,4-dimethyl-2-furan dione),Carotenoids category(Oxidation Isophorone,Gini law acetone) had slightly negative impact on eat taste and gray components.Amphetamine acids(Benzyl alcohol),Brown of the product category(2-acetyl pyrrolidine),Carotenoids category(Ju Dou Gestrinone-2) had significantly positive impact on the most of the aroma.