Correlation analysis between non-volatile acids with sensory quality in flue-cured tobacco leaf

The non-volatile acids and sensory quality were determined using 72 tobacco samples of different tobacco-growing areas,the effect of different non-volatile acid content on the smoking quality was studied through the methods of correlation analysis,gray correlation analysis and canonical correlation analysis.The results showed that with the increase of fatty acid content,the aroma quantity,sending sexual,tender degrees,sweetness would significantly increase,and the mixed gas,stimulation and aftertaste would be significantly reduced;Dicarboxylic acid,oxalic acid,malic acid,citric acid,and total non-volatile acid overall formed certain negative correlation with sensory quality; Non-volatile acids had strong influence on tobacco aroma quality,strength,concentration and aroma;There were close relationship among unsaturated fatty acid,malic acid,citric acid,total volatile acid content and aroma quantity,concentration,strength.Aroma quantity and concentration significantly increased when the unsaturated fatty acids significantly increased and citric acid decreased significantly.