Canonical correlation analysis of sugar content and sensory coziness of tobacco leaves

In order to investigate the relationship between the sugar content and overall sensory coziness, sugar content and sensory coziness evaluation of 55 tobacco leaves was analyzed and verified. The data of sugar content and sensory coziness were analyzed by simple correlation analysis method and canonical correlation analysis method. The results were as follows: 1) Fructose, glucose, maltose and total sugar significantly or extremely significantly positively correlated with irritancy quality, while extremely significantly negatively correlatin with vigour, not significantly correlating with remaining taste and dryness; sucrose extremely significantly correlation with oral spike, while not significantly correlating with other sensory coziness qualities. 2) The specific influence degree order of correlation with overall sensory coziness was fructose > total sugar > glucose > maltose > sucrose; the specific influence degree order of correlation with sugar content was nasal stimulation > throat spine > vigour > oral spike > throat choking thorn > oral burr > residual > convergence > dryness > coating.