采用顶空固相微萃取与气相色谱质谱联用法分别测定20种烤烟样品中的69种香气成分,并以69种香气成分的含量为变量,利用主成分分析法建立烤烟香气品质评价模型,并应用该模型对20种样品的烤烟香气品质进行评价.结果表明,S10烤烟的香气品质最好,其后依次为S9、s4、S20、S16、S17、S18、S19、S1、S15、S2、S5、S3、S14、S6、S8、S12、S7、S13、S1l；通过感官评价法进一步对该模型评价结果进行检验,模型评价结果和感官质量评价结果具有很好的一致性.提出的烤烟香气品质评价模型不受主观因素的影响,能够做到标准化评价,且评判结果具有一定的客观性和可行性,能够真实区分烤烟香气品质的优劣.%This paper aimed to find a more objective method to evaluate flue-cured tobacco aroma quality than the traditional sensory evaluation method. The total of 69 aroma compounds in 20 different kinds of flue-cured tobacco was identified and determined by the Headspace Solid Phase Microextrac-tion-Gas Chromatography-Mass Spectrometry. Then a model was established based on principal component analysis method for assessing and ranking the aroma quality of flue-cured tobacco with the 69 kinds of aroma components as variables. S10 was selected from 20 flue-cured tobacco samples for having best aroma by the model, followed by S9, S4, S20, S16, S17, S18, S19, S1, S15, S2, S5, S3, S14, S6, S8, S12, S7, S13 and Sll. The evaluation result of this model was tested further by sensory evaluation method, and the test result indicated that the model evaluation result was consistent with conventional sensory evaluation. The flue-cured tobacco aroma quality evaluation model proposed in this paper was not affected by subjective factors, and its standardization evaluation result had the objectivity and feasibility to some extent. Furthermore, it can definitely distinguish the quality of flue-cured tobacco aroma.
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