The Partial Least Square Regression (PLSR) analysis was used to study the specific influence of free and hydrolyzed amino acids contents on sensory quality of 10 different kinds of commercial tobacco. The results showed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids have the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids have the most significant influence on smoke characteristics. It indicates that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids have less influence on sensory quality of cigarettes than free amino acids.

Publication Date


First Page


Last Page





[1] 金闻博, 戴亚. 烟草化学[M]. 北京: 清华大学出版社, 1994: 22.
[2] 苏加坤, 罗娟敏, 徐达, 等. 基于PLSR分析蛋白质与淀粉对市售卷烟感官品质的影响[J]. 食品与机械, 2015, 31(5): 16-20.
[3] 成忠. PLSR用于化学化工建模的几个关键问题的研究[D]. 浙江: 浙江大学, 2005: 9.
[4] Song Shi-qing, Khizar Hayat, Jia Cheng-sheng, et al. Correlating chemical parameters of controlled oxidation tallow to gas chromatography-mass spectrometry profiles and e-nose responses using partial least squares regression analysis[J]. Sensors & Actuators: B. Chemical, 2010, 147(2): 660-668.
[5] Karangwa Eric, Linda Virginie Raymond, Shabbar Abbas, et al. Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by Partial Least Square Regression[J]. Food Research International, 2014, 57(1): 242-258.
[6] Song Shi-qing, Tang Qi, Khizar Hayat, et al. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression[J]. Meat Science, 2014, 96(3): 1 191-1 200.
[7] Shi Xiao-xia, Song Shi-qing, Tan Chen, et al. Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression[J]. Journal of Chromatography B, 2013, 913-914(2): 69-76.
[8] 龙章德, 林顺顺, 田兆福, 等. 烟草多酚类化合物对卷烟品质的影响[J]. 食品与机械, 2013, 29(6): 41-44.
[9] 杨红燕, 杨柳, 朱文辉, 等. 烟草中游离氨基酸的超高效液相色谱快速分析及化学计量学研究[J]. 分析科学学报, 2010, 26(3): 310-314.
[10] 王玉林, 张峻松, 毛多斌, 等. 烟草中游离氨基酸的分析方法及研究方向[J]. 郑州轻工业学院学报, 2001, 16(2): 11-14.
[11] 杨德廉, 王树声, 王宝华, 等. 烟草中氨基酸变化规律及其与烟叶品质关系研究进展[J]. 中国烟草科学, 1998(3): 11-13.
[12] 刘江生. 烟草制丝过程中游离氨基酸的变化研究[J]. 福建分析测试, 2005, 14(3): 2 225-2 227.
[13] 韩聃, 田兆福, 王宏生, 等. 基于低场核磁技术和环境扫描电镜的卷烟吸湿机制研究[J]. 食品与机械, 2015, 31(4): 14-18.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.