Variations and Correlation Analysis of Chromaticity Values and Aroma Components in Different Length Cut Stems

PurposeVariations and correlation of chromaticity values and aroma components of different length cut stem were investigated in order to provide a reference for exploring the effect of cut stem structure on the stability of cigarette quality and calculating quickly aroma components contents in cut stems by chromatic aberration method.

MethodCut stems were screened using cut tobacco shaker separator. Chromaticity values and aroma components of cut stems with different lengths were measured. One-way ANOVA and Pearson correlation analysis were used to study the differences of chromaticity values and aroma components of cut stems with different lengths, and the correlation between chromaticity values and aroma components.

Results(1) There were significant differences (P<0.05) and regular changes in chromaticity values and aroma components content of different lengths of cut stem made from the same grade of stem. (2) With the decrease of cut stem length, lightness value (L^*), redness value (a^*), yellowness value (b^*), saturation (C), hue angle (H), and the contents of alcohols and esters aroma components decreased, the total chromatic aberration (ΔE) and the contents of aldehydes, acids, ketones and alkenes aroma components increased. (3) The chromaticity values of cut stem L^*, a^*, b^*, C were significantly or extremely significantly positively correlated with the contents of alcohols and esters aroma components, and significantly or extremely significantly negatively correlated with the contents of aldehydes, acids, ketones and alkenes aroma components. The ΔE value had a significant negative correlation with the content of alcohols aroma components and a significant positive correlation with the content of alkenes aromatic components. The H value had a significant positive correlation with the content of alcohols aroma components and a significant negative correlation with the content of alkenes aromatic components.

ConclusionThere were significant differences in chromaticity values and aroma components contents of different length cut stems, and there was a strong correlation between chromaticity values and aroma components. Therefore, improving the blending uniformity of cut stem had great significance for stabilizing cigarette quality. In addition, chromatic aberration method could be used to rapidly predict the content of aroma components in cut stem.