Difference of Sensory Quality and Stalk Position Classification of Flue-cured Tobacco Leaves at Different Leaf Positions in Chenzhou

In order to improve the accuracy of tobacco leaf position classification and to increase the industrial usability of tobacco leaf, the difference of 16 sensory quality indicators in 13 vertical leaf blades were studied and stalk positions were divided by variance analysis, main component analysis and ordered sample clustering analysis methods to clarify the difference of sensory quality of different leaf-roasted tobacco leaves in Chenzhou. The results showed that:(1) The differences of leaf style characteristics among different leaf positions were smaller than that of quality characteristics. And the differences in style characteristics between B1, B12, B13 and B2-B11 were caused by the large differences in burnt-sweetness aroma, sweetness and characteristic highlights. And the differences of quality characteristics among leaf positions showed that there was no significant difference between adjacent leaf positions and the same position, but the difference of 4-5 leaf positions per interval was very significant. (2) Based on the results of principal component analysis and ordered sample cluster analysis, 13 leaf positions in Chenzhou could be divided into 4 groups, namely tips leaves B1, leaf leaves B2-B6, cutters B7-B11, and lugs leaves B12-B13. The overall sensory quality of the four groups was as follows:cutters > leaf leaves > lugs leaves > tips leaves. The results of tobacco leaf classification based on sensory quality are slightly different from the traditional results, and the stability of different years needs to be further verified.