Abstract: In order to further explore the chemical component basis of cutting and machining the flue-cured tobacco leaf, this paper collected Henan robust flavor style flue-cured tobacco leaves as materials, which were cut into 10 sections (HN-1~HN-10), to study the changes of non-volatile organic acid contents in different cutting zone bits by one-way ANOVA and correlate and regression analysis; and conducted clusterring analysis and sensory evaluation of different sections based on non-volatile organic acid contents. The results indicated that: ① The average total content of non-volatile organic acid at different section were 124.22 mg/g, variation was from 41.70 mg/g to 193.40 mg/g, and average contents of each component showed as malic acid（89.38 mg/g）＞ oxalic acid（18.07 mg/g）＞ citric acid（13.48 mg/g）＞malonic acid（3.13 mg/g）＞ succinic acid（0.17 mg/g）. ② The contents of oxalic acid and malonic acid among different sections had extremely significant differences. ③ The contents of malonic acid and citric acid （HN-1→HN-10）had extremely significant negatively correlation with cutting sections, and oxalic acid was positively correlated with the section location. Its content presented a gradual increase in the number of parabolic changes. The contents of malonic acid and citric acid presented a gradual decrease linear change. ④ The robust flavor style flue-cured tobacco leaf could be cut into 2 sections, the contents of total non-volatile organic acid at the first section (HN-1~HN-7) were 124.68 mg/g, and that of the second section (HN-8~HN-10) were 123.15 mg/g. ⑤ The score of sensory evaluation showed that the first section（43.19）＞ full leaf（42.08）＞ the second section（41.04）, and the score of the first section was obviously higher than those of the full leaf and second section, indicating the tobacco leaf cut off 3/10 leaf base could replace the high-end material.

Key words: robust flavor style flue-cured tobacco, cutting location, non-volatile organic acid, clustering analysis, sensory evaluation

摘要： 摘要： 为进一步探索烟叶分切加工的化学物质基础，以河南浓香型初烤烟叶为材料，从叶尖到叶基分切成10段（HN-1~HN-10），利用单因素方差分析、相关回归分析研究了叶片不同分切区位非挥发性有机酸含量的变化，并基于非挥发性有机酸含量对不同区位进行聚类分析和感官评价。结果表明：①不同分切区位非挥发性有机酸总量平均为124.22 mg/g，变幅为41.70~193.40 mg/g，各组分平均含量表现为苹果酸（89.38 mg/g）＞草酸（18.07 mg/g）＞柠檬酸（13.48 mg/g）＞丙二酸（3.13 mg/g）＞丁二酸（0.17 mg/g）；②草酸和丙二酸在不同区位间的差异达到极显著水平；③丙二酸、柠檬酸含量与分切区位（HN-1→HN-10）呈极显著负相关关系，草酸与分切区位呈极显著正相关关系，从叶尖到叶基，草酸含量呈逐渐增加的抛物线型变化，丙二酸和柠檬酸含量均呈逐渐降低的线性变化；④可将不同区位聚为两段，第一段（HN-1~HN-7）非挥发性有机酸含量为124.68 mg/g，第二段（HN-8~HN-10）含量为123.15 mg/g；⑤两段式分切烟叶样品的感官评吸结果为第一段（43.19分）＞整片（42.08分）＞第二段（41.04分），且第一段的得分显著高于整片和第二段，说明切除叶基3/10的烟叶有望作为高端原料的替代。

关键词: 浓香型烤烟, 分切区位, 非挥发性有机酸含量, 聚类分析, 感官评价