The aroma of flue-cured tobacco. Sensory testing for the discrimination of varieties

Abstract

Freshly cured tobacco leaf from a replicated variety trial was scored by a panel of judges according to aroma type and strength, and a combined aroma quality scale of eight points, ranging from strong-objectionable to strong-pleasant, was derived. Statistical analysis of the data was then undertaken to determine the consistency and relative precision of the panel measurements and the degree of varietal discrimination obtainable. Some of the difficulties associated with the subjective evaluation of such material are demonstrated and discussed.