Quality Evaluation of Cigar Wrapper Based on Combined Subjective and Objective Weighting Method

doi:10.15933/j.cnki.1004-3268.2025.05.018

Abstract

Abstract: In order to construct a comprehensive evaluation method for cigar wrapper quality，40 domestic and foreign samples of cigar wrapper were selected as the research subjects，appearance quality，physical properties，chemical composition and sensory quality of cigar wrapper were taken as the evaluation indexs.The quality of cigar wrapper was evaluated by the combination of objective weighting method（CRITIC weight method，coefficient of variation method，standard deviation method） and subjective weighting method（analytic hierarchy process）.The results showed that in the weighting method，the weight of appearance quality was 47.56%，the weight of physical characteristics was 20.31%，the weight of chemical composition was 10.75%，and the weight of sensory quality was 21.38%.The consistency and compatibility between the combined objective weighting method and the three single objective weighting methods were better，and the processing process was simpler.The indexs with higher weights in the combination of subjective and objective weighting methods were equilibrium moisture content （4.89%）and tensile strength（4.54%），while the indexs with lower weights were potassium content（0.53%）and reducing sugar/total sugar（0.58%）.In the comprehensive score of cigar wrapper，the highest score was for the Primero E1（M‐Sumatra）sample from Dominica（0.79）and the lowest scores were for the HH1/MM1 from Indonesia and the WRB/CA/PFS‐S sample from Brazilian（both 0.67）；the cigar wrappers from Dominica had the highest comprehensive score（0.75），while those from Fujian Province in China had the lowest score（0.70）.

Key words: Cigar wrapper, Quality evaluation, Weight, Objective weighting method, Subjective weighting method

摘要： 为了构建1个雪茄茄衣质量的综合评价方法，以国内外40份茄衣样品为研究对象，以茄衣外观质量、物理特性、化学成分和感官质量为评价指标，采用组合客观赋权法（CRITIC权重法、变异系数法、标准差法）与主观赋权法（层次分析法）相结合的方法，对雪茄茄衣质量进行评价。结果表明，主观赋权法中，外观质量权重为47.56%，物理特性权重为20.31%，化学成分权重为10.75%，感官质量权重为21.38%。组合客观赋权法与3种单一客观赋权法之间的一致性和相容性较好，且处理过程更为简单。组合主客观赋权法权重较大的指标为平衡含水率（4.89%）、拉力（4.54%），权重较小的指标为钾含量（0.53%）、还原糖/总糖（0.58%）。茄衣样品综合得分中，得分最高的为来自多米尼加的Primero E1（MSumatra）样品（0.79），得分最低的为来自印度尼西亚的HH1/MM1和来自巴西的WRB/CA/PFS-S样品（均为0.67）；多米尼加产地茄衣综合得分最高（0.75），中国福建省产地最低（0.70）。

关键词: 茄衣, 质量评价, 权重, 客观赋权法, 主观赋权法

CLC Number:

S572

ZHANG Youjie, XUE Ye, WANG Yihui, XU Jilei, QIU Jingfan, SHI Xiangdong, LIU Pengfei. Quality Evaluation of Cigar Wrapper Based on Combined Subjective and Objective Weighting Method[J]. Journal of Henan Agricultural Sciences, 2025, 54(5): 159-171.

张友杰, 薛野, 王以慧1, 徐继, 仇京范, 时向东, 刘鹏. 基于组合主客观赋权法的茄衣质量评价[J]. 河南农业科学, 2025, 54(5): 159-171.

Figures/Tables 11

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