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中文摘要：
基于电性距离矢量（Mk）、量化参数（Qi）及最佳变量子集回归建立了12种食品香味分子的4类克拉克值（C）的三元数学模型,这些模型均通过VIF及F检验,具有良好的稳健性.结果表明,分子内的—CH3、CH、—OH、—O—等基团及分子的Ehomo、ΔE对食品香味化合物的克拉克值具有很大影响。
英文摘要：
Based on the revision of the electronegativity distance vector（Mk）,the quantum chemical parameters（Qi）,and the leaps-and-bounds regression,three-parameter mathematics models with four types crockors of twelve flavor molecules in food have been built.These models are robust after they are verified by using VIF test and F test.Results show that the functional groups,such as —CH3,CH,—OH and —O—,and Ehomo,ΔE of a molecule produce great influence on the crockors of the flavor compounds.
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