Discrimination method for caramel sweet taste characteristics of tobacco leaf based on flavor components

Abstract

The invention provides a discrimination method for caramel sweet taste characteristics of a tobacco leaf based on flavor components. The discrimination method is characterized by comprising the following steps: (1) establishment of a sample database of tobacco leaves with caramel sweet taste characteristics; (2) artificial discrimination of the caramel sweet taste characteristics; (3) establishment of a flavor component database of the tobacco leaves with the caramel sweet taste characteristics; (4) screening of flavor component characterization indexes of the tobacco leaves with the caramel sweet taste characteristics; (5) establishment of a model for discrimination of the caramel sweet taste characteristics by using the flavor components of the tobacco leaves; (6) testing of the model; (7) determination of flavor components of an unknown sample; and (8) discrimination of caramel sweet taste characteristics of the unknown sample. The invention has the following advantages: the model for discrimination of caramel sweet taste characteristics based on flavor components is established, the problems of subjectivity and nondeterminacy of determination which is carried out mainly through subjective recognition of a smoke panel in the prior art are overcome, and scientificalness, objectivity and accuracy of determination of taste characteristics are improved.

Description

[0001] technical field

[0002] The invention relates to the determination of aroma components in tobacco leaves, in particular to a method for discriminating the burnt-sweet mouthfeel characteristics of tobacco leaves based on the aroma components.

[0003] Background technique

[0004] The burnt-sweet taste characteristics of tobacco leaves play an important role in the style of Chinese cigarettes. At present, the methods for determining the charred-sweet taste characteristics of tobacco raw materials mainly rely on sensory evaluation experts to evaluate and smoke tobacco samples for manual judgment. This method relies on the subjective cognition of the evaluation personnel, and there is inevitably a certain degree of subjectivity and Uncertainty makes it difficult for cigarette companies to formulate differentiated processing plans based on the characteristics of tobacco leaf raw materials.

[0005] Since the burnt-sweet mouthfeel characteristics of tobacco leaves are f...