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

A technology of aroma components and discrimination method, which is applied in the field of discriminating the taste characteristics of burnt sweetness of tobacco leaves, can solve problems such as difficulty, and achieve the effect of improving scientificity and overcoming subjectivity and uncertainty.

Active Publication Date: 2014-07-23
ZHENGZHOU TOBACCO RES INST OF CNTC
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AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] One sample of C3F grade tobacco leaf was detected by GC-MS, and the contents of furfural, 5-methylfurfural, 2-acetylfuran and geranylacetone were 36.13μg / g, 5.06μg / g, 3.30μg / g, 30.65 μg / g, brought into the model, the score of its burnt-sweet taste characteristic is 59. After evaluation by experts, its actual burnt-sweet taste characteristic score was 52, with a relative error rate of 13.46%.

Embodiment 2

[0020] One sample of C3F grade tobacco leaf was detected by GC-MS, and the contents of furfural, 5-methylfurfural, 2-acetylfuran, and geranyl acetone were 61.55 μg / g, 3.05 μg / g, 5.76 μg / g, and 14.38 μg / g, respectively. μg / g, brought into the model, the score of its burnt-sweet taste characteristic is 76. After evaluation by experts, its actual burnt-sweet taste characteristic score was 70, with a relative error rate of 8.57%.

Embodiment 3

[0022] One sample of C3F grade tobacco leaf was detected by GC-MS, and the contents of furfural, 5-methylfurfural, 2-acetylfuran and geranyl acetone were 65.03 μg / g, 4.92 μg / g, 6.87 μg / g, 12.07 μg / g, respectively. μg / g, brought into the model, the score of its burnt-sweet taste characteristic is 79. After evaluation by experts, the actual scorched-sweet taste characteristics were highlighted with a score of 85, with a relative error rate of 7.06%.

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Abstract

A method for discriminating the taste characteristics of burnt-sweet taste of tobacco leaves based on aroma components, characterized in that: the discrimination method comprises the following steps: (1) establishment of a sample library of tobacco leaves with taste characteristics of burnt-sweetness; (2) identification of taste characteristics of burnt-sweetness Manual discrimination; (3) Establishment of a database of aroma components of tobacco leaves with burnt-sweet taste characteristics; (4) Screening of characterization indicators for tobacco leaf aroma components with burnt-sweet taste characteristics; (5) Establishment of identifying burnt-sweet mouthfeel characteristics using tobacco leaf aroma components; (6) Model testing; (7) Determination of aroma components of unknown samples; (8) Discrimination of burnt-sweet taste characteristics of unknown samples. The present invention has the advantages of establishing a discriminant model based on the taste characteristics of burnt-sweet tobacco leaves based on aroma components, which overcomes the subjectivity and uncertainty in the prior art that mainly relies on the subjective cognition of smokers to make judgments, The scientificity, objectivity and accuracy of judging mouthfeel characteristics are improved.

Description

technical field [0001] 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. Background technique [0002] 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. [0003] Since the burnt-sweet mouthfeel characteristics of tobacco leaves are formed by the synerg...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/08
Inventor 薛超群王建伟尹启生张艳玲奚家勤张仕祥王广山梁太波刘阳过伟民
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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