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Method for building cigarette bitter taste index evaluation model based on taste activity value

A technology of taste vitality value and evaluation model, which can be used in measurement devices, instruments, scientific instruments, etc., and can solve problems such as contamination of sensors and instability

Active Publication Date: 2014-12-24
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the domestic tobacco industry is still in a blank in the application of threshold technology to analyze the material basis of quality or style characteristics; the application of electronic tongue bionic technology to distinguish the sourness, sweetness, bitterness and saltiness of smoke is a new objective Quantitative characterization method, but this method has the disadvantage that the detection results are prone to instability due to factors such as artificial saliva and smoke complex samples contaminating the sensor

Method used

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  • Method for building cigarette bitter taste index evaluation model based on taste activity value
  • Method for building cigarette bitter taste index evaluation model based on taste activity value
  • Method for building cigarette bitter taste index evaluation model based on taste activity value

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The method for establishing a smoke bitterness index evaluation model based on the taste vitality value comprises the following steps:

[0045] Step (1), detection of bitter substance content in mainstream smoke particulate matter: prepare pyridine, 3-ethylpyridine, nicotine, quinoline, isoquinoline, nicotine, indole, cotinine, 2, 13 kinds of alkaloids, 3'-bipyridine, anatabine, anatabine, mesmin and nornicotine, are all 100mg / mL standard stock solution, and the solvent is dichloromethane and methanol at a volume ratio of 3:1 According to the needs, prepare a mixed standard working solution with a series of mass concentrations; roll the tobacco leaf samples according to the method of GB / T5606.3-2005, and roll the samples at a temperature of 22±1°C and a relative humidity of 60±3%. Equilibrate in a constant temperature and humidity box for 48 hours, select cigarettes within the range of average mass ±0.020g and average draw resistance ±49Pa as experimental cigarettes; sm...

Embodiment 2

[0065] The method for establishing a smoke bitterness index evaluation model based on the taste vitality value comprises the following steps:

[0066]Step (1), detection of bitter substances in mainstream smoke particulate matter: According to the theory of food flavor, the alkaloids in the smoke were screened out as pyridine, 3-ethylpyridine, nicotine, quinoline, isoquinoline, tobacco Alkaline, indole, cotinine, 2,3'-bipyridine, anatabine, anatabine, mesmin and nornicotine, the mass concentrations of these 13 alkaloids were respectively prepared as 100mg / mL standard stock solution, the solvent is a mixed solution of dichloromethane and methanol with a volume ratio of 3:1, and a series of mixed standard working solutions with mass concentrations are prepared according to needs; smoke cigarettes according to the conditions specified in GB / T19609-2004, Use the Cambridge filter to capture the particulate matter in the mainstream smoke, fold the captured filter into a 250mL ground...

Embodiment 3

[0072] The method for establishing a smoke bitterness index evaluation model based on the taste vitality value comprises the following steps:

[0073] Step (1), detection of bitter substances in mainstream smoke particulate matter: According to the theory of food flavor, the alkaloids in the smoke were screened out as pyridine, 3-ethylpyridine, nicotine, quinoline, isoquinoline, tobacco Alkaline, indole, cotinine, 2,3'-bipyridine, anatabine, anatabine, mesmin and nornicotine, the mass concentrations of these 13 alkaloids were respectively prepared as 100mg / mL standard stock solution, the solvent is a mixed solution of dichloromethane and methanol with a volume ratio of 3:1, and a series of mixed standard working solutions with mass concentrations are prepared according to needs; smoke cigarettes according to the conditions specified in GB / T19609-2004, Use the Cambridge filter to capture the particulate matter in the mainstream smoke, fold the captured filter into a 250mL groun...

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Abstract

The invention relates to a method for building a cigarette bitter taste index evaluation model based on a taste activity value. The method for building the model comprises the steps of 1) selecting a representative substance of which the alkaloids are the cigarette bitter taste and performing quantitative analysis by gas chromatography-mass spectrometry to obtain a free alkaloid detection result, 2) measuring the bitter taste threshold of each alkaloid in water medium by 3-AFC, calculating the alkaloid taste activity value (TAV) and identifying cigarette key bitter taste substances, 3) building the cigarette bitter taste index evaluation model based on the cigarette key bitter taste substances, and 4) performing fitting effect and model verification analysis on the cigarette bitter taste index and a human body sensory evaluation score by use of Origin 8.5 statistical software. A relatively ideal fitting effect of the built cigarette bitter taste index evaluation model and the human body sensory evaluation is achieved, objective evaluation on the cigarette bitter taste intensity is realized, and technical support can be provided for cigarette bitter taste mechanism revealing, bitter inhibitor development and cigarette bitter taste evaluation.

Description

technical field [0001] The invention belongs to the technical field of cigarette evaluation, and in particular relates to a method for establishing a smoke bitterness index evaluation model based on a taste vitality value. Background technique [0002] The style characteristics of cigarette products are the soul of cigarette products, which run through the life cycle of cigarette products. The evaluation of tobacco and tobacco products includes vision, hearing, smell, taste and touch. Visual and auditory evaluations are mostly related to appearance factors, while smell, taste and touch evaluations are closely related to style characteristics. Only through the evaluation of smell, taste and touch Only by sharing feelings can we comprehensively, objectively and accurately evaluate the style characteristics of cigarette products. [0003] Researchers have conducted a lot of exploration and research on the characteristics of smoke aroma style, but the research on the evaluation...

Claims

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Application Information

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IPC IPC(8): G01N30/02
Inventor 李智宇冒德寿刘强者为付磊王凯李海涛洪鎏侯春
Owner CHINA TOBACCO YUNNAN IND
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