A method for monitoring the quality of flavors and fragrances for tobacco

Abstract

The invention relates to the field of tobacco preparation and discloses a quality monitoring and control method for tobacco essence perfume. In the method, a traditional fingerprint technology, a two-dimensional gas chromatograph-mass spectrometer (GC-MS) and sensory smoking evaluation are organically combined, so that advantages of the three methods are combined together while the defects are complemented by each other, thereby achieving the object of effectively control the quality of the essence perfume. The method particularly includes the steps of: 1) collecting gas-phase chromatograph and fingerprint spectrum of the essence perfume; 2) obtaining information of a key fragrant component through the GC-MS and quantitatively weighting the information in the fingerprint spectrum; 3) finally quantizing experience of a smoking evaluation expert, and quantitatively adding the chemical components, which cannot be effectively detected by means of analysis instruments, to the fingerprint spectrum in manners of component simulation and weighting, thereby forming a holographic fingerprint spectrum with combination of multiple characters; 4) on the basis of the holographic fingerprint spectrum, establishing a fingerprint spectrum database of the target essence perfume and establishing a standard mode; and 5) through a statistic analysis method, performing quality monitoring and control of a new essence perfume sample or effective identification of a unknown sample. Compared with a conventional quality monitoring and control method, the method provides more abundant and comprehensive information and more accurate and reliable result. The method has wide application value and market prospect.

Description

technical field [0001] The invention relates to the field of tobacco preparation, in particular to a method for monitoring the quality of flavors and fragrances in the tobacco preparation process. Background technique [0002] Tobacco is a complex system. Its origin, tobacco leaf parts, processing technology and added flavors and fragrances will all have a certain impact on its quality. How to ensure the quality and safety of tobacco has always been of great concern to flavors and fragrances manufacturers and tobacco companies. The problem. Tobacco flavors and fragrances are an important factor that constitutes the brand style of cigarettes. Suitable and appropriate blending of flavors and fragrances can give cigarette products a unique aroma, reduce stimulation to the human body, and improve taste. Therefore, flavoring technology is one of the important core technologies in the tobacco industry. [0003] Tobacco flavors and fragrances refer to substances with a certain ar...

AI Technical Summary

Problems solved by technology

For example, the fingerprints of flavors and fragrances are obtained by gas chromatography (hereinafter referred to as GC) to characterize the composition characteristics of tobacco flavors and fragrances, and then effectively monitor their quality. The advantage of this method is that it can accurately and objectively reflect the quality of flavors and fragrances. The disadvantage is that Limited by the precision of the instrument, it is difficult to detect traces of flavors and fragrances, and some information will be missed

Another example is to use gas chromatography-mass spectrometry (hereinafter referred to as GC-MS) to analyze the chemical components of flavors and fragrances, obtain characteristic fingerprints, and judge the proximity of the two by comparing the similarity of the fingerprints between the measured samples and the samples. The advantage is that the accuracy is good, and it can be intuitively seen which compounds or aroma-inducing properties are contained in a certain flavor and fragrance. The disadvantage is that it lacks a global perspective and cannot effectively evaluate the quality of the fingerprint as a whole.

There are also some methods to analyze the quality of flavors and fragrances through the sensory evaluation and physical and chemical indicators (such as relative density, alcohol value, refractive index, etc.) of the appraisers, but this method largely depends on human subjective judgment. So less accurate and less controllable

Images