A method for detection and determination of aroma components that improve the sensory score of smoke

A technology for aroma components and detection methods, applied in the field of analytical chemistry, can solve the problems of cumbersome operation, long separation time, loss of phenolic substances or deterioration by oxidation, etc., and achieve the effects of reducing interfering ions, simple processing steps, and improved selectivity
CN107179368BActive Publication Date: 2019-01-08CHINA TOBACCO YUNNAN IND
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
CHINA TOBACCO YUNNAN IND
Publication Date
2019-01-08

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Abstract

The invention relates to detection and judgment methods for an aroma component capable of increasing a smoke sense score, and belongs to the technical field of analytical chemistry. The related detection method is to measure the content of 5-methylguaiacol in saliva of a smoker through ultra-high performance liquid chromatography-tandem mass spectrometry. According to the method, a saliva collection pipe is used for collecting 1 to 2 mL of the saliva of the smoker; after centrifugation is completed, 0.5 to 1 mL of supernate is extracted, then is analyzed through an ultra-high performance liquid chromatography-tandem mass spectrometer and is quantified through an external standard method. The related judgment method is to analyze a relation between the content of the 5-methylguaiacol in the saliva of the smoker and a sense evaluation result. The detection method disclosed by the invention can be used for measuring the content of the 5-methylguaiacol in the saliva of the smoker, has the advantages of simple sample pretreatment, simplicity and convenience in operation, accurate quantification and the like, and is easy to popularize and apply.
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Description

technical field

[0001] The invention belongs to the technical field of analytical chemistry, and in particular relates to a method for detecting and judging aroma components that improve the sensory score of smoke. Background technique

[0002] Phenolic compounds are an important class of substances in cigarette smoke, which are closely related to the sensory quality of tobacco. Some of them have specific aroma, while others add a strange taste to the smoke and are not easily alleviated by other aromatizers. Phenolic substances have two sides in smoke. On the one hand, low-level phenols such as: phenol, hydroquinone, cresol, etc. have special irritating odors, especially strong irritation and corrosion to eyes, respiratory mucosa, skin, etc. effect. On the other hand, it is also believed that phenolic substances have a good effect on tobacco aroma, such as: p-cresol has astringent taste, 2,6-dimethylphenol has sweet taste, 4-ethylguaiacol has sweet and Vanilla, eugenol has...

Claims

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