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Method for evaluating sensory organ quality of tobacco through heating burning-free method

A heat-not-burn, sensory quality technology, applied in measuring devices, material thermal analysis, instruments, etc., can solve the problem of heat-not-burn without an evaluation system

Inactive Publication Date: 2018-01-05
SMISS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

New tobacco products include smokeless tobacco products, heat-not-burn cigarettes and e-cigarettes. At present, there is a complete evaluation system for the sensory quality of e-cigarettes and traditional cigarettes, but there is currently no evaluation system for heat-not-burn smoking methods

Method used

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  • Method for evaluating sensory organ quality of tobacco through heating burning-free method
  • Method for evaluating sensory organ quality of tobacco through heating burning-free method
  • Method for evaluating sensory organ quality of tobacco through heating burning-free method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Use A heat-not-burn smoking set, choose cigarette products produced by a well-known domestic manufacturer A, select an appropriate amount of shredded tobacco and place it evenly in the distillation area, and start smoking after constant temperature. Set up 7 appraisers, adopt the overall cycle evaluation method, and the duration of single-puff puffing is 2±0.02S; puffing frequency: measure 5 puffs in a row, and the puffing frequency should be one puff every 10S; Score and record all rating indicators except flue gas temperature.

[0052] Among them, the smoke temperature detection method: test with a smoking machine, the smoking set is fixed with a holder, the tobacco products are placed in the smoking set, and the temperature probe is set at the source of the smoke; the standard conditions of the smoking machine test are: negative pressure of the smoking machine, and the setting parameters are 250Pa, suction 2S; the entire airflow path between the mouthpiece and the su...

Embodiment 2

[0057] Use the smoking set of A family, choose the thin sheet products produced by Marlboro, place the products in the distillation area, and start smoking after constant temperature. Set up 7 appraisers, adopt the overall cycle evaluation method, the duration of single puffing is: 2±0.02S; suction frequency: measure 5 puffs in a row, and the puffing frequency should be one puff every 10S; All rating indicators except flue gas temperature are scored and recorded.

[0058] Among them, the smoke temperature detection method: test with a smoking machine, the smoking set is fixed with a holder, the tobacco products are placed in the smoking set, and the temperature probe is set at the source of the smoke; the standard conditions of the smoking machine test are: negative pressure of the smoking machine, parameters of the smoking machine Set to 250Pa, suction 2S; the entire airflow path between the mouthpiece and the suction machine should have as little resistance as possible, and ...

Embodiment 2

[0064] The SD value in Example 2 is smaller than that in Example 1. On the one hand, it shows that the smoking consistency of the smokers in Example 2 is better, and it also shows that the comprehensive quality of tobacco in Example 2 is more stable than that in Example 1. , can be used as a preferred tobacco product. In order to overcome the subjective influence as much as possible, smokers with rich smoking experience and good smoking consistency should be selected to evaluate the sensory quality of tobacco.

[0065] The tobacco sensory quality evaluation method under the heat-not-burn method achieved above, through scientifically setting evaluation indicators and evaluation methods, makes the smoke evaluation conclusions of tobacco after heat-not-burning highly targeted, objective, scientific, practical and consistent it is good.

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Abstract

The invention discloses a method for evaluating the sensory organ quality of tobacco through a heating burning-free method. The method comprises: setting evaluation indexes, setting the score weight and the quality grade of each evaluation index, and calculating the average value of various evaluation index and the sum of the scores of various evaluation index. According to the present invention,by scientifically setting the evaluation indexes and scientifically setting the evaluation method, the obtained results of the sensory organ evaluation on the smoke generated after the heating burning-free treatment have characteristics of strong targeting property, objectivity, science, practicality, and good consistency.

Description

technical field [0001] The invention relates to a tobacco sensory quality evaluation method under a heat-not-burn method. Background technique [0002] Decreasing tar and reducing harm is the development direction of world tobacco science and technology. New tobacco products include smokeless tobacco products, heat-not-burn cigarettes and electronic cigarettes. At present, there are complete evaluation systems for the sensory quality of electronic cigarettes and traditional cigarettes, but there is currently no evaluation system for heat-not-burn smoking methods. Heat-not-burn is a new type of baking method that heats tobacco at low temperature through a specific heat-not-burn device, only heats and does not burn. It is characterized in that it can achieve the satisfaction similar to cigarettes, and can reduce the production and inhalation of harmful substances during the combustion process. . The heating methods of heat-not-burn cigarettes mainly include heat sources such...

Claims

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Application Information

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IPC IPC(8): G01N25/00
Inventor 陈家太李志红
Owner SMISS TECH
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