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Aroma quality evaluation method for essence and flavor

A quality evaluation technology for flavors and fragrances, which is applied in the field of aroma quality evaluation and aroma quality evaluation of flavors and fragrances. It can solve problems such as obscure scores, difficult to understand and analyze, and cumbersome detection steps, and achieve reliable and stable results, accurate weight results, and results Intuitive and effective

Inactive Publication Date: 2018-09-28
CHINA TOBACCO YUNNAN IND
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the end, the use of tobacco flavors and fragrances is divided according to the single item score and the total score. Since the result is a direct summation of sensory scores, the scores are extremely obscure and difficult to understand and analyze.
[0003] In order to make the evaluation results more intuitive, in the prior art, there is an overall cycle evaluation method or a three-point inspection method, and the sensory evaluation index is scored on a 9-point scale; there is also a profile analysis method to construct cigarette style characteristics or a combination of chemical analysis methods. Detect the ingredients, and then use the mathematical model to evaluate the quality. However, the above methods still have the problems of complex sample processing, cumbersome detection steps, inaccurate model selection and index selection, and cannot accurately and truly reflect the quality of aroma.

Method used

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  • Aroma quality evaluation method for essence and flavor

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Experimental program
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Effect test

Embodiment 1

[0039] The aroma quality evaluation method of the flavor and fragrance of the present embodiment, comprises the following steps:

[0040] Step (1), Manual Quality Evaluation

[0041] The flavors and fragrances to be evaluated A# and the reference flavors and fragrances to be evaluated were sprayed on the shredded tobacco according to the conventional addition amount to prepare cigarette samples. The evaluation team composed of 7 people evaluated the aroma quality of the cigarette samples according to the evaluation grades determined in Table 1. Evaluation; wherein, obvious differences and slight differences can be determined and distinguished according to the experience of those skilled in the art.

[0042] Table 1 Aroma quality index evaluation rating table

[0043]

[0044] Step (2), statistical evaluation results;

[0045] Count the number of people who select the evaluation grade of each aroma quality index, and divide the number by the total number of the evaluation ...

Embodiment 2

[0072] The aroma quality evaluation method of the flavor and fragrance of the present embodiment, comprises the following steps:

[0073] Step (1), Manual Quality Evaluation

[0074] Spray the tender flavor and fragrance B# and its reference flavor and fragrance on shredded tobacco to prepare cigarette samples, and an evaluation team composed of 7 people evaluates the aroma characteristics of the cigarette samples according to the evaluation grades determined in Table 4;

[0075] Step (2), statistical evaluation results;

[0076] Count the number of people who select the evaluation level of each aroma quality index, and divide the number by the total number of evaluation groups to obtain the evaluation results. The results are shown in Table 6:

[0077] Table 6 B# sample aroma quality index comment grade table

[0078]

[0079]

[0080] Step (3), the evaluation result of step (2) is rewritten into a single factor evaluation matrix, and the behavioral comments of this e...

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Abstract

The invention discloses an aroma quality evaluation method for essence and flavor. The method comprises the following steps of (1), performing manual quality evaluation; (2), performing statistics onevaluation results; (3), rewriting the evaluation results in the step (2) as a single factor evaluation matrix; (4), constructing a weight matrix by adopting an analytic hierarchy process and an entropy weight method; and (5), performing grade result evaluation. According to the method, all indexes of the essence and flavor subjected to bid invitation do not need to be specifically scored; the description of the quality degree exists only; index weights are reasonably allocated; the results are more reliable and stable; and the method is more intuitive, easy to understand and convenient to apply.

Description

technical field [0001] The invention relates to an evaluation method for aroma quality, in particular to an evaluation method for aroma quality of flavors and fragrances, and belongs to the field of cigarette evaluation. Background technique [0002] The aroma quality of tobacco flavors and fragrances directly affects their usability and usable range in cigarettes. At this stage, the aroma quality of tobacco flavors and fragrances for bidding is mainly based on sensory evaluation, and the specific use direction of tobacco flavors and fragrances is determined based on sensory evaluation. However, since tobacco flavors and fragrances have an important impact on the style characteristics and sensory quality of cigarettes, the aroma quality needs to consider multiple sensory indicators at the same time, and each index has different small indicators. A single tobacco flavors and fragrances can be evaluated at least More than 10 indicators need to be scored. Finally, the use of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06Q10/06G06F17/16
CPCG06Q10/0639G06F17/16
Inventor 朱保昆杨乾栩张天栋颜克亮周博王欣林韦克毅李顺嘉
Owner CHINA TOBACCO YUNNAN IND