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Quick evaluation method of sensory quality of oral tobacco base material in bags

A sensory quality and evaluation method technology, applied in measurement devices, analytical materials, instruments, etc., can solve the problems of low sensory quality work efficiency, long sample evaluation interval, and scattered judgment result data, etc. To achieve the effect of improving the judgment speed and efficiency, avoiding the difference of components, and convenient operation

Pending Publication Date: 2018-10-23
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the sensory tasting method is routinely used to evaluate the sensory quality of pouched snus base material. This method is reliable, but has the following disadvantages: ① Sample evaluation needs to go through the entire process of component release and perception, resulting in a single sample evaluation cycle is too long. ②The recovery of oral taste is slow, resulting in a long interval between sample evaluations, ③The difference in release in the oral cavity is large, resulting in the dispersion of judgment result data
Therefore, it is extremely inefficient to use conventional methods to evaluate the sensory quality of pouched snus base materials

Method used

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  • Quick evaluation method of sensory quality of oral tobacco base material in bags
  • Quick evaluation method of sensory quality of oral tobacco base material in bags
  • Quick evaluation method of sensory quality of oral tobacco base material in bags

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Taking the bagged snus sample (sample number: HL01#) made from air-cured tobacco produced in Yunxi, Sichuan as an example, the rapid evaluation method for the sensory quality of the bagged snus base material includes the following steps:

[0050] 1) Take 15 bags of snus samples in bags (0.3g per bag), immerse them in 150mL of pure water with a constant temperature of 35°C, extract for 1min, take out the snus samples in each bag, and obtain the bagged snus samples. Material leachate;

[0051] 2) Immediately divide the bagged snus base material leach solution obtained in step 1) into 15 tasting cups, and distribute it to 15 members of the panel of judges for tasting, 5mL bagged snus base material leachate in each tasting cup ;Each member immediately and independently judges the sweetness, sourness, bitterness, saltiness, hotness, astringency, miscellaneous taste and aftertaste of the bagged snus base material leachate; In the evaluation table (see Table 2), score sweetne...

Embodiment 2

[0062] Taking the bagged snus sample (sample number: HL02#) made from air-cured tobacco produced in the Hefeng area of ​​Sichuan as an example, the rapid evaluation method for the sensory quality of the bagged snus base material is compared with the evaluation method in Example 1. The only difference is: Step 1) Take 15 bags of snus samples in bags (0.3g per bag), immerse them in 150mL of pure water with a constant temperature of 30°C, extract for 30s, take out the snus samples in each bag, and obtain the bag Fill the leaching solution of the mouth-containing tobacco base material; the rest of the steps are exactly the same.

[0063] According to the sensory quality evaluation results of pouched snus base material, a radar chart is drawn, see figure 2 , and express the sensory quality evaluation results of the snus base material with the sample number HL02# in words: slightly sweet, slightly spicy, slightly bitter aftertaste, astringent on the tongue, and herbal taste.

Embodiment 3

[0065] Taking the bagged snus sample (sample number: HL03#) made from air-cured tobacco produced in Xianfeng, Sichuan as an example, the difference between the rapid evaluation method for the sensory quality of the bagged snus base material and the evaluation method in Example 1 Only in: Step 1) Take 15 bags of snus samples in bags (0.3g per bag), immerse them in 150mL of pure water with a constant temperature of 40°C, extract for 45s, take out the snus samples in bags, and obtain the bagged snus samples. snus base material extract; the rest of the steps are exactly the same.

[0066] According to the sensory quality evaluation results of pouched snus base material, a radar chart is drawn, see image 3 , and express the sensory quality evaluation results of the snus base material with the sample number HL03# in words: slightly bitter, sweet and refreshing aftertaste, herbal aroma, clean, moist tobacco smell, and comfortable aftertaste.

[0067] In addition, the bagged snus sa...

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Abstract

The invention relates to a quick evaluation method of sensory quality of an oral tobacco base material in bags, and belongs to the technical field of quality control of tobacco products. The quick evaluation method comprises steps of: soaking the oral tobacco in bags in water, moving out the oral tobacco in bags to prepare a leaching liquid of the oral tobacco base material in bags; and performingmanual sensory quality evaluation to the leaching liquid. The method has simple process and convenient operations. It is unnecessary to release the components of the oral tobacco base material in bags in oral cavity, so that increase of taste sense of oral cavity due to waiting for release of the components can be avoided, thereby increasing determination speed and efficiency. The method also avoids component difference due to difference of oral cavities of evaluation operators, thus reducing individual difference. The quick evaluation method can be used for quick and accurate evaluation anddetermination of the sensory quality of the oral tobacco base material in bags.

Description

technical field [0001] The invention relates to a rapid evaluation method for the sensory quality of pouched snus base material, which belongs to the technical field of quality control of tobacco products. Background technique [0002] According to historical records, the earliest form of tobacco consumption was oral chewing. Tobacco was first discovered and recorded by a missionary in 1493. It is said that chewing tobacco had been used by indigenous Indians for hundreds of years at that time. Shortly thereafter, this form of tobacco consumption was introduced to countries such as Norway and Sweden in Northern Europe, and gradually spread to the whole of Europe, and the consumption form of snus appeared. Tobacco was also brought into Asia by European merchants, and was introduced to China in the 1660s (Longqing period of the Ming Dynasty). It is a transliteration of the foreign word "Snuff" (the Snuff here refers specifically to snuff, and the concept of Snuff changed later...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00
CPCG01N33/0001
Inventor 刘俊辉李鹏孙世豪简小朋沈轶宗永立朱琦张建勋袁岐山王丁众
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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