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Method for screening style characteristic components of tobacco source spice

A screening method and style technology, applied in the field of screening characteristic components of flavors from tobacco leaves, can solve the problems of lagging research results in application results, research waste, inability to find cigarette products, etc., and achieve good practical significance and excellent sensory evaluation results. Effect

Active Publication Date: 2020-11-06
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the development of tobacco leaf-derived flavors is still in the stage of purpose, applicability and directivity as a whole, and the application results often lag behind the research results.
The result of such research is often that the developed tobacco leaf flavors need to go through a large number of application tests to find suitable application products, or even unable to find cigarette products suitable for their characteristics, resulting in waste of research

Method used

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  • Method for screening style characteristic components of tobacco source spice
  • Method for screening style characteristic components of tobacco source spice
  • Method for screening style characteristic components of tobacco source spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method for screening tobacco leaf source spice style characteristic components, comprising the steps of:

[0041] Step (1), sample collection: collect tobacco leaf samples of different varieties and grades;

[0042] Step (2), sample chromatographic analysis: the tobacco leaf sample collected in step (1) is balanced and crushed, passed through a 60-mesh sieve, and the under-sieve is taken for vibration extraction, and the obtained extract is analyzed by high performance liquid chromatography; the equilibrium condition is to place Equilibrate in a constant temperature and humidity chamber with a temperature of (22±2)°C and a relative humidity of (60±5)% for 48 hours; the extraction solvent is ethanol with a volume concentration of 50%, and the ratio of solid to liquid is 100mg: 20.0mL; the extraction time is 20min ;

[0043] Step (3), sensory evaluation of samples: perform sensory evaluation on the style characteristics of the tobacco leaves collected in step (1) accor...

Embodiment 2

[0051] A method for screening tobacco leaf source spice style characteristic components, comprising the steps of:

[0052] Step (1), sample collection: collect tobacco leaf samples of different varieties and grades;

[0053] Step (2), sample chromatographic analysis: the tobacco leaf sample collected in step (1) is balanced and pulverized, then extracted by vibration, and the obtained extract is analyzed by high performance liquid chromatography;

[0054] Step (3), sensory evaluation of samples: perform sensory evaluation on the style characteristics of the tobacco leaves collected in step (1) according to the YC-T497-2014 Chinese Cigarette Style Sensory Evaluation Method Standard; the style characteristics include sweet and fragrant , floral, refreshing, hay, sour, nutty, burnt sweet, baked, woody, honey-sweet, spicy, fruity;

[0055] Step (4), preprocessing: export the raw data of the liquid chromatogram of tobacco leaves analyzed in step (2), perform baseline correction an...

Embodiment 3

[0066] A method for screening tobacco leaf source spice style characteristic components, comprising the steps of:

[0067] Step (1), sample collection: collect tobacco leaf samples of different varieties and grades;

[0068] Step (2), sample chromatographic analysis: the tobacco leaf sample collected in step (1) is balanced and pulverized, then extracted by vibration, and the obtained extract is analyzed by high performance liquid chromatography;

[0069] Step (3), sensory evaluation of samples: perform sensory evaluation on the style characteristics of the tobacco leaves collected in step (1) according to the YC-T497-2014 Chinese Cigarette Style Sensory Evaluation Method Standard; the style characteristics include sweet and fragrant , floral, refreshing, hay, sour, nutty, burnt sweet, baked, woody, honey-sweet, spicy, fruity;

[0070] Step (4), preprocessing: export the raw data of the liquid chromatogram of tobacco leaves analyzed in step (2), perform baseline correction an...

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Abstract

The invention relates to a method for screening style characteristic components of tobacco source spice, which belongs to the technical field of tobacco spice. The method comprises the six steps of sample collection, sample chromatographic analysis, sample sensory evaluation, pretreatment, Mann-Whitney-Wilcoxon inspection and variable screening. According to the method, components capable of highlighting specific style characteristics of cigarettes are screened on the basis of the frequency ratio X, the style characteristics of the tobaccos as an effect basis and high performance liquid chromatography original data and main chemical component data of the tobaccos as a component basis. The method points out the direction for the preparation work of the spice with the highlighted sensory style. The screened characteristic components are applied to development of the tobacco source characteristic spice, the sensory evaluation result is excellent, and good practical significance is achieved.

Description

technical field [0001] The invention belongs to the technical field of flavors for tobacco, and in particular relates to a method for screening characteristic components of flavors derived from tobacco leaves. Background technique [0002] With the development of low-tar cigarettes, problems such as lack of mouthfeel and reduced aroma brought by low-tar cigarettes have become increasingly prominent. How to make up for the lack of cigarette smoking quality caused by low coking has become a hot research direction in the tobacco industry. In the industry, there are endless research results in the development of flavors and fragrances for cigarettes from natural aromatic plants, microbial derivative fermentation, and tobacco itself. For tobacco-derived spices, on the one hand, it has the effect of supplementing the characteristic aroma of tobacco and penetrating the original aroma of tobacco. Through different technological means, such as molecular distillation, membrane chrom...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06G01N30/30G01N30/32G01N30/34G01N30/74G01N30/86G01N33/00
CPCG01N30/02G01N30/06G01N30/30G01N30/32G01N30/34G01N30/74G01N30/8696G01N33/0001G01N2030/324
Inventor 李超武怡杨乾栩李雪梅范多青叶灵刘巍吴佳高文军陈建华
Owner CHINA TOBACCO YUNNAN IND
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