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Method for screening sensory quality characteristic components of tobacco-derived spices

A screening method and tobacco leaf technology, which is applied in the direction of essential oil/spices, tobacco, tobacco preparation, etc., can solve the problems of application results lagging behind research results, poor purpose, applicability and directivity, and failure to find cigarette products, etc., to achieve Good practical significance, excellent sensory quality evaluation results

Active Publication Date: 2020-11-10
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the development of tobacco leaf-derived flavors is still in the stage of low purpose, applicability and directivity as a whole, and the application results often seriously lag behind the research results.
The result of such research is often that the developed tobacco leaf flavors need to undergo 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 sensory quality characteristic components of tobacco-derived spices
  • Method for screening sensory quality characteristic components of tobacco-derived spices
  • Method for screening sensory quality characteristic components of tobacco-derived spices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A screening method for the sensory quality characteristic components of tobacco leaf flavors, comprising the steps of:

[0044] Step (1), sample collection: collect tobacco leaf samples of different varieties and grades;

[0045] Step (2), sample chromatographic analysis: the tobacco leaf sample collected in step (1) is balanced and pulverized, then shaken and extracted, and the obtained extract is analyzed by high performance liquid chromatography;

[0046] Step (3), sample sensory evaluation: sensory evaluation of the quality characteristics of the tobacco leaf sample collected in step (1); the sensory quality characteristics include aroma quantity, aroma quality, irritation, and miscellaneous odor;

[0047] Step (4), preprocessing: export the raw data of the liquid chromatogram of tobacco leaves analyzed in step (2), perform baseline correction and peak alignment, and obtain the sample numbers as columns, retention time as rows, and each data point as The liquid pha...

Embodiment 2

[0054] A screening method for the sensory quality characteristic components of tobacco leaf flavors, comprising the steps of:

[0055] Step (1), sample collection: collect tobacco leaf samples of different varieties and grades;

[0056] Step (2), sample chromatographic analysis: the tobacco leaf sample collected in step (1) is balanced and pulverized, then shaken and extracted, and the obtained extract is analyzed by high performance liquid chromatography;

[0057] Step (3), sensory evaluation of samples: according to YC∕T 530-2015 "Sensory Evaluation Method for Quality and Style Characteristics of Flue-cured Tobacco Leaf", perform sensory evaluation on the quality characteristics of the tobacco leaf samples collected in step (1); the sensory quality characteristics include Aroma quantity, aroma quality, irritating, miscellaneous;

[0058] Step (4), preprocessing: export the raw data of the liquid chromatogram of tobacco leaves analyzed in step (2), perform baseline correctio...

Embodiment 3

[0070] A screening method for the sensory quality characteristic components of tobacco leaf flavors, comprising the steps of:

[0071] Step (1), sample collection: collect tobacco leaf samples of different varieties and grades;

[0072] Step (2), sample chromatographic analysis: the tobacco leaf sample collected in step (1) is balanced and pulverized, then shaken and extracted, and the obtained extract is analyzed by high performance liquid chromatography;

[0073] Step (3), sample sensory evaluation: sensory evaluation of the quality characteristics of the tobacco leaf sample collected in step (1); the sensory quality characteristics include aroma quantity, aroma quality, irritation, and miscellaneous odor;

[0074] Step (4), preprocessing: export the raw data of the liquid chromatogram of tobacco leaves analyzed in step (2), perform baseline correction and peak alignment, and obtain the sample numbers as columns, retention time as rows, and each data point as The liquid pha...

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Abstract

The invention relates to a method for screening sensory quality characteristic components of tobacco-derived spice, and belongs to the technical field of tobacco spice. The method comprises the following six steps: sample collection, sample chromatographic analysis, sample sensory evaluation, pretreatment, Mann-Whitney-Wilcoxon inspection and variable screening. According to the method, componentscapable of highlighting the specific quality characteristics of the cigarettes are screened on the basis of the frequency ratio X, the quality 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 prominent sensory quality. The screened characteristic components are applied to development of the tobacco-derived 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 screening method for the sensory quality characteristic components of tobacco leaf flavors. Background technique [0002] In order to keep the quality of cigarette products relatively stable, while rationally designing the leaf group formula, it is also necessary to overcome flavor defects by adding tobacco flavor and fragrance substances, that is, adding flavor is also an important measure to improve product quality. Generally, according to the source of spices, they can be divided into two categories: natural spices and synthetic spices. At present, there are more than 3,000 known natural spices and more than 7,000 synthetic spices, and new varieties are still emerging. Among them, the spices developed from the origin of tobacco leaves have always been considered as the best product with the best coordination with smoke. [0003] Tobacco-derived spice...

Claims

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Application Information

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IPC IPC(8): A24B15/24A24B3/12C11B9/00
CPCA24B15/24A24B3/12C11B9/0003
Inventor 李超武怡杨乾栩王庆华李响丽吴亿勤李雪梅范多青叶灵刘巍凌军
Owner CHINA TOBACCO YUNNAN IND
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