Method for evaluating overall feeling of smoke in cigarette heating environment

Abstract

The invention provides a method for evaluating the overall feeling of smoke in a cigarette heating environment. The method is used for evaluating the five aspects of thorn, peculiar smell, tobacco flavor, choking and smoking of the smoke in the cigarette heating environment. The evaluation method provided by the invention can be used for scientifically evaluating the overall feeling of the environment smoke of the heated cigarette.

Description

Technical Field

[0001] The invention belongs to the technical field of cigarettes, and in particular relates to a method for evaluating the overall perception of smoke in a heated cigarette environment. Background Art

[0002] The impact of environmental tobacco smoke (ETS) on environmental odor is also an important indicator for evaluating ambient air quality. At present, there is almost no research on the environmental odor of ETS of cigarettes (including traditional cigarettes, heated cigarettes, etc.), but odor pollution is an important branch of environmental air pollution. According to feedback from the international market, consumers pay more attention to the overall feeling when smoking heated cigarettes. Therefore, for heated cigarettes, scientific evaluation and analysis of the overall feeling of environmental smoke is very important. Summary of the invention

[0003] In view of this, the technical problem to be solved by the present invention is to provide a method for evaluating the overall perception of the ambient smoke of heated cigarettes. The evaluation method provided by the present invention can scientifically evaluate the overall perception of the ambient smoke of heated cigarettes.

[0004] The present invention provides a method for evaluating the overall perception of the smoke in a heated cigarette environment, and evaluates the five aspects of the smoke in a heated cigarette environment, namely, the irritation, odor, tobacco flavor, choking and smoke.

[0005] Preferably, the evaluation method comprises the following steps:

[0006] A) Use a 5-point scale to rate the five aspects of the smoke in the heated cigarette environment: irritation, odor, tobacco flavor, choking, and smoke;

[0007] B) The overall experience of the heated cigarette environment smoke is calculated according to the formula shown in formula I:

[0008] S=w1*d1+w2*d2+w3*d3+w4*d4+w5*d5 Formula I

[0009] Among them, d1 is the score of the perception of the stinging in the smoke of the heated cigarette environment, 0≤d1≤5;

[0010] d2 is the score of the perception of the odor in the smoke of the heated cigarette environment, 0≤d2≤5;

[0011] d3 is the score of the perception of tobacco flavor in the smoke of heated cigarette environment, 0≤d3≤5;

[0012] d4 is the score of the choking sensation in the smoke of heated cigarette environment, 0≤d4≤5;

[0013] d5 is the score of the feeling of being smoked in the smoke of heated cigarette environment, 0≤d5≤5;

[0014] w1, w2, w3, w4, and w5 are correction coefficients, w1=15%, w2=30%, w3=10%, w4=25%, and w5=20%.

[0015] Preferably, the tingling sensation includes spicy, pungent and dazzling sensations.

[0016] Preferably, the odor includes stink, sour, peculiar smell, chemical smell, unpleasant smell, and strange smell.

[0017] Preferably, the choking includes choking smell, fog, PM 2.5 、PM 10 of air pollution.

[0018] Preferably, the smoking includes the sensations of smoke, smoked, burnt, charred and roasted.

[0019] Preferably, in the 5-point system, 0 represents no feeling, 1 represents vague feeling, 2 represents feeling, 3 represents obvious feeling, 4 represents a feeling between obvious feeling and strong, and 5 represents extremely strong and unbearable.

[0020] Preferably, the evaluation method comprises the following steps:

[0021] a) Use a 5-point scale to rate the five aspects of the smoke in the heated cigarette environment: irritation, odor, tobacco flavor, choking, and smoke;

[0022] b) The digital method of the overall perception of ambient smoke on a 5-point scale is represented by a radar chart, and targeted improvements are made to cigarettes.

[0023] Compared with the prior art, the present invention provides a method for evaluating the overall experience of the ambient smoke of heated cigarettes, which evaluates the five aspects of the ambient smoke of heated cigarettes: irritation, odor, tobacco flavor, choking, and smoke. The evaluation method provided by the present invention can scientifically evaluate the overall experience of the ambient smoke of heated cigarettes. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a radar representation diagram of the overall perception of ambient smoke with a 5-point scale;

[0025] Figure 2 It is the overall perception diagram of ambient smoke of different tobacco products;

[0026] Figure 3 Radar chart of the overall perception of ambient smoke before and after the improvement of heated cigarettes;

[0027] Figure 4 This is a diagram showing the overall perception of ambient smoke from different tobacco products. DETAILED DESCRIPTION

[0028] The present invention provides a method for evaluating the overall perception of the smoke in a heated cigarette environment, and evaluates the five aspects of the smoke in a heated cigarette environment, namely, the irritation, odor, tobacco flavor, choking and smoke.

[0029] In the present invention, the evaluation method comprises the following steps:

[0030] A) The five aspects of the smoke in the heated cigarette environment are scored on a 5-point scale: irritation, odor, tobacco flavor, choking, and smoke. The higher the score, the stronger the overall feeling, and the lower the score, the less overall feeling.

[0031] B) The overall experience of the heated cigarette environment smoke is calculated according to the formula shown in formula I:

[0032] S=w1*d1+w2*d2+w3*d3+w4*d4+w5*d5 Formula I

[0033] Among them, d1 is the score of the perception of the stinging in the smoke of the heated cigarette environment, 0≤d1≤5;

[0034] d2 is the score of the perception of the odor in the smoke of the heated cigarette environment, 0≤d2≤5;

[0035] d3 is the score of the perception of tobacco flavor in the smoke of heated cigarette environment, 0≤d3≤5;

[0036] d4 is the score of the choking sensation in the smoke of heated cigarette environment, 0≤d4≤5;

[0037] d5 is the score of the feeling of being smoked in the smoke of heated cigarette environment, 0≤d5≤5;

[0038] w1, w2, w3, w4, and w5 are correction coefficients, w1=15%, w2=30%, w3=10%, w4=25%, and w5=20%.

[0039] Specifically, before the evaluation is conducted, it is stipulated that the smoking environment can be divided into a small smoking environment and a medium smoking environment;

[0040] Among them, the area of ​​a small smoking environment is 10 to 20m 2 , can be 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, or 10-20m 2 Any value in between. The smoking environment includes: 1 to 2 desks, 2 chairs, and natural ventilation before smoking. Number of smokers: 2 people.

[0041] The area of ​​a medium-sized smoking environment is 50 to 75 m 2 , can be 50, 55, 60, 65, 70, 75, or 50-75m 2Any value in between. The smoking environment includes: 1 to 4 desks, 4 chairs, and natural ventilation before smoking. Number of smokers: 4 people.

[0042] After the smoking environment was prepared, the smoking volunteers smoked according to the following scheme:

[0043] Small smoking environment: t = 0min, volunteer 1 starts smoking, and starts smoking the second cigarette 30min later; t = 15min, volunteer 2 starts smoking, and starts smoking the second cigarette 30min later, that is, a total of 4 cigarettes are smoked per hour, and the smoking experiment lasts for 5h.

[0044] Medium smoking environment: t = 0min, volunteers 1 and 2 started smoking, and started smoking the second cigarette 30min later; t = 15min, volunteers 3 and 4 started smoking, and started smoking the second cigarette 30min later, that is, a total of 8 cigarettes were smoked per hour, and the smoking experiment lasted for 5h.

[0045] Sample collection was performed at 60 min after aspiration and continued for 4 h.

[0046] The specific sampling method is as follows:

[0047] Small smoking environment:

[0048] Number of sampling points: 3, evenly distributed on the diagonal;

[0049] Sampling point height: consistent with the height of human breathing zone;

[0050] Sampling precautions: The sampling point should avoid air vents and be more than 0.5m away from the wall.

[0051] Medium Smoking Environment:

[0052] Number of sampling points: 5, evenly distributed on the diagonal;

[0053] Sampling point height: consistent with the height of human breathing zone;

[0054] Sampling precautions: The sampling point should avoid air vents and be more than 0.5m away from the wall.

[0055] After the sampling is completed, the olfactory detectives evaluate the sampled smoke and use a 5-point system to score the five aspects of the smoke in the heated cigarette environment: irritation, odor, tobacco flavor, choking, and smoke. The higher the score, the stronger the overall feeling, and the lower the score, the weaker the overall feeling.

[0056] The tingling includes spicy, pungent and dazzling feelings.

[0057] The odors include smelly, sour, strange, chemical, unpleasant, and strange.

[0058] The choking includes choking smell, fog, PM 2.5 、PM 10 of air pollution.

[0059] The smoking includes the feelings of smoke, smoked, burnt, charred and baked.

[0060] In the 5-point system, 0 means no feeling, 1 means barely noticeable, 2 means somewhat noticeable, 3 means obviously noticeable, 4 means between obviously noticeable and strong, and 5 means extremely strong and unbearable.

[0061] After obtaining the scores of the five evaluation aspects, the overall experience of the heated cigarette environment smoke is calculated according to the formula shown in Formula I:

[0062] S=w1*d1+w2*d2+w3*d3+w4*d4+w5*d5 Formula I

[0063] Among them, d1 is the score of the perception of the stinging in the smoke of the heated cigarette environment, 0≤d1≤5;

[0064] d2 is the score of the perception of the odor in the smoke of the heated cigarette environment, 0≤d2≤5;

[0065] d3 is the score of the perception of tobacco flavor in the smoke of heated cigarette environment, 0≤d3≤5;

[0066] d4 is the score of the choking sensation in the smoke of heated cigarette environment, 0≤d4≤5;

[0067] d5 is the score of the feeling of being smoked in the smoke of heated cigarette environment, 0≤d5≤5;

[0068] w1, w2, w3, w4, and w5 are correction coefficients, w1=15%, w2=30%, w3=10%, w4=25%, and w5=20%.

[0069] Among them, S is the overall perception value of the smoke in the heated cigarette environment, 0≤S≤5, 0 points means that the smoke is not felt as a whole, 1 point means that the smoke is almost not felt as a whole, 2 points means that the smoke can be felt as a whole, 3 points means that the smoke can be obviously felt as a whole, 4 points means that the smoke is between obviously felt and strong, and 5 points means that the smoke is extremely strong and unbearable.

[0070] Therefore, the overall feeling of the ambient smoke of heated cigarettes can be judged by the size of S. The larger the S value, the stronger the overall feeling of the ambient smoke of heated cigarettes in terms of pricking, odor, tobacco, choking, and smoke, which is more uncomfortable for consumers; the smaller the S value, the weaker the overall feeling, which is more comfortable for consumers.

[0071] In the present invention, the method for evaluating the overall perception of smoke in a heated cigarette environment comprises the following steps:

[0072] a) Use a 5-point system to score the five aspects of the smoke in the heated cigarette environment, namely, the sting, odor, tobacco flavor, choking and smoke; the specific evaluation method is as described above;

[0073] b) The digital method of the overall perception of ambient smoke on a 5-point scale is represented by a radar chart, and targeted improvements are made to cigarettes.

[0074] The above method can improve and optimize the formula and process of cigarettes to obtain a smoke experience that is more acceptable to the public.

[0075] Therefore, the method for evaluating the overall perception of the ambient smoke of heated cigarettes provided by the present invention can scientifically evaluate the ambient smoke.

[0076] In order to further understand the present invention, the overall perception evaluation method of heated cigarette environment smoke provided by the present invention is described below in conjunction with embodiments, and the protection scope of the present invention is not limited by the following embodiments.

[0077] Example 1

[0078] Aspiration sample preparation:

[0079] Sample (1): conventional cigarette - Kentucky 3R4F cigarette;

[0080] Sample (2): Hubei China Tobacco heated cigarette - Hubei China Tobacco COO heated cigarette.

[0081] Smoking environment selection

[0082] Small office: 15m 2 , 2 small desks, 2 chairs, natural ventilation, number of smokers: 2.

[0083] Suction scheme

[0084] The smoking experiment lasted for 5 hours, and the smoking volunteers smoked according to the following scheme:

[0085] Small office: t=0min, volunteer 1 starts smoking, and starts smoking the second cigarette 30min later; t=15min, volunteer 2 starts smoking, and starts smoking the second cigarette 30min later, that is, a total of 4 cigarettes per hour.

[0086] Sampling plan

[0087] Sample collection lasted for 4 h, starting at t=60 min.

[0088] Sampling point setting:

[0089] Number of sampling points: 3, evenly distributed on the diagonal;

[0090] Sampling point height: consistent with the height of human breathing zone;

[0091] Sampling precautions: The sampling point should avoid air vents and be more than 0.5m away from the wall.

[0092] Sample evaluation

[0093] The five dimensions in Table 1 currently represent consumers' overall perception of the ambient smoke of heated cigarettes.

[0094] Table 1 Overall perception and classification of ambient smoke in heated cigarettes

[0095]

[0096]

[0097] Five smellers used a 5-point digital method to compare and analyze the overall feeling of ambient smoke. The higher the score, the stronger the overall feeling, and the lower the score, the weaker the overall feeling. The digital method of the overall feeling of ambient smoke can express the sensitivity of consumers to the overall feeling to a certain extent.

[0098] Table 2 Digital evaluation scale for overall perception of smoke in heated cigarette environment

[0099] none Slightly have medium Strong strong 0 1 2 3 4 5

[0100] The fitting formula of the overall perception score of the heated cigarette environment smoke is S = w1*d1+w2*d2+w3*d3+w4*d4+w5*d5

[0101] After sorting by the project team and verification by a large number of consumers, w is the correction coefficient, w1=15%, w2=30%, w3=10%, w4=25%, w5=20%.

[0102] The value range of d is 0-5, which reflects the overall perception and strength of the smoke in the heated cigarette environment. 0 means that it cannot be smelled at all, 1 means it is barely smelled, 2 means it can be felt, 3 means it can be obviously felt, 4 means it is between obviously felt and strong, and 5 means it is extremely strong and unbearable.

[0103] Evaluation results

[0104] See Table 3

[0105] Table 3 Overall perception results of ambient smoke of cigarette samples

[0106] Sample(1) Samples (2) Thorn(d1) 4 1.5 Odor (d2) 2 1 Tobacco (d3) 4.5 1.5 Choke (d4) 4 1 Smoked (d5) 4.5 1 S 3.55 1.125

[0107] The digital method of the overall perception of environmental smoke on a 5-point scale is represented by a radar chart, see Figure 1 , Figure 1 It is a radar representation diagram of the overall perception of ambient smoke with a 5-point scale. Figure 1 As shown, the overall feeling of the smoke in the heated cigarette environment can be presented more intuitively.

[0108] The overall sensory characteristics of the ambient smoke of different tobacco products were roughly classified and plotted in combination with the intensity perceived by the olfactory detectives. The results are shown in the figure below. Figure 2 As shown, Figure 2 This is a diagram showing the overall perception of ambient smoke from different tobacco products.

[0109] Depend on Figure 2 It can be seen that compared with traditional cigarettes, the overall feeling of heated cigarette environmental smoke in the five aspects of irritation, odor, tobacco, choking and smoke is smaller. Generally speaking, the heated cigarette environmental smoke is more comfortable for consumers.

[0110] Then, by improving the formula and process of the heated cigarette, the samples before and after the improvement were evaluated according to the above evaluation method. The results are shown in Figure 3 , Figure 3 Radar chart of the overall perception of ambient smoke before and after the improvement of heated cigarettes. Figure 3 It can be seen that after the technical improvement of Hubei China Tobacco's heated cigarettes, the overall feeling of the environmental smoke has been improved in terms of irritation, odor, choking, and smoke. The overall feeling of the environmental smoke of the improved heated cigarettes is more comfortable for consumers.

[0111] Example 2

[0112] Aspiration sample preparation:

[0113] Sample (1): Hubei China Tobacco heated cigarette - Hubei China Tobacco COO heated cigarette improved in Example 1;

[0114] Sample (2): International competitor a-Philip Morris International Heets heated cigarette;

[0115] Sample (3): International competitor b - British American Tobacco Kent heated cigarette.

[0116] Smoking environment selection

[0117] Medium conference room: 65m 2 , 1 large desk, 4 chairs, natural ventilation, number of smokers: 4.

[0118] Suction scheme

[0119] The smoking experiment lasted for 5 hours, and the smoking volunteers smoked according to the following scheme:

[0120] Medium-sized conference room: t=0min, volunteers 1 and 2 start smoking, and start smoking the second cigarette 30min later; t=15min, volunteers 3 and 4 start smoking, and start smoking the second cigarette 30min later, that is, a total of 8 cigarettes per hour.

[0121] Sampling plan

[0122] Sample collection lasted for 4 h, starting at t=60 min.

[0123] Sampling point setting:

[0124] Number of sampling points: 5, evenly distributed on the diagonal;

[0125] Sampling point height: consistent with the height of human breathing zone;

[0126] Sampling precautions: The sampling point should avoid air vents and be more than 0.5m away from the wall.

[0127] Sample evaluation

[0128] The five dimensions in Table 1 currently represent consumers' overall perception of the ambient smoke of heated cigarettes.

[0129] Five smellers used a 5-point digital method to compare and analyze the overall feeling of ambient smoke. The scoring criteria are shown in Table 2. The higher the score, the stronger the overall feeling, and the lower the score, the weaker the overall feeling. The digital method of the overall feeling of ambient smoke can express the sensitivity of consumers to the overall feeling to a certain extent.

[0130] The fitting formula of the overall perception score of the heated cigarette environment smoke is S = w1*d1+w2*d2+w3*d3+w4*d4+w5*d5

[0131] After sorting by the project team and verification by a large number of consumers, w is the correction coefficient, w1=15%, w2=30%, w3=10%, w4=25%, w5=20%.

[0132] The value range of d is 0-5, which reflects the overall perception and strength of the smoke in the heated cigarette environment. 0 means that it cannot be smelled at all, 1 means it is barely smelled, 2 means it can be felt, 3 means it can be obviously felt, 4 means it is between obviously felt and strong, and 5 means it is extremely strong and unbearable.

[0133] Evaluation results

[0134] See Table 4

[0135] Table 4 Overall perception results of ambient smoke of cigarette samples

[0136] Sample(1) Samples (2) Samples (3) Thorn(d1) 1 1 1.5 Odor (d2) 0.5 1 0.5 Tobacco (d3) 1.5 1.5 1.5 Choke (d4) 0.5 1 1.5 Smoked (d5) 1 1 1 S 0.775 1.05 1.1

[0137] The overall sensory characteristics of the ambient smoke of different tobacco products were roughly classified and plotted in combination with the intensity perceived by the olfactory detectives. The results are shown in the figure below. Figure 4 shown.

[0138] Depend on Figure 4 It can be seen that compared with international competitors, the overall feeling of odor and choking of the environmental smoke of Hubei China Tobacco's heated cigarettes is less, which shows that the environmental smoke of Hubei China Tobacco's heated cigarettes is more comfortable for consumers.

[0139] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for evaluating the overall experience of heated cigarette smoke environment, characterized in that: The five aspects of the smoke from the heated cigarette environment, including irritation, odor, tobacco flavor, choking and smoke, were evaluated.

2. The evaluation method according to claim 1, characterized in that: The following steps are involved: A) Use a 5-point scale to rate the five aspects of the smoke in the heated cigarette environment: irritation, odor, tobacco flavor, choking, and smoke; B) The overall experience of the heated cigarette environment smoke is calculated according to the formula shown in formula I: S=w1*d1+w2*d2+w3*d3+w4*d4+w5*d5 Formula I Among them, d1 is the score of the perception of the stinging in the smoke of the heated cigarette environment, 0≤d1≤5; d2 is the score of the perception of the odor in the smoke of the heated cigarette environment, 0≤d2≤5; d3 is the score of the perception of tobacco flavor in the smoke of heated cigarette environment, 0≤d3≤5; d4 is the score of the choking sensation in the smoke of heated cigarette environment, 0≤d4≤5; d5 is the score of the feeling of being smoked in the smoke of heated cigarette environment, 0≤d5≤5; w1, w2, w3, w4, and w5 are correction coefficients, w1=15%, w2=30%, w3=10%, w4=25%, and w5=20%.

3. The evaluation method according to claim 1, characterized in that: The stinging includes spicy, pungent and dazzling feelings.

4. The evaluation method according to claim 1, characterized in that: The odors include smelly, sour, strange, chemical, unpleasant, and strange.

5. The evaluation method according to claim 1, characterized in that: The choking includes choking smell, fog, PM 2.5 、PM 10 of air pollution.

6. The evaluation method according to claim 1, characterized in that: The smoking includes the feelings of smoke, smoked, burnt, charred and baked.

7. The evaluation method according to claim 1, characterized in that: In the 5-point system, 0 means no feeling, 1 means barely noticeable, 2 means somewhat noticeable, 3 means obviously noticeable, 4 means between obviously noticeable and strong, and 5 means extremely strong and unbearable.

8. The evaluation method according to claim 1, characterized in that: The following steps are involved: a) Use a 5-point scale to rate the five aspects of the smoke in the heated cigarette environment: irritation, odor, tobacco flavor, choking, and smoke; b) The digital method of the overall perception of ambient smoke on a 5-point scale is represented by a radar chart, and targeted improvements are made to cigarettes.

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