A progressive method for blending cigarette flavorings

Abstract

The present invention belongs to the field of tobacco industry applications, and particularly relates to a progressive cigarette flavor blending method. The present invention uses a gas-sensitive unit constructed with a variety of nanomaterials as a carrier to classify and quantitatively identify the components of the target flavor sample. Then, each monomeric fragrance of the corresponding fragrance type is selected, and a progressive blending method is adopted to fine-tune the substances with the strongest signal intensity, medium intensity, and weakest intensity in sequence, gradually approaching the target substance, and completing the blending of the flavor step by step. This blending method has strong pertinence and operability, and realizes the scientific visualization and convenience of flavor blending.

Description

Technical Field

[0001] The present invention belongs to the field of tobacco industry applications, and particularly relates to a progressive cigarette flavor blending method. Background Art

[0002] Cigarette flavoring technology is the core technology in the tobacco industry, and it plays a very crucial role in improving cigarette aroma, shaping product styles, and enhancing product quality. At present, the use of spices in Chinese cigarettes mainly relies on experience, and the traditional flavoring method is a technology based on a large amount of experience. Generally speaking, a flavorist first dips the finished product or sample spices on the smelling paper and sniffs them section by section. Based on experience, he or she guesses which spices are used for the top note, body note, and base note respectively, then estimates the amount used, records them one by one, and starts blending. After changing the formula dozens or even hundreds of times, the aroma approaches the original sample. Such a technology has great blindness and is affected by many human factors. There is undoubtedly a great deal of uncertainty and many interfering factors, and it is difficult to effectively guarantee the quality of the spices blended by this method. Some studies have tried to analyze the essence through gas chromatography-mass spectrometry. Because of the characteristics of separating and detecting all substances one by one in the method itself, the analysis results contain a huge number (for example, hundreds to thousands) of various chemical structures. Trying to know the blending of spices through these results is even more directionless and unguiding.

[0003] Cigarette flavors are mainly composed of various compounds such as alcohols, aldehydes, phenols, ethers, ketones, carboxylic acids, esters, etc. According to actual needs, some spices contain one substance, and some spices contain two or several substances. Since various substances exhibit different characteristics in terms of aroma performance, their usage amounts are also different when composing different flavors. If corresponding characteristic substance sensitive units are constructed according to the volatile characteristics of various substances composing the flavor, classify and identify various component substances, and at the same time obtain the contents of various component substances, thus completing the intuitive analysis of a certain flavor, and then scientific guidance can be provided for flavor blending, which not only avoids blindness but also achieves a proper balance in the degree of obtaining chemical information of flavor substances. However, the above-mentioned technical means have not been reported yet.

[0004] Therefore, it is particularly important to explore a scientific, intuitive, and convenient cigarette flavor blending method.

[0005] In order to solve the above problems, the present invention is proposed. Summary of the Invention

[0006] The present invention mainly provides a progressive method for blending cigarette flavor. Using a gas-sensitive unit constructed with a variety of nanomaterials as a carrier, because under suitable temperature conditions, volatile organic compounds can produce chemiluminescence on the surface of nanomaterials, and different nanomaterials can respond to a certain type of volatile organic compound. Therefore, by collecting the optical signals responded on different types of nanomaterials, the gas-sensitive unit can classify and quantitatively identify the components of the standard flavor sample. Then, according to the identified category composition and content, select the respective monomeric flavors of the corresponding fragrance type, first blend the substance with the strongest intensity, then blend the substance with medium intensity, and then blend the substance with the weakest intensity. Finally, make fine adjustments to gradually approach the target substance and complete the blending of the flavor. It realizes the scientific visualization and convenience of flavor blending, and such a blending method has strong pertinence and operability.

[0007] The present invention discloses a progressive method for blending cigarette flavor, and the method comprises the following steps:

[0008] (1) Take the target flavor, and use a carrier gas to transport the flavor volatiles of the target flavor out;

[0009] (2) The flavor volatiles are conveyed by the carrier gas to the gas-sensitive unit, the temperature setting condition of the gas-sensitive unit is 200 - 350 °C, the flavor volatiles are classified and identified by the gas-sensitive unit, and a photomultiplier tube amplifies the captured optical signal and transmits it to a luminescence analyzer;

[0010] (3) The luminescence analyzer obtains the luminescence signal intensities of various chemical substances in the flavor volatiles, records each signal intensity one by one, and marks each signal as A1, A2, A3, A4, A5, A6, A7, corresponding to alcohol, aldehyde, phenol, ether, ketone, carboxylic acid, and ester compounds respectively, and their corresponding intensities are recorded as B1, B2, B3, B4, B5, B6, B7;

[0011] (4) According to the luminescence signal intensities of various chemical substances recorded above, blend the corresponding chemical substances in order from the largest to the smallest luminescence signal intensity. First, blend the chemical substance with the largest luminescence signal intensity, denoted as chemical substance X. The method is as follows:

[0012] 4.1) Sniff and preliminarily judge that the flavor type of the flavor is flavor type A;

[0013] 4.2) Take the respective monomeric flavors corresponding to flavor type A, replace the target flavor and repeat the above steps (1) - (3), obtain the luminescence signal intensities of various chemical substances in the flavor volatiles of each monomeric flavor, and store them in a database;

[0014] 4.3) taking the monomeric fragrance that contributes the most to the aforementioned chemical substance X from among the monomeric fragrances corresponding to the fragrance type A in the database, slowly adding it, and then passing it through the gas sensing unit, and recording the amount added and the intensity of the luminescent signal that can be obtained, until the intensity of the luminescent signal corresponding to the chemical substance X obtained by the added amount is substantially consistent with the intensity of the luminescent signal corresponding to the chemical substance X in step (3), then stop adding;

[0015] In addition to the main components, monomeric fragrances generally contain small amounts of other components. Therefore, it is not necessary to complete the matching of luminescent signal intensities in one step. Fine-tuning can be performed at the end to avoid accumulation of the contents of various components, which would prevent the signal intensities from overlapping.

[0016] (5) Then, according to the luminescent signal intensities of the various chemical substances recorded above, the chemical substance corresponding to the second luminescent signal intensity is prepared in descending order of luminescent signal intensity, which is recorded as chemical substance Y, in the following manner:

[0017] Take the monomeric fragrance that contributes the most to the aforementioned chemical substance Y from among the monomeric fragrances corresponding to the fragrance type A in the database in step 4.2), slowly add it, and then pass it through the gas sensitive unit, and record the amount added and the luminescent signal intensity that can be obtained, until the luminescent signal intensity corresponding to the chemical substance Y obtained by the added amount is basically consistent with that of the chemical substance Y in step (3), then stop adding;

[0018] (6) Then, according to the luminescent signal intensities of the various chemical substances recorded above, the above step (5) is repeated, and the five chemical substances corresponding to the third to seventh luminescent signal intensities are prepared in descending order;

[0019] (7) The luminescent signals of various chemical substances of the fragrance obtained after blending are marked as C1, C2, C3, C4, C5, C6, and C7, and the corresponding chemical substance categories are the same as those in step (3). The corresponding luminescent signal intensities are recorded as D1, D2, D3, D4, D5, D6, and D7. At this time, the luminescent signal intensities of various chemical substances of the fragrance obtained after blending are basically consistent with the luminescent signal intensities of various chemical substances of the target flavor in step (3), and then targeted fine-tuning is performed;

[0020] (8) When the light intensities D1, D2, D3, D4, D5, D6, D7 of C1, C2, C3, C4, C5, C6, C7 in (7) coincide with B1, B2, B3, B4, B5, B6, B7 in (3), the flavor blending is complete;

[0021] The above-mentioned substantial consistency means that the error between the obtained luminescence signal intensity value and the luminescence signal intensity value in step (3) does not exceed 10%. Based on the luminescence signal intensity value in step (3), it is required that the obtained luminescence signal intensity value is less than or equal to the luminescence signal intensity value in step (3).

[0022] The way to make targeted fine-tuning in the above-mentioned step (7) is: add a small amount of the chemical substance corresponding to the category with a relatively low luminescence signal intensity.

[0023] In the present invention, the method for preliminarily judging the fragrance type of the essence by olfactory discrimination is a standardized operation and has no difficulty, and the results are consistent after repeated implementation. According to YC / T 497-2014 "Sensory Evaluation Method for Chinese-style Cigarette Style of Cigarettes", the fragrance types of essences can be divided into flue-cured tobacco fragrance, sun-cured tobacco fragrance, fresh fragrance, fruity fragrance, spicy fragrance, woody fragrance, green fragrance, floral fragrance, herbal fragrance, bean fragrance, cocoa fragrance, milk fragrance, cream fragrance, baking fragrance, sweet fragrance.

[0024] In addition, when obtaining the target essence, the fragrance type of the essence can also be known from the obtaining route.

[0025] Preferably, the preparation method of the gas-sensitive unit includes the following steps:

[0026] (1) Take a temperature-resistant material with adjustable temperature, clean it, dry it, evenly divide it into 7 parts, and evenly spray 7 kinds of nanomaterials. The sprayed nanomaterials can respectively respond to alcohols, aldehydes, phenols, ethers, ketones, carboxylic acids, and esters under certain conditions. After spraying, dry it at room temperature;

[0027] (2) Place the temperature-resistant material sprayed with nanomaterials in a quartz box and connect it to a temperature controller to control the temperature of the temperature-resistant material;

[0028] (3) Turn on the temperature controller, adjust the temperature of the temperature-resistant material to 200-350 °C, and only introduce the carrier gas into the quartz box to contact the sprayed nanomaterials for 1-2 h to remove the surface impurities;

[0029] (4) After the impurities are removed, the gas-sensitive unit is manufactured.

[0030] Preferably, the 7 kinds of nanomaterials are successively the following 7 kinds:

[0031] The response material for alcohol compounds, which is selected from one or two of ZnO, TiO 2 ;

[0032] The response material for aldehyde compounds, which is selected from Al 2 O 3 、In 2 O 3 、BaCO 3One or more of;

[0033] A phenol compound responsive material selected from SiO 2 、SiO 2 One or both of the adulterants;

[0034] Ether compound responsive material selected from LaMnO 3 , Fe 3 O 4 One or both of the following:

[0035] A ketone compound responsive material selected from Y 2 O 3 ,La 2 O 3 One or both of the following:

[0036] Carboxylic acid compound responsive material, selected from MgO, V 2 Ti 4 O 13 One or both of the following:

[0037] The ester compound responsive material is selected from ZrO 2 、CNTs–nano-SrCO 3 One or both of the following.

[0038] The specific preparation methods of the 7 nanomaterials are existing technologies.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] 1. In view of the fact that flavors are mainly composed of various compounds such as alcohols, aldehydes, phenols, ethers, ketones, carboxylic acids, and esters, the present invention constructs a gas sensitive unit composed of multiple nanomaterials, and classifies and quantitatively identifies the components of the target flavor sample, selects each monomer flavor of the corresponding fragrance, adopts classification matching and progressive blending methods, and sequentially fine-tunes the substances with the largest signal intensity, the medium intensity, and the smallest intensity, gradually approaches the target flavor, and completes the blending of the flavors step by step.

[0041] 2. The method of the present invention classifies and profiles the composition of flavors, making the blending of flavors scientific and intuitive, thus avoiding the blindness of traditional perfume blending through trial and error.

[0042] 3. The method of the present invention classifies, identifies and quantitatively describes the flavors according to their composition categories, instead of analyzing all the components therein one by one. Instead, it is more targeted and operable, and solves the problem of complex base components and difficulty in blending flavors in a simplified manner. DETAILED DESCRIPTION

[0043] The present invention will be further described below in conjunction with the accompanying drawings, but the present invention is not limited in any way. Any transformation or replacement made based on the teachings of the present invention falls within the protection scope of the present invention.

[0044] A progressive cigarette flavor blending method, the method comprising the following steps:

[0045] Step 1: Take a certain target flavor, put it into a sealed bottle, connect the top of the bottle to a carrier gas passage with a flow rate of 1.5 - 3.5 ml / min, and connect the other end to a gas passage for carrier gas and flavor volatiles.

[0046] Step 2: The flavor volatiles are transported by the carrier gas to the gas sensitive unit. The temperature of the gas sensitive unit is set at 200 - 350 °C, and the components of the flavor volatiles are classified and identified by the gas sensitive unit. The photomultiplier tube amplifies the captured optical signal and transmits it to the luminescence analyzer.

[0047] The gas sensitive unit is fabricated according to the following steps:

[0048] (1) Take a 5 cm × 5 cm temperature - adjustable heat - resistant material, not limited to ceramics, clean it with deionized water, dry it, divide it evenly into 7 parts, and spray 7 kinds of nanomaterials evenly. The sprayed nanomaterials can respond to alcohol, aldehyde, phenol, ether, ketone, carboxylic acid, and ester compounds respectively under certain conditions. After spraying, dry it at room temperature.

[0049] The nanomaterials are the following 7 groups: (ZnO, TiO 2 ), (Al 2 O 3 , In 2 O 3 , BaCO 3 ), (SiO 2 , SiO 2 doped), (LaMnO 3 , Fe 3 O 4 ), (Y 2 O 3 , La 2 O 3 ), (MgO, V 2 Ti 4 O 13 ), (ZrO 2 , CNTs–nano - SrCO 3 ). When spraying, one or several substances can be selected from the same group for spraying.

[0050] If two substances are selected from the same group during spraying, the spraying ratio of these two substances is 1:1 - 3.

[0051] (2) Place the temperature-resistant material sprayed with the nanomaterial in a quartz box and connect it to a thermostat to control the temperature of the temperature-resistant material.

[0052] (3) Turn on the thermostat and adjust the temperature of the temperature-resistant material to 200 - 350 °C. Only introduce the carrier gas into the quartz box to contact the sensitive unit (i.e., the sprayed nanomaterial) for 1 - 2 h to remove the surface impurities of the sensitive unit (i.e., the sprayed nanomaterial).

[0053] (4) After the impurities are removed, the gas-sensitive unit is fabricated.

[0054] Step 3: The luminescence analyzer obtains the light intensity signals of various chemical substances of the target flavor, records each intensity signal one by one, and marks each signal as A1, A2, A3, A4, A5, A6, A7, corresponding to alcohol, aldehyde, phenol, ether, ketone, carboxylic acid, and ester compounds respectively, and the corresponding intensities are recorded as B1, B2, B3, B4, B5, B6, B7.

[0055] Step 4: According to the recorded light intensity signals of various substances, first prepare the chemical substance with the largest light emission signal intensity, denoted as chemical substance X. The method is as follows:

[0056] 4.1) According to the olfactory discrimination method, preliminarily judge the fragrance type of the spice.

[0057] 4.2) Take each monomer spice corresponding to this fragrance type, replace the target spice and repeat the above steps (1) - (3) to obtain the light emission signal intensities of various chemical substances in the spice volatiles of each monomer spice, and store them in the database.

[0058] 4.3) Take the monomer spice that contributes the most to the aforementioned chemical substance X among the monomer spices corresponding to this fragrance type in the database, add it slowly, then pass it through the gas-sensitive unit, and record the added amount and the light emission signal intensity it can obtain until the light emission signal intensity corresponding to chemical substance X obtained by the added amount is basically the same as that in Step 3, then stop adding.

[0059] The above-mentioned "basically the same" means that the error does not exceed 10%.

[0060] Since there are other minor components in addition to the main category components in the monomer spice, it is not necessary to complete the signal intensity matching in one step. Fine-tuning can be carried out at the end to avoid the accumulation of the contents of each component and the inability to achieve the coincidence of the signal intensities.

[0061] Step 5: Immediately start preparing the remaining several chemical substances corresponding to the remaining orders of signal intensity in descending order of the light emission signal intensity:

[0062] For example, when preparing the substances with medium intensity, select the monomer fragrances in the fragrance components that contribute more to the substances with medium intensity, and slowly add them. Then, through the gas sensor unit, record the added amount and the intensity of the luminescence signal obtained until the luminescence signal intensity corresponding to the chemical substance obtained from the added amount is basically the same as that in Step 3, and then stop adding.

[0063] Step 6. Finally, prepare the substances with the lowest intensity. Select the monomer fragrances in the fragrance components that contribute more to the substances with the lowest intensity, and slowly add them. Then, through the gas sensor unit, record the added amount and the intensity of the luminescence signal obtained until the luminescence signal intensity corresponding to the chemical substance obtained from the added amount is basically the same as that in Step 3, and then stop adding.

[0064] Step 7. Mark the signals of each category of the prepared fragrance as C1, C2, C3, C4, C5, C6, C7. Their corresponding substance categories are the same as those in Step 3, and the corresponding light intensities are recorded as D1, D2, D3, D4, D5, D6, D7. At this time, the signal intensities of each category of the prepared essence are basically the same as those of the target essence, and then make targeted fine-tuning.

[0065] Step 8. When fine-tuning to make the light intensities D1, D2, D3, D4, D5, D6, D7 of C1, C2, C3, C4, C5, C6, C7 in Step (4) coincide with B1, B2, B3, B4, B5, B6, B7 in Step 3, the preparation of the fragrance can be completed.

[0066] Example 1

[0067] 1. Take a target apple flavor essence and place it in a sealed bottle. Connect the top of the bottle to a carrier gas passage with a flow rate of 2 ml / min, and connect the other end to a gas passage for carrier gas and essence volatiles.

[0068] 2. The essence volatiles are transported by the carrier gas to the gas sensor unit. The temperature of the gas sensor unit is set at 280°C. The volatile components of the essence are classified and identified by the gas sensor unit, and the photomultiplier tube amplifies the captured light signal and transmits it to the luminescence analyzer.

[0069] The gas sensor unit is fabricated as follows:

[0070] (1) Take a 5 cm × 5 cm temperature-controllable ceramic plate, clean it with deionized water, dry it, divide it evenly into 7 parts, and evenly spray 7 kinds of nanomaterials, namely ZnO, BaCO 3 , SiO 2 and SiO 2 dopants (1:1), Fe 3 O4 , La 2 O 3 , MgO, ZrO 2 , The sprayed nanomaterials can respond to alcohol, aldehyde, phenol, ether, ketone, carboxylic acid, and ester compounds respectively under certain conditions. After spraying, it is dried at room temperature.

[0071] (2) Place the temperature-resistant material sprayed with nanomaterials in a quartz box and connect it to a temperature controller to control the temperature of the temperature-resistant material.

[0072] (3) Turn on the temperature controller, adjust the temperature of the temperature-resistant material to 250 °C, and only introduce the carrier gas into the quartz box to contact the sensitive unit for 1 h to remove impurities on the surface of the sensitive unit.

[0073] (4) After the impurities are removed, the gas-sensitive unit is fabricated.

[0074] 3. The luminescence analyzer obtains the light signal intensities of various chemical substances in the finished spice, records each signal intensity one by one, and marks each signal as A1, A2, A3, A4, A5, A6, A7, and the corresponding intensities are recorded as B1 = 950, B2 = 3270, B3 = 300, B4 = 105, B5 = 705, B6 = 1150, B7 = 2155.

[0075] 4. According to the recorded luminescence signal intensities of various substances, first prepare the aldehyde substance A2 with the maximum signal intensity.

[0076] 4.1) Through olfactory discrimination, it is preliminarily determined that the fragrance type of the spice is a fruity fragrance type;

[0077] 4.2) Take the individual spices corresponding to the fruity fragrance type, replace the target spice, and repeat the above steps (1) to (3) to obtain the light signal intensities of various chemical substances in the spice volatiles of each individual spice, and store them in the database, specifically as follows;

[0078]

[0079]

[0080] Specific individual spices corresponding to a certain fragrance type are well-known technologies in the art, and those skilled in the art can obtain them by referring to materials. Just select some individual spices for the operation of step 4.2) of the present invention.

[0081] 4.3) Take the individual spice AB12 that contributes the most to the aforementioned aldehyde substance among the individual spices corresponding to the fruity fragrance type in the database, add it slowly, then pass it through the gas-sensitive unit, and record the added amount and the luminescence signal intensity that can be obtained until the luminescence signal intensity of the aldehyde substance obtained by the added amount is basically the same as that in step 3, then stop adding;

[0082] The above-mentioned substantial consistency means that the error does not exceed 10%.

[0083] In this embodiment, the addition is stopped until the signal intensity reaches 2950 when the addition amount is obtained.

[0084] 5. According to the recorded luminescence signal intensities of various chemical substances as described above, start to blend the ester chemical substances corresponding to the second order of signal intensity from the largest to the smallest signal intensity. The method is as follows:

[0085] Among the monomeric fragrances that make up the fragrance of this type, take the monomeric fragrance XR11 that contributes the most to the aforementioned ester chemical substances, and add it slowly. Then, through the gas-sensitive unit, record the added amount and the luminescence signal intensity that can be obtained. Stop adding until the luminescence intensity signal of the ester chemical substances obtained by the added amount is substantially consistent with that in step 3. In this step, the addition is stopped until the signal intensity reaches 2000 when the addition amount is obtained.

[0086] Secondly, according to the recorded luminescence signal intensities of various chemical substances as described above, start to blend the carboxylic acid chemical substances corresponding to the third order of signal intensity from the largest to the smallest signal intensity. The method is as follows:

[0087] Among the monomeric fragrances that make up the fragrance of this type, take the monomeric fragrance GT10 that contributes the most to the aforementioned carboxylic acid chemical substances, and add it slowly. Then, through the gas-sensitive unit, record the added amount and the luminescence signal intensity that can be obtained. Stop adding until the luminescence intensity signal of the carboxylic acid chemical substances obtained by the added amount is substantially consistent with that in step 3. In this step, the addition is stopped until the signal intensity reaches 1050 when the addition amount is obtained.

[0088] Again, according to the recorded luminescence signal intensities of various chemical substances as described above, start to blend the alcohol chemical substances corresponding to the fourth order of signal intensity from the largest to the smallest signal intensity. The method is as follows:

[0089] Among the monomeric fragrances that make up the fragrance of this type, take the monomeric fragrance HB11 that contributes the most to the aforementioned alcohol chemical substances, and add it slowly. Then, through the gas-sensitive unit, record the added amount and the luminescence signal intensity that can be obtained. Stop adding until the luminescence intensity signal of the alcohol chemical substances obtained by the added amount is substantially consistent with that in step 3. In this step, the addition is stopped until the signal intensity reaches 860 when the addition amount is obtained.

[0090] Furthermore, according to the recorded luminescence signal intensities of various chemical substances as described above, start to blend the ketone chemical substances corresponding to the fifth order of signal intensity from the largest to the smallest signal intensity. The method is as follows:

[0091] Among the monomeric spices that make up the flavoring spice, the monomeric spice AB25 that contributes the most to the aforementioned ketone chemicals is slowly added, and then through the gas-sensitive unit, the amount added and the luminescence signal intensity it can obtain are recorded until the luminescence signal intensity of the ketone chemicals obtained from the added amount is basically the same as that in step 3, then the addition is stopped. In this step, the addition is stopped until the signal intensity obtained from the added amount reaches 655.

[0092] Finally, according to the luminescence signal intensities of various chemicals recorded above, starting from the largest signal intensity, the phenolic compounds corresponding to the sixth order of signal intensity are formulated as follows:

[0093] Among the monomeric spices that make up the flavoring spice, the monomeric spice CD11 that contributes the most to the aforementioned phenolic compounds is slowly added, and then through the gas-sensitive unit, the amount added and the luminescence signal intensity it can obtain are recorded until the luminescence intensity signal of the phenolic compounds obtained from the added amount is basically the same as that in step 3, then the addition is stopped. In this step, the addition is stopped until the signal intensity obtained from the added amount reaches 275.

[0094] 6. Formulate the ether substance with the lowest intensity. Among the monomeric spices that make up the flavoring spice, the monomeric spice QS3 that contributes the most to the ether substance is added slowly in sequence, and then through the gas-sensitive unit, and the amount added and the luminescence signal intensity it can obtain are recorded until the luminescence intensity signal of the ether substance obtained from the added amount is basically the same as that in step 3, then the addition is stopped. In this step, the addition is stopped until the signal intensity obtained from the added amount reaches 95.

[0095] 7. The signal marks of various categories of the formulated spice are C1, C2, C3, C4, C5, C6, C7, and their corresponding substance categories are the same as those in step (3). The corresponding light intensities are recorded as D1 = 925, D2 = 3150, D3 = 291, D4 = 95, D5 = 684, D6 = 1120, D7 = 2130. At this time, the intensity signals of various categories of the formulated spice are basically the same as those of the target spice, only the luminescence intensity of the ether substance is slightly weaker (because the deviation of the luminescence intensity D4 corresponding to the ether substance from B4 in step 3 is the largest). At this time, a small amount of the QS3 spice rich in ether is added for targeted fine-tuning.

[0096] 8. When the light intensity in step 7 coincides with that in step 3, the essence formulation is completed.

Claims

1. A progressive cigarette flavor blending method, the method comprising the following steps: (1) Take the target flavor, and use a carrier gas to transport the volatiles of the target flavor out; (2) The flavor volatiles are transported by the carrier gas to a gas sensing unit, the temperature setting condition of the gas sensing unit is 200 - 350 °C, the volatiles are classified and identified by the gas sensing unit, and a photomultiplier tube amplifies the captured optical signal and transmits it to a luminescence analyzer; (3) The luminescence analyzer obtains the luminescence signal intensities of various chemical substances in the flavor volatiles, records each signal intensity one by one, and marks each signal as A1, A2, A3, A4, A5, A6, A7, corresponding to alcohol, aldehyde, phenol, ether, ketone, carboxylic acid, and ester compounds respectively, and their corresponding intensities are recorded as B1, B2, B3, B4, B5, B6, B7; (4) According to the luminescence signal intensities of various chemical substances recorded above, blend the corresponding chemical substances in descending order of luminescence signal intensity. First, blend the chemical substance with the largest luminescence signal intensity, denoted as chemical substance X. The method is as follows: 4.1) Make a preliminary olfactory discrimination to determine that the fragrance type of the spice is fragrance type A; 4.2) Take each monomer spice corresponding to the fragrance type A, replace the target flavor and repeat the above steps (1) - (3), obtain the luminescence signal intensities of various chemical substances in the spice volatiles of each monomer spice, and store them in a database; 4.3) Take the monomer spice in the database corresponding to the fragrance type A that contributes the most to the aforementioned chemical substance X, add it slowly, then pass it through the gas sensing unit, and record the added amount and the luminescence signal intensity it can obtain until the luminescence signal intensity of chemical substance X corresponding to the added amount is basically the same as the luminescence signal intensity of chemical substance X in step (3), then stop adding; (5) Then, according to the luminescence signal intensities of various chemical substances recorded above, start blending the chemical substance corresponding to the second order of signal intensity in descending order of signal intensity, denoted as chemical substance Y. The method is as follows: Take the monomer spice in the database in step 4.2) corresponding to the fragrance type A that contributes the most to the aforementioned chemical substance Y, add it slowly, then pass it through the gas sensing unit, and record the added amount and the luminescence signal intensity it can obtain until the luminescence signal intensity of chemical substance Y corresponding to the added amount is basically the same as the luminescence signal intensity of chemical substance Y in step (3), then stop adding; (6) Then, according to the luminescence signal intensities of various chemical substances recorded above, repeat the above step (5), and start blending the remaining five chemical substances corresponding to the third to seventh order of luminescence signal intensity in descending order of luminescence signal intensity; (7) The luminescent signals of various chemical substances of the fragrance obtained after blending are marked as C1, C2, C3, C4, C5, C6, and C7, and the corresponding chemical substance categories are the same as those in step (3). The corresponding luminescent signal intensities are recorded as D1, D2, D3, D4, D5, D6, and D7. At this time, the luminescent signal intensities of various chemical substances of the fragrance obtained after blending are basically consistent with the luminescent signal intensities of various chemical substances of the target flavor in step (3), and then targeted fine-tuning is performed; (8) When the luminous intensities D1, D2, D3, D4, D5, D6, D7 of C1, C2, C3, C4, C5, C6, C7 in step (7) are finely adjusted to coincide with those of B1, B2, B3, B4, B5, B6, B7 in step (3), the fragrance blending is complete; The above-mentioned substantially consistent means that the error between the obtained luminescence signal intensity value and the luminescence signal intensity value in step (3) does not exceed 10%, with the signal intensity value in step (3) being used as a reference.

2. The method for blending progressive cigarette flavor according to claim 1, It is characterized in that The preparation method of the gas sensitive unit comprises the following steps: (1) taking a temperature-resistant material with adjustable temperature, cleaning it, drying it, and evenly dividing it into 7 parts, and evenly spraying 7 kinds of nanomaterials, wherein the nanomaterials after spraying can respectively respond to alcohol, aldehyde, phenol, ether, ketone, carboxylic acid, and ester compounds under certain conditions, and drying it at room temperature after spraying; (2) placing the heat-resistant material sprayed with the nanomaterial in a quartz box and connecting it to a temperature controller to control the temperature of the heat-resistant material; (3) turning on the temperature controller, adjusting the temperature of the heat-resistant material to 200-350° C., and passing only the carrier gas into the quartz box to contact the sprayed nanomaterial for 1-2 hours to remove impurities on its surface; (4) After the impurities are removed, the gas sensing unit is completed.

3. The method for blending progressive cigarette flavor according to claim 2, It is characterized in that The 7 nanomaterials are as follows: Alcohol compound-responsive materials, which are selected from one or both of ZnO and TiO 2 ; An aldehyde compound-responsive material selected from one or more of Al 2 O 3 、In 2 O 3 、BaCO 3 ; Phenolic compound-responsive materials, which are selected from one or both of SiO 2 , SiO 2 dopants; Ether compound responsive materials, which are selected from one or two of LaMnO 3 , Fe 3 O 4 ; Ketone compound-responsive materials, which are selected from one or two of Y 2 O 3 , La 2 O 3 ; Carboxylic acid compound-responsive materials, which are selected from one or two of MgO, V 2 Ti 4 O 13 ; Ester compound responsive materials, selected from one or two of ZrO 2 , CNTs–nano-SrCO 3 .

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