Method for evaluating sensory performance of aerosol and aerosol matrix

Abstract

The invention relates to an aerosol sensory performance evaluation method and an aerosol matrix. The evaluation method for the sensory performance of the aerosol comprises the following steps: obtaining N, D, P and Ea after the aerosol matrix is atomized into the aerosol; wherein the aerosol matrix comprises a sweetening agent; n is the number concentration of the aerosol; d is the mass median particle size of the aerosol; p is the number concentration corresponding to the peak position of the particle size distribution curve of the aerosol; ea is the mass ratio of the sweetening agent in the aerosol; and obtaining a sensory performance evaluation result of the aerosol according to one or more of N, D, P and Ea of the aerosol. The method is efficient and is close to an artificial actual sensory evaluation result, a test result is reliable and accurate, and the research and development cost of an enterprise can be reduced.

Description

Technical Field

[0001] The invention relates to the field of aerosol matrix performance analysis and testing, and in particular to an aerosol sensory performance evaluation method and an aerosol matrix. Background Art

[0002] When the aerosol device is working, the aerosol matrix is ​​heated and atomized in the heating area. The atomized gas cools rapidly after leaving the heating area to form an aerosol, which enters the oral cavity, nasal cavity and respiratory system of the human body along with the airflow. In order to improve the pungent taste of the aerosol, sweeteners are usually added to the aerosol matrix to correct the taste.

[0003] However, the sweetness and other information of sweeteners that are currently known are all obtained in liquid systems. When the sweeteners are atomized into an aerosol system, their sensory properties in the mouth are completely different from those of the liquid system. Therefore, it is difficult to effectively evaluate the sensory properties of aerosols based on traditional sweetness test results. At present, the evaluation of the sensory properties of aerosol matrices or aerosols still relies on human sensory evaluation, but human sensory evaluation has a certain degree of subjectivity and requires multi-faceted evaluation of multiple dimensions such as sweetness, sweetening speed, moisturizing, etc., and requires enough professionals to evaluate to balance the perceptual differences between different individuals. Therefore, human sensory evaluation has the disadvantages of high requirements for sensory sensitivity, large sample size, high cost, and long evaluation cycle. Summary of the invention

[0004] Based on this, it is necessary to provide an evaluation method and aerosol matrix that can provide reliable and efficient aerosol sensory performance, so as to solve the problem of high dependence on human sensory evaluation in related technologies.

[0005] In a first aspect of the present application, a method for evaluating the sensory properties of an aerosol is provided, comprising the following steps:

[0006] Obtaining N, D, P and Ea after the aerosol matrix is ​​atomized into an aerosol; wherein the aerosol matrix includes a sweetener; N is the number concentration of the aerosol; D is the mass median particle size of the aerosol; P is the number concentration corresponding to the peak position of the particle size distribution curve of the aerosol; Ea is the mass ratio of the sweetener in the aerosol;

[0007] A sensory performance evaluation result of the aerosol is obtained according to one or more of N, D, P and Ea of the aerosol.

[0008] In one embodiment, the method for evaluating the sensory performance of the aerosol includes one or more of the following features:

[0009] (1) N is the number concentration of the aerosol in the particle size range of 5 nm to 2500 nm;

[0010] (2) P is the number concentration corresponding to the peak of the particle size distribution curve of the aerosol in the particle size range of 5 nm to 2500 nm;

[0011] (3) Ea is the ratio of the mass of the sweetener in the aerosol within the particle size range of 560 nm to 1800 nm to the mass of the sweetener in the aerosol within the particle size range of 0 nm to 10000 nm.

[0012] In one embodiment, the step of obtaining the sensory performance evaluation result of the aerosol according to one or more of N, D, P and Ea of the aerosol comprises one or more of the following features:

[0013] (1) The higher the N value of the aerosol, the higher the sweetness of the aerosol as evaluated by mouth feel;

[0014] (2) The higher the D value of the aerosol, the higher the smoothness of the aerosol in the mouth;

[0015] (3) The higher the D value of the aerosol, the higher the sweetness of the aerosol as evaluated by palate;

[0016] (4) The higher the P value of the aerosol, the faster the sweetness onset of the aerosol is evaluated in the mouth.

[0017] In one embodiment, the step of obtaining the sensory performance evaluation result of the aerosol further includes: obtaining the comprehensive sensory performance evaluation result of the aerosol;

[0018] The step of obtaining the comprehensive sensory performance evaluation result of the aerosol comprises:

[0019] Obtaining and determining the comprehensive sensory performance of the aerosol as a first-level set and a second-level set according to the pH value of the aerosol matrix; wherein, when the pH value of the aerosol matrix is ​​less than the first pH value, or the pH value of the aerosol matrix is ​​greater than the second pH value, the comprehensive sensory performance level of the aerosol is determined to be the second-level set; the first pH value is less than the second pH value; when the pH value of the aerosol matrix is ​​between the first pH value and the second pH value, the comprehensive sensory performance level of the aerosol is determined to be the first-level set; the comprehensive sensory performance of the first-level set is better than the comprehensive sensory performance of the second-level set;

[0020] According to one or more of N, D, P and Ea of the aerosol, a comprehensive sensory performance evaluation result of the aerosol in the first level set is obtained.

[0021] In one embodiment, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes one or more of the following features:

[0022] (1) If the first pH value is ≤ the pH value of the aerosol matrix ≤ the median pH value, the astringency value is the second score value; if the median pH value is < the pH value of the aerosol matrix ≤ the second pH value, the astringency value is the first score value; wherein the first pH value is < the median pH value < the second pH value; the second score is > the first score value; the greater the score of the astringency value, the higher the astringency of the aerosol matrix in the mouth.

[0023] (2) if N ≥ the first N value, the first sweetness value is the second score; if N < the first N value, the first sweetness value is the first score; wherein the second score > the first score, the greater the score of the first sweetness value, the higher the sweetness of the aerosol evaluated by oral perception;

[0024] (3) If D ≥ the first D1 value, the second sweetness value is the third score; if the second D1 value < D < the first D1 value, the second sweetness value is the second score; if D ≤ the second D1 value, the second sweetness value is the first score; wherein, the first D1 value > the second D1 value, the third score > the second score > the first score; the larger the score of the second sweetness value, the higher the sweetness of the aerosol evaluated by oral perception;

[0025] (4) If D ≥ the first D2 value, the smoothness value is the third score; if the second D2 value < D < the first D2 value, the smoothness value is the second score; if D ≤ the second D2 value, the smoothness value is the first score; wherein, the first D2 value > the second D2 value, the third score > the second score > the first score; the larger the score of the smoothness value, the higher the smoothness of the aerosol in the oral evaluation;

[0026] (5) If P ≥ the first P value, the sweetening speed value is the third score; if the second P value < P < the first P value, the sweetening speed value is the second score; if P ≤ the second P value, the sweetening speed value is the first score; wherein, the first P value > the second P value, the third score > the second score > the first score; the greater the score of the sweetening speed value, the faster the sweetening speed of the aerosol is evaluated by oral sensation;

[0027] (6) If Ea≥the first Ea value, the natural sweetness value is the second score; if Ea<the first Ea value, the natural sweetness value is the first score; wherein, the second score>the first score, the greater the score of the natural sweetness value, the higher the natural sweetness of the aerosol in the mouth evaluation.

[0028] In one embodiment, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes one or more of the following features:

[0029] (1) The first pH value is 4-5, the median pH value is 6-7, and the second pH value is 7.5-8.5;

[0030] (2) The first N value is 0.95×10 8 Particles / cm 3 ~1.15×10 8 Particles / cm 3 ;

[0031] (3) The first D1 value is 890nm to 910nm, and the second D1 value is 860nm to 870nm;

[0032] (4) The first D2 value is 890nm to 910nm, and the second D2 value is 860nm to 870nm;

[0033] (5) The first P value is 1.08×10 8 Particles / cm 3 ~1.12×10 8 Particles / cm 3 , the second P value is 0.95×10 8 Particles / cm 3 ~1.05×10 8 Particles / cm 3 ;

[0034] (6) The first Ea value is 0.55 to 0.65;

[0035] (7) The third score is 3 points; the second score is 2 points; and the first score is 1 point.

[0036] In one embodiment, the comprehensive sensory performance evaluation result of the aerosol in the first level set is determined by a comprehensive score Y;

[0037] Among them, the higher the comprehensive score Y, the better the comprehensive sensory performance of the aerosol; comprehensive score Y=first sweetness value×first sweetness coefficient ratio+second sweetness value×second sweetness coefficient ratio+sweetening speed value×sweetening speed coefficient ratio+natural sweetness value×natural sweetness coefficient ratio+smoothness value×smoothness coefficient ratio-astringency value×astringency coefficient ratio.

[0038] In one embodiment, the first sweetness coefficient ratio is 8% to 12%, the second sweetness coefficient ratio is 8% to 12%, the sweetening speed coefficient ratio is 18% to 22%, the natural sweetness coefficient ratio is 18% to 22%, the smoothness coefficient ratio is 18% to 22%, and the astringency coefficient ratio is 8% to 12%.

[0039] In one embodiment, the mass percentage of the sweetener in the aerosol matrix is ​​0.4% to 0.6%; the aerosol matrix also includes a solvent;

[0040] Wherein, the solvent includes one or more of propylene glycol and vegetable glycerin.

[0041] In one embodiment, the step of obtaining N, D, P and Ea after the aerosol matrix is ​​atomized into an aerosol comprises:

[0042] The aerosol matrix is ​​inhaled to generate the aerosol, and a particle size distribution test is performed on the aerosol to obtain N, D and P of the aerosol; wherein the aerosol matrix includes a sweetener;

[0043] And, the aerosol is collected according to particle size segments, the mass of the sweetener included in the aerosol in each particle size segment is obtained, and the Ea of the aerosol is obtained.

[0044] In one embodiment, the method for evaluating the sensory performance of the aerosol includes one or more of the following features:

[0045] (1) the step of pumping the aerosol matrix to generate the aerosol comprises: pumping the aerosol matrix to generate the aerosol under the conditions that the volume per puff is 30 mL to 80 mL, the puff interval is 10 s to 35 s, and the puff dilution factor is 10 to 20 times;

[0046] (2) The step of performing a particle size distribution test on the aerosol includes: performing a particle size distribution test on the aerosol at a sampling frequency of 8 Hz to 12 Hz to obtain N, D and P of the aerosol;

[0047] (3) Before the step of inhaling the aerosol matrix to generate the aerosol, the method further includes: performing a pH value test on the aerosol matrix to obtain the pH value of the aerosol matrix.

[0048] In one embodiment, the aerosol is collected by particle size segment to obtain the mass of the sweetener included in the aerosol in each particle size segment, and the step of obtaining the Ea of the aerosol comprises:

[0049] The aerosol is collected by particle size segments using a multi-stage collision sampler, wherein the particle size segment collection includes five particle size segments, and the aerosol is divided into a first aerosol, a second aerosol, a third aerosol, a fourth aerosol and a fifth aerosol;

[0050] Respectively testing the masses of the sweetener in the first aerosol, the second aerosol, the third aerosol, the fourth aerosol, and the fifth aerosol, and calculating the Ea of the aerosol;

[0051] Among them, the particle size range of the first aerosol is less than the particle size range of the second aerosol, less than the particle size range of the third aerosol, less than the particle size range of the fourth aerosol, and less than the particle size range of the fifth aerosol.

[0052] In one embodiment, the particle size range of the first aerosol is less than 320 nm;

[0053] 320nm≤the particle size range of the second aerosol<560nm;

[0054] 560nm≤the particle size range of the third aerosol<1000nm;

[0055] 1000nm≤the particle size range of the fourth aerosol≤1800nm;

[0056] The particle size range of the fifth aerosol is greater than 1800 nm.

[0057] In one embodiment, the step of respectively testing the mass of the sweetener in the first aerosol, the second aerosol, the third aerosol, the fourth aerosol and the fifth aerosol, and calculating the Ea of the aerosol further comprises:

[0058] Dissolving the first aerosol, the second aerosol, the third aerosol, the fourth aerosol and the fifth aerosol in organic solvents respectively to prepare a first aerosol solution, a second aerosol solution, a third aerosol solution, a fourth aerosol solution and a fifth aerosol solution;

[0059] Respectively testing the masses of the sweetener in the first aerosol solution, the second aerosol solution, the third aerosol solution, the fourth aerosol solution, and the fifth aerosol solution, and recording them as m1, m2, m3, m4, and m5, respectively;

[0060] The ratio of m1 to mtot, the ratio of m2 to mtot, the ratio of m3 to mtot, the ratio of m4 to mtot and the ratio of m5 to mtot are denoted as E a1 、E a2 、E a3 、E a4 and Ea5 ;Among them, mtot=m1+m2+m3+m4+m5, Ea=Ea3+Ea4.

[0061] The second aspect of the present application provides an aerosol matrix, which is obtained by screening through the evaluation method for aerosol sensory properties described in any embodiment of the first aspect of the present application.

[0062] The beneficial effects of the aerosol sensory performance evaluation method provided in this application include at least:

[0063] The evaluation method of the sensory performance of aerosols provided in the present application includes the steps of obtaining N, D, P and Ea after the aerosol matrix is ​​atomized into an aerosol; and obtaining the sensory performance evaluation result of the aerosol according to the N, D, P and Ea of the aerosol. The method evaluates the aerosol with reference to the objective data of the test, can eliminate the influence of personal subjective experience brought by human sensory evaluation, and can simultaneously test the N, D, P and Ea of multiple aerosol samples, without the need to spend time organizing professionals to conduct human sensory evaluation, nor is there a need for enough professionals to conduct evaluation to balance the perceptual differences between different individuals, thereby more effectively and accurately screening out aerosols containing sweeteners with excellent sensory performance such as high sweetness and fast sweetening speed, because the evaluation method of the present application can overcome the subjectivity of human sensory evaluation and reduce the requirements for sensory sensitivity, and has the advantages of high efficiency, short cycle and high accuracy. BRIEF DESCRIPTION OF THE DRAWINGS

[0064] In order to more clearly illustrate the technical solutions in the embodiments of the present application and to more completely understand the present application and its beneficial effects, the following is a brief introduction to the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application. For those skilled in the art, other drawings can be obtained based on these drawings without creative work. It should also be noted that the drawings are all drawn in a simplified form and are only used to conveniently and clearly assist in explaining the present invention. The various sizes of each component shown in the drawings are arbitrarily shown and may be accurate or may not be drawn according to the actual scale. For example, in order to make the illustration clearer, the size of the components is appropriately exaggerated in some places in the drawings. Unless otherwise specified, the components in the figure are not drawn to scale. The present invention does not limit each size of each component.

[0065] In the following description, the same reference numerals denote the same parts.

[0066] Figure 1 A schematic diagram of the process of evaluating the sensory properties of aerosols provided in this application;

[0067] Figure 2A schematic diagram of the process for obtaining the comprehensive sensory performance evaluation results of aerosols provided in this application;

[0068] Figure 3 A schematic diagram of the process for obtaining N, D, P and Ea of aerosol provided in this application;

[0069] Figure 4 This is a statistical graph of the test results of the number concentration of aerosols obtained after the aerosol matrix samples of Examples 1 to 4 of the present application were sucked;

[0070] Figure 5 This is a statistical chart of the test results of the mass median particle size of the aerosol obtained after the aerosol matrix samples of Examples 1 to 4 of the present application were sucked;

[0071] Figure 6 The particle size distribution spectrum obtained by testing the aerosol obtained after the aerosol matrix samples of Examples 1 to 4 are sucked;

[0072] Figure 7 This is a schematic diagram of the particle size distribution of the sweetener in the aerosol obtained after the aerosol matrix samples of Examples 2 to 4 of the present application are sucked;

[0073] Figure 8 Schematic diagram of the correlation between the sweetness evaluated by artificial sensory evaluation and the aerosol number concentration N in Examples 1 to 4;

[0074] Fig. 9 Schematic diagram of the correlation between the sweetness evaluated by artificial sensory evaluation and the mass median particle size D in Examples 1 to 4;

[0075] Fig.10 This is a schematic diagram of the correlation between the smoothness evaluated by artificial sensory evaluation and the mass median particle size D in Examples 1 to 4 of the present application. DETAILED DESCRIPTION

[0076] In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to the relevant drawings. The preferred embodiments of the present invention are given in the drawings. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0077] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0078] the term

[0079] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0080] In the present invention, "plurality", "multiple", "multiple times", etc., unless otherwise specified, refer to a number greater than 2 or equal to 2. For example, "one or more" means one or greater than or equal to two.

[0081] In the present invention, "preferred", "better", "more preferred" and "suitable" are only used to describe implementation methods or examples with better effects, and it should be understood that they do not constitute a limitation on the scope of protection of the present invention. If multiple "preferred" items appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "preferred" item is independent.

[0082] In the present invention, “further”, “furthermore”, “particularly”, etc. are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present invention.

[0083] In the present invention, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0084] In the present invention, when it comes to a numerical interval (i.e., a numerical range), unless otherwise specified, the distribution of the optional numerical values ​​in the numerical interval is considered to be continuous, and includes the two numerical endpoints (i.e., the minimum value and the maximum value) of the numerical interval, and each numerical value between the two numerical endpoints. Unless otherwise specified, when the numerical interval only refers to the integers in the numerical interval, including the two endpoint integers of the numerical range, and each integer between the two endpoints, is equivalent to directly listing each integer. When multiple numerical ranges are provided to describe features or characteristics, these numerical ranges can be merged. In other words, unless otherwise specified, the numerical ranges disclosed herein should be understood to include any and all sub-ranges included therein. The "numerical value" in the numerical interval can be any quantitative value, such as a number, a percentage, a ratio, etc. "Numerical interval" allows broadly including numerical interval types such as percentage intervals, ratio intervals, and ratio intervals.

[0085] In the present invention, unless otherwise specified, the temperature parameter is allowed to be either a constant temperature treatment or to vary within a certain temperature range. It should be understood that the constant temperature treatment allows the temperature to fluctuate within the precision range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0086] In this application, when referring to the unit of a data range, if there is a unit only after the right endpoint, it means that the units of the left endpoint and the right endpoint are the same. For example, 3-5h means that the units of the left endpoint "3" and the right endpoint "5" are both h (hours).

[0087] In this application, "sweetness" refers to the sensory index of the sweetness intensity of a substance, and refers to the overall sweetness, including flavor sweetness and taste sweetness.

[0088] In the present application, "sweetness onset speed" refers to the time from inhalation to the sweetness being felt in any part of the oral cavity.

[0089] In this application, "smooth feeling" refers to the sweet moistness of the oral cavity and pharynx when inhaling, which is related to the feeling of salivation. The opposite is dry smoke.

[0090] In this application, "natural sweetness" refers to whether the sweetness produced is pure and soft, and the opposite is industrial sweetness.

[0091] In the present application, "astringent feeling" refers to the feeling of dryness, roughness or astringency felt in the oral cavity.

[0092] The mainstream sweeteners for aerosol bases on the market generally include sucralose or neotame. In the liquid system, the sweetness of sucralose is 630 and the sweetness of neotame is 2000. However, in the atomization systems such as suction samples, medical drugs, and aromatherapy essential oils, these sweeteners are usually dissolved in organic solvents and finally atomized into aerosol form in aerosol generating devices such as medical atomizers, skin care instruments, and aromatherapy devices. Due to the different forms of sweeteners, the sweetness of the sweeteners in the aerosol in the mouth is completely different from that in the liquid system.

[0093] At present, the screening and evaluation methods for sweeteners in aerosol matrix and sweeteners in aerosol mainly focus on the melting point test of aerosol matrix and the atomization efficiency test. However, based on a lot of rich experience and sufficient experiments, the inventors of this application found that the atomization efficiency test itself cannot directly measure or evaluate the sweetness of sweeteners in aerosols, because the sweetness itself is intended to describe the sensory experience rather than the physical atomization performance, and the deposition position of the aerosol in the human body will also affect the sensory performance of the aerosol.

[0094] At present, the sweetness of sweeteners in aerosols is usually evaluated by manual sensory evaluation, but manual sensory evaluation is subjective, and the perception differences between different individuals will lead to diversity of results. Therefore, when conducting manual sensory evaluation, enough professionals are needed to evaluate to balance the perception differences between different individuals. Therefore, manual sensory evaluation has the disadvantages of large sample size and long evaluation cycle.

[0095] Based on this, the present application provides a method for evaluating the sensory properties of aerosols that can provide reliability and efficiency. The aerosol matrix is ​​atomized into an aerosol by atomization treatment, and the particle size properties of the aerosol are analyzed. The properties of the aerosol matrix and the particle size distribution properties of the aerosol solvent are tested, so as to comprehensively evaluate from multiple dimensions such as number concentration, mass median particle size, and the proportion of sweeteners in different particle size segments in the aerosol, thereby efficiently predicting the manifestation of the sensory properties of different sweeteners in the aerosol matrix or aerosol, and the method has good repeatability and simple operation.

[0096] See also Figure 1 In a first aspect of the present application, a method for evaluating the sensory performance of an aerosol is provided, comprising the following steps:

[0097] S10, obtaining N, D, P and Ea after the aerosol matrix is ​​atomized into an aerosol. Wherein, the aerosol matrix includes a sweetener. N is the number concentration of the aerosol. D is the mass median particle size of the aerosol. P is the number concentration corresponding to the peak position of the particle size distribution curve of the aerosol. E a is the mass ratio of the sweetener in the aerosol.

[0098] S20. Obtaining a sensory performance evaluation result of the aerosol according to N, D, P and Ea of the aerosol.

[0099] The method for evaluating the sensory performance of aerosols provided in the present application includes the steps of obtaining N, D, P and Ea of an aerosol matrix after being atomized into an aerosol; and obtaining a sensory performance evaluation result of the aerosol based on the N, D, P and Ea of the aerosol.

[0100] This method evaluates the aerosol matrix with reference to the objective data of the test, can exclude the influence of personal subjective experience brought by human sensory evaluation, and can simultaneously test the N, D, P and Ea of multiple aerosol samples, so as to more efficiently and accurately screen out aerosols containing sweeteners with excellent sensory properties such as high sweetness and fast sweetening speed, because the evaluation method of this application can overcome the subjectivity of human sensory evaluation and reduce the requirements for sensory sensitivity, and there is no need to spend time organizing professionals to conduct human sensory evaluation, nor is there a need for enough professionals to conduct evaluation to balance the perceptual differences between different individuals, which has the advantages of high efficiency, short cycle and high accuracy. And then, the method provided by this application can screen out formulas and / or sweeteners with better sensory properties, which can speed up the development and iteration of aerosol matrix, reduce the number of unnecessary tests, and save research and development resources through effective screening methods, reduce trial and error costs, and improve product quality and production efficiency.

[0101] In one example, in step S10, N is the number concentration of the aerosol in the particle size range of 5 nm to 2500 nm.

[0102] In one example, in step S10, P is the number concentration corresponding to the peak of the particle size distribution curve of the aerosol in the particle size range of 5 nm to 2500 nm.

[0103] In one example, in step S10, Ea is the ratio of the mass of the sweetener in the aerosol within the particle size range of 560nm to 1800nm ​​to the mass of the sweetener in the aerosol within the particle size range of 0nm to 10000nm.

[0104] The definitions of N, P and Ea have been further refined, and the aerosol characteristics within a specific size range can be studied more specifically, and the particle size distribution range of N and P also covers most aerosol particle sizes that may have an impact on human health and the environment. That is, limiting the particle size range of N, P and Ea can also test the aerosol properties more specifically, so as to evaluate the sensory performance of the aerosol through N, P and Ea within a specific particle size range, and the inventors of this application have found based on rich experience and a large number of experiments that N, P and Ea within the above particle size range have a high correlation with human sensory evaluation.

[0105] If only a single sensory property of the aerosol is evaluated, the inventors of the present application found that the N value and D value of the aerosol are positively correlated with the sweetness evaluated by the mouth. The D value and P value of the aerosol are positively correlated with the moistness evaluated by the mouth and the sweetness onset speed evaluated by the mouth, respectively.

[0106] In one example, in step S20, the characteristics of the step of obtaining the sensory performance evaluation result of the aerosol according to the N, D, P and Ea of the aerosol may include:

[0107] S201. The higher the N value of the aerosol is, the higher the sweetness of the aerosol is evaluated by mouth feel.

[0108] When the number concentration of aerosol increases, the number of aerosol particles per unit volume increases. Sweeteners dissolve in aerosols. As the number of particles increases, the number of particles carrying sweeteners will also increase accordingly. At this time, when people inhale or feel the aerosols, the sweet substances they come into contact with are more densely distributed, making the perceived sweetness higher. In addition, the perception of sweetness is mainly through the recognition of sweet substances by taste buds. The probability of aerosols with higher number concentrations interacting with taste buds increases, thereby increasing the perception of sweetness.

[0109] In one example, in step S20, the characteristics of the step of obtaining the sensory performance evaluation result of the aerosol according to the N, D, P and Ea of the aerosol may include:

[0110] S202. The higher the D value of the aerosol is, the higher the sweetness of the aerosol is when sensed in the mouth.

[0111] In addition, the inventors of the present application also found that the mass median particle size D of the aerosol is also correlated with the sweetness; and the mass median particle size D of the aerosol is also positively correlated with the number concentration N of the aerosol. Therefore, there is also a positive correlation between the mass median particle size D and the sweetness. Aerosols with a high mass median particle size will stay in the mouth longer, thereby increasing the chance of contact with the taste buds; and aerosols with a high mass median particle size D will make people feel that the sweetness is more "full" or "rich", thereby making the sweetness more obvious.

[0112] In one example, in step S20, the characteristics of the step of obtaining the sensory performance evaluation result of the aerosol according to the N, D, P and Ea of the aerosol may include:

[0113] S203. The higher the D value of the aerosol is, the higher the smoothness of the aerosol is when it is tasted in the mouth.

[0114] After entering the respiratory tract, aerosol particles with a higher mass median particle size are more likely to begin to deposit as soon as the airflow enters the respiratory tract because of their larger overall volume and heavier mass, which affects their ability to move with the airflow. This causes more particles to deposit in higher parts of the respiratory tract, such as the nasal cavity and throat. These parts are more sensitive to moisture. When particles with larger particle sizes stay in these parts, they can fully contact the respiratory mucosa and release moisture or other moisturizing ingredients, giving people a more noticeable sense of moisture.

[0115] In one example, in step S20, the characteristics of the step of obtaining the sensory performance evaluation result of the aerosol according to the N, D, P and Ea of the aerosol may include:

[0116] S204. The higher the P value of the aerosol is, the faster the aerosol becomes sweet in the mouth.

[0117] When the P value is high, it means that the number of aerosol particles at a specific particle size is very concentrated. At the moment when people inhale or come into contact with the aerosol, these high-concentration particles can quickly come into contact with the taste buds in the mouth. Since there are many particles at the peak particle size, enough taste buds can be stimulated in a shorter time, allowing people to feel the sweetness faster, that is, the sweetening speed is accelerated.

[0118] In one example, in step S20, the step of obtaining the sensory performance evaluation result of the aerosol further includes: S205, obtaining the comprehensive sensory performance evaluation result of the aerosol.

[0119] See also Figure 2 , step S205, the step of obtaining the comprehensive sensory performance evaluation result of the aerosol comprises:

[0120] a1. Obtaining and determining the comprehensive sensory properties of the aerosol into a first level set and a second level set according to the pH value of the aerosol matrix;

[0121] Wherein, when the pH value of the aerosol matrix is ​​less than the first pH value, or the pH value of the aerosol matrix is ​​greater than the second pH value, the comprehensive sensory performance level of the aerosol is determined to be the second level set. The first pH value is less than the second pH value.

[0122] When the pH value of the aerosol matrix is ​​between the first pH value and the second pH value, the comprehensive sensory performance level of the aerosol is determined to be a first level set. The comprehensive sensory performance of the first level set is better than the comprehensive sensory performance of the second level set.

[0123] a2. Obtain sensory performance evaluation results of the aerosols in the first level set according to one or more of N, D, P and Ea of the aerosols.

[0124] It can be understood that in the present application, when the pH value of the aerosol matrix is ​​between the first pH value and the second pH value, it covers two point values ​​of the first pH value and the second pH value.

[0125] In one example, the first pH value is 4 to 5, and the second pH value is 7.5 to 8.5. It is understandable that the first pH value includes but is not limited to 4, 4.2, 4.3, 4.4, 4.5, 4.6, 4.8, 4.9 or 5. The second pH value includes but is not limited to 7.5, 7.8, 7.9, 8, 8.1, 8.3 or 8.5. In the present application, the first pH value and the second pH value are set to a specific range, which can make it suitable for different aerosol systems. For example: when screening a highly alkaline aerosol system, the first pH value and the second pH value can be increased to a range close to the upper limit value. It is further understandable that when evaluating the same group of aerosol systems, the first pH value and the second pH value are both fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0126] Preferably, the first pH value is 4.4-4.6, and the second pH value is 7.9-8.1.

[0127] Further preferably, the first pH value is 4.5, and the second pH value is 8. The first pH value and the second pH value are defined as specific point values, which can provide a unified scoring standard for the same aerosol system or different aerosol systems, so as to uniformly evaluate the sensory properties of the aerosol.

[0128] Furthermore, when the pH value of the aerosol matrix is ​​less than 4.5, or the pH value of the aerosol matrix is ​​greater than 8, the comprehensive sensory performance level of the aerosol is determined to be a second level set.

[0129] When the pH value of the aerosol matrix is ​​4.5-8, the comprehensive sensory performance level of the aerosol is determined to be a first-level set; the comprehensive sensory performance of the first-level set is better than the comprehensive sensory performance of the second-level set. It can be understood that when the pH value of the aerosol matrix is ​​4.5-8, it covers two endpoint values ​​of 4.5 and 8.

[0130] The inventors of the present application have discovered that when the pH value of the aerosol matrix is ​​less than the first pH value, the acidity of the aerosol matrix is ​​too high, and the sour taste will inhibit the perception of sweetness, making the sweetness of the aerosol matrix and the speed of sweetening difficult to perceive, and will irritate the oral cavity, causing discomfort in the mouth or causing a feeling of dryness. When the pH value of the aerosol matrix is ​​greater than the second pH value, from the perspective of sensory performance, the discomfort caused to the oral cavity is not as intuitive as when the pH value is less than the first pH value, but it will still affect the overall taste of the aerosol matrix or aerosol, for example, it may produce a greasy feeling. Therefore, when the pH value of the aerosol matrix is ​​less than the first pH value, or the pH value of the aerosol matrix is ​​greater than the second pH value, the comprehensive sensory performance level of the aerosol is determined to be the second level set. At this time, the comprehensive sensory performance of the aerosol matrix is ​​poor. The evaluation method of the present application is used to grade and classify aerosol matrices, which can avoid the ambiguity and uncertainty of subjective evaluation, and can specifically screen aerosol matrices containing sweeteners to distinguish between first-grade aerosols with excellent overall taste and second-grade aerosols with poor overall taste.

[0131] When the aerosol matrix containing sweeteners is atomized into an aerosol, the sensory evaluation method involves a variety of different quantitative indicators: for example, astringency, sweetness, sweetening speed, natural sweetness of moistness, etc. Therefore, in order to comprehensively evaluate the sensory properties of the aerosol matrix containing sweeteners, the present application screens the comprehensive sensory properties of the aerosol matrix in the first level set.

[0132] In one example, in step a2, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes:

[0133] a21. If the first pH value is ≤ the pH value of the aerosol matrix ≤ the median pH value, the astringency value is the second score; if the median pH value is < the pH value of the aerosol matrix ≤ the second pH value, the astringency value is the first score; wherein, the first pH value is < the median pH value < the second pH value; the second score is > the first score; the larger the score of the astringency value, the higher the astringency of the aerosol matrix in the mouth.

[0134] By associating astringency with pH value, the key factors affecting astringency can be more accurately determined. The astringency value of the aerosol matrix can be further differentiated according to the pH value, which can avoid the subjective uncertainty in the astringency evaluation caused by slight changes in pH value and slight changes in moistness, and can be divided into two levels to provide a simpler and more intuitive astringency degree. In addition, the comprehensive sensory performance can also be evaluated by the above astringency score to evaluate the comprehensive performance of the aerosol matrix.

[0135] In one example, the first pH value is 4 to 5, the median pH value is 6 to 7, and the second pH value is 7.5 to 8.5. It is understandable that the first pH value includes but is not limited to 4, 4.2, 4.3, 4.4, 4.5, 4.6, 4.8, 4.9 or 5. The median pH value includes but is not limited to 6, 6.2, 6.4, 6.5, 6.6, 6.8 or 7. The second pH value includes but is not limited to 7.5, 7.8, 7.9, 8, 8.1, 8.3 or 8.5. In the present application, the first pH value, the median pH value and the second pH value are set to a specific range, which can be applied to different aerosol systems. For example: when screening a highly alkaline aerosol system, the first pH value and the second pH value can be increased to a range close to the upper limit value. It is further understandable that when evaluating the same group of aerosol systems, the first pH value, the median pH value and the second pH value are all fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0136] Preferably, the first pH value is 4.4-4.6, the median pH value is 6.4-6.6, and the second pH value is 7.9-8.1.

[0137] Further preferably, the first pH value is 4.5, the median pH value is 6.5, and the second pH value is 8. The first pH value, the median pH value, and the second pH value are defined as specific point values, which can provide a unified scoring standard for the same aerosol system or different aerosol systems, so as to uniformly evaluate the sensory properties of the aerosol.

[0138] Furthermore, the second score is 2 points, and the first score is 1 point.

[0139] Furthermore, if 4.5≤the pH value of the aerosol matrix≤6.5, the astringency value is 2 points. If 6.5<the pH value of the aerosol matrix≤8, the astringency value is 1 point. The greater the score of the astringency value, the higher the astringency of the aerosol in the mouth.

[0140] As mentioned above, the pH of the aerosol matrix will affect the oral perception of taste. The inventors of the present application have found that the pH value of the aerosol matrix is ​​between the first pH value and the pH median. During the inhalation process, certain acidic components in the aerosol matrix or the aerosol will bind to proteins in the oral cavity or stimulate the oral mucosa, thereby causing a certain astringency. Therefore, the corresponding astringency value is higher at this time. When the pH median is less than the pH value of the aerosol matrix and less than the second pH value, the slightly alkaline environment will not strongly irritate the oral cavity. At this time, the astringent substances in the aerosol matrix or the aerosol will be neutralized or reduced, resulting in a lower astringency score. The present application uses pH value to evaluate astringency, which is highly consistent with manual sensory evaluation. Therefore, the sensory evaluation can be made more objective and repeatable, reducing errors caused by individual differences.

[0141] In one example, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes:

[0142] a22. If N ≥ the first N value, the first sweetness value is the second score; if N < the first N value, the first sweetness value is the first score; wherein, the second score > the first score, and the greater the score of the first sweetness value, the higher the sweetness of the aerosol evaluated by oral perception.

[0143] By associating sweetness with the N value, the key factors affecting sweetness can be determined more accurately. The sweetness values ​​of the aerosol are further differentiated according to the first N value, which can avoid the subjective uncertainty caused by slight changes in the N value and slight changes in sweetness, so the present application divides the sweetness into two levels to provide a simpler and more intuitive sweetness. In addition, the comprehensive sensory performance can also be evaluated by the above sweetness value to evaluate the comprehensive performance of the aerosol.

[0144] In one example, the first N value is 0.95×10 8 Particles / cm 3 ~1.15×10 8 Particles / cm 3 It is understood that the first N value includes but is not limited to 0.95×10 8 Particles / cm 3 , 0.98×10 8 Particles / cm 3 , 1×10 8 Particles / cm 3 , 1.03×10 8 Particles / cm 3 , 1.05×10 8 Particles / cm 3 , 1.08×10 8 Particles / cm 3 , 1.1×10 8Particles / cm 3 , 1.13×10 8 Particles / cm 3 or 1.15 × 10 8 Particles / cm 3 . In the present application, the first N value is set to a specific range, which can make it applicable to different aerosol systems. For example: when screening aerosol systems with high number concentrations, the first N value can be increased to a range close to the upper limit value. It can be further understood that when evaluating the same group of aerosol systems, the first N values ​​are all fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0145] Preferably, the first N value is 0.98×10 8 Particles / cm 3 ~1.02×10 8 Particles / cm 3 .

[0146] More preferably, the first N value is 1×10 8 Particles / cm 3 The first N value is defined as a specific point value, which can provide a unified scoring standard for the same aerosol system or different aerosol systems, so as to facilitate a unified evaluation of the sensory performance of the aerosol.

[0147] In one example, the second score is 2 points; the first score is 1 point.

[0148] Furthermore, if N ≥ 1 × 10 8 Particles / cm 3 , the first sweetness value is 2 points. If N<1×10 8 Particles / cm 3 , the first sweetness value is 1 point. Wherein, the larger the score of the first sweetness value is, the higher the sweetness of the aerosol is evaluated by oral sensation.

[0149] The inventors of the present application have found that a higher particle concentration usually brings a stronger sweetness experience. At this time, the aerosol is deposited in the oral cavity, nasal cavity and other parts. The higher the particle concentration, the more fully the taste perception can be activated, thereby increasing the sweetness experience. In addition, the present application uses the first N value as the sensory threshold. When the number concentration is lower than the sensory threshold, most consumers cannot clearly perceive the sweetness, so its score is slightly lower. It can be understood that those skilled in the art can also compare the number concentration N of two or more aerosol samples in a unit volume to determine the sweetness of the aerosol sample. Among them, the higher the number concentration N of the aerosol sample in a unit volume, the higher the sweetness obtained by the senses. The present application uses the number concentration N as an objective quantitative indicator for evaluating sweetness, which has a good consistency with sweetness, and compared with relying solely on subjective feelings to evaluate sweetness, the evaluation method is more scientific and accurate, reduces the influence of subjective factors, and makes the sweetness comparison between different products more reliable.

[0150] In one example, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes:

[0151] a23. If D ≥ the first D1 value, the second sweetness value is the third score; if the second D1 value <D < the first D1 value, the second sweetness value is the second score; if D ≤ the second D1 value, the second sweetness value is the first score; wherein, the first D1 value > the second D1 value, the third score > the second score > the first score; the larger the score of the second sweetness value, the higher the sweetness of the aerosol evaluated by oral perception.

[0152] The sweetness value of the aerosol is further differentiated according to the first D1 value, the second D1 value and the third D1 value, which can avoid the subjective uncertainty caused by the slight change of the D value and the slight change of the sweetness, so the present application divides the sweetness into three levels to make it simpler and more intuitive. In addition, the comprehensive sensory performance can also be evaluated by the above sweetness value to evaluate the comprehensive performance of the aerosol.

[0153] In one example, the first D1 value is 890nm to 910nm, and the second D1 value is 860nm to 870nm. It is understandable that the first D1 value includes but is not limited to 890nm, 895nm, 900nm, 905nm or 910nm. The second D1 value includes but is not limited to 860nm, 865nm, 868nm or 870nm. In the present application, the first D1 value and the second D1 value are set to a specific range, which can be applied to different aerosol systems. For example: when screening aerosol systems with high mass median particle size, the first D1 value and the second D1 value can be increased to a range close to the upper limit value. It is further understandable that when evaluating the same group of aerosol systems, the first D1 value and the second D1 value are both fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0154] Furthermore, the first D1 value is 900 nm, and the second D1 value is 865 nm. The first D1 value and the second D1 value are limited to specific point values, which can provide a unified scoring standard for the same aerosol system or different aerosol systems, so as to uniformly evaluate the sensory performance of the aerosol.

[0155] The third score is 3 points; the second score is 2 points; and the first score is 1 point.

[0156] Furthermore, if D≥900nm, the second sweetness value is 3 points. If 865nm<D<900nm, the second sweetness value is 2 points. If D≤865nm, the second sweetness value is 1 point. The greater the score of the second sweetness value, the higher the sweetness of the aerosol in the mouth.

[0157] The inventors of the present application have found that aerosols with a high mass median particle size generally bring a stronger sweetness experience, because the deposition of larger particles is more concentrated and their concentration in specific perception areas such as the mouth and throat is higher, which may improve the perception efficiency of sweet substances.

[0158] In one example, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes:

[0159] a24. If D ≥ the first D2 value, the smoothness value is the third score; if the second D2 value <D < the first D2 value, the smoothness value is the second score; if D ≤ the second D2 value, the smoothness value is the first score; wherein, the first D2 value > the second D2 value, the greater the score of the smoothness value, the higher the smoothness of the aerosol when sensed in the mouth.

[0160] By associating the moistness with the D value, the key factors affecting the moistness can be more accurately determined. The sweetness value of the aerosol is further differentiated according to the first D2 value, the second D2 value, and the third D2 value, which can avoid the subjective uncertainty caused by the slight change in the D value and the slight change in the moistness, so the present application divides the moistness into three levels to make it simpler and more intuitive. In addition, the comprehensive sensory performance can also be evaluated by the above moistness value to evaluate the comprehensive performance of the aerosol.

[0161] In one example, the first D2 value is 890nm to 910nm, and the second D2 value is 860nm to 870nm. It is understandable that the first D2 value includes but is not limited to 890nm, 895nm, 900nm, 905nm or 910nm. The second D2 value includes but is not limited to 860nm, 865nm, 868nm or 870nm. In the present application, the first D2 value and the second D2 value are set to a specific range, which can be applied to different aerosol systems. For example: when screening aerosol systems with high mass median particle size, the first D2 value and the second D2 value can be increased to a range close to the upper limit value. It is further understandable that when evaluating the same group of aerosol systems, the first D2 value and the second D2 value are both fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0162] Furthermore, the first D2 value is 900 nm, and the second D2 value is 865 nm. The first D2 value and the second D2 value are limited to specific point values, which can provide a unified scoring standard for the same aerosol system or different aerosol systems, so as to uniformly evaluate the sensory performance of the aerosol.

[0163] The third score is 3 points; the second score is 2 points; and the first score is 1 point.

[0164] Furthermore, if D≥900nm, the moistness value is 3 points. If 865nm<D<900nm, the moistness value is 2 points. If D≤865nm, the moistness value is 1 point. The greater the score of the moistness value, the higher the moistness of the aerosol in the oral evaluation.

[0165] The moist feeling refers to the sweet moistness of the oral cavity and pharynx during inhalation, which is related to the sense of saliva production, and the opposite is that the smoke is dry. The inventor of the present application found that when the mass median particle size D of the aerosol is ≥ the first D2 value, the aerosol can be maintained in the oral cavity for a longer time, making the oral cavity feel more lubricated and soft, reducing the dryness and friction, and making the mouth feel more comfortable, thereby producing a higher moist feeling value. Aerosols caused by lower particle size (D≤ the second D2 value) will result in poor lubrication in the oral cavity. It can be understood that those skilled in the art can also compare the mass median particle size D of two or more aerosol samples to determine the moist feeling value of the aerosol sample. Among them, the higher the mass median particle size D of the aerosol sample, the higher the moist feeling obtained by the sense organs. The present application connects the more subjective feeling of moist feeling with the mass median particle size D to achieve a quantitative evaluation of moist feeling. The high correlation between the mass median particle size D and moist feeling makes the moist feeling no longer rely solely on the subjective judgment of individuals, and has the advantages of being more scientific, accurate and repeatable.

[0166] In one example, in step a2, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes:

[0167] a25. If P ≥ the first P value, the sweetening speed value is the third score; if the second P value <P < the first P value, the sweetening speed value is the second score; if P ≤ the second P value, the sweetening speed value is the first score; wherein, if the first P value > the second P value, the greater the score of the sweetening speed value, the faster the sweetening speed of the aerosol is evaluated by oral perception.

[0168] By classifying the taste characteristics of aerosols by specific numerical values ​​(P), the evaluation can be made more quantitative and less subjective. In addition, this classification method makes it easier to compare the taste characteristics of different aerosol samples.

[0169] In one example, the first P value is 1.08×10 8 Particles / cm 3 ~1.12×10 8 Particles / cm 3 , the second P value is 0.95×10 8 Particles / cm 3 ~1.05×10 8 Particles / cm 3 It is understood that the first P value includes but is not limited to 1.08×10 8 Particles / cm 3 , 1.09×10 8 Particles / cm 3 , 1×10 8 Particles / cm 3 , 1.11×108 Particles / cm 3 or 1.12×10 8 Particles / cm 3 The second P value includes but is not limited to 0.95×10 8 Particles / cm 3 , 0.98×10 8 Particles / cm 3 , 1×10 8 Particles / cm 3 , 1.03×10 8 Particles / cm 3 or 1.05×10 8 Particles / cm 3 . In the present application, the first P value and the second P value are set to a specific range, which can make them applicable to different aerosol systems. For example: when the number concentration corresponding to the peak position of the particle size distribution curve of the aerosol system is high, the first P value and the second P value can be increased to a range close to the upper limit value. It can be further understood that when evaluating the same group of aerosol systems, the first P value and the second P value are both fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0170] Furthermore, the first P value is 1.1×10 8 Particles / cm 3 , the second P value is 1×10 8 Particles / cm 3 The first P value and the second P value are defined as specific point values, which can provide a unified scoring standard for the same aerosol system or different aerosol systems, so as to facilitate a unified evaluation of the sensory performance of the aerosol.

[0171] The third score is 3 points; the second score is 2 points; and the first score is 1 point.

[0172] Furthermore, if P ≥ 1.1 × 10 8 Particles / cm 3 , the sweetening speed value is 3 points. 8 Particles / cm 3 <P<1.1×10 8 Particles / cm 3 , the sweetening speed value is 2 points. If P≤1×10 8 Particles / cm 3 , the sweetening speed value is 1 point. The greater the score of the sweetening speed value, the faster the sweetening speed of the aerosol is evaluated by the oral sensation.

[0173] The inventors of the present application have found that when the number of particles per cubic centimeter in the aerosol is large (P ≥ the first P value), the aerosol can be maintained in the oral cavity for a longer time, and the aerosol is easier to diffuse in the oral cavity and contact the taste buds, thereby producing a faster perception of sweetness and a faster release of sweetness. The sweetening speed in the oral cavity at a medium number concentration (second P value < P < first P value) is relatively good, but not as obvious as at a high density. Therefore, the sweetening speed value is 2 points, indicating that the sweetening speed effect is medium. When the particle density in the aerosol is low, the aerosol is more likely to diffuse deep into the trachea or bronchus, and it is not easy to stay in the oral cavity, thereby slowing down the sweetness release rate and the sweetening speed value is low. It can be understood that those skilled in the art can also compare the number concentration P corresponding to the peak value of two or more aerosol samples in the particle size range of 5nm to 2500nm to determine the sweetening speed of the aerosol sample. Among them, the higher the P value of the aerosol sample, the faster the sweetening speed obtained by the senses.

[0174] In one example, in step a2, the step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes:

[0175] a26. If Ea≥the first Ea value, the natural sweetness value is the second score; if Ea<the first Ea value, the natural sweetness value is the first score; wherein, the greater the score of the natural sweetness value, the higher the natural sweetness of the aerosol in the mouth evaluation.

[0176] In one example, the first Ea value is 0.55 to 0.65. It is understandable that the first Ea value includes but is not limited to 0.55, 0.58, 0.6, 0.63 or 0.65. In the present application, the first Ea value is set to a specific range, which can make it suitable for different aerosol systems. For example: when the mass ratio of the sweetener in the aerosol system is high, the first Ea value can be increased to a range close to the upper limit value. It is further understandable that when evaluating the same group of aerosol systems, the first Ea values ​​are all fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0177] Furthermore, the first Ea value is 0.6. The first Ea value is limited to a specific point value, which can provide a unified scoring standard for the same aerosol system or different aerosol systems, so as to uniformly evaluate the sensory performance of the aerosol. The second score is 2 points; the first score is 1 point.

[0178] Furthermore, if Ea≥0.6, the natural sweetness value is 2 points. If Ea<0.6, the natural sweetness value is 1 point. The greater the score of the natural sweetness value, the higher the natural sweetness of the aerosol in the mouth evaluation.

[0179] In this application, the score of the natural sweetness value is determined based on the mass ratio (Ea) of the sweetener in the aerosol. A higher mass ratio (Ea) of the sweetener results in a higher concentration of the sweetener in the aerosol, and the natural sweetness value is higher (2 points). A lower mass ratio (Ea) of the sweetener results in a lower concentration of the sweetener, and the natural sweetness value is lower (1 point).

[0180] In one example, the comprehensive sensory performance of the first level set is determined by a comprehensive score Y; wherein, the higher the comprehensive score Y is, the better the comprehensive sensory performance of the aerosol is.

[0181] Comprehensive score Y = first sweetness value × first sweetness coefficient ratio + second sweetness value × second sweetness coefficient ratio + sweetening speed value × sweetening speed coefficient ratio + natural sweetness value × natural sweetness coefficient ratio + smoothness value × smoothness coefficient ratio % - astringency value × astringency coefficient ratio.

[0182] In one of the examples, the first sweetness coefficient ratio is 8% to 12%. The second sweetness coefficient ratio is 8% to 12%. The sweetening speed coefficient ratio is 18% to 22%. The natural sweetness coefficient ratio is 18% to 22%. The smoothness coefficient ratio is 18% to 22%. The astringency coefficient ratio is 8% to 12%. When the ratios of each coefficient are range values, the proportion of sensory properties such as sweetness and astringency can be regulated to increase flexibility to adapt to the taste preferences of different groups of people. It can be further understood that when evaluating the same group of aerosol systems, the first sweetness coefficient ratio, the second sweetness coefficient ratio, the sweetening speed coefficient ratio, the sweetness natural coefficient ratio, and the smoothness coefficient ratio are all fixed values ​​to facilitate the comparison of aerosol systems in each group.

[0183] Furthermore, the first sweetness coefficient ratio is 10%. The second sweetness coefficient ratio is 10%. The sweetening speed coefficient ratio is 20%. The natural sweetness coefficient ratio is 20%. The smoothness coefficient ratio is 20%. The astringency coefficient ratio is 10%.

[0184] At this time, the comprehensive score Y=first sweetness value×10%+second sweetness value×10%+sweetness onset speed value×20%+natural sweetness value×20%+smoothness value×20%-astringency value×10%.

[0185] Since the sensory experience of the aerosol matrix is ​​the result of the combined action of multiple factors, including sweetness, sweetening speed, natural sweetness, moistness, and astringency, etc. To this end, the present application provides a method for comprehensively evaluating the sensory performance level, by assigning the same dimension score to the sensory performance of different dimensions for evaluation, it is possible to eliminate the deviation caused by the inconsistency of the sensory performance scores of different dimensions when calculating the comprehensive score Y to evaluate the overall sensory performance of the aerosol, which simplifies the evaluation process, and can provide a more comprehensive and accurate reflection of the overall quality of the aerosol, and improve the accuracy and objectivity of the evaluation method of the sensory performance of the aerosol.

[0186] In one example, the comprehensive sensory performance grades of the first grade set include grade A, grade B, grade C and grade D.

[0187] The comprehensive score Y is ≥1.8, and the sensory performance grade of the aerosol is determined to be A.

[0188] 1.2≤comprehensive score Y<1.8, the sensory performance grade of the aerosol is determined to be B.

[0189] 0.9≤comprehensive score Y<1.2, the sensory performance grade of the aerosol is determined to be C grade.

[0190] The comprehensive score Y is less than 0.9, and the sensory performance grade of the aerosol is determined to be D. In the comprehensive sensory performance grade, grade A>grade B>grade C>grade D. It can be understood that grade A>grade B>grade C>grade D.

[0191] When the sensory performance grade of the aerosol is determined to be grade A, the artificial sensory evaluation of the aerosol is high in sweetness, fast in sweetening speed, and the aerosol is moist, has high natural sweetness and low astringency. At this time, the artificial sensory comprehensive evaluation is excellent.

[0192] When the sensory performance grade of the aerosol is determined to be Class B, the artificial sensory evaluation of the aerosol is that the sweetness is high, the sweetening speed is fast, and the aerosol is moist, has a high natural sweetness and a low astringency. At this time, the artificial sensory comprehensive evaluation is relatively excellent.

[0193] When the sensory performance grade of the aerosol is determined to be C, the artificial sensory evaluation of the aerosol is slightly low in sweetness, slightly slow in sweetening speed, slightly low in smoothness, low in natural sweetness, and high in astringency. At this time, the artificial sensory comprehensive evaluation is relatively good.

[0194] When the sensory performance grade of the aerosol is determined to be D, the artificial sensory evaluation of the aerosol is low in sweetness, slow in sweetening speed, low in smoothness, low in natural sweetness, and high in astringency. At this time, the artificial sensory comprehensive evaluation is relatively poor.

[0195] In addition, if the sensory performance levels of multiple aerosol samples are the same, then the aerosol with a higher comprehensive score Y has better comprehensive sensory performance.

[0196] In one example, the mass proportion of the sweetener in the aerosol matrix is ​​0.4% to 0.6%. The aerosol matrix also includes a solvent. When the mass proportion of the sweetener in the aerosol matrix is ​​0.4% to 0.6%, it is neither too sweet nor lacks sweetness. At this time, it is convenient to evaluate the sensory performance score of the aerosol and provide a better taste.

[0197] Furthermore, the mass proportion of the sweetener in the aerosol matrix is ​​0.5%.

[0198] In one example, the solvent includes one or more of propylene glycol and vegetable glycerin. Propylene glycol and vegetable glycerin have good performance in dissolving sweeteners. As good carriers of sweeteners, they can ensure that the sweeteners are evenly dispersed in the matrix, thereby improving the consistency and stability of the sweeteners.

[0199] Furthermore, the solvent comprises propylene glycol and vegetable glycerin in a volume ratio of 1: (0.9-1.1).

[0200] Furthermore, the solvent includes propylene glycol and vegetable glycerin in a volume ratio of 1:1.

[0201] like Figure 3 As shown, Figure 3 A schematic diagram of a process for obtaining N, D, P and Ea of an aerosol provided in the present application. In one embodiment, in step S10, the step of obtaining N, D, P and Ea after the aerosol matrix is ​​atomized into an aerosol includes:

[0202] b1. Inhaling the aerosol matrix to generate the aerosol, performing a particle size distribution test on the aerosol, and obtaining N, D and P of the aerosol. The aerosol matrix includes a sweetener.

[0203] And, b2, collecting the aerosol according to the particle size segment, obtaining the mass of the sweetener included in the aerosol in each particle size segment, and obtaining the Ea of the aerosol. Wherein, N is the number concentration of the aerosol, and D is the mass median particle size of the aerosol. P is the number concentration corresponding to the peak of the aerosol in the particle size range of 5nm to 2500nm. Ea is the ratio of the mass of the sweetener in the aerosol in the particle size range of 560nm to 1800nm ​​to the mass of the sweetener in the aerosol in the particle size range of 0nm to 10000nm.

[0204] This application characterizes aerosols in multiple dimensions by obtaining multiple parameters such as number concentration (N), mass median particle size (D), number concentration at the peak of a specific particle size range (P), and sweetener mass ratio (Ea), which can comprehensively and accurately describe the characteristics of aerosol matrix after atomization into aerosol. In addition, the above N, D, P and Ea are all associated with the results of human sensory evaluation, and thus can efficiently screen out aerosol matrices with excellent sensory performance.

[0205] In one example, in step b1, the step of inhaling the aerosol matrix to generate the aerosol includes:

[0206] The aerosol is generated by inhaling the aerosol matrix under the conditions that the puffing volume per puff is 30 mL to 80 mL, the puffing interval time is 10 s to 35 s, and the puffing dilution multiple is 10 to 20 times.

[0207] In the suction process parameters provided in this application, the suction capacity per puff is relatively moderate, which can effectively avoid the disadvantage of insufficient aerosol sample caused by small suction volume. At the same time, the suction dilution multiple is 10 to 20 times, which helps to make the components in the atomized liquid more evenly dispersed in the aerosol, thereby ensuring the stability of the aerosol.

[0208] In one specific example, in step b1, the step of inhaling the aerosol matrix to generate the aerosol includes:

[0209] The aerosol is generated by inhaling the aerosol matrix under the condition that the aerosol dilution factor is 10 to 20 times, with each puff volume of 55 mL and a puff time of 3 seconds, and the next puff is performed after waiting for 27 seconds.

[0210] In one example, in step b1, the device for extracting the aerosol matrix to generate the aerosol is a suction cycle simulation sampler. In one example, in step b1, before the step of extracting the aerosol matrix to generate the aerosol, the method further includes:

[0211] The step of pre-inhaling the aerosol matrix is ​​as follows: pre-inhaling the aerosol matrix for 4 to 8 puffs using a smoking machine.

[0212] Pre-inhaling the aerosol matrix can ensure that the aerosol matrix smokes smoothly and without burnt smell, which helps to avoid uneven smoke in the subsequent atomization and inhalation process. In addition, through pre-inhalation, possible impurities and unstable components can be removed in advance, thereby improving the quality and consistency of the subsequent atomization process and reducing the problem of uneven smoke.

[0213] In one example, in step b1, the step of performing a particle size distribution test on the aerosol includes: performing a particle size distribution test on the aerosol at a sampling frequency of 8 Hz to 12 Hz to obtain N, D and P of the aerosol.

[0214] In one example, in step b1, the method for testing the particle size distribution of the aerosol is an electromigration method.

[0215] In one specific example, in step b1, the device for testing the particle size distribution of the aerosol is a rapid particle size spectrometer.

[0216] After the aerosol is charged, the charged aerosol will migrate at different speeds according to its particle size and charge when passing through an area with electric field strength. In the sensory performance evaluation of aerosols, the use of a fast particle size spectrometer for aerosol particle size distribution testing can help quickly evaluate the aerosol particle size distribution formed after atomization.

[0217] In one example, in step b2, the aerosol is collected by particle size segment to obtain the mass of the sweetener included in the aerosol in each particle size segment, and the step of obtaining the Ea of the aerosol includes:

[0218] b21. Using a multi-stage collision sampler to collect the aerosol according to particle size segments, the particle size segment collection includes 5 particle size segments, and the aerosol is divided into a first aerosol, a second aerosol, a third aerosol, a fourth aerosol and a fifth aerosol.

[0219] b22. Test the masses of the sweetener in the first aerosol, the second aerosol, the third aerosol, the fourth aerosol and the fifth aerosol respectively, and calculate the Ea of the aerosol.

[0220] Among them, the particle size range of the first aerosol is less than the particle size range of the second aerosol, less than the particle size range of the third aerosol, less than the particle size range of the fourth aerosol, and less than the particle size range of the fifth aerosol.

[0221] A multi-stage collision sampler is used to collect and test the sweetener quality in each aerosol segment. It can independently collect aerosols of different particle size segments to ensure that the samples of each particle size segment are pure and independent. The aerosol is further divided into 5 particle size segments, which can not only ensure that the number of aerosols in each particle size segment is well counted, but also prevent data errors caused by too wide particle size segments.

[0222] The particle size range of the first aerosol is less than 320 nm. The particle size range of the second aerosol is less than 560 nm. The particle size range of the third aerosol is less than 560 nm. The particle size range of the fourth aerosol is less than 1000 nm. The particle size range of the fifth aerosol is greater than 1800 nm.

[0223] In one example, in step b22, the step of respectively testing the mass of the sweetener in the first aerosol, the second aerosol, the third aerosol, the fourth aerosol, and the fifth aerosol, and calculating the Ea of the aerosol further includes:

[0224] The first aerosol, the second aerosol, the third aerosol, the fourth aerosol and the fifth aerosol are respectively dissolved in an organic solvent to prepare a first aerosol solution, a second aerosol solution, a third aerosol solution, a fourth aerosol solution and a fifth aerosol solution.

[0225] The masses of the sweetener in the first aerosol solution, the second aerosol solution, the third aerosol solution, the fourth aerosol solution and the fifth aerosol solution are tested respectively and recorded as m1, m2, m3, m4 and m5 respectively.

[0226] The ratio of m1 to mtot, the ratio of m2 to mtot, the ratio of m3 to mtot, the ratio of m4 to mtot and the ratio of m5 to mtot are denoted as E a1 、E a2 、E a3 、E a4 and E a5 ;Among them, mtot=m1+m2+m3+m4+m5, Ea=Ea3+Ea4.

[0227] The aerosol is further formulated into a solution so that the sweetener can be evenly distributed in the solution to further improve the sensitivity and detection limit of the test, making it easier to detect low concentrations of sweeteners. In addition, other particles in the aerosol may interfere with the quality of the sweetener. By converting it into a solution, these interferences can be eliminated, making the test results more accurate.

[0228] It can be understood that mtot is the total mass of the sweetener in the first aerosol solution, the second aerosol solution, the third aerosol solution, the fourth aerosol solution and the fifth aerosol solution. mtot = m1 + m2 + m3 + m4 + m5. Where, E a1 =m1 / mtot. Among them, E a2 =m2 / mtot. Among them, E a3 =m3 / mtot. Among them, Ea4 =m4 / mtot. Among them, E a5 =m5 / mtot. E a1 +E a2 +E a3 +E a4 +E a5 =1.

[0229] Optionally, the organic solvent includes but is not limited to one or more of methanol, ethanol, propanol and acetone.

[0230] The second aspect of the present application provides an aerosol matrix, which is screened by the aerosol sensory performance evaluation method described in any one of the first aspects of the present application.

[0231] The aerosol screened by the evaluation method of this application comprehensively evaluates sensory performance indicators such as sweetness, natural sweetness, sweetening speed, astringency and moistness, and its comprehensive evaluation standard is consistent with the human sensory evaluation. The aerosol is divided into a first-level set and a second-level set, and the first-level set is further divided into A, B, C and D, which can screen out the most excellent aerosol matrix, which can speed up the research and development and iteration of the aerosol matrix, reduce the number of unnecessary experiments, and save research and development resources and reduce trial and error costs through effective screening methods.

[0232] The present application also provides an aerosol generating device, comprising the aerosol matrix described in the second aspect of the present application. For example, the aerosol generating device includes but is not limited to a medical nebulizer, a skin care instrument or an aromatherapy device.

[0233] In order to facilitate the understanding of the present invention, the present invention will be described more comprehensively with reference to the relevant drawings below, and the following more specific and detailed embodiments and comparative examples which are easier to implement are also provided below as reference. Preferred embodiments of the present invention are given in the accompanying drawings. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0234] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0235] Unless otherwise specified, the raw materials used in the following experiments can be purchased from the market.

[0236] Embodiments 1 to 4

[0237] The evaluation method of aerosol sensory performance is as follows:

[0238] Preparation of aerosol matrix: In Example 1, sucralose was selected as a sweetener, in Example 2, neotame was selected as a sweetener, in Example 3, sucralose and neotame in a mass ratio of 3:2 were selected as sweeteners, and in Example 4, the sweet flavor of the sample to be tested was selected as a sweetener. The above sweeteners were mixed with a solvent (propylene glycol PG and vegetable glycerin VG in a mass ratio of 1:1) to prepare aerosol matrix samples with a sweetener mass concentration of 0.5%.

[0239] pH value test: The aerosol matrix samples of Examples 1 to 4 were subjected to pH value test.

[0240] Atomization efficiency test and particle size distribution test: Take 2 mL of the aerosol matrix sample of Example 1 to Example 4 for pre-inhalation: load it into the ceramic core electronic atomization cartridge, and after standing for 2 hours, the atomization core is completely infiltrated by the aerosol matrix sample. At this time, use the suction cycle simulation sampler to pre-inhale 4 to 8 puffs to ensure smooth smoke output and no burnt smell. After pre-inhalation, the atomization efficiency test is performed respectively, and the aerosol particle size distribution test is performed using the electromigration method.

[0241] The atomization efficiency test includes: using a smoking machine to collect 100 puffs of the atomizer cartridge containing the aerosol matrix samples of Examples 1 to 4 onto a Cambridge filter, weighing the cartridge before and after atomization, calculating the mass of the sweetener in the aerosol matrix, and testing the mass of the sweetener in the aerosol collected by the Cambridge filter. The mass of the sweetener in the aerosol / the mass of the sweetener in the aerosol matrix is ​​the atomization efficiency of the sweetener in the sample. The atomization efficiency results are shown in Table 1.

[0242] The particle size distribution test of aerosol using the electromigration method includes: using the suction cycle simulation sampler (SCS) to simulate the suction of the aerosol matrix sample after pre-inhalation, and the SCS controls the generated smoke to enter the DMS500 fast particle size spectrometer to test the number concentration and particle size distribution of the aerosol. The SCS setting parameters are: the suction capacity of each puff is 55ml, 3s for suction, and 27s for rest, that is, the interval between two puffs is 30s, and the puff dilution factor is 15. The DMS500 sets the data sampling frequency to 10Hz. After the parameters are set successfully, the SCS is calibrated, the SCS suction parameters are selected, and the suction resistance correction is performed on the sample to be tested. After the correction is successful, 4 puffs are drawn for each sample. After the measurement is completed, the DMS500 standard data file is output, and the data is processed in Excel using the instrument data processing plug-in to obtain the aerosol number concentration N, mass median particle size D, particle size distribution spectrum and other data. The test results of number concentration and mass median particle size obtained by testing aerosol samples of Examples 1 to 4 are shown in Table 1. Figure 4-5 The particle size distribution spectrum obtained by testing the aerosol samples of Examples 1 to 4 is shown in FIG. Figure 6shown.

[0243] Particle size distribution test of sweeteners in aerosol: The pre-sucked samples are collected by particle size segment using a multi-stage collision sampler (mini-MOUDI). To ensure that the sample concentration reaches the chemical detection limit, it is divided into 5 particle size segments (particle size <320nm, 320nm≤particle size <560nm, 560nm≤particle size <1000nm, 1000nm≤particle size≤1800nm, particle size >1800nm) for sweetener concentration test. A total of 15 aerosols are collected for each sample. The samples of each particle size segment are dissolved in 10ml ethanol solution to draw a particle size distribution diagram of the sweetener in the aerosol. In the particle size range of 0nm to 10000nm, in the five particle size segments, the masses of the sweeteners in the aerosol are m1, m2, m3, m4 and m5, respectively, and mtot = m1 + m2 + m3 + m4 + m5. Calculate Ea1 = m1 / mtot; calculate Ea2 = m2 / mtot; calculate Ea3 = m3 / mtot; calculate Ea4 = m4 / mtot; calculate Ea5 = m5 / mtot. The value of Ea in each particle size segment is as follows Figure 7 The mass ratio Ea of the sweetener in the aerosol within the particle size range of 560nm to 1800nm ​​is shown in Table 1.

[0244] Table 1

[0245]

[0246] According to the pH value of the aerosol matrix sample, the N, D, P and Ea of the aerosol, the sensory performance level of the aerosol is judged as follows:

[0247] The sensory performance levels of the aerosol are determined as a first level set and a second level set.

[0248] Second level set: pH value of aerosol matrix sample is less than 4.5, or pH value of aerosol matrix sample is greater than 8.

[0249] When the pH value of the aerosol matrix sample is 4.5-8, the sensory performance grade of the aerosol matrix sample is determined by the comprehensive score Y as A, B, C or D.

[0250] Since the pH of the aerosol matrix samples in Examples 1 to 4 are all between 4.5 and 8, the sensory performance grade of the aerosol matrix samples is determined by the comprehensive score Y as A, B, C or D.

[0251] Comprehensive score Y = first sweetness value × 10% + second sweetness value × 10% + sweetness onset speed value × 20% + natural sweetness value × 20% + smoothness value × 20% - astringency value × 10%.

[0252] Grade A: Comprehensive score Y ≥ 1.8. Grade B: 1.2 ≤ Comprehensive score Y < 1.8.

[0253] Grade C: 0.9 ≤ comprehensive score Y < 1.2. Grade D: comprehensive score Y < 0.9.

[0254] The evaluation criteria for sweetness value, sweetening speed value, natural sweetness value, smoothness value and astringency value include:

[0255] (1) If 4.5≤the pH value of the aerosol matrix≤6.5, the astringency value is 2 points. If 6.5<the pH value of the aerosol matrix≤8, the astringency value is 1 point. The greater the astringency value, the higher the astringency of the aerosol in the mouth.

[0256] (2) If N ≥ 1 × 10 8 Particles / cm 3 , the first sweetness value is 2 points. If N<1×10 8 Particles / cm 3 , the first sweetness value is 1 point. Wherein, the larger the score of the first sweetness value is, the higher the sweetness of the aerosol is evaluated by oral sensation.

[0257] (3) If D ≥ 900 nm, the second sweetness value is 3 points. If 865 nm < D < 900 nm, the second sweetness value is 2 points. If D ≤ 865 nm, the second sweetness value is 1 point. The greater the score of the second sweetness value, the higher the sweetness of the aerosol in the mouth.

[0258] (4) If D ≥ 900 nm, the moistness value is 3 points. If 865 nm < D < 900 nm, the moistness value is 2 points. If D ≤ 865 nm, the moistness value is 1 point. The greater the score of the moistness value, the higher the moistness of the aerosol in the oral evaluation.

[0259] (5) If P ≥ 1.1 × 10 8 Particles / cm 3 , the sweetening speed value is 3 points. 8 Particles / cm 3 <P<1.1×10 8 Particles / cm 3 , the sweetening speed value is 2 points. If P≤1×10 8 Particles / cm 3 , the sweetening speed value is 1 point. The greater the score of the sweetening speed value, the faster the sweetening speed of the aerosol is evaluated by the oral sensation.

[0260] (6) If Ea≥0.6, the natural sweetness value is 2 points. If Ea<0.6, the natural sweetness value is 1 point. The greater the score of the natural sweetness value, the higher the natural sweetness of the aerosol matrix in the mouth evaluation. The sweetness values, sweetness onset speed values, natural sweetness values, smoothness values ​​and astringency values ​​obtained in Examples 1 to 4 are shown in Table 2.

[0261] Among them, the "sweetness value" is an indicator for quantifying the sweetness of the aerosol. The larger the corresponding score, the greater the sweetness of the aerosol. The "sweetening speed value" is an indicator for quantifying the speed of sweetening the aerosol. The larger the corresponding score, the faster the aerosol is sweetened. The "natural sweetness value" is an indicator for quantifying the natural sweetness of the aerosol. The larger the corresponding score, the higher the natural sweetness of the aerosol. The "astringency value" is an indicator for quantifying the astringency of the aerosol. The larger the corresponding score, the higher the astringency of the aerosol.

[0262] According to the experimental test results in Table 1, the sweetness value, sweetening speed value, natural sweetness value, smoothness value and astringency value of the aerosol after the aerosol matrix samples of Examples 1 to 4 were inhaled were evaluated respectively, and the corresponding evaluation scores are shown in Table 2.

[0263] Table 2

[0264]

[0265] Practical artificial sensory evaluation and practical validation of the evaluation method for aerosol sensory performance:

[0266] Seven selected tasters (experts in the industry) were organized to conduct oral evaluation on the four different aerosol matrix samples in Examples 1 to 4. Specifically, they included sweetness, sweetening speed, moistness, natural sweetness and astringency. The results of the manual sensory evaluation are shown in Table 3. By comparing Table 1 and Table 3, it can be seen that the correlation between the atomization efficiency in Table 1 and the sweetness and sweetening speed of the manual sensory evaluation is weak.

[0267] Table 3

[0268]

[0269] The experimental test results show that the sweetness value, sweetening speed value, natural sweetness value, moistness value and astringency value of the aerosol after the aerosol matrix samples of Examples 1 to 4 are compared with the results of artificial sensory evaluation as shown in Table 4. At the same time, the correlation diagram of the artificial sensory evaluation sweetness and aerosol number concentration N, the artificial sensory evaluation sweetness and mass median particle size D, and the artificial sensory evaluation moistness and mass median particle size D is shown in Figure 8 to Figure 10 As shown. Figure 8 to Figure 10It can be seen that the correlation between the artificial sensory evaluation of sweetness and aerosol number concentration N, the artificial sensory evaluation of sweetness and mass median particle size D, and the artificial sensory evaluation of moistness and aerosol mass median particle size D is good, and they are all positively correlated.

[0270] Table 4

[0271]

[0272] The sensory performance grade of the aerosol matrix sample is determined as A, B, C or D by the comprehensive score Y. The corresponding comparison table is shown in Table 5:

[0273] Table 5

[0274]

[0275] The results show that the above-mentioned sensory performance evaluation is used to judge the sensory grade of the aerosol matrix containing sweeteners and its aerosol. This method is efficient, precise, and close to the actual results of manual sensory evaluation. The test results are reliable and accurate, which is conducive to reducing the tasting costs of enterprises.

[0276] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0277] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims, and the description and drawings can be used to interpret the content of the claims.

Claims

1. A method for evaluating the sensory performance of an aerosol, characterized in that: The following steps are involved: Obtaining N, D, P and Ea after the aerosol matrix is ​​atomized into an aerosol; wherein the aerosol matrix includes a sweetener; N is the number concentration of the aerosol; D is the mass median particle size of the aerosol; P is the number concentration corresponding to the peak position of the particle size distribution curve of the aerosol; Ea is the mass ratio of the sweetener in the aerosol; A sensory performance evaluation result of the aerosol is obtained according to one or more of N, D, P and Ea of the aerosol.

2. The method for evaluating the sensory performance of aerosols according to claim 1, characterized in that: The evaluation method of the aerosol sensory performance includes one or more of the following characteristics: (1) N is the number concentration of the aerosol in the particle size range of 5 nm to 2500 nm; (2) P is the number concentration corresponding to the peak of the particle size distribution curve of the aerosol in the particle size range of 5 nm to 2500 nm; (3) Ea is the ratio of the mass of the sweetener in the aerosol within the particle size range of 560 nm to 1800 nm to the mass of the sweetener in the aerosol within the particle size range of 0 nm to 10000 nm.

3. The method for evaluating the sensory performance of aerosols according to claim 1 or 2, characterized in that: The step of obtaining the sensory performance evaluation result of the aerosol according to one or more of N, D, P and Ea of the aerosol includes one or more of the following features: (1) The higher the N value of the aerosol, the higher the sweetness of the aerosol as evaluated by mouth feel; (2) The higher the D value of the aerosol, the higher the smoothness of the aerosol in the mouth; (3) The higher the D value of the aerosol, the higher the sweetness of the aerosol as evaluated by palate; (4) The higher the P value of the aerosol, the faster the sweetness onset of the aerosol is evaluated in the mouth.

4. The method for evaluating the sensory performance of aerosols according to claim 1 or 2, characterized in that: The step of obtaining the sensory performance evaluation result of the aerosol further includes: obtaining the comprehensive sensory performance evaluation result of the aerosol; The step of obtaining the comprehensive sensory performance evaluation result of the aerosol comprises: Obtaining and determining the comprehensive sensory performance of the aerosol into a first level set and a second level set according to the pH value of the aerosol matrix; wherein, when the pH value of the aerosol matrix is ​​less than the first pH value, or the pH value of the aerosol matrix is ​​greater than the second pH value, the comprehensive sensory performance level of the aerosol is determined to be the second level set; the first pH value is less than the second pH value; When the pH value of the aerosol matrix is ​​between the first pH value and the second pH value, the comprehensive sensory performance level of the aerosol is determined to be the first level set; the comprehensive sensory performance of the first level set is better than the comprehensive sensory performance of the second level set; According to one or more of N, D, P and Ea of the aerosol, a comprehensive sensory performance evaluation result of the aerosol in the first level set is obtained.

5. The method for evaluating the sensory performance of aerosols according to claim 4, characterized in that: The step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes one or more of the following features: (1) If the first pH value is ≤ the pH value of the aerosol matrix ≤ the median pH value, the astringency value is the second score value; if the median pH value is < the pH value of the aerosol matrix ≤ the second pH value, the astringency value is the first score value; wherein the first pH value is < the median pH value < the second pH value; the second score is > the first score value; the greater the score of the astringency value, the higher the astringency of the aerosol matrix in the mouth. (2) if N ≥ the first N value, the first sweetness value is the second score; if N < the first N value, the first sweetness value is the first score; wherein the second score > the first score, the greater the score of the first sweetness value, the higher the sweetness of the aerosol evaluated by oral perception; (3) If D ≥ the first D1 value, the second sweetness value is the third score; if the second D1 value < D < the first D1 value, the second sweetness value is the second score; if D ≤ the second D1 value, the second sweetness value is the first score; wherein, the first D1 value > the second D1 value, the third score > the second score > the first score; the larger the score of the second sweetness value, the higher the sweetness of the aerosol evaluated by oral perception; (4) If D ≥ the first D2 value, the smoothness value is the third score; if the second D2 value < D < the first D2 value, the smoothness value is the second score; if D ≤ the second D2 value, the smoothness value is the first score; wherein, the first D2 value > the second D2 value, the third score > the second score > the first score; the larger the score of the smoothness value, the higher the smoothness of the aerosol in the oral evaluation; (5) If P ≥ the first P value, the sweetening speed value is the third score; if the second P value < P < the first P value, the sweetening speed value is the second score; if P ≤ the second P value, the sweetening speed value is the first score; wherein, the first P value > the second P value, the third score > the second score > the first score; the greater the score of the sweetening speed value, the faster the sweetening speed of the aerosol is evaluated by oral sensation; (6) If Ea≥the first Ea value, the natural sweetness value is the second score; if Ea<the first Ea value, the natural sweetness value is the first score; wherein, the second score>the first score, the greater the score of the natural sweetness value, the higher the natural sweetness of the aerosol in the mouth evaluation.

6. The method for evaluating the sensory performance of aerosols according to claim 5, characterized in that: The step of obtaining the comprehensive sensory performance evaluation results of the aerosols in the first level set includes one or more of the following features: (1) The first pH value is 4-5, the median pH value is 6-7, and the second pH value is 7.5-8.5; (2) The first N value is 0.95×10 8 Particles / cm 3 ~1.15×10 8 Particles / cm 3 ; (3) The first D1 value is 890nm to 910nm, and the second D1 value is 860nm to 870nm; (4) The first D2 value is 890nm to 910nm, and the second D2 value is 860nm to 870nm; (5) The first P value is 1.08×10 8 Particles / cm 3 ~1.12×10 8 Particles / cm 3 , the second P value is 0.95×10 8 Particles / cm 3 ~1.05×10 8 Particles / cm 3 ; (6) The first Ea value is 0.55 to 0.65; (7) The third score is 3 points; the second score is 2 points; and the first score is 1 point.

7. The method for evaluating the sensory performance of aerosols according to claim 6, characterized in that: The comprehensive sensory performance evaluation result of the aerosol in the first level set is determined by a comprehensive score Y; Among them, the higher the comprehensive score Y, the better the comprehensive sensory performance of the aerosol; comprehensive score Y=first sweetness value×first sweetness coefficient ratio+second sweetness value×second sweetness coefficient ratio+sweetening speed value×sweetening speed coefficient ratio+natural sweetness value×natural sweetness coefficient ratio+smoothness value×smoothness coefficient ratio-astringency value×astringency coefficient ratio.

8. The method for evaluating the sensory performance of aerosols according to claim 7, characterized in that: The first sweetness coefficient ratio is 8% to 12%, the second sweetness coefficient ratio is 8% to 12%, the sweetening speed coefficient ratio is 18% to 22%, the natural sweetness coefficient ratio is 18% to 22%, the smoothness coefficient ratio is 18% to 22%, and the astringency coefficient ratio is 8% to 12%.

9. The method for evaluating the sensory performance of aerosols according to claim 1 or 2, characterized in that: The mass proportion of the sweetener in the aerosol matrix is ​​0.4% to 0.6%; the aerosol matrix also includes a solvent; Wherein, the solvent includes one or more of propylene glycol and vegetable glycerin.

10. The method for evaluating the sensory performance of aerosol according to claim 1 or 2, characterized in that: The step of obtaining N, D, P and Ea after the aerosol matrix is ​​atomized into aerosol comprises: The aerosol matrix is ​​inhaled to generate the aerosol, and a particle size distribution test is performed on the aerosol to obtain N, D and P of the aerosol; wherein the aerosol matrix includes a sweetener; And, the aerosol is collected according to particle size segments, the mass of the sweetener included in the aerosol in each particle size segment is obtained, and the Ea of the aerosol is obtained.

11. The method for evaluating the sensory performance of aerosols according to claim 10, characterized in that: The evaluation method of the aerosol sensory performance includes one or more of the following characteristics: (1) the step of pumping the aerosol matrix to generate the aerosol comprises: pumping the aerosol matrix to generate the aerosol under the conditions that the volume per puff is 30 mL to 80 mL, the puff interval is 10 s to 35 s, and the puff dilution factor is 10 to 20 times; (2) The step of performing a particle size distribution test on the aerosol includes: performing a particle size distribution test on the aerosol at a sampling frequency of 8 Hz to 12 Hz to obtain N, D and P of the aerosol; (3) Before the step of inhaling the aerosol matrix to generate the aerosol, the method further includes: performing a pH value test on the aerosol matrix to obtain the pH value of the aerosol matrix.

12. The method for evaluating the sensory performance of aerosols according to claim 11, characterized in that: The step of collecting the aerosol according to the particle size segments to obtain the mass of the sweetener included in the aerosol in each particle size segment and obtaining the Ea of the aerosol comprises: The aerosol is collected by particle size segments using a multi-stage collision sampler, wherein the particle size segment collection includes five particle size segments, and the aerosol is divided into a first aerosol, a second aerosol, a third aerosol, a fourth aerosol and a fifth aerosol; Respectively testing the masses of the sweetener in the first aerosol, the second aerosol, the third aerosol, the fourth aerosol, and the fifth aerosol, and calculating the Ea of the aerosol; Among them, the particle size range of the first aerosol is less than the particle size range of the second aerosol, less than the particle size range of the third aerosol, less than the particle size range of the fourth aerosol, and less than the particle size range of the fifth aerosol.

13. The method for evaluating the sensory performance of aerosol according to claim 12, characterized in that: The particle size range of the first aerosol is less than 320 nm; 320nm≤the particle size range of the second aerosol<560nm; 560nm≤the particle size range of the third aerosol<1000nm; 1000nm≤the particle size range of the fourth aerosol≤1800nm; The particle size range of the fifth aerosol is greater than 1800 nm.

14. The method for evaluating the sensory performance of aerosols according to claim 13, characterized in that: The step of respectively testing the mass of the sweetener in the first aerosol, the second aerosol, the third aerosol, the fourth aerosol and the fifth aerosol and calculating the Ea of the aerosol further comprises: Dissolving the first aerosol, the second aerosol, the third aerosol, the fourth aerosol and the fifth aerosol in organic solvents respectively to prepare a first aerosol solution, a second aerosol solution, a third aerosol solution, a fourth aerosol solution and a fifth aerosol solution; Respectively testing the masses of the sweetener in the first aerosol solution, the second aerosol solution, the third aerosol solution, the fourth aerosol solution, and the fifth aerosol solution, and recording them as m1, m2, m3, m4, and m5, respectively; The ratio of m1 to mtot, the ratio of m2 to mtot, the ratio of m3 to mtot, the ratio of m4 to mtot and the ratio of m5 to mtot are denoted as E a1 、E a2 、E a3 、E a4 and E a5 ;Among them, mtot=m1+m2+m3+m4+m5, Ea=Ea3+Ea4.

15. An aerosol matrix, characterized in that The method is screened by the aerosol sensory performance evaluation method according to any one of claims 1 to 14.

Images