Method for identifying hypoglycemic and sweetening fen-flavor aroma substances in tobacco based on electronic tongue technology

Abstract

The invention discloses a method for identifying hypoglycemic and sweetening fen-flavor aroma substances in tobacco based on an electronic tongue technology, which comprises the following steps: adding tartaric acid and potassium chloride into ultrapure water, and adding distilled water to a constant volume to serve as a reference solution for detecting sweetness by an electronic tongue; adding distilled water into fructose for constant volume, heating and dissolving to obtain a fructose solution; adding the aroma substances into propylene glycol to a constant volume, heating and dissolving to obtain a mixed solution, and diluting the mixed solution to obtain a series of aroma substance mixed solutions with different concentrations; adding the mixed solution into a fructose solution, and heating and dissolving to obtain a series of mixed solutions of the hypoglycemic and sweetening fen-flavor aroma substances with different concentrations and fructose; a sweetness sensor is used as a detection sensor to test sweetness response values of a mixture of the blank fructose solution and the blood-glucose-reducing and sweetness-increasing fen-flavor aroma substance solutions with different concentrations; and judging whether the aroma substance has the effect of enhancing the sweetness of the fructose or not according to the change of the sweetness response value. According to the method, the accuracy and efficiency of identifying the hypoglycemic and sweetening effects are improved, and the identification method is simple, accurate and stable.

Description

Technical Field

[0001] The invention relates to the technical field of aroma synergy, and in particular to a method for identifying sugar-reducing, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology. Background Art

[0002] Aroma substances in tobacco are the main source of tobacco flavor. Sweet substances are added during the baking process of cigarettes to reduce the irritation of smoke, but during the burning process of cigarettes, the content of harmful chemicals in the smoke is increased, posing a great threat to the health of smokers. Studies on tobacco flavor substances and their precursors have found that the most significant aromas in cigarettes are refreshing, herbal, sweet and fragrant. Fragrance-type aroma substances include: megastigmatrienone, ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene, trans-2-hexenal, etc.; the water-soluble sugar content is high in the determination of sweet substances in mainstream cigarette smoke, among which fructose has the highest content. The sweetness response value of the mixed solution of fructose, a fragrance-type aroma substance, is determined by electronic tongue technology, and the content of aroma substances is adjusted to achieve the purpose of reducing the amount of fructose added.

[0003] Sweetness is one of the important quality attributes of food. For a long time, its evaluation has mainly relied on traditional manual sensory evaluation methods. However, this method has some problems: High subjectivity: Different people have different perceptions and preferences for sweetness, so the evaluation results may vary due to individual differences. Susceptible to environmental influences: External environment such as temperature, humidity, noise, etc. may affect the senses of the evaluator, thereby affecting the accuracy of the evaluation results. Inefficiency: When a large number of samples need to be evaluated, traditional manual sensory evaluation methods are not only time-consuming, but also difficult to ensure that each sample can be accurately evaluated. Lack of unified standards: For different types of food, the evaluation standards for sweetness may be different. And it is difficult to formulate a unified evaluation standard applicable to all foods using traditional manual sensory evaluation methods.

[0004] With the development of science and technology, the electronic tongue, as an intelligent sensory analysis technology consisting of a sensor array, a signal acquisition system, and a pattern recognition system, is divided into a specific selection type or an interactive sensor type electronic tongue according to the different working modes of the sensor. It uses appropriate pattern recognition methods or multivariate statistical methods for qualitative and quantitative analysis, and is gradually being used in the field of food quality testing. Compared with traditional artificial sensory evaluation methods, the electronic tongue has the following advantages: Strong objectivity: The electronic tongue simulates the human taste system through a sensor array, and can objectively record and analyze the sweetness characteristics of food without being affected by personal preferences and emotions. Fast detection speed: The electronic tongue can detect a large number of samples in a short time, greatly improving the detection efficiency. Low cost: Compared with traditional artificial sensory evaluation methods, the electronic tongue has a lower cost of use and does not require a large number of evaluators and time. Good repeatability: The evaluation results of the electronic tongue have good repeatability, which can ensure the stability of the results. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology, so as to solve the problems of subjectivity, environmental sensitivity, low efficiency and lack of unified standards in traditional manual sensory evaluation of tobacco aroma substances, and improve the accuracy and efficiency of identifying sugar-lowering and sweetening effects.

[0006] The technical problem to be solved by the present invention is achieved through the following technical solutions:

[0007] A method for identifying sugar-reducing, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology, comprising the following steps:

[0008] (1) Prepare the test solution:

[0009] 11) Prepare taste standard solution: add tartaric acid and potassium chloride to ultrapure water and distilled water to make up to volume, which is used as the reference solution for electronic tongue to detect sweetness;

[0010] 12) Prepare a blank control fructose solution: add fructose to distilled water to make up to volume, heat to 30°C and stir until completely dissolved to obtain a fructose solution;

[0011] 13) preparing different concentrations of hypoglycemic sweetening fragrance type aroma substance solutions and fructose mixed solutions: adding propylene glycol to the aroma substance to make up the volume, heating to 30° C. and stirring until completely dissolved to obtain a mixed solution A, diluting the mixed solution A to obtain a mixed solution B; adding the mixed solution B to the fructose solution, heating to 30° C. and stirring until the fructose is completely dissolved to obtain a series of mixed solutions C of hypoglycemic sweetening fragrance type aroma substance and fructose of different concentrations;

[0012] (2) Electronic tongue detection:

[0013] A sweetness sensor was used as a detection sensor to test the sweetness response values ​​of a blank fructose solution and a mixture of solutions of different concentrations of sugar-reducing, sweetening and fragrant aroma substances;

[0014] (3) Result analysis and judgment: Analyze and judge whether the aroma substance has the effect of enhancing the sweetness of fructose based on the changes in the sweetness response value.

[0015] Preferably, in the above technical solution, step 11) is specifically:

[0016] Add 0.045 g of tartaric acid and 2.2365 g of potassium chloride to ultrapure water and distilled water to make up to 1000 mL. This solution is used as the reference solution for electronic tongue detection of sweetness.

[0017] Preferably, in the above technical solution, step 12) is specifically:

[0018] Take 1.0 g of fructose, add distilled water to make up to 100 g, place in a heating type ultrasonic cleaner, heat to 30° C. and stir until completely dissolved to obtain a 1.0% fructose solution.

[0019] Preferably, in the above technical solution, in step 13), the types of sugar-lowering, sweetening and fragrant aroma substances in tobacco include: megastigmatrienone, ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene, and trans-2-hexenal.

[0020] Preferably, in the above technical solution, in step 13), the types of sugar-lowering, sweetening and fragrant aroma substances in tobacco also include: ethyl lactate and cinnamyl alcohol.

[0021] Preferably, in the above technical solution, in step 13), the usage amount of a series of mixed solutions with different concentrations is:

[0022] Megastigmasterone: 0.6, 2, 6, 15, 30 mg / kg; and / or,

[0023] Ethyl acetate: 0.1, 3.3, 10, 15, 30 mg / kg; and / or,

[0024] Geraniol: 0.1, 0.3, 10, 15, 30 mg / kg; and / or,

[0025] Geranyl formate: 0.1, 1, 3, 5, 8 mg / kg; and / or,

[0026] β-ionone: 0.004, 1.5, 5, 8, 10 mg / kg; and / or,

[0027] β-pinene: 0.14, 1.5, 5, 10, 25 mg / kg; and / or,

[0028] Trans-2-hexenal: 0.1, 1, 3, 4, 5 mg / kg.

[0029] Preferably, in the above technical scheme, in step 13), the usage amount of a series of mixed solutions of different concentrations is: megastigmatrienon 6 mg / kg; and / or, ethyl acetate 10 mg / kg; and / or, geraniol 10 mg / kg; and / or, geranyl formate 5 mg / kg; and / or, β-ionone 1.5 mg / kg; and / or, β-pinene 5 mg / kg; and / or, trans-2-hexenal 4 mg / kg.

[0030] A tobacco aroma substance, wherein the aroma substance contains fructose and the sugar-reducing, sweetening and fragrant aroma substance, the concentration of fructose in the tobacco aroma substance is 1%, and the sugar-reducing, sweetening and fragrant aroma substance comprises at least one of megastigmatrienon, ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene and trans-2-hexenal.

[0031] A method for identifying sugar-reducing, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology and its application in tobacco flavoring.

[0032] The above technical solution of the present invention has the following beneficial effects:

[0033] This application solves the shortcomings of traditional manual sensory evaluation in the identification of tobacco aroma substances, such as strong subjectivity, low efficiency, high cost and lack of objectivity, and provides a fast, accurate and stable identification method. By using electronic tongue technology to accurately evaluate and optimize the effect of aroma substances in tobacco on the sweetness of fructose, the amount of fructose added can be reduced, the production of harmful chemicals during cigarette combustion can be reduced, and the safety of tobacco products can be improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

[0035] Figure 1 It is the overall change trend of the fructose sweetness response value, which is the electronic tongue detection result of fructose with different concentration gradients. The horizontal axis is the fructose concentration, and the vertical axis is the mean sweetness.

[0036] Figure 2 The electronic tongue detection results of the mixture of fructose and different concentrations of megastigmatrienone are shown in Figure 1. The horizontal axis is the concentration of megastigmatrienone and the vertical axis is the mean sweetness.

[0037] Figure 3 These are the electronic tongue detection results of a mixture of fructose and ethyl acetate of different concentrations. The horizontal axis is the ethyl acetate concentration, and the vertical axis is the mean sweetness.

[0038] Figure 4 This is the electronic tongue detection result of the mixture of fructose and geraniol of different concentrations. The horizontal axis is the geraniol concentration and the vertical axis is the mean sweetness.

[0039] Figure 5 This is the electronic tongue detection result of the mixture of fructose and geranyl formate of different concentrations. The horizontal axis is the geranyl formate concentration, and the vertical axis is the mean sweetness.

[0040] Figure 6 The electronic tongue detection results of the mixture of fructose and β-ionone of different concentrations. The horizontal axis is the β-ionone concentration and the vertical axis is the mean sweetness.

[0041] Figure 7 The electronic tongue detection results of the mixture of fructose and β-pinene of different concentrations. The horizontal axis is the β-pinene concentration and the vertical axis is the mean sweetness.

[0042] Figure 8 The electronic tongue detection results of the mixture of fructose and trans-2-hexenal of different concentrations. The horizontal axis is the concentration of trans-2-hexenal, and the vertical axis is the mean sweetness. DETAILED DESCRIPTION

[0043] Various exemplary embodiments of the present invention will now be described in detail with reference to the accompanying drawings. It should be noted that the relative arrangement of components and steps, numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present invention unless otherwise specifically stated.

[0044] Unless otherwise specified, the reagents used in this application are all commercially available or obtained through commercial channels, or can be prepared by referring to existing chemical methods.

[0045] The present application provides a method for analyzing and identifying aroma substances for reducing blood sugar and enhancing sweetness by using electronic tongue technology, adding megastigmatrienone, ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene, and trans-2-hexenal to a 1% fructose solution, using electronic tongue technology to obtain its sweetness response value, and analyzing whether the aroma substances have a blood sugar reducing and sweetening effect. Among them, the 1% fructose solution contains: distilled water, fructose, and a 1g / 100g fructose solution is prepared as a blank control.

[0046] The identification method includes the following steps:

[0047] 1. Prepare the test solution:

[0048] 1.1 Prepare taste standard solution: Add 0.045g tartaric acid and 2.2365g potassium chloride to ultrapure water and distilled water to make up to 1000mL. This solution is used as the reference solution for electronic tongue detection of sweetness.

[0049] 1.2 Prepare blank control fructose solution D: Take 1.0g fructose, add distilled water to make up to 100g, place in a heating type ultrasonic cleaner, heat to 30°C and stir until completely dissolved to obtain a 1.0% fructose solution.

[0050] 1.3 Prepare different concentrations of hypoglycemic, sweetening and light-flavor aroma substance solutions and fructose mixed solutions: Take 0.1g of aroma substance in an aviation cup, add propylene glycol to make up to 100g, place in a heated ultrasonic cleaner, heat to 30°C and stir until completely dissolved to obtain mixed solution A. Take 10g of mixed solution A, add distilled water to make up to 100g, place in a heated ultrasonic cleaner, heat to 30°C and stir until completely dissolved to obtain mixed solution B. Take a certain mass of mixed solution B, add 1.0g of fructose, add distilled water to make up to 100g, place in a heated ultrasonic cleaner, heat and stir until completely dissolved to obtain a series of mixed solutions of fructose and hypoglycemic, sweetening and light-flavor aroma substances of different concentrations.

[0051] 2. Electronic tongue detection:

[0052] The standard solution prepared in step 1.1 is used as the reference solution for electronic tongue sweetness detection, and the existing GL1 sweetness sensor is used as the detection sensor for electronic tongue sweetness detection. The test method uses the conventional method. The sweetness response value of the blank fructose solution prepared in step 1.2 and the mixture of different concentrations of the sugar-lowering, sweetening and fragrant aroma substance solution prepared in step 1.3 are tested. Each sample is tested 5 times in a cycle, and the average value of the last 3 sweetness response data is taken as the test result, accurate to 0.01.

[0053] 3. Test and evaluation results:

[0054] The sweetness response value of the mixture of the solution of the sugar-reducing and sweetening fragrance type aroma substance is always lower than that of the blank sample in the electronic tongue, and the sweetness response value reaches the maximum when the concentration is Amg / kg. Since the concentration of aroma substances and the sweetness response value are negatively correlated, the sugar-reducing and sweetening fragrance type aroma substances have the effect of enhancing the sweetness of fructose, and the effect is best when the concentration is Amg / kg.

[0055] The following is a detailed description with examples:

[0056] Example 1

[0057] A method for increasing the sweetness of a solution by using megastigmatrienone to reduce the amount of fructose added, wherein megastigmatrienone is added to a fructose solution to prepare a 100g solution.

[0058] The specific operations are as follows:

[0059] 1. Prepare the test solution:

[0060] (1) Prepare taste standard solution: add 0.045 g tartaric acid and 2.2365 g potassium chloride to ultrapure water and add distilled water to make up to 1000 mL. This solution is used as the reference solution for electronic tongue detection of sweetness.

[0061] (2) Prepare a blank control fructose solution D: Take 1.0 g of fructose, add distilled water to make the volume 100 g, place in a heated ultrasonic cleaner, heat to 30°C and stir until completely dissolved to obtain a 1.0% fructose solution. At the same time, set different fructose solution concentrations, the specific concentrations are shown in Table 1.

[0062] (3) Prepare different concentrations of megastigmatrienone solution and fructose mixed solution: Take 0.1 g of aroma substance in an aviation cup, add propylene glycol to make up to 100 g, place in a heating type ultrasonic cleaner, heat to 30°C and stir until completely dissolved, to obtain mixed solution A. Take 10 g of mixed solution A, add distilled water to make up to 100 g, place in a heating type ultrasonic cleaner, heat to 30°C and stir until completely dissolved, to obtain mixed solution B.

[0063] A certain mass of mixed solution B was added with 1.0 g of fructose, and then distilled water was added to make the volume 100 g, and the mixture was placed in a heating ultrasonic cleaner and heated and stirred until completely dissolved, thereby obtaining a series of mixed solutions C of fructose and different concentrations of megastigmatrienone.

[0064] The concentrations of megastigmatrienone fructose solutions were approximately: 0.6 mg / kg, 2 mg / kg, 6 mg / kg, 15 mg / kg, and 30 mg / kg (see Table 2).

[0065] 2. Electronic tongue detection:

[0066] The standard solution prepared in step (1) is used as the reference solution for electronic tongue sweetness detection, the existing GL1 sweetness sensor is used as the detection sensor for electronic tongue sweetness detection, and the test method uses the conventional method.

[0067] The sweetness response values ​​(sweetness values) of the blank fructose solution D and the mixture of megastigmatrienone fructose solutions of different concentrations were tested. Each sample was tested 5 times in a cycle, and the average value of the last 3 sweetness response data was taken as the test result.

[0068] like Figure 1 As shown, the sweetness response value of the original fructose solution D (1.0% fructose solution) in test step (2) is 29.16.

[0069] 3. Test and evaluation results:

[0070] From Table 1 and Figure 1 It can be seen that the overall change trend of the sweetness response value of fructose at different gradients. From Table 1, it can be seen that the fructose gradient setting Figure 1It can be seen that in fructose solutions of different concentrations, the sweetness response value of the electronic tongue decreases with the increase of the fructose solution concentration.

[0071] Table 1 Sweetness response value of single fructose solution

[0072]

[0073] From Table 2 and Figure 2 It can be seen that the average results of three times after electronic tongue detection of megastigmatrienone fructose solution with different concentrations are shown in Table 2. Figure 2 The horizontal axis is the concentration of megastigmatrienone in the solution.

[0074] In the results of mixing fructose with different concentrations of megastertrienone, the sweetness response value decreased as the concentration of megastertrienone increased. Compared with the blank fructose solution (the average sweetness value was 29.16), the electronic tongue sweetness response value after adding megastertrienone was always lower than that without adding it. At a concentration of 6 mg / kg, the sweetness response value reached the maximum. Since the concentration of aroma substances and the sweetness response value are negatively correlated, megastertrienone has the effect of enhancing the sweetness of fructose.

[0075] Table 2 Sweetness response value of megastigmatrienone fructose solution

[0076]

[0077] Example 2

[0078] The method is the same as that of Example 1, except that megastigmatrienon is replaced by ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene, and trans-2-hexenal, respectively, and the concentration gradient of each substance is set differently.

[0079] From Table 3 and Figure 3 It can be seen that the average results of three times after electronic tongue detection of ethyl acetate fructose solution with different concentrations are shown in Table 3. Figure 3 The horizontal axis is the ethyl acetate concentration in the solution.

[0080] In the results of fructose and different concentrations of ethyl acetate, the sweetness response value decreased as the concentration of ethyl acetate increased. Compared with the blank fructose solution (the average sweetness value was 29.16), the electronic tongue sweetness response value of the ethyl acetate solution was always lower than that of the solution without ethyl acetate. The sweetness response value reached the maximum at a concentration of 10 mg / kg. Since the concentration of aroma substances and the sweetness response value are negatively correlated, ethyl acetate has the effect of enhancing the sweetness of fructose.

[0081] Table 3 Sweetness response value of ethyl acetate fructose solution

[0082]

[0083]

[0084] From Table 4 and Figure 4 It can be seen that the average results of three times after electronic tongue detection of geraniol-fructose solutions with different concentrations are shown in Table 4. Figure 4 The horizontal axis is the geraniol concentration in the solution.

[0085] In the results of fructose and different concentrations of geraniol, the sweetness response value decreased as the concentration of geraniol increased. Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value of geraniol was always lower than that of the unadded solution. At a concentration of 10 mg / kg, the sweetness response value reached the maximum. Since the concentration of aroma substances and the sweetness response value are negatively correlated, geraniol has the effect of enhancing the sweetness of fructose.

[0086] Table 4 Sweetness response value of geraniol fructose solution

[0087]

[0088] From Table 5 and Figure 5 It can be seen that the average results of three times after electronic tongue detection of geranyl formate fructose solution with different concentrations are shown in Table 5. Figure 5 The abscissa is the concentration of geranyl formate in the solution.

[0089] In the results of fructose and different concentrations of geranyl formate, the sweetness response value decreased as the concentration of geranyl formate increased. Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value of geranyl formate was always lower than that of the one without geranyl formate. At a concentration of 5 mg / kg, the sweetness response value reached the maximum. Since the concentration of aroma substances and the sweetness response value are negatively correlated, geranyl formate has the effect of enhancing the sweetness of fructose.

[0090] Table 5 Sweetness response value of geranyl formate fructose solution

[0091]

[0092] From Table 6 and Figure 6 It can be seen that the average results of three times after electronic tongue detection of β-ionone fructose solutions with different concentrations are shown in Table 6. Figure 6 The horizontal axis is the concentration of β-ionone in the solution.

[0093] In the results of fructose and different concentrations of β-ionone, the sweetness response value decreased with the increase of β-ionone concentration. Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value of β-ionone was always lower than that of the unadded solution. At a concentration of 1.5 mg / kg, the sweetness value reached the maximum. Since the concentration of aroma substances and the sweetness response value are negatively correlated, β-ionone has the effect of enhancing the sweetness of fructose.

[0094] Table 6 Sweetness response value of β-ionone fructose solution

[0095]

[0096] From Table 7 and Figure 7 It can be seen that the average results of three times after electronic tongue detection of β-pinene fructose solutions with different concentrations are shown in Table 7. Figure 7 The horizontal axis is the concentration of β-pinene in the solution.

[0097] In the results of fructose and different concentrations of β-pinene, the sweetness response value decreased as the concentration of β-pinene increased. Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value of the β-pinene solution was always lower than that of the solution without β-pinene. At a concentration of 5 mg / kg, the sweetness value reached the maximum. Since the concentration of aroma substances and the sweetness response value are negatively correlated, β-pinene has the effect of enhancing the sweetness of fructose.

[0098] Table 7 Sweetness response value of β-pinene fructose solution

[0099]

[0100] From Table 8 and Figure 8 It can be seen that the average results of three times after electronic tongue detection of trans-2-hexenal fructose solutions with different concentrations are shown in Table 8. Figure 8 The horizontal axis is the concentration of trans-2-hexenal in the solution. In the results of fructose and different concentrations of trans-2-hexenal, the sweetness response value decreases as the concentration of trans-2-hexenal increases.

[0101] Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value of the solution with trans-2-hexenal added was always lower than that without it, and the sweetness response value reached the maximum at a concentration of 4 mg / kg. Since the concentration of aroma substances and the sweetness response value are negatively correlated, trans-2-hexenal has the effect of enhancing the sweetness of fructose.

[0102] Table 8 Sweetness response value of trans-2-hexenal fructose solution

[0103]

[0104] In summary, the present invention uses the combination mode of electronic tongue technology and light-fragrance aroma substances, and uses the sweetness response value to judge whether the aroma substances have a sugar-reducing effect. It is concluded that megastigmatrienone, ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene, ethyl lactate, trans-2-hexenal, and cinnamyl alcohol all have an enhancing effect on the sweetness of fructose solution, and can play a role in lowering blood sugar and increasing sweetness. The results are intuitive and reliable, and the applicability is wide.

[0105] Although the present invention has been disclosed as above by the embodiments, it is not intended to limit the present invention. Any person skilled in the art may make various choices and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention is limited by the claims and their equivalents.

Claims

1. A method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology, characterized in that: The following steps are involved: (1) Prepare the test solution: 11) Prepare taste standard solution: add tartaric acid and potassium chloride to ultrapure water and distilled water to make up to volume, which is used as the reference solution for electronic tongue to detect sweetness; 12) Prepare a blank control fructose solution: add fructose to distilled water to make up to volume, heat to 30°C and stir until completely dissolved to obtain a fructose solution; 13) preparing different concentrations of hypoglycemic sweetening fragrance type aroma substance solutions and fructose mixed solutions: adding propylene glycol to the aroma substance to make up the volume, heating to 30° C. and stirring until completely dissolved to obtain a mixed solution A, diluting the mixed solution A to obtain a mixed solution B; adding the mixed solution B to the fructose solution, heating to 30° C. and stirring until the fructose is completely dissolved to obtain a series of mixed solutions C of hypoglycemic sweetening fragrance type aroma substance and fructose of different concentrations; (2) Electronic tongue detection: A sweetness sensor was used as a detection sensor to test the sweetness response values ​​of a blank fructose solution and a mixture of solutions of different concentrations of sugar-reducing, sweetening and fragrant aroma substances; (3) Result analysis and judgment: Analyze and judge whether the aroma substance has the effect of enhancing the sweetness of fructose based on the changes in the sweetness response value.

2. The method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology according to claim 1, characterized in that: Step 11) is specifically as follows: Add 0.045 g of tartaric acid and 2.2365 g of potassium chloride to ultrapure water and distilled water to make up to 1000 mL. This solution is used as the reference solution for electronic tongue detection of sweetness.

3. The method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology according to claim 1, characterized in that: Step 12) is specifically as follows: Take 1.0 g of fructose, add distilled water to make up to 100 g, place in a heating type ultrasonic cleaner, heat to 30° C. and stir until completely dissolved to obtain a 1.0% fructose solution.

4. The method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology according to claim 1, characterized in that: In step 13), the sugar-lowering, sweetening and fragrant aroma substances in the tobacco include: megastigmatrienone, ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene, and trans-2-hexenal.

5. The method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology according to claim 4, characterized in that: In step 13), the sugar-lowering, sweetening and fragrant aroma substances in the tobacco also include: ethyl lactate and cinnamyl alcohol.

6. The method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology according to claim 4, characterized in that: In step 13), the usage of a series of mixed solutions of different concentrations is: Megastigmasterone: 0.6, 2, 6, 15, 30 mg / kg; and / or, Ethyl acetate: 0.1, 3.3, 10, 15, 30 mg / kg; and / or, Geraniol: 0.1, 0.3, 10, 15, 30 mg / kg; and / or, Geranyl formate: 0.1, 1, 3, 5, 8 mg / kg; and / or, β-ionone: 0.004, 1.5, 5, 8, 10 mg / kg; and / or, β-pinene: 0.14, 1.5, 5, 10, 25 mg / kg; and / or, Trans-2-Hexenal: 0.1, 1, 3, 4, 5 mg / kg.

7. The method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology according to claim 6, characterized in that: In step 13), the usage amounts of a series of mixed solutions of different concentrations are: megastigmatrienon 6 mg / kg; and / or ethyl acetate 10 mg / kg; and / or geraniol 10 mg / kg; and / or geranyl formate 5 mg / kg; and / or β-ionone 1.5 mg / kg; and / or β-pinene 5 mg / kg; and / or trans-2-hexenal 4 mg / kg.

8. A tobacco aroma substance, characterized in that: The tobacco aroma substance contains fructose and the sugar-lowering, sweetening and fragrant aroma substance according to any one of claims 1 to 7, the concentration of fructose in the tobacco aroma substance is 1%, and the sugar-lowering, sweetening and fragrant aroma substance includes at least one of megastigmatrienon, ethyl acetate, geraniol, geranyl formate, β-ionone, β-pinene and trans-2-hexenal.

9. Use of the method for identifying sugar-lowering, sweetening and fragrant aroma substances in tobacco based on electronic tongue technology according to any one of claims 1 to 7 in tobacco flavoring.

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