Method for identifying hypoglycemic sweetening and sweet aroma substances in tobacco based on electronic tongue technology

Abstract

This invention discloses a method for identifying hypoglycemic and sweetening aroma compounds in tobacco based on electronic tongue technology. The method includes adding tartaric acid and potassium chloride to ultrapure water and then distilling water to a final volume as a reference solution for sweetness detection by the electronic tongue; dissolving fructose in distilled water by heating to obtain a fructose solution; dissolving aroma compounds in propylene glycol by heating to obtain a mixed solution; diluting the mixed solution to obtain a series of aroma compound mixtures of different concentrations; adding the fructose solution to the mixed solution and heating to obtain a series of mixed solutions of hypoglycemic and sweetening aroma compounds with fructose at different concentrations; using a sweetness sensor as a detection sensor to test the sweetness response value of a blank fructose solution and mixtures of different concentrations of hypoglycemic and sweetening aroma compound solutions; and determining whether the aroma compounds enhance the sweetness of fructose based on changes in the sweetness response value. This method improves the accuracy and efficiency of identifying hypoglycemic and sweetening effects, and the identification method is simple, accurate, and stable.

Description

Technical Field

[0001] This invention relates to the field of aroma synergy technology, and in particular to a method for identifying hypoglycemic and sweetening aroma substances in tobacco based on electronic tongue technology. Background Technology

[0002] Aroma compounds in tobacco are the main source of its flavor. While sweeteners are added during cigarette roasting to reduce smoke irritation, they also increase the content of harmful chemicals in the smoke during combustion, posing a significant threat to smokers' health. Studies on tobacco aroma compounds and their precursors have revealed that the most prominent aroma types in cigarettes are light and refreshing, herbal, sweet, and lightly aromatic. Lightly aromatic compounds include megastigmatotrienone, ethyl acetate, geraniol, geraniol formate, β-ionone, β-pinene, and trans-2-hexenal. Measurements of sweet substances in mainstream cigarette smoke show high levels of water-soluble sugars, with fructose being the most abundant. Electronic tongue technology was used to determine the sweetness response of a fructose mixture of lightly aromatic compounds, allowing for adjustments to the aroma compound content to reduce the amount of fructose added.

[0003] Sweetness, as an important quality attribute of food, has long been evaluated primarily using traditional human sensory evaluation methods. However, this method has several problems: High subjectivity: Different people have different perceptions and preferences for sweetness, so evaluation results may vary due to individual differences. Susceptibility to environmental influences: External environmental factors such as temperature, humidity, and noise can affect the evaluator's senses, thus impacting the accuracy of the evaluation results. Inefficiency: When evaluating a large number of samples, traditional human sensory evaluation methods are not only time-consuming but also struggle to guarantee accurate evaluation for each sample. Lack of unified standards: The evaluation criteria for sweetness may differ for different types of food, and traditional human sensory evaluation methods struggle to establish a unified evaluation standard applicable to all foods.

[0004] With the development of technology, electronic tongues, as an intelligent sensory analysis technology composed of a sensor array, a signal acquisition system, and a pattern recognition system, are increasingly being applied in the field of food quality testing, depending on the different working methods of the sensors. These electronic tongues are categorized into selective or interactive sensing types, employing appropriate pattern recognition methods or multivariate statistical methods for qualitative and quantitative analysis. Compared with traditional manual sensory evaluation methods, electronic tongues offer the following advantages: High objectivity: Electronic tongues simulate the human taste system through sensor arrays, objectively recording and analyzing the sweetness characteristics of food, unaffected by personal preferences or emotions. High detection speed: Electronic tongues can test a large number of samples in a short time, greatly improving detection efficiency. Low cost: Compared with traditional manual sensory evaluation methods, electronic tongues have lower operating costs, requiring less personnel and time. Good repeatability: The evaluation results of electronic tongues have good repeatability, ensuring the stability of the results. Summary of the Invention

[0005] The technical problem to be solved by this invention is to provide a method for identifying hypoglycemic and sweetening aroma substances in tobacco based on electronic tongue technology, which solves the problems of subjectivity, environmental sensitivity, low efficiency and lack of unified standards in the traditional artificial sensory evaluation of tobacco aroma substances, and improves the accuracy and efficiency of identifying hypoglycemic and sweetening effects.

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

[0007] A method for identifying hypoglycemic, sweetening, and aromatic compounds in tobacco based on electronic tongue technology includes the following steps:

[0008] (1) Prepare the detection solution:

[0009] 11) Preparation of taste standard solution: Add tartaric acid and potassium chloride to ultrapure water and distilled water to make up to volume, as the reference solution for electronic tongue detection of sweetness;

[0010] 12) Preparation of blank control fructose solution: Add fructose to distilled water to make up to volume, heat to 30℃ and stir until completely dissolved to obtain fructose solution;

[0011] 13) Prepare solutions of different concentrations of hypoglycemic and sweetening aroma compounds and fructose mixtures: Add propylene glycol to the aroma compounds and bring to a final volume. Heat to 30°C and stir until completely dissolved to obtain mixture A. Dilute mixture A to obtain mixture B. Add fructose solution to mixture B and heat to 30°C and stir until the fructose is completely dissolved to obtain a series of hypoglycemic and sweetening aroma compounds and fructose mixtures C with different concentrations.

[0012] (2) Electronic tongue detection:

[0013] A sweetness sensor was used as the detection sensor to test the sweetness response values ​​of a blank fructose solution and a mixture of solutions of different concentrations of sugar-lowering and sweetening aroma compounds.

[0014] (3) Result analysis and judgment: Based on the changes in sweetness response value, it is determined whether the aroma substances have the effect of enhancing the sweetness of fructose.

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

[0016] Add 0.045g tartaric acid and 2.2365g potassium chloride to ultrapure water, and then distill water to a final volume of 1000mL. This solution will serve as the reference solution for the electronic tongue to detect sweetness.

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

[0018] Take 1.0g of fructose, add distilled water to make up to 100g, place in a heated ultrasonic cleaner and heat to 30℃ while stirring 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 refreshing aroma substances in tobacco include: megastigmatrienone, ethyl acetate, geraniol, geraniol 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 amount of a series of mixed solutions of different concentrations used is:

[0022] Megastigmatrienone: 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] Geraniol 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 solution, in step 13), the amount of a series of mixed solutions of different concentrations used is: 6 mg / kg of megastigmatrienone; and / or 10 mg / kg of ethyl acetate; and / or 10 mg / kg of geraniol; and / or 5 mg / kg of geraniol formate; and / or 1.5 mg / kg of β-ionone; and / or 5 mg / kg of β-pinene; and / or 4 mg / kg of trans-2-hexenal.

[0030] A tobacco aroma substance comprising fructose and a hypoglycemic, sweetening, and refreshing aroma substance, wherein the concentration of fructose in the tobacco aroma substance is 1%, and the hypoglycemic, sweetening, and refreshing aroma substance comprises at least one of megastigmatrienone, ethyl acetate, geraniol, geraniol formate, β-ionone, β-pinene, and trans-2-hexenal.

[0031] The application of a method for identifying hypoglycemic, sweetening, and aromatic compounds in tobacco based on electronic tongue technology in tobacco flavoring.

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

[0033] This application addresses the shortcomings of traditional manual sensory evaluation in the identification of tobacco aroma substances, such as high subjectivity, low efficiency, high cost, and lack of objectivity, by providing a rapid, accurate, and stable identification method. By utilizing electronic tongue technology, it accurately assesses and optimizes the impact of aroma substances in tobacco on fructose sweetness, reducing the amount of fructose added, decreasing the generation of harmful chemicals during cigarette combustion, and improving the safety of tobacco products. Attached Figure Description

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

[0035] Figure 1 The overall trend of fructose sweetness response value is shown, which represents the electronic tongue detection results of fructose at different concentration gradients. The horizontal axis represents fructose concentration, and the vertical axis represents the average sweetness value.

[0036] Figure 2 The results of electronic tongue detection of fructose and mixtures of different concentrations of stigmasterone are shown. The horizontal axis represents the concentration of stigmasterone, and the vertical axis represents the average sweetness.

[0037] Figure 3 The results of electronic tongue detection of fructose and ethyl acetate mixtures of different concentrations are shown. The horizontal axis represents the ethyl acetate concentration, and the vertical axis represents the average sweetness.

[0038] Figure 4 The results of electronic tongue detection of fructose and geraniol mixtures at different concentrations are shown. The horizontal axis represents the geraniol concentration, and the vertical axis represents the average sweetness.

[0039] Figure 5 The results of electronic tongue detection of fructose and geraniol mixtures at different concentrations are shown. The horizontal axis represents the concentration of geraniol formate, and the vertical axis represents the average sweetness.

[0040] Figure 6 The results of electronic tongue detection of fructose and mixtures of different concentrations of β-ionone are shown. The horizontal axis represents the concentration of β-ionone, and the vertical axis represents the average sweetness.

[0041] Figure 7 The results of electronic tongue detection of fructose and mixtures of β-pinene at different concentrations are shown. The horizontal axis represents the β-pinene concentration, and the vertical axis represents the average sweetness.

[0042] Figure 8 The results of electronic tongue detection of fructose and mixtures of different concentrations of trans-2-hexenal are shown. The horizontal axis represents the concentration of trans-2-hexenal, and the vertical axis represents the average sweetness. Detailed Implementation

[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, unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention.

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

[0045] This application provides a method for analyzing and identifying aroma compounds that lower blood sugar and enhance sweetness using electronic tongue technology. The method involves adding megastigmatrienone, ethyl acetate, geraniol, geraniol formate, β-ionone, β-pinene, and trans-2-hexenal to a 1% fructose solution. The method then uses electronic tongue technology to obtain the sweetness response value and analyze whether the aroma compounds have a blood sugar-lowering and sweetening effect. The 1% fructose solution contains distilled water and fructose; a 1g / 100g fructose solution is prepared as a blank control.

[0046] The identification method includes the following steps:

[0047] 1. Prepare the detection solution:

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

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

[0050] 1.3 Preparation of solutions of hypoglycemic and sweetening aroma compounds and fructose mixtures of different concentrations: 0.1g of the aroma compound was placed in an aviation cup, and propylene glycol was added to bring the volume to 100g. The solution was then placed in a heated ultrasonic cleaner and heated to 30℃ while stirring until completely dissolved, yielding mixture A. 10g of mixture A was added to distilled water and brought to a volume of 100g. The solution was then placed in a heated ultrasonic cleaner and heated to 30℃ while stirring until completely dissolved, yielding mixture B. A certain mass of mixture B was added to 1.0g of fructose, and then distilled water was added to bring the volume to 100g. The solution was then placed in a heated ultrasonic cleaner and heated while stirring until completely dissolved, yielding a series of mixed solutions of fructose and hypoglycemic and sweetening aroma compounds of different concentrations.

[0051] 2. Electronic tongue detection:

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

[0053] 3. Test and evaluation results:

[0054] The added sugar-lowering and sweetening aroma compound solution consistently produced a lower electronic tongue sweetness response value compared to the blank sample, reaching its maximum at a concentration of A mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, the sugar-lowering and sweetening aroma compound enhances the sweetness of fructose, with the optimal effect observed at a concentration of A mg / kg.

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

[0056] Example 1

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

[0058] The specific steps are as follows:

[0059] 1. Prepare the detection solution:

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

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

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

[0063] Take a certain mass of mixture B, add 1.0g of fructose, then add distilled water to make up to 100g, place it in a heated ultrasonic cleaner and heat and stir until completely dissolved to obtain a series of mixed solutions C of fructose and megastigmatrienone of different concentrations.

[0064] The concentrations of the stigmasterone fructose solution 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) was used as the reference solution for the electronic tongue to detect sweetness. The existing GL1 sweetness sensor was used as the detection sensor for the electronic tongue to detect sweetness. The test method used was conventional.

[0067] The sweetness response values ​​(sweetness values) of blank fructose solution D and mixtures of fructose solutions of different concentrations of stigmasterone were tested. Each sample was tested 5 times in cycles, 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) was 29.16.

[0069] 3. Test and evaluation results:

[0070] From Table 1 and Figure 1 As can be seen, the overall trend of fructose sweetness response values ​​varies with different gradients. Table 1 shows the fructose gradient settings, from... 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 fructose solution concentration.

[0071] Table 1 Sweetness response values ​​of single fructose solutions

[0072]

[0073] From Table 2 and Figure 2 As can be seen, the average results of three tests using the electronic tongue for different concentrations of stigmatatrienone fructose solution are shown in Table 2. Figure 2 The horizontal axis represents the concentration of stigmasterone in the solution.

[0074] In the results of mixing fructose with different concentrations of stigmasterone, the sweetness response value decreased with increasing stigmasterone concentration. Compared to the blank fructose solution (mean sweetness value 29.16), the electronic tongue sweetness response value after adding stigmasterone was consistently lower, reaching its maximum at a concentration of 6 mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, stigmasterone enhances the sweetness of fructose.

[0075] Table 2. Sweetness response values ​​of stigmatatrienone fructose solution

[0076]

[0077] Example 2

[0078] The method is the same as in Example 1, except that megastigmatrienone is replaced with ethyl acetate, geraniol, geraniol formate, β-ionone, β-pinene, and trans-2-hexenal, respectively. Furthermore, the concentration gradient for each substance is set differently.

[0079] From Table 3 and Figure 3 As can be seen, the average results of three tests using the electronic tongue for ethyl acetate fructose solutions of different concentrations are shown in Table 3. Figure 3 The horizontal axis represents the concentration of ethyl acetate in the solution.

[0080] In the results of fructose with different concentrations of ethyl acetate, the sweetness response value decreased with increasing ethyl acetate concentration. Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value of the solution with added ethyl acetate was consistently lower, reaching its maximum at a concentration of 10 mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, ethyl acetate has the effect of enhancing the sweetness of fructose.

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

[0082]

[0083]

[0084] From Table 4 and Figure 4 As can be seen, the average results of three tests using the electronic tongue for different concentrations of geraniol fructose solution are shown in Table 4. Figure 4 The horizontal axis represents the concentration of geraniol in the solution.

[0085] In the results of fructose and different concentrations of geraniol, the sweetness response value decreased with increasing geraniol concentration. Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value of the geraniol-added solution was consistently lower, reaching its maximum at a concentration of 10 mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, geraniol has the effect of enhancing the sweetness of fructose.

[0086] Table 4. Sweetness response values ​​of geraniol fructose solution

[0087]

[0088] From Table 5 and Figure 5 As can be seen, the average results of three tests using electronic tongue for different concentrations of geranyl formate fructose solution are shown in Table 5. Figure 5 The horizontal axis represents the concentration of geraniol formate in the solution.

[0089] In the results of fructose and different concentrations of geraniol formate, the sweetness response value decreased with increasing geraniol formate concentration. Compared with the blank fructose solution (mean sweetness value 29.16), the electronic tongue sweetness response value of the solution with added geraniol formate was consistently lower than that without addition, reaching its maximum at a concentration of 5 mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, geraniol formate has the effect of enhancing the sweetness of fructose.

[0090] Table 5. Sweetness response values ​​of geranyl formate fructose solution

[0091]

[0092] From Table 6 and Figure 6 As can be seen, the average results of three tests using the electronic tongue for β-ionone fructose solutions of different concentrations are shown in Table 6. Figure 6 The horizontal axis represents the concentration of β-ionone in the solution.

[0093] In the results of fructose with different concentrations of β-ionone, the sweetness response value decreased with increasing β-ionone concentration. Compared with the blank fructose solution (mean sweetness value 29.16), the electronic tongue sweetness response value of the solution with added β-ionone was consistently lower, reaching its maximum at a concentration of 1.5 mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, β-ionone enhances the sweetness of fructose.

[0094] Table 6. Sweetness response values ​​of β-ionone fructose solution

[0095]

[0096] From Table 7 and Figure 7 As can be seen, the average results of three tests using the electronic tongue for β-pinene fructose solutions of different concentrations are shown in Table 7. Figure 7 The horizontal axis represents the concentration of β-pinene in the solution.

[0097] In the results of fructose with different concentrations of β-pinene, the sweetness response value decreased with increasing β-pinene concentration. Compared with the blank fructose solution (mean sweetness value of 29.16), the electronic tongue sweetness response value with added β-pinene was consistently lower, reaching its maximum at a concentration of 5 mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, β-pinene enhances the sweetness of fructose.

[0098] Table 7. Sweetness response values ​​of β-pinene fructose solution

[0099]

[0100] From Table 8 and Figure 8 As can be seen, the average results of three tests using the electronic tongue for different concentrations of trans-2-hexenal fructose solution are shown in Table 8. Figure 8 The horizontal axis represents the concentration of trans-2-hexenal in the solution. In the results for fructose and different concentrations of trans-2-hexenal, the sweetness response value decreased with increasing trans-2-hexenal concentration.

[0101] Compared to the blank fructose solution (mean sweetness value 29.16), the electronic tongue sweetness response value of the solution with added trans-2-hexenal was consistently lower, reaching its maximum at a concentration of 4 mg / kg. Since there is a negative correlation between aroma compound concentration and sweetness response value, trans-2-hexenal has the effect of enhancing the sweetness of fructose.

[0102] Table 8. Sweetness response values ​​of trans-2-hexenal fructose solution

[0103]

[0104] In summary, this invention, through the combination of electronic tongue technology and aromatic substances, uses sweetness response values ​​to determine whether aromatic substances have a sugar-reducing effect. It finds that megastigmatrienone, ethyl acetate, geraniol, geraniol formate, β-ionone, β-pinene, ethyl lactate, trans-2-hexenal, and cinnamyl alcohol all enhance the sweetness of fructose solutions, thus achieving a sugar-reducing and sweetening effect. The results are intuitive, reliable, and widely applicable.

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

Claims

1. A method for identifying hypoglycemic, sweetening, and aromatic compounds in tobacco based on electronic tongue technology, characterized in that, Includes the following steps: (1) Preparation of the detection solution: 11) Preparation of taste standard solution: Add tartaric acid and potassium chloride to ultrapure water and dilute to volume with distilled water to serve as the reference solution for the electronic tongue to detect sweetness; specifically: add 0.045g tartaric acid and 2.2365g potassium chloride to ultrapure water and dilute to volume with distilled water to 1000mL. This solution serves as the reference solution for the electronic tongue to detect sweetness. 12) Preparation of blank control fructose solution: Take fructose, add distilled water to make up to volume, heat to 30℃ and stir until completely dissolved to obtain fructose solution; specifically: take 1.0g fructose, add distilled water to make up to 100g, place in a heated ultrasonic cleaner and heat to 30℃ and stir until completely dissolved to obtain 1.0% fructose solution. 13) Prepare solutions of different concentrations of hypoglycemic and sweetening aroma compounds and fructose mixtures: Add propylene glycol to the aroma compounds and bring to a final volume. Heat to 30°C and stir until completely dissolved to obtain mixture A. Dilute mixture A to obtain mixture B. Add fructose solution to mixture B and heat to 30°C and stir until the fructose is completely dissolved to obtain a series of hypoglycemic and sweetening aroma compounds and fructose mixtures C with different concentrations. (2) Electronic tongue detection: A sweetness sensor was used as the detection sensor to test the sweetness response values ​​of a blank fructose solution and a mixture of solutions of different concentrations of sugar-lowering and sweetening aroma compounds. (3) Result analysis and judgment: Based on the changes in sweetness response value, it is determined whether the aroma substances have the effect of enhancing the sweetness of fructose.

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

3. The method for identifying hypoglycemic, sweetening, and aromatic substances in tobacco based on electronic tongue technology according to claim 2, characterized in that, In step 13), the sugar-lowering, sweetening, and refreshing aroma substances in tobacco also include: ethyl lactate and cinnamyl alcohol.

4. The method for identifying hypoglycemic, sweetening, and aromatic substances in tobacco based on electronic tongue technology according to claim 2, characterized in that, In step 13), the amounts of a series of mixed solutions of different concentrations used are as follows: Megastigmatrienone: 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, Geraniol 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.

5. The method for identifying hypoglycemic, sweetening, and aromatic substances in tobacco based on electronic tongue technology according to claim 4, characterized in that, In step 13), the amounts of a series of different concentrations of the mixture used are: 6 mg / kg of megastigmatrienone; and / or 10 mg / kg of ethyl acetate; and / or 10 mg / kg of geraniol; and / or 5 mg / kg of geraniol formate; and / or 1.5 mg / kg of β-ionone; and / or 5 mg / kg of β-pinene; and / or 4 mg / kg of trans-2-hexenal.

6. The method for identifying hypoglycemic, sweetening, and aromatic substances in tobacco based on electronic tongue technology according to any one of claims 1-5, in the application of tobacco flavoring.

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