Cigarette sensory smoker sensitivity characterization method based on qualitative evaluation

Abstract

The invention discloses a cigarette sensory smoker sensitivity characterization method based on qualitative evaluation, which mainly comprises the following steps: collecting and coding cigarette sensory qualitative evaluation data of a plurality of smokers in a set time period, and collecting the cigarette sensory qualitative evaluation data; on the basis of the collection result, calculating the Friedman test statistic Q value of each smoke panel test person in sequence; all the Q values are converted into O values used for representing sensitivity sorting of all the smokers; the ratio of the O value of the current smoke panel test person to the maximum value in all the O values is used as a quantized sensitivity characterization value. According to the method, smoke panel test personnel with high sensitivity in qualitative evaluation attributes can be screened, targeted sensory quality smoke panel test is carried out, sensory characteristics of tobacco and tobacco products are accurately grasped, and subjective errors are reduced.

Description

Technical Field

[0001] The invention relates to the field of cigarette manufacturing, and in particular to a method for characterizing the sensitivity of cigarette sensory evaluators based on qualitative evaluation. Background Art

[0002] Cigarette sensory evaluation is an important means of identifying the intrinsic quality of tobacco products, and it is also the only method to evaluate the sensory quality of the tobacco leaf raw materials and tobacco products after curing. In the work of cigarette quality inspection, a number of tasters are usually selected to form an evaluation team, and the tasters' senses are used to perceive the differences in the evaluation attributes such as the aroma, miscellaneous smell, and aftertaste of the cigarettes, so as to evaluate the quality of the cigarette products. Cigarette sensory evaluation is widely used in quality improvement experiments and reference sample selection. Each taster uses the ranking method to conduct a qualitative evaluation of the sample being evaluated, and then judges the quality of the sample based on the comprehensive ranking results.

[0003] As a sensory evaluation instrument, the "smoker" is the key to directly obtaining the original evaluation data. However, the smoker is not a stereotyped, relatively closed physical machine. It is easily affected by physiological factors, the interaction between the smoker and the cigarette sample, etc., and there must be individual differences in the sensitivity to the perception of cigarette style characteristics. When there are abnormal smokers with poor sensitivity and inaccurate evaluation in the evaluation team, it will inevitably have an adverse impact on the final sensory evaluation statistical results.

[0004] In order to ensure the accuracy and reliability of cigarette sensory evaluation results, smokers with accurate sensory recognition and high sensitivity are usually selected to join the evaluation team. Therefore, it is particularly important to construct a sensitivity characterization method for smokers based on qualitative evaluation data.

[0005] At present, for the characterization method of the sensitivity of cigarette sensory tasters, the industry often uses sensory quality evaluation skills competitions to evaluate the comprehensive perception ability of tasters. The cigarette sensory evaluation competition is an important skill competition in the tobacco industry. It usually sets up three assessment projects: single-material cigarette evaluation, triangle evaluation, and finished product evaluation. The focus is on the tasters' ability to identify the quality and use value of tobacco leaf raw materials, the ability to distinguish the subtle differences in finished cigarettes, and the sensory quality evaluation of finished cigarettes. However, affected by factors such as the environment, physiology, and familiarity with the samples, the evaluation results of the tasters can only represent the sensory quality identification ability during the competition period, and cannot reflect the actual level of discrimination in daily life. On the other hand, the ability that is focused on through the competition is the comprehensive sensory perception ability of the tasters, and it is not subdivided into the specific evaluation attributes of the sensory quality of cigarettes, which has certain limitations. Summary of the invention

[0006] In view of the above, the present invention aims to provide a method for characterizing the sensitivity of cigarette sensory evaluators based on qualitative evaluation to solve the above-mentioned technical problems.

[0007] The technical solution adopted by the present invention is as follows:

[0008] The present invention provides a method for characterizing the sensitivity of cigarette sensory evaluators based on qualitative evaluation, which includes:

[0009] After collecting and coding the cigarette sensory qualitative evaluation data of multiple smokers in a given time period, the cigarette sensory qualitative evaluation data are aggregated;

[0010] Based on the imputation results, the Friedman test statistic Q value of each assessor is calculated in sequence;

[0011] All Q values ​​are converted into O values ​​used to characterize the sensitivity ranking of each assessor;

[0012] The ratio of the current assessor's O value to the maximum value of all O values ​​is used as a quantitative sensitivity representation value.

[0013] In at least one possible implementation, the aggregation method includes:

[0014] Any test smoker is selected as the current calculation object, and the current test smoker's cigarette sensory qualitative evaluation data is aggregated according to the rank pattern table; in the rank pattern table, the row represents the sample evaluated by the test smoker, and the column represents the round in which the test smoker participates.

[0015] In at least one possible implementation, the Q value is calculated by:

[0016] The row rank sum and column rank sum of the rank pattern table are obtained, the row rank sum is set to a constant value, and the column rank sum is used to construct the statistic Q value of the Friedman test. The size of the Q value is proportional to the assessor's ability to distinguish between evaluation attributes.

[0017] In at least one possible implementation, the method of converting the Q value to the Q value includes: after normalizing the Q value, sorting all the Q values ​​in ascending order and converting them into a rank value representing the resolution capability. i .

[0018] In at least one possible implementation, the coding includes coding of cigarette samples, coding of smoking evaluation rounds, coding of smoking testers, and coding of evaluation indicators.

[0019] In at least one possible implementation manner, the cigarette sensory qualitative evaluation data includes at least one or more of the following combinations: gloss, aroma, harmony, miscellaneous smell, irritation, aftertaste, and strength.

[0020] Compared with the prior art, the main design concept of the present invention is to select historical qualitative evaluation sample data as the analysis object, organize and aggregate the evaluation results of the tasters according to the rank pattern table, and use the Friedman test method to construct the characterization statistic Q value for sample difference identification. The sensitivity characterization method of the tasters based on the qualitative evaluation application scenario of the present invention can improve their sensory recognition ability of tobacco and tobacco products, ensure the accuracy and comparability of the evaluation results, and then screen tasters with high sensitivity to specific evaluation attributes, carry out targeted sensory quality evaluation, accurately grasp the sensory characteristics of tobacco and tobacco products, and reduce subjective errors. The tasters conduct strict sensory evaluation of raw materials, semi-finished products and finished products through sensitivity characterization methods to ensure that the products meet relevant standards and consumer needs. On the one hand, it helps enterprises to promptly discover and correct problems in the production process and ensure the stability and consistency of product quality; on the other hand, it helps enterprises to have a deeper understanding of consumer needs and preferences, so as to develop new products or improve existing products in a targeted manner. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention will be further described below with reference to the accompanying drawings, in which:

[0022] Figure 1 A schematic diagram of a method for characterizing the sensitivity of cigarette sensory evaluators based on qualitative evaluation provided in an embodiment of the present invention. DETAILED DESCRIPTION

[0023] Embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be interpreted as limiting the present invention.

[0024] The present invention proposes an embodiment of a method for characterizing the sensitivity of cigarette sensory evaluators based on qualitative evaluation. Specifically, Figure 1 shown, including:

[0025] Step S1, collecting and encoding the cigarette sensory qualitative evaluation data of multiple smokers in a predetermined time period, and then aggregating the cigarette sensory qualitative evaluation data;

[0026] Specifically, the cigarette sample is coded as Sample, the smoking evaluation round is coded as Round, the smoking assessor is coded as Assessor, and the evaluation index is coded as Index.

[0027] The following embodiments can be considered for the collection method: For example, a certain assessor can be selected. (i=1, 2, ..., z) is used as the calculation object, and the evaluation data of the evaluator is aggregated according to the rank pattern table (see Table 1 below). In the table, the rows represent the samples evaluated by the evaluator, and the columns represent the rounds in which the evaluator participated. Among them, the number of samples is k, the number of rounds is n, express In the evaluation round For samples qualitative evaluation results.

[0028] Table 1 Rank pattern table

[0029] Step S2: based on the collection results, calculate the Friedman test statistic Q value of each assessor in order;

[0030] In combination with the above embodiment, the row rank sum and column rank sum of the rank pattern table can be calculated, wherein the row rank sum can be fixed as In this way, the sensory discrimination ability of the tasters is mainly reflected in the difference in the sum of ranks of different samples. The calculation formula is as follows:

[0031] Those skilled in the art can understand that the null hypothesis of the Friedman test is that "there is no significant difference in the distribution of multiple populations from which multiple paired samples come". The statistic Q value of the Friedman test is constructed by column rank sum, and the calculation formula is as follows:

[0032] Among them, the Q value asymptotically obeys the k-1 degree of freedom Distribution, that is The Q value thus obtained can evaluate the ability of each evaluator to identify sample differences, wherein the larger the value, the stronger the evaluator's ability to distinguish between evaluation attributes.

[0033] According to the above method, all the assessors (i=1, 2, ..., z) is calculated, and the Q value is (i=1, 2,…, z).

[0034] Step S3, converting the Q value into a Q value for representing the sensitivity ranking of each assessor;

[0035] In order to solve the problem of differences in the number of times each evaluator participates in the evaluation round, the present invention first normalizes the Q value and then Sorting in ascending order is converted into a rank value representing the resolution ability (i=1, 2,…, z).

[0036] Step S4: Use the ratio of the current assessor's O value to the maximum value of all O values ​​as a quantitative sensitivity representation value.

[0037] In actual operation, the O values ​​of the assessors can be compared horizontally. The larger the value, the higher the sensitivity of the assessor in the evaluation attribute. The calculation formula of the sensitivity representation value is:

[0038]

[0039] in, for The maximum value of .

[0040] Finally, it can be supplemented that the predetermined time period in the aforementioned step S1 may refer to the time period during which the cigarette sensory qualitative evaluation is completed by the cigarette evaluator.

[0041] The cigarette sensory qualitative evaluation data involved may include but are not limited to the following indicators:

[0042] 1) Gloss: refers to the brightness of the surface of tobacco or cigarettes. Oily tobacco usually has better gloss. The brightness of the gloss can reflect the smoking quality of the cigarette.

[0043] 2) Aroma: refers to the unique aroma of tobacco inherent in cigarette smoke, and is one of the main indicators for evaluating cigarette quality. Aroma has both qualitative and quantitative meanings. High-quality cigarettes usually have a strong, pure, and lasting aroma.

[0044] 3) Harmony: refers to the harmony among the various components of cigarette smoke, and the characteristics of any single monomer cannot be felt.

[0045] 4) Miscellaneous smell: refers to the slight or obvious bad smell that is not the smell of tobacco itself, such as grass smell, burnt smell, earthy smell, etc.

[0046] 5) Irritation: refers to the discomfort caused by smoke to the senses, such as the rush of smoke to the nasal cavity, the impact on the oral cavity, and the tingling and burning feeling in the throat.

[0047] 6) Aftertaste: refers to the taste sensation left after the smoke is exhaled from the mouth and nose. High-quality cigarettes usually have a clean, comfortable and long-lasting aftertaste, which can leave a deep impression on consumers.

[0048] 7) Strength: The strength of a cigarette is related to the amount of tar, nicotine in the smoke and other chemical components of the cigarette. Different consumers have different preferences for strength.

[0049] In summary, historical qualitative evaluation sample data is selected as the analysis object, the evaluation results of the tasters are sorted and aggregated according to the rank pattern table, and the Friedman test method is used to construct the characterization statistic Q value for sample difference identification. The sensitivity characterization method of the tasters based on the qualitative evaluation application scenario of the present invention can improve their sensory recognition ability of tobacco and tobacco products, ensure the accuracy and comparability of the evaluation results, and then screen tasters with high sensitivity to specific evaluation attributes, carry out targeted sensory quality evaluation, accurately grasp the sensory characteristics of tobacco and tobacco products, and reduce subjective errors. The tasters conduct strict sensory evaluation of raw materials, semi-finished products and finished products through sensitivity characterization methods to ensure that the products meet relevant standards and consumer needs. On the one hand, it helps enterprises to promptly discover and correct problems in the production process and ensure the stability and consistency of product quality; on the other hand, it helps enterprises to have a deeper understanding of consumer needs and preferences, so as to develop new products or improve existing products in a targeted manner.

[0050] If the expressions expressing orientation are mentioned in the embodiments of the present invention, they are relative concepts based on the embodiments. In addition, "at least one" means one or more, and "plurality" means two or more. "And / or" describes the association relationship of associated objects, indicating that three relationships may exist. For example, A and / or B can represent the existence of A alone, the existence of A and B at the same time, and the existence of B alone. Among them, A and B can be singular or plural. The character " / " generally indicates that the previous and next associated objects are in an "or" relationship. "At least one of the following" and similar expressions refer to any combination of these items, including any combination of single or plural items. For example, at least one of a, b and c can be represented by: a, b, c, a and b, a and c, b and c, or a and b and c, wherein a, b, c can be single or multiple.

[0051] The above describes in detail the structure, features and effects of the present invention based on the embodiments shown in the drawings, but the above is only a preferred embodiment of the present invention. It should be noted that the technical features involved in the above embodiments and their preferred methods can be reasonably combined and matched into a variety of equivalent schemes by those skilled in the art without departing from or changing the design ideas and technical effects of the present invention; therefore, the present invention is not limited to the scope of implementation shown in the drawings, and all changes made in accordance with the concept of the present invention, or modifications to equivalent embodiments with equivalent changes, which still do not exceed the spirit covered by the specification and drawings, should be within the protection scope of the present invention.

Claims

1. A method for characterizing the sensitivity of cigarette sensory evaluators based on qualitative evaluation, characterized in that: include: After collecting and coding the cigarette sensory qualitative evaluation data of multiple smokers in a given time period, the cigarette sensory qualitative evaluation data are aggregated; Based on the imputation results, the Friedman test statistic Q value of each assessor is calculated in sequence; All Q values ​​are converted into O values ​​used to characterize the sensitivity ranking of each assessor; The ratio of the current assessor's O value to the maximum value of all O values ​​is used as a quantitative sensitivity representation value.

2. The method for characterizing the sensitivity of cigarette sensory testers based on qualitative evaluation according to claim 1, characterized in that: The methods of aggregation include: Any test smoker is selected as the current calculation object, and the current test smoker's cigarette sensory qualitative evaluation data is aggregated according to the rank pattern table; in the rank pattern table, the row represents the sample evaluated by the test smoker, and the column represents the round in which the test smoker participates.

3. The method for characterizing the sensitivity of cigarette sensory testers based on qualitative evaluation according to claim 2, characterized in that: The Q value is calculated by: The row rank sum and column rank sum of the rank pattern table are obtained, the row rank sum is set to a constant value, and the column rank sum is used to construct the statistic Q value of the Friedman test. The size of the Q value is proportional to the assessor's ability to distinguish between evaluation attributes.

4. The method for characterizing the sensitivity of cigarette sensory testers based on qualitative evaluation according to claim 1, characterized in that: The method of converting Q value to O value includes: after normalizing the Q value, sorting all Q values ​​in ascending order and converting them into rank values ​​representing the resolution ability. i .

5. The method for characterizing the sensitivity of cigarette sensory testers based on qualitative evaluation according to claim 1, characterized in that: The coding includes coding of cigarette samples, coding of smoking evaluation rounds, coding of smoking testers and coding of evaluation indicators.

6. The method for characterizing the sensitivity of cigarette sensory testers based on qualitative evaluation according to any one of claims 1 to 5, characterized in that: The cigarette sensory qualitative evaluation data includes at least one or more of the following combinations: gloss, aroma, harmony, miscellaneous smell, irritation, aftertaste, and strength.

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