Cigarette smoke component analysis method with aroma sensory characteristic portrait as guide

Abstract

The invention discloses a cigarette smoke component analysis method with an aroma sensory characteristic portrait as a guide. The cigarette smoke component analysis method comprises the following steps: S1, performing targeted quantitative detection on cigarette smoke components; s2, classifying compounds according to a quantitative detection result; and S3, drawing a smell profile diagram according to a calculation result. From the perspective of cigarette sensory analysis, cigarette smoking aroma characteristic portraits (digital analysis results) are taken as research and development guidance, and aiming at very complex cigarette smoke detection results, smell effect parameters such as compound aroma types, compound smell threshold values, source attributes (tobacco leaf transfer, smoke combustion and external source addition) and the like are subjected to quantitative analysis, so that the cigarette smoking aroma characteristic portraits and the cigarette smoking aroma characteristic portraits are obtained. As a technical link for communication between smoke detection compounds and sensory characteristics, a smell analysis method of a cigarette smoke detection result is constructed by drawing a cigarette smell profile diagram and an exogenous additive smell profile diagram, so that visual evaluation of cigarette smoke smell characteristics is realized; and a support is provided for sensory quality control of cigarette products and source tracing of exogenous additives.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cigarette smoke component analysis, and in particular to a cigarette smoke component analysis method guided by aroma sensory characteristic image. BACKGROUND

[0002] In the tobacco industry, cigarette aroma is a core quality index that determines the market competitiveness and consumer acceptance of a product, and the difference in aroma quality is essentially due to the composition and content changes of various volatile and semi-volatile aroma components in smoke. Therefore, accurately analyzing the key components related to aroma characteristics in smoke and exploring the corresponding relationship between "aroma sensory performance-component composition" are the core technical requirements for cigarette product research and development, formula optimization, quality control, and style replication.

[0003] Currently, researchers usually use precise instruments such as gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), and ultra-performance liquid chromatography (UPC²) to achieve quantitative analysis of specific components in smoke. For example, according to industry standards, GC-MS is used to measure the content of 16 polycyclic aromatic hydrocarbons in smoke, HPLC is used to detect polyphenolic aroma precursors, and ion chromatography (IC) is used to analyze organic acids in smoke. At the same time, rapid detection techniques such as near-infrared spectroscopy (NIRS) and Raman spectroscopy can achieve rapid screening of conventional indicators such as tar and nicotine in batch samples, shortening the detection period. Such techniques can obtain the content data of various components in different samples, providing basic data support for subsequent analysis, but there is currently no method for conducting sensory characteristic imaging based on cigarette smoke components in the field of cigarettes.

[0004] In the prior art, professional sensory evaluation systems are the main means to describe aroma characteristics. Through a team of well-trained evaluators, according to industry-standard evaluation scales, the aroma of cigarettes is scored and described from dimensions such as aroma type (e.g. caramel, floral, woody, grassy, etc.), aroma intensity, aroma harmony, off-notes, and aftertaste, forming an aroma sensory evaluation report. Some technical solutions will simply compare the sensory evaluation results with the component data detected by instruments, for example, if a sample has a high "caramel aroma score", it is preliminarily compared whether the content of phenolic and pyrazine components related to caramel aroma is higher than that of other samples, but this correlation only stays at the preliminary correspondence between "phenomenon-data", lacking systematicness and precision.

[0005] Therefore, the core limitation of the prior art is that instrument analysis can only achieve "component data acquisition", and sensory evaluation can only achieve "aroma characteristic description", and there is a lack of "aroma sensory guided" systematic correlation logic between the two.

[0006] To solve the above problems, the present application is proposed. SUMMARY

[0007] The present application aims to overcome the deficiencies of the prior art, and the present application is directed to cigarette smoking aroma feature image (digital analysis result) from the perspective of cigarette sensory analysis, and for very complex cigarette smoke detection results, compound aroma type, compound olfactory threshold, source attribute (tobacco transfer, smoke combustion, exogenous addition) and other odor efficacy parameters are used as the technical link between the detected compounds and the sensory characteristics, and through the drawing of cigarette odor profile and exogenous additive odor profile, an odor analysis method for cigarette smoke detection results is constructed, realizing the visualization evaluation of cigarette smoke odor characteristics, and providing support for cigarette sensory quality control and exogenous additive traceability.

[0008] The point technical solution adopted by the present application is:

[0009] The present application provides a cigarette smoke component analysis method guided by aroma sensory feature image in the first aspect, which includes the following steps:

[0010] S1, target quantitative detection of cigarette smoke components is performed;

[0011] S2, for the quantitative detection results, the compounds are classified, wherein:

[0012] S21, the compounds are classified according to aroma type, and the OAV value of the specific aroma type compound is calculated;

[0013] S22, the compounds are classified according to the source, and the OAV value of the exogenous compound is calculated, and the exogenous compound is classified according to the aroma type (classification basis: The Chemical Components of Tobacco and Tobacco Smoke-CRC Press Alan Rodgman, Thomas A. Perfetti);

[0014] S3, odor profile is drawn according to the calculation results, wherein:

[0015] S31, based on the cigarette odor evaluation requirement, the specific aroma type OAV total value is used to draw the cigarette odor profile for all target quantitative detection compounds;

[0016] S32, based on the functional additive traceability requirement, the specific aroma type OAV total value is used to draw the exogenous additive odor profile for the exogenous compounds;

[0017] The present application is from the perspective of cigarette sensory analysis, and takes the smoking aroma feature image of cigarettes as the research and development guide. For very complex cigarette smoke detection results, the odor efficacy parameters such as compound flavor, compound odor threshold, source attribute (tobacco transfer, smoke combustion, exogenous addition) are used as the technical link between the detected compounds in the smoke and the sensory characteristics. Through the drawing of the cigarette odor profile and the odor profile of exogenous additives, an odor analysis method of the cigarette smoke detection results is constructed, the visual evaluation of the odor characteristics of the cigarette smoke is realized, and support is provided for the sensory quality control of the cigarette product and the traceability of the exogenous additives.

[0018] Preferably, in step S1, the components of the cigarette smoke are quantitatively detected by using a gas chromatograph-mass spectrometer (GC-MS) or a gas chromatograph-triple quadrupole mass spectrometer (GC-MS / MS).

[0019] Preferably, in step S2, the flavor is for chemical components, and the main flavors include: spicy, aniseed, fruity, floral, woody, and bean flavors.

[0020] Preferably, in step S2, the source mainly includes: tobacco, smoke, and exogenous.

[0021] Preferably, in step S3, the OAV value calculation method is: compound content (mg / kg) / odor threshold in water (mg / kg) = compound odor activity value (OAV)

[0022] Compared with the prior art, the present application has the following beneficial effects:

[0023] 1. For very complex cigarette smoke detection results, the present application uses the odor efficacy parameters such as compound flavor, compound odor threshold, and source attribute (tobacco transfer, smoke combustion, exogenous addition) as the technical link between the detected compounds in the smoke and the sensory characteristics. Through the drawing of the cigarette odor profile and the odor profile of exogenous additives, an odor analysis method of the cigarette smoke detection results is constructed, the visual evaluation of the odor characteristics of the cigarette smoke is realized, and support is provided for the sensory quality control of the cigarette product and the traceability of the exogenous additives. The bottleneck problem of the prior art, i.e., the fuzzy correspondence between components and sensory characteristics, is broken through. BRIEF DESCRIPTION OF DRAWINGS

[0024] Figure 1 The present application is from the perspective of cigarette sensory analysis, and takes the smoking aroma feature image of cigarettes as the research and development guide. For very complex cigarette smoke detection results, the odor efficacy parameters such as compound flavor, compound odor threshold, source attribute (tobacco transfer, smoke combustion, exogenous addition) are used as the technical link between the detected compounds in the smoke and the sensory characteristics. Through the drawing of the cigarette odor profile and the odor profile of exogenous additives, an odor analysis method of the cigarette smoke detection results is constructed, the visual evaluation of the odor characteristics of the cigarette smoke is realized, and support is provided for the sensory quality control of the cigarette product and the traceability of the exogenous additives. The bottleneck problem of the prior art, i.e., the fuzzy correspondence between components and sensory characteristics, is broken through.

[0025] Figure 2 The present application is from the perspective of cigarette sensory analysis, and takes the smoking aroma feature image of cigarettes as the research and development guide. For very complex cigarette smoke detection results, the odor efficacy parameters such as compound flavor, compound odor threshold, source attribute (tobacco transfer, smoke combustion, exogenous addition) are used as the technical link between the detected compounds in the smoke and the sensory characteristics. Through the drawing of the cigarette odor profile and the odor profile of exogenous additives, an odor analysis method of the cigarette smoke detection results is constructed, the visual evaluation of the odor characteristics of the cigarette smoke is realized, and support is provided for the sensory quality control of the cigarette product and the traceability of the exogenous additives. The bottleneck problem of the prior art, i.e., the fuzzy correspondence between components and sensory characteristics, is broken through.

[0026] Figure 3Example 1 cigarette A exogenous compound flavor and OAV analysis.

[0027] Figure 4 Example 2 cigarette B smoke target chemical flavor and OAV analysis.

[0028] Figure 5 Example 2 cigarette B exogenous compound flavor and OAV analysis. DETAILED DESCRIPTION

[0029] The present application is further illustrated by the following examples, which are not intended to limit the present application. Unless otherwise indicated, the experimental procedures in the examples were carried out under conventional conditions and using conventional equipment, materials, reagents, etc. as described in manuals or as recommended by the manufacturers, which are commercially available.

[0030] Example 1:

[0031] The present application has been described by way of example only, and it should be appreciated that any simple modification, change or other equivalent replacement which does not deviate from the core of the present application and which can be made by those skilled in the art without creative effort falls within the scope of the present application.

[0032] The present embodiment provides a cigarette smoke component analysis method guided by aroma sensory characteristic image, and the specific steps are as follows:

[0033] S1, target quantitative detection of cigarette A cigarette smoke components: according to the requirements of GB / T 16447, the cigarette sample is smoked in a linear smoking machine under the test environment conditions of 22±2℃, 60±5%, and the single mouth smoke of the cigarette sample is captured by Tenax TA sampling tube; after the capture is completed, 2 μL of internal standard (naphthalene, 0.1 μg / mL) is added to the sampling tube to be tested; relying on thermal desorption technology-gas / quality / quality combined use (TD-GC-MS / MS) instrument for qualitative and quantitative analysis of chemical components in cigarette smoke.

[0034] S2, according to the results of quantitative detection, the compounds are classified (the target components not detected are not listed):

[0035] S21, the compounds are classified according to the flavor, and the OAV value of the specific flavor compound is calculated;

[0036] S22, the compounds are classified according to the source, and the OAV value of the exogenous compound is calculated. The classification and OAV value results of the compounds of cigarette A are shown in Table 1.

[0037] Table 1 Classification and OAV value results of compounds of cigarette A

[0038] Compound name Content (ug / g) Odor type Threshold (ppm) OAV Exogenous or not L-Menthone 0.061 Mint 0.17 0.359 No Pulegone 0.006 Mint 1 0.006 No Propyl acetate 29.117 Fruity 2 14.559 No 5-Methyl-2-hexanone 0.109 Fruity 0.062 1.752 No 2-Heptanone 14.267 Fruity 0.37 38.559 No 2-Ethylhexanol (Isooctanol) 3.136 Fruity 0.1 31.356 No Citral 2.087 Fruity 0.028 74.553 No 2-Phenylethyl isobutyrate 0.074 Fruity 0.1 0.739 Yes Phthalide 1.710 Fruity 0.5 3.421 No Decanal 0.164 Fruity 0.049 3.343 No Acetophenone 0.288 Floral 0.065 4.429 No O-Methylacetophenone 0.167 Floral 0.1 1.669 No 4'-Methylacetophenone 0.159 Floral 0.1 1.592 No Damascenone 0.036 Floral 0.002 17.889 No P-Methoxyacetophenone 0.000 Floral 0.5 0.001 No Alpha-ionone 0.021 Floral 0.0059 3.477 No Phenylacetaldehyde 1.243 Floral 0.03 41.425 No Linalool oxide 1.061 Floral 0.2 5.305 Yes 5-Acetyloxymethyl-2-furancarboxaldehyde 0.270 Caramellic 0.01 26.965 No Furfural 0.033 Caramellic 3 0.011 No 3-Furfural 6.675 Caramellic 3 2.225 No 4-Cyclopenten-1,3-dione 1.016 Caramellic 0.1 10.161 No 5-Methylfurfural 0.102 Caramellic 0.5 0.204 No Methylcyclopentenolone 165.699 Caramellic 2 82.849 No Benzonitrile 0.292 Bitter almond 0.1 2.918 No 4-Vinyl-2-methoxyphenol 0.858 Woody 0.005 171.607 No Isophorone oxide 0.227 Woody 0.5 0.454 No Benzofuran 0.198 Woody 0.01 19.760 No 2-Hydroxy-5-methylacetophenone 0.034 Sweet 0.05 0.686 No Benzyl cinnamate 0.003 Spicy 0.3 0.009 No

[0039] S3, draw the odor profile map according to the calculation results, wherein the cigarette A smoke targeting chemical substance flavor and OAV analysis is shown in Table 1. Figure 2 , the exogenous compound flavor and OAV analysis of cigarette A is shown in Table 2. Figure 3

[0040] Example 2

[0041] The embodiment provides a cigarette smoke component analysis method guided by aroma sensory characteristic image, and the specific steps are consistent with those of example 1 except that the cigarette is different.

[0042] S1, target quantitative detection is performed on the cigarette smoke components of cigarette B: according to the requirements of GB / T 16447, the cigarette sample is smoked in a linear smoking machine under the test environment conditions of 22±2 ℃ and 60±5%, and the single-mouth smoke of the cigarette sample is captured by using a Tenax TA sampling tube; after the capture is completed, 2 μL of an internal standard (naphthalene, 0.1 μg / mL) is added to the to-be-detected sampling tube for detection; and a thermal desorption technology-gas / quality / quality combination (TD-GC-MS / MS) instrument is used for qualitative and quantitative analysis of the chemical components in the cigarette smoke.

[0043] S2, according to the quantitative detection results, the compounds are classified (the target components not detected are not listed):

[0044] S21, the compounds are classified according to the flavor, and the OAV value of the specific flavor compound is calculated;

[0045] S22, the compounds are classified according to the source, and the OAV value of the exogenous compound is calculated. The classification and OAV value results of the compounds of cigarette B are shown in Table 2.

[0046] Table 2 Classification and OAV value results of compounds of cigarette B

[0047] Compound name Content (ug / g) Odor type Threshold (ppm) OAV Exogenous or not Dihydrocoumarin 0.008 Bean 0.01 0.755 No Ethyl p-ethoxybenzoate 0.441 Fruity 0.1 4.407 Yes Gamma-octalactone 0.000 Fruity 0.024 0.007 No 2-Heptanone 8.661 Fruity 0.14 61.866 No 2-Ethylhexanol (Isooctanol) 2.060 Fruity 0.1 20.596 No Diethyl DL-malate 0.013 Fruity 0.006 2.106 Yes Citral 1.267 Fruity 0.028 45.251 No Phenylethanol 0.182 Floral 0.14 1.301 No Linalool oxide 0.575 Floral 0.2 2.875 Yes Benzyl alcohol 1.121 Floral 1 1.121 No Benzaldehyde propylene glycol acetal 0.096 Floral 0.1 0.958 Yes Methylcyclopentenolone 69.193 Caramellic 2 34.596 No 3-Furfural 5.659 Caramellic 3 1.886 No 2,5-Diformylfuran 1.371 Caramellic 0.01 137.109 No 4-Cyclopenten-1,3-dione 0.998 Caramellic 0.1 9.979 No Maltol 0.078 Caramellic 2.5 0.031 No O-Isopropylbenzene 0.276 Woody 0.08 3.453 Yes (+)-Alpha-pinene 0.041 Woody 0.0046 8.991 Yes (-)-Beta-pinene 0.021 Woody 4.16 0.005 No Alpha-terpineol 0.000 Woody 0.28 0.002 No 2,4-Dihydroxy-6-methyltetrahydro-pyran-4-carboxylic acid ethyl ester 0.102 Green 0.02 5.112 Yes 2,6-Dimethyl-2,6-octadiene 0.452 Green 0.5 0.905 Yes Ethyl cinnamate 0.002 Spicy 0.03 0.055 No Verbenone 0.004 Spicy 0.016 0.267 No Orcinol 0.073 Mossy 0.0001 725.596 No

[0048] S3, draw the odor profile map according to the calculation results, wherein the cigarette B smoke targeting chemical substance flavor and OAV analysis is shown in Table 3. Figure 4 , the exogenous compound flavor and OAV analysis of cigarette B is shown in Table 4. Figure 5

[0049] The above describes the embodiment of the application by way of example, and it should be explained that, without departing from the core of the application, any simple modification, modification or other equivalent replacement without creative labor of those skilled in the art falls within the protection scope of the application.​​

Claims

1. A method for analyzing components of cigarette smoke based on a profile of aroma sensory characteristics, characterized by, It comprises the following steps: S1, target quantitative detection of cigarette smoke components; S2, classifying compounds according to quantitative detection results, wherein: S21, classifying compounds according to flavor types and calculating OAV values of specific flavor compounds; S22, classifying compounds according to sources and calculating OAV values of exogenous compounds, and classifying exogenous compounds according to flavor types; S3, drawing an odor profile based on the calculation results, wherein: S31, based on the odor evaluation requirements of cigarettes, drawing an odor profile of cigarettes based on the total OAV values of specific flavor compounds for all target quantitative compounds; S32, based on the traceability requirements of functional additives, drawing an odor profile of exogenous additives based on the total OAV values of specific flavor compounds for exogenous compounds.

2. The method according to claim 1, wherein In step S1, the components of cigarette smoke are quantitatively detected by gas chromatography-mass spectrometry (GC-MS) or gas chromatography-triple quadrupole mass spectrometry (GC-MS / MS).

3. The method according to claim 1, wherein the method is a method for analyzing components of cigarette smoke based on a profile of aroma sensory characteristics, characterized by, In step S2, the flavor types referred to are for chemical components, and the main flavor types include: spicy, anise, fruity, floral, woody, and bean types.

4. The method according to claim 1, wherein the method is a method for analyzing components of cigarette smoke based on a profile of aroma sensory characteristics, characterized by, In step S2, the sources mainly include: tobacco, smoke, and exogenous sources.

5. The method according to claim 1, wherein the method is a method for analyzing components of cigarette smoke based on a profile of aroma sensory characteristics, characterized in that, In step S3, the OAV value calculation method is: compound content (mg / kg) / odor threshold in water (mg / kg) = compound odor activity value (OAV).

Images