Determination method and application of Henan tobacco leaf sensory quality key group
By separating and evaluating the sensory quality of Henan tobacco leaves using gel column chromatography, key sensory quality groups were identified, solving the problems of unclear sensory quality and insufficient raw materials, thus improving the sensory quality of cigarettes and the style characteristics of tobacco leaves.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-30
- Publication Date
- 2026-03-10
AI Technical Summary
The sensory quality of Henan tobacco leaves is unclear, which affects their use in high-end cigarettes, and there is a shortage of high-quality tobacco raw materials.
The extract of Henan tobacco leaves was separated using gel column chromatography. Combined with sensory evaluation, key sensory quality groups that highlight the caramel sweet aroma were identified and applied to cigarette flavoring.
It significantly improves the sensory quality of cigarettes, compensates for the insufficient supply of high-quality tobacco leaves, enhances the characteristic aroma of tobacco, and ensures the expression of the style characteristics of tobacco leaves.
Smart Images
Figure CN121633386A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to a method for determining a key group of sensory quality of Henan tobacco leaves and application thereof, and belongs to the field of preparation of key groups of sensory quality of tobacco leaves. BACKGROUND
[0002] The formation of tobacco aroma is closely related to the planting of tobacco leaves. The soil, climate conditions and processing methods in different regions will affect the aroma characteristics of tobacco. For example, the tobacco leaves in Yunnan and Fujian are well-known for their natural mellow and prominent tobacco aroma. Henan, as one of the three major origins of flue-cured tobacco in China, is famous for its unique strong flavor. The tobacco leaves produced in Henan have rich aroma, sufficient aroma, full smoke, good compatibility and good processing resistance, and are one of the main tobacco leaves in China. According to the "National Flue-cured Tobacco Leaf Aroma Style Zoning", the production area of Henan is the ecological zone of Huanghuai Plain-focal sweet and focal aromatic type, and the style characteristics are that the focal sweet aroma is prominent, the focal aromatic is obvious, and the resinous aroma is slightly obvious.
[0003] However, due to the changes in climate and environment in recent years, and the excessive emphasis on economic yield by some tobacco farmers in the production area, the growth of tobacco plants is not good, which leads to the fact that the sensory quality of tobacco leaves cannot be guaranteed. For example, due to the one-sided pursuit of yield in some production areas, the tobacco plants grow too vigorously and have high nitrogen compounds, which leads to the problems of heavy odor and uncomfortable aftertaste in the smoke of tobacco products obtained, which also leads to the fact that a considerable proportion of tobacco leaves have poor quality, which seriously affects the use of tobacco leaves in high-grade cigarettes in the production area.
[0004] Tobacco extract can strengthen the characteristic aroma of tobacco and improve the sensory quality of cigarettes. The reasonable use of high-quality tobacco extract can alleviate the problem of insufficient supply of high-quality tobacco raw materials to some extent. There are many types of Yunnan tobacco extract and Zimbabwe tobacco extract, and the application range is wide. There are many studies on the analysis of aroma components and fine processing. There is no report on the preparation of key groups of sensory quality of Henan tobacco leaves according to the style characteristics of focal sweet aroma of Henan tobacco leaves through sensory omics research method. SUMMARY
[0005] The purpose of the present application is to provide a method for determining a key group of sensory quality of Henan tobacco leaves, especially a group of tobacco leaves with prominent focal sweet aroma, to solve the problem that the group of sensory quality of Henan tobacco leaves is not clear in the prior art.
[0006] The second purpose of the present application is to provide an application of a key group of sensory quality of Henan tobacco leaves in cigarettes, to further enhance the characteristic aroma of tobacco and make up for the problem of insufficient supply of high-quality tobacco raw materials.
[0007] In order to achieve the above purposes, the technical scheme of the present application is as follows:
[0008] A method for determining key groups of sensory quality in Henan tobacco leaves includes the following steps:
[0009] (1) The extract of Henan tobacco leaves was separated by gel column chromatography, and the fractions were divided according to the ultraviolet absorption to obtain the separated components;
[0010] (2) Perform independent evaluation and missing recombination evaluation on each separated component; the independent evaluation is to add each separated component to the cigarette for sensory evaluation; the missing recombination evaluation is to recombine the remaining components after missing a certain separated component according to the volume ratio of the separated components and add them to the cigarette for sensory evaluation.
[0011] (3) Based on the evaluation results of step (2), determine the key sensory quality groups that highlight the caramel sweet aroma style.
[0012] The method for determining the key sensory quality groups of Henan tobacco leaves in this invention is a pioneering invention. This invention utilizes gel column chromatography to separate tobacco extracts based on the size exclusion principle. By combining the results of dual sensory evaluation of each separated fraction and missing recombinants, the efficacy characteristics of each separated component and the key sensory quality groups that highlight the caramel-sweet aroma of the tobacco leaves are determined. The groups obtained by this method have a positive effect on cigarette smoking quality, providing theoretical guidance for tobacco quality evaluation and tobacco flavoring.
[0013] Preferably, the sensory evaluation includes quality characteristics and style characteristics evaluation, wherein the quality characteristics include aroma quality and aroma quantity, and the style characteristics include caramel sweetness and mellow sweetness.
[0014] To better separate the tobacco extract, the preferred gel column chromatography conditions are: mobile phase: water; packing material: dextran gel; flow rate: 1–10 mL / min; collection of one fraction every 5–10 mL. Further, the flow rate is 3–10 mL / min; collection of one fraction every 5–8 mL. Fractions with similar UV absorption behaviors are combined to obtain a series of components with different UV absorption peaks.
[0015] Preferably, the dextran gel is a hydroxypropyl dextran gel, specifically Sephadex LH-20. Hydroxypropyl dextran gel exhibits both hydrophilic and lipophilic properties.
[0016] Preferably, in step (1), the separated components are recombine according to their volume ratio, and the recombined product is added to cigarettes for sensory evaluation to obtain the recombined flavor characteristics. The amount added during this sensory evaluation is consistent with the amount added during the evaluation without recombination. Recombining according to the volume ratio allows for a more accurate determination of the actual efficacy of the separated components in the tobacco leaves.
[0017] Preferably, the missing recombination evaluation is compared with the recombination style characteristics to clarify the function of the missing separated components and identify key groups.
[0018] Preferably, the recombinant style characteristic verification process showed no loss of important aroma components during gel column chromatography. This demonstrates the impact of gel column chromatography on the various components in tobacco extract.
[0019] To eliminate the influence of different addition amounts on the evaluation results and improve the consistency of the results, preferably, the addition amount is the same when performing sensory evaluation for independent evaluation and missing recombination evaluation.
[0020] Preferably, the tobacco extract is prepared by concentrating an aqueous extract of a tobacco sample; the ratio of tobacco sample to water in the aqueous extract preparation is 1:(5~10).
[0021] To improve extraction efficiency, more preferably, the aqueous extract is obtained by heating extraction at a temperature of 80°C for 1-3 hours.
[0022] The second technical solution of the present invention is:
[0023] The application of a key component for the sensory quality of Henan tobacco leaves in cigarettes: the key component is used for flavoring cigarettes or as an evaluation index for assessing the sensory quality of tobacco leaves.
[0024] The key components for sensory quality of tobacco leaves obtained in this invention, as high-quality tobacco extracts, can significantly improve the sensory quality and product characteristics of cigarettes when added to them, and can also alleviate the problem of insufficient supply of high-quality tobacco leaf raw materials to a large extent. As the main substances affecting the style characteristics of Henan tobacco leaves, these key components for sensory quality of tobacco leaves can effectively reflect the overall sensory quality of Henan tobacco leaves when used to evaluate them. Attached Figure Description
[0025] Figure 1 This is the UV absorption spectrum of each substance during the gel column chromatography separation process in Example 1;
[0026] Figure 2 This is the ultraviolet absorption spectrum of each substance during the gel column chromatography separation process in Example 2. Detailed Implementation
[0027] This invention focuses on tobacco leaves from Henan province. It prepares aqueous extracts of tobacco through solvent extraction and utilizes gel column chromatography to effectively separate the extracts. The fractions are then efficiently divided based on ultraviolet absorption to obtain the separated components. Sensory evaluation of each separated component and missing recombinants identifies the key sensory quality groups that highlight the characteristic features of Henan tobacco leaves. This invention enables rapid and efficient identification of these key sensory quality groups in Henan tobacco leaves.
[0028] The technical solution of the present invention will be further described below with reference to specific embodiments.
[0029] The specific embodiments of the method for determining the key groups of sensory quality of Henan tobacco leaves according to the present invention and its application are as follows:
[0030] Example 1
[0031] The method for determining the key groups of sensory quality of Henan tobacco leaves in this embodiment, taking Henan tobacco leaf B2F as an example, adopts the following steps:
[0032] (1) Solvent extraction: 20g of tobacco leaves (Jiaxian County, Pingdingshan, B2F) were crushed and transferred to a round-bottom flask. Water was added at a material-to-liquid ratio of 1:5 (mass ratio), and the mixture was heated to 80℃ for 3 hours. After extraction, the residue and extract were separated by filtration. The extract was concentrated under reduced pressure to a paste to obtain tobacco extract with a yield of 52.33%.
[0033] (2) Gel column chromatography: 5g of tobacco extract was separated by gel permeation chromatography, and the starting and ending points of the collected fractions were monitored using a UV detector. The separation conditions were as follows: mobile phase: water; packing material: Sephadex LH-20 dextran gel; flow rate: 3mL / min; one fraction was collected every 8mL using a collector, for a total of 90 fractions. The UV absorption spectrum monitoring results during the gel column chromatography separation process are as follows: Figure 1 As shown.
[0034] (3) The 90 collected fractions were combined based on the ultraviolet absorption signal, that is, the ultraviolet absorption under four wavelengths was combined, and fractions with similar ultraviolet absorption behavior were combined to obtain A1, A2, A3...A 14 Fourteen components were obtained and added to cigarettes in equal amounts. The mixtures were equilibrated for 1-3 days under constant temperature and humidity conditions. Sensory evaluation was conducted according to industry standard YC / T 497, and values were assigned using the perceptual labeling method (Tobacco Science and Technology, 2015, 48(3): 74-78). The evaluation results for each component are shown in Table 1. Based on the evaluation results of each component, it can be preliminarily determined that: A3, A6, and A8 can all reflect the characteristics of Henan tobacco leaves. Among them, A8 has the most prominent characteristics of Henan tobacco leaves, while A5, A7, and A8... 11 A 12 The off-flavors and irritants from these components are highly irritating and leave significant oral residue, which is detrimental to improving the sensory quality of cigarettes.
[0035] To verify the effect of gel permeation chromatography separation on the components in tobacco extract, A1~A 14Recombined according to the original separation volume ratio, the recombinant CL was evaluated by sensory evaluation and it was found that its style characteristics were the same as those of tobacco extract, with only a few indicators scoring slightly lower than those of tobacco extract, indicating that the separation process did not cause the loss of important aroma components (as shown in Table 1).
[0036] Table 1 Sensory evaluation results of each component and recombinant
[0037] (4) Identification of key groups: Through the deletion experiment, any one of the 14 components was removed, and the remaining components were recombined according to the original separation volume ratio to obtain the deletion recombinants CL1, CL2...CL14. The sensory effects of the recombinants were evaluated. The results showed that compared with CL, the aroma quality, aroma quantity, caramel sweetness and mellow sweetness of the recombinant CL8 (excluding A8 component) were significantly reduced. Combined with the individual sensory evaluation results of A8 component, it was shown that A8 component is the most representative key group of caramel sweetness and mellow sweetness of Henan tobacco.
[0038] from Figure 1 It can be seen that component A8 has relatively obvious ultraviolet absorption peaks at 365nm, 215nm and 420nm.
[0039] In this embodiment, the obtained key group A8 was added to cigarettes at a dosage of 100 ppm. The evaluation results showed that the aroma quality and aroma quantity were significantly increased, the off-flavors and irritation were reduced, the smoke was delicate and mellow, and the aftertaste was good. At the same time, the caramel sweetness and mellow sweetness were significantly enhanced.
[0040] Example 2
[0041] The method for determining the key groups of sensory quality of Henan tobacco leaves in this embodiment, taking Henan tobacco leaf C3F as an example, adopts the following steps:
[0042] (1) Solvent extraction: 20g of tobacco leaves (Lushi County, Sanmenxia, C3F) were crushed and transferred to a round bottom flask. Water was added at a material-to-liquid ratio of 1:10, and the mixture was heated to reflux at 80°C for 1 hour. After extraction, the residue and extract were separated by filtration. The extract was concentrated under reduced pressure to a paste to obtain tobacco extract with a yield of 48.50%.
[0043] (2) Gel column chromatography: 5g of tobacco extract was separated by gel permeation chromatography, and the starting and ending points of the collected fractions were determined by monitoring with a UV detector. The separation conditions were as follows: mobile phase: water; packing material: Sephadex LH-20 dextran gel; flow rate: 10 mL / min; one fraction was collected every 5 mL using a collector, for a total of 60 fractions. The UV absorption spectrum monitoring results during the gel column chromatography separation are as follows: Figure 2 As shown.
[0044] (3) After combining the ultraviolet absorption signals, A1, A2, A3...A are obtained. 12 Twelve components were obtained and added to cigarettes in equal amounts. The mixtures were equilibrated under constant temperature and humidity for 1-3 days, and sensory evaluations were conducted. The evaluation results for each component are shown in Table 2. Based on the individual sensory evaluation results of each component, it can be preliminarily confirmed that A3 and A8 both reflect the characteristics of Henan tobacco leaves. Among them, A8 exhibits the most prominent characteristics of Henan tobacco leaves. A4, A5, A7, and A8... 10 A 11 The off-flavors and irritants from these components are highly irritating and leave significant oral residue, which is detrimental to improving the sensory quality of cigarettes.
[0045] Table 2 Sensory evaluation results of each component and recombinant
[0046] (4) Identification of key groups: Through deletion experiments, any one of the 12 components was removed, and the remaining components were recombined according to the original separation volume ratio to obtain deletion recombinants CL1, CL2...CL12. Sensory evaluation of the recombinants showed that compared with CL, the aroma and caramel sweetness of recombinant CL8 (excluding component A8) were significantly reduced. Combined with the individual evaluation results of component A8, it was found that component A8 is the most representative key group of caramel sweetness of Henan tobacco (as shown in Table 2). Component A8 has relatively obvious ultraviolet absorption peaks at 365nm, 215nm, and 420nm.
[0047] In this embodiment, the obtained key group A8 was added to cigarettes at a dosage of 300 ppm. The evaluation results showed that the aroma quality and aroma quantity were significantly increased, the off-flavors and irritation were reduced, the smoke was delicate and mellow, the aftertaste was good, and the caramel sweetness was significantly enhanced.
Claims
1. A method for determining the key group of Henan tobacco sensory quality, characterized in that, The method comprises the following steps: (1) gel column chromatography separation of Henan tobacco leaf extract, according to the UV absorption, the flow fraction is divided, and the separation component is obtained; (2) independent evaluation and missing recombination evaluation of each separation component; The independent evaluation is to add each separation component to the cigarette for sensory evaluation; the missing recombination evaluation is to recombine the remaining components after missing a separation component according to the volume ratio, and then add them to the cigarette for sensory evaluation; (3) determining the sensory quality key group highlighting the style characteristics of the coking sweet aroma according to the evaluation results of step (2).
2. The method for determining the key group of sensory quality of Henan tobacco leaves according to claim 1, characterized in that, The sensory evaluation includes quality characteristics and style characteristics evaluation, the quality characteristics include aroma quality and aroma amount, and the style characteristics include coking sweet aroma and sweet aroma.
3. The method for determining the key group of sensory quality of Henan tobacco leaves according to claim 1, characterized in that, The gel column chromatography separation conditions are as follows: mobile phase: water; filler: dextran gel; flow rate: 1-10 mL / min; collect a flow fraction every 5-10 mL.
4. The method for determining the key group of sensory quality of Henan tobacco leaves according to claim 3, characterized in that, The dextran gel is hydroxypropyl dextran gel, and the hydroxypropyl dextran gel is Sephadex LH-20.
5. The method for determining the key group of sensory quality of Henan tobacco leaves according to any one of claims 1-4, characterized in that, Step (1) recombines each separation component according to the volume ratio, adds the recombination to the cigarette for sensory evaluation, and obtains the style characteristics after recombination.
6. The method for determining the key group of sensory quality of Henan tobacco leaves according to claim 5, characterized in that, The missing recombination evaluation is compared with the style characteristics after recombination to determine the effect of the missing separation component and determine the key group.
7. The method for determining the key group of sensory quality of Henan tobacco leaves according to claim 5, characterized in that, The style characteristics after recombination verify that there is no loss of important aroma components in the gel column chromatography separation process.
8. The method for determining the key group of sensory quality of Henan tobacco leaves according to any one of claims 1-4, characterized in that, The independent evaluation and missing recombination evaluation are added in the same amount when performing sensory evaluation.
9. The method according to any one of claims 1-4, wherein the key group of sensory quality of Henan tobacco leaves is determined by the method, characterized in that, The tobacco leaf extract is prepared by concentrating the water extract of the tobacco sample; the ratio of tobacco sample to water in the preparation of the water extract is 1: (5-10).
10. The use of a key group of sensory quality of Henan tobacco in cigarettes, characterized in that, The key group is used for flavoring of cigarettes or as an evaluation index for evaluating the sensory quality of tobacco; the sensory quality key group of tobacco is obtained according to the method for determining the sensory quality key group of Henan tobacco according to any one of claims 1-9.