Portable temperature control flavor evaluation device and flavor evaluation method

Abstract

The present application relates to a kind of portable temperature control flavor evaluation device and flavor evaluation method.Portable temperature control flavor evaluation device includes heating bin, sample bin, temperature sensor, first air path channel, second air path channel, third air path channel and electromagnetic valve;Heating bin is set at the bottom of sample bin or is surrounded in the outer periphery of sample bin;First air path channel is communicated with sample bin, by switching electromagnetic valve, so that first air path channel is communicated with second air path channel, or first air path channel is communicated with third air path channel;Temperature sensor is set to the outside surface or inside of heating bin.The flavor evaluation device provided by the present application can not only quickly evaluate the aroma characteristics and stability of flavor at different temperatures, but also evaluate the sustained-release performance of perfume microcapsule through continuous multiple temperature steps, in addition to having the advantages of small, portable, easy to clean and the like, it also has the advantages of large sample loading, programmable temperature, air path channel random switching and high accuracy of flavor evaluation, and is suitable for the diverse forms of samples to be evaluated.

Description

Technical Field

[0001] This invention relates to the field of fragrance evaluation devices and methods, and in particular to a portable temperature-controlled fragrance evaluation device and method. Background Technology

[0002] Flavorings mainly include monomeric synthetic flavorings and multi-component natural flavorings, widely used in daily chemical, food, papermaking, tobacco, leather, and textile industries for flavoring. Different types of flavorings generally have different molecular structures and chemical functional groups, resulting in different physicochemical properties, aroma styles, and thermal stability. The application environment of flavorings often varies in different flavoring fields; some are used at room temperature, while others require high temperatures, which places different demands on the thermal stability of flavorings. In the tobacco industry, due to the heating or combustion of cigarettes, research on the thermal stability and aroma release characteristics of flavorings is often necessary. Therefore, flavorists must not only master the aroma characteristics of each flavoring and the harmony between aromas, but also understand the thermal stability and applicability of each flavoring and flavor formulation in cigarettes.

[0003] Previously, our understanding of the aroma characteristics of fragrances mainly came from various literature and manuals, as well as sensory evaluations of flavored cigarettes. However, these methods are not convenient or accurate enough and have many shortcomings. For example, most descriptions of fragrance characteristics in literature are based on room-temperature olfaction, lacking evaluation of heat-labile fragrances under high-temperature conditions. Furthermore, sensory evaluations of flavored cigarettes are often influenced by the various aromas released during heating or combustion, significantly interfering with the fragrance evaluation, resulting in time-consuming, laborious, and inaccurate results. In addition, the method of using large chromatographic instruments for column separation after heating to identify aromas is also limited by low sample volume, long processing time, high equipment cost, and inconvenience in portability. In summary, there is currently no suitable method that can simply, conveniently, and accurately evaluate the aroma release characteristics of fragrances at different temperatures (especially high temperatures). Moreover, most existing aroma evaluation devices are large and complex in structure, leading to cumbersome operation and failing to meet the requirements for rapid and efficient aroma evaluation.

[0004] Therefore, how to provide a portable, temperature-controlled, and widely applicable aroma evaluation device and method to accurately, conveniently, and quickly grasp the thermal instability and aroma changes of spices under high-temperature conditions is a technical problem that urgently needs to be solved. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention provides a portable temperature-controlled aroma evaluation device and method. The aroma evaluation device provided by this invention overcomes the problem of background odor caused by traditional evaluation methods using aroma evaluation papers or cigarette flavoring. It can not only rapidly evaluate the aroma characteristics and stability of fragrances at different temperatures, but also further evaluate the sustained-release performance of flavor microcapsules through multiple consecutive temperature increments. Furthermore, in terms of usability, this aroma evaluation device is compact, portable, and easy to clean, and also features a large sample capacity, programmable temperature control, freely switchable gas path channels, and high accuracy in aroma evaluation. It is also suitable for various forms of aroma samples to be evaluated.

[0006] To achieve this objective, the present invention adopts the following technical solution: In a first aspect, the present invention provides a portable temperature-controlled aroma evaluation device, the portable temperature-controlled aroma evaluation device comprising a heating chamber, a sample chamber, a temperature sensor, a first gas path channel, a second gas path channel, a third gas path channel, and a solenoid valve; The heating chamber is located at the bottom of the sample chamber or surrounds the outer perimeter of the sample chamber; The first gas passage is connected to the sample chamber. By switching the solenoid valve, the first gas passage is connected to the second gas passage, or the first gas passage is connected to the third gas passage. The temperature sensor is disposed on the outer or inner surface of the heating chamber.

[0007] The sample chamber of the aroma evaluation device provided by this invention is used to place a sample crucible. The aroma sample to be evaluated is placed inside the sample crucible. The sample chamber can be completely disassembled for easy cleaning. The heating chamber is used to supply power and heat the sample chamber. The temperature sensor is used to obtain the temperature of the heating chamber. The first gas path and the second gas path are used to exhaust the gas released by the aroma sample to be evaluated at the target heating temperature. The first gas path and the third gas path are used to exhaust the gas released by the aroma sample to be evaluated during the heating process. The connection between the first gas path and the second gas path, and the connection between the first gas path and the third gas path, are switched by a solenoid valve. By using two independent gas paths, a large amount of mixing of the aromas released during the heating process and at the target heating temperature can be avoided, thus avoiding interference with the aroma evaluation and significantly improving the accuracy of the aroma evaluation. In terms of use, it also avoids multiple cleanings of the gas path channels, improves the aroma evaluation efficiency, and is more convenient to use.

[0008] In this invention, the connection between the first and second air passages, and the connection between the first and third air passages, are switched by a solenoid valve. The switching method can be automatic based on temperature, or manual based on temperature using a control button.

[0009] It should be noted that the present invention does not impose specific requirements or special limitations on the cross-sectional shape and cross-sectional dimensions of the first air passage, the second air passage, and the third air passage. Conventional shapes are applicable to the present invention, such as circles, triangles, or polygons (n≥4). The cross-sectional dimensions should meet the advantages of the aroma evaluation device being small and portable, such as 0.3cm-1.5cm. Those skilled in the art can make adaptive selections and adjustments according to actual conditions.

[0010] It should be noted that the present invention does not impose specific requirements or special limitations on the selection of solenoid valves, as long as they can achieve the switching of the connection between the first air passage and the second air passage, and the connection between the first air passage and the third air passage. Those skilled in the art can make adaptive selections and adjustments according to actual conditions.

[0011] As a preferred technical solution of the present invention, the length ratio of the second air passage to the first air passage is >1:1, for example, 1.1:1, 2:1, 5:1, 8:1, 10:1, 12:1, 15:1, 18:1, 20:1, 30:1, 50:1, 80:1 or 100:1, etc.

[0012] Preferably, the length ratio of the third air passage to the first air passage is greater than 1:1, for example, 1.1:1, 2:1, 5:1, 8:1, 10:1, 12:1, 15:1, 18:1, 20:1, 30:1, 50:1, 80:1 or 100:1, etc.

[0013] In this invention, the length ratio of the second air passage to the first air passage is controlled to be greater than 1:1, and the length ratio of the third air passage to the first air passage is controlled to be greater than 1:1, thereby reducing aroma residue during the heating stage and ensuring the accuracy of aroma evaluation.

[0014] As a preferred technical solution of the present invention, a power supply and heating component is provided inside the heating chamber.

[0015] It should be noted that the present invention does not impose specific requirements or special limitations on the power supply and heating method of the power supply heating component, as long as the heating function can be achieved. For example, it can be resistance heating, electromagnetic induction heating, infrared heating or microwave heating, etc. Those skilled in the art can make adaptive selections and adjustments according to actual conditions.

[0016] Preferably, the heating temperature of the heating chamber is 30℃-450℃, such as 30℃, 50℃, 80℃, 100℃, 120℃, 150℃, 180℃, 200℃, 220℃, 250℃, 280℃, 300℃, 320℃, 350℃, 380℃, 400℃, 420℃ or 450℃, etc.

[0017] Preferably, a sample crucible is provided inside the sample chamber.

[0018] It should be noted that the material of the sample crucible is not specifically required or limited in this invention, as long as it has the property of high temperature resistance (above 600°C). Those skilled in the art can make adaptive selections and adjustments according to actual conditions, such as metal, metal oxide, glass or ceramic (silicate system), etc.

[0019] Preferably, the capacity of the sample crucible is 50μL-200μL, such as 50μL, 80μL, 100μL, 120μL, 150μL, 180μL or 200μL.

[0020] As a preferred embodiment of the present invention, the temperature sensor includes a resistance temperature sensor or a thermocouple temperature sensor.

[0021] As a preferred technical solution of the present invention, the portable temperature-controlled aroma evaluation device also includes a power supply component, a display screen, indicator lights, and function buttons.

[0022] In this invention, the power supply component can be a rechargeable lithium battery, used for powering the heating chamber and display screen of the aroma evaluation device, as well as signal transmission, etc.; the display screen can be a color LCD screen, used to record the parameter settings and status display of the aroma evaluation device, including initial temperature, target temperature, heating start / stop control, heating program, balancing time, running time, gas path channel switch status, power supply component charge, etc.; indicator lights are used to display the working status of the instrument, such as standby, initial balancing, heating, target temperature balancing, cooling, etc.; the function button module can be the power on / off button of the aroma evaluation device, temperature setting button, heating start / stop button, gas path channel switching button, and other display and control buttons.

[0023] As a preferred embodiment of the present invention, the power supply component, the display screen, the indicator light, the function button, the temperature sensor, and the solenoid valve are each independently connected to the integrated circuit board via communication lines.

[0024] It should be noted that the present invention does not impose specific requirements or special limitations on the selection of integrated circuit boards. Commonly used integrated circuit boards in the art are all compatible with the present invention, and those skilled in the art can make adaptive selections and adjustments according to actual conditions.

[0025] It should be noted that the present invention does not impose specific requirements or special limitations on the setting positions of power supply components, display screens, indicator lights, and function buttons, as long as they can all be connected to the integrated circuit board through communication lines and can control operation and display relevant information. Those skilled in the art can make adaptive selections and adjustments according to actual conditions.

[0026] Secondly, the present invention also provides a fragrance evaluation method, wherein the fragrance evaluation method is performed using the portable temperature-controlled fragrance evaluation device described in the first aspect.

[0027] As a preferred technical solution of the present invention, the aroma evaluation method includes the following steps: The sample to be evaluated in the sample chamber is heated from the initial temperature using a heating chamber. During the heating process, a solenoid valve is switched to connect the first gas path channel and the third gas path channel. The heating temperature is obtained using a temperature sensor. Once the target heating temperature is reached, the heating chamber keeps the fragrance sample to be evaluated in the sample chamber warm. The solenoid valve is switched to connect the first gas path channel and the second gas path channel. The gas released from the fragrance sample to be evaluated in the sample chamber is discharged through the first gas path channel and the second gas path channel for fragrance evaluation. The fragrance evaluation is completed after the warming is finished.

[0028] In this invention, when the first air passage is connected to the third air passage, the first air passage and the second air passage are not connected. Similarly, when the first air passage is connected to the second air passage, the first air passage and the third air passage are not connected.

[0029] As a preferred technical solution of the present invention, the starting temperature is 0℃-40℃, such as 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃, 35℃ or 40℃.

[0030] Preferably, the heating rate is 5℃ / min-200℃ / min, such as 5℃ / min, 10℃ / min, 30℃ / min, 50℃ / min, 80℃ / min, 100℃ / min, 120℃ / min, 150℃ / min, 180℃ / min or 200℃ / min, etc.

[0031] Preferably, the target heating temperature is 200℃-450℃, such as 200℃, 250℃, 300℃, 350℃, 400℃ or 450℃.

[0032] Preferably, the heat preservation time is 1 min to 5 min, such as 1 min, 1.5 min, 2 min, 2.5 min, 3 min, 3.5 min, 4 min, 4.5 min or 5 min, etc.

[0033] As a preferred technical solution of the present invention, the aroma evaluation method includes the following steps: Set n target heating temperatures; The sample to be evaluated in the sample chamber is heated from the initial temperature using a heating chamber. During the first heating process, the solenoid valve is switched to connect the first gas path channel with the third gas path channel. A temperature sensor is used to obtain a first heating temperature. Once the first target heating temperature is reached, the heating chamber provides a first heat preservation for the fragrance sample to be evaluated in the sample chamber. The solenoid valve is switched to connect the first gas path channel and the second gas path channel. The gas released from the fragrance sample to be evaluated in the sample chamber is led out through the first gas path channel and the second gas path channel for fragrance evaluation at the first target heating temperature. After the first temperature evaluation is completed, the sample to be evaluated in the sample chamber is heated again using a heating chamber. During the second temperature evaluation, the solenoid valve is switched so that the first gas passage is connected to the third gas passage. A second heating temperature is obtained using a temperature sensor. Once the second target heating temperature is reached, the heating chamber provides a second heat preservation for the fragrance sample to be evaluated in the sample chamber. The solenoid valve is switched to connect the first gas path channel and the second gas path channel. The gas released from the fragrance sample to be evaluated in the sample chamber is led out through the first gas path channel and the second gas path channel for fragrance evaluation at the second target heating temperature. The above steps of heating and heat preservation for fragrance evaluation are repeated until fragrance evaluation at n target heating temperatures is completed.

[0034] When n target heating temperatures are set, the heating rate during the heating process at each target temperature is between 5℃ / min and 200℃ / min. The rate of each heating stage can be consistent or different. During the aroma evaluation process at each target temperature, the holding time is between 1min and 5min. The holding time of each holding stage can be consistent or different.

[0035] Compared with the prior art, the present invention has at least the following beneficial effects: 1) The aroma evaluation device provided by the present invention can overcome the problem of matrix background odor caused by traditional evaluation by aroma evaluation paper or cigarette flavoring. It can not only quickly evaluate the aroma characteristics and stability of fragrances at different temperatures, but also further evaluate the sustained release performance of fragrance microcapsules through multiple continuous heating and heat preservation processes.

[0036] 2) The fragrance evaluation device provided by the present invention has advantages such as small size, portability and easy cleaning, large sample capacity, programmable temperature rise, arbitrary switching of gas path channels and high fragrance evaluation accuracy. It is also suitable for various forms of fragrance samples to be evaluated, such as traditional liquid, solid and extract fragrances, as well as high molecular polymers such as microspheres, microcapsules and gels.

[0037] 3) In the aroma evaluation device provided by the present invention, the first gas path channel and the second gas path channel are used to export the gas released by the aroma sample to be evaluated at the target heating temperature. The first gas path channel and the third gas path channel are used to discharge the gas released by the aroma sample to be evaluated during the heating process. The connection between the first gas path channel and the second gas path channel, and the connection between the first gas path channel and the third gas path channel are switched by a solenoid valve. By using two independent gas path channels, a large amount of mixing of the aromas released during the heating process and at the target heating temperature can be avoided, thus avoiding interference with the aroma evaluation and significantly improving the accuracy of the aroma evaluation. In terms of use, it also avoids the need for multiple cleanings of the gas path channels, improves the aroma evaluation efficiency, and is more convenient to use. Attached Figure Description

[0038] Figure 1 This is a schematic diagram of the portable temperature-controlled aroma evaluation device provided in Embodiment 1 of the present invention.

[0039] Figure 2 This is a schematic diagram of the structure of the first air passage, the second air passage, and the third air passage in the portable temperature-controlled aroma evaluation device provided in Embodiment 1 of the present invention.

[0040] Figure 3 This is a schematic diagram of the structure of the first air passage, the second air passage, and the third air passage in the portable temperature-controlled aroma evaluation device provided in Embodiment 2 of the present invention.

[0041] Figure 4 This is a schematic diagram of the portable temperature-controlled aroma evaluation device provided in Comparative Example 1 of the present invention.

[0042] Among them, 1-sample chamber; 11-alumina crucible; 2-heating chamber; 21-aluminum plate heating plate; 3-thermal resistance temperature sensor; 4-gas passage; 41-first gas passage; 42-second gas passage; 51-third gas passage; 6-solenoid valve; 7-lithium battery; 8-color LCD display; 9-function button; 10-indicator light. Detailed Implementation

[0043] The technical solution of the present invention will be further described below with reference to the accompanying drawings and specific embodiments. However, the following examples are merely simplified examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention is determined by the claims.

[0044] The scope of this invention can be defined by lower and upper limits. The selected lower and upper limits define the boundaries of a specific range. The range defined in this way can be defined by the inclusion or exclusion of endpoints. Any endpoint can be independently selected for inclusion or exclusion, and all lower and upper limits can be arbitrarily combined to form new ranges. That is, any lower limit can be combined with any upper limit to form an effective range. For example, if the ranges of 60~120 and 80~110 are listed for specific parameters, it should be understood that the ranges of 60~110 and 80~120 also fall within the scope of this invention. In addition, if the minimum range values ​​1 and 2 are listed, and the maximum range values ​​3, 4 and 5 are also listed, then all ranges of 1~3, 1~4, 1~5, 2~3, 2~4 and 2~5 fall within the scope of this invention. In this invention, the numerical range "a~b" represents a shortened representation of any combination of real numbers between a and b, where a and b are both real numbers. For example, the numerical range "0~5" means that all real numbers between 0 and 5 have been fully listed in this document, and "0~5" is only a shortened representation of this set of numerical combinations. When a parameter is expressed as an integer ≥2, it is equivalent to listing positive integers that meet the requirements, such as 2, 3, 4, 5, 6, 7, 8, 9, 10, etc. When a parameter is expressed as an integer selected from "2~10", it is equivalent to listing any integer among 2, 3, 4, 5, 6, 7, 8, 9, and 10.

[0045] In this invention, "a combination of at least two" refers to a quantity greater than or equal to 2 unless otherwise specified. For example, "any one or a combination of at least two" means that any one of the listed items can be selected, or a combination of at least two of the listed items formed in a manner that does not conflict and enables the implementation of this invention. In this invention, unless otherwise specified, the features or solutions corresponding to "and / or" cover any one of two or more related listed items, as well as any and all combinations of the related listed items. The arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. For example, "A and / or B" means a set consisting of A, B, and combinations of A and B, where "containing A and / or B" can be understood, depending on the context of the statement, as containing A, containing B, or simultaneously containing both A and B. In this invention, "optional" means that the corresponding feature, component, step or solution is not necessary, that is, it is selected from either "with" or "without". If there are multiple "optional" limitations in a technical solution, unless otherwise specified and there is no technical conflict or mutual constraint, each "optional" limitation is independent and does not affect the others.

[0046] In this invention, technical features or solutions described using open-ended terms such as "comprising" or "including" do not exclude additional non-conflicting elements beyond the listed elements unless otherwise specified. They are considered to disclose both closed-ended features or solutions consisting solely of the listed elements and open-ended features or solutions that may include additional non-conflicting elements beyond the listed elements. For example, if A includes a1, a2, and a3, unless otherwise specified, this means that A can consist only of a1, a2, and a3, or it can include other non-conflicting elements based on a1, a2, and a3. This corresponds to the disclosure of technical solutions such as "A consists of a1, a2, and a3," "A is selected from a1, a2, and a3," and "A not only includes a1, a2, and a3, but may also include other non-conflicting elements." All embodiments and optional embodiments of this invention, unless otherwise specified and without technical conflict, can be combined to form new technical solutions, and such combinations fall within the scope of this invention. The term "embodiment" as used in this invention means that a specific feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment or implementation of the invention. The appearance of this phrase in various locations throughout the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment mutually exclusive with other embodiments. Those skilled in the art will understand, explicitly and implicitly, that the embodiments described in this invention can be combined with other embodiments that do not conflict with the technology. The ordinal numbers "first," "second," "third," and "fourth," etc., used in the expressions "first aspect," "second aspect," "third aspect," and "fourth aspect" in this invention are for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly specifying the importance or quantity of the indicated technical features. They serve only as a non-exhaustive enumeration and do not constitute a closed limitation on quantity.

[0047] In this invention, the order in which the steps are written in the methods described in each embodiment does not imply a strict execution order. The actual execution order of each step should be determined based on its function and possible internal logic. Unless otherwise specified, all steps of this invention can be executed in the order they are written, or in any order without technical conflict. For example, if the method includes steps (a) and (b), it means that the method may include steps (a) and (b) executed sequentially, or it may include steps (b) and (a) executed sequentially. If the method also includes step (c), then step (c) can be added to the method in any order without conflict, including but not limited to the execution order of steps (a), (b), and (c), steps (a), (c), and (b), steps (c), (a), and (b), etc.

[0048] Example 1 This embodiment provides a portable temperature-controlled aroma evaluation device. Figure 1This diagram illustrates the structure of the portable temperature-controlled aroma-evaluating device provided in Embodiment 1 of the present invention. Figure 2 This diagram illustrates the structure of the first, second, and third gas channels in the portable temperature-controlled aroma evaluation device provided in Embodiment 1 of the present invention. The device includes a sample chamber 1, a heating chamber 2, a resistance temperature sensor 3, a first gas channel 41 (circular cross-section, 0.5cm diameter), a second gas channel 42 (circular cross-section, 0.5cm diameter), a third gas channel 51 (circular cross-section, 0.5cm diameter), a solenoid valve 6, a lithium battery 7, a color LCD screen 8, function buttons 9 (power on / off buttons, temperature setting button, heating start / stop button), and indicator lights 10 (standby indicator light, initial equilibrium and cooling indicator light, heating and target temperature equilibrium indicator light). The heating chamber 2 is located at the bottom of the sample chamber 1. The first gas channel... Channel 41 is connected to sample chamber 1. By switching solenoid valve 6, the first gas channel 41 is connected to the second gas channel 42, or the first gas channel 41 is connected to the third gas channel 51. The resistance temperature sensor 3 is set on the outer surface of the heating chamber 2. An aluminum plate heating plate 21 is set inside the heating chamber 2 to heat the sample chamber 1. The sample chamber 1 includes an alumina crucible 11. The length ratio of the second gas channel 42 to the first gas channel 41 is 1.2:1, and the length ratio of the third gas channel 51 to the first gas channel 41 is 1.2:1. The lithium battery 7, color LCD screen 8, indicator light 10, function button 9, resistance temperature sensor 3 and solenoid valve 6 are each independently connected to the integrated circuit board (not shown in the figure) through communication lines (not shown in the figure).

[0049] This embodiment also provides a fragrance evaluation method, which uses the above-mentioned portable temperature-controlled fragrance evaluation device to evaluate the fragrance of cinnamic acid cinnamate. The specific fragrance evaluation method includes the following steps: Weigh 0.10g of cinnamyl cinnamate into an alumina crucible, place the alumina crucible into the sample chamber and close it. Press and hold the power on and power off buttons of the aroma evaluation device for 3 seconds to turn on the device and turn on the display screen. On the aroma evaluation device, use the temperature setting button to set the initial temperature to 30℃, the heating rate to 100℃ / min, the target heating temperature to 260℃, and the holding time to 2min.

[0050] After pressing and holding the heating start and stop buttons for 1 second, the aroma evaluation device will vibrate, and the heating chamber will begin to heat up (the heating and target temperature balance indicator lights will be orange and flashing). At this time, the solenoid valve will automatically adjust the connection between the first and third gas channels, and the gas released by cinnamic acid esters in the sample chamber will be discharged through the first and third gas channels. When the target heating temperature of 260℃ is reached, the heating chamber will start to maintain the temperature (the heating and target temperature balance indicator lights will be orange and solid). At this time, the solenoid valve will automatically adjust the connection between the first and second gas channels, and the gas released by cinnamic acid esters in the sample chamber will be discharged through the first and second gas channels. The aroma evaluator will bring the aroma evaluation device 3cm close to their nose for sensory evaluation and score the aroma type and intensity. After maintaining the temperature for 2 minutes, the heating chamber of the aroma evaluation device will stop heating and begin to cool down (the start balance and cooling indicator lights will be green and flashing). When the heating chamber drops to 30℃ (the start balance and cooling indicator lights will be green and solid), it means that one aroma evaluation is completed. Press and hold the heating on / off button for 1 second, and the heating chamber will stop heating. Press and hold the incense tasting device on / off button for 3 seconds, and the incense tasting device will turn off after the heating chamber stops heating and the display screen goes out.

[0051] Fragrance evaluation results: At 260℃, the aroma types and intensities of cinnamyl cinnamate were as follows: floral 3.3 points, sweet 2.0 points, spicy 2.8 points, woody 2.2 points, balsamic 2.3 points, and roasted 1.5 points. In comparison, at room temperature, the aroma types and intensities of cinnamyl cinnamate were as follows: floral 4.5 points and sweet 3.0 points.

[0052] As can be seen from the above results, the aroma evaluation device of this embodiment can successfully evaluate the aroma of cinnamic acid esters. Cinnamic acid esters are not stable when heated. In addition to retaining certain floral and sweet aromas, they also produce new aroma types such as spicy, woody, and balsamic aromas. Their overall aroma characteristics have changed significantly compared with the aroma characteristics at room temperature.

[0053] Example 2 This embodiment provides a portable temperature-controlled aroma evaluation device, including a sample chamber, a heating chamber, a thermocouple temperature sensor, a first gas path channel (square cross-section, 1cm side length), a second gas path channel (square cross-section, 1cm side length), a third gas path channel (square cross-section, 1cm side length), a solenoid valve, a lithium battery, a color LCD display, function buttons (power on / off buttons for the aroma evaluation device, a temperature setting button, a heating start / stop button, and a gas path channel switching button), and indicator lights (standby indicator light, initial equilibrium and cooling indicator light, and heating and target temperature equilibrium indicator light). The heating chamber is arranged around the outer periphery of the sample chamber. Figure 3This is a schematic diagram of the structure of the first gas path channel, the second gas path channel, and the third gas path channel in the portable temperature-controlled aroma evaluation device provided in Embodiment 2 of the present invention. The first gas path channel 41 is connected to the sample chamber. By switching the solenoid valve, the first gas path channel 41 is connected to the second gas path channel 42, or the first gas path channel 41 is connected to the third gas path channel 51. Thermocouple temperature sensors are set on the inner surface of the heating chamber. An aluminum plate heating plate is set inside the heating chamber for heating the sample chamber. The sample chamber includes an aluminum crucible. The length ratio of the second gas path channel 42 to the first gas path channel 41 is 5:1, and the length ratio of the third gas path channel 51 to the first gas path channel 41 is 5:1. The lithium battery, color LCD screen, indicator light, function button, thermocouple resistance temperature sensor, and solenoid valve are each independently connected to the integrated circuit board through communication lines.

[0054] This embodiment also provides a fragrance evaluation method, which uses the above-mentioned portable temperature-controlled fragrance evaluation device to evaluate the fragrance of citric acid. The specific fragrance evaluation method includes the following steps: Weigh 0.20g of citric acid into an aluminum crucible, place the crucible into the sample chamber, and close it. Press and hold the power on and power off buttons of the aroma evaluation device for 3 seconds to power on the device and turn on the display screen. On the aroma evaluation device, use the temperature setting button to set the initial temperature to 40℃, the heating rate to 120℃ / min, the target heating temperature to 230℃, and the holding time to 3min.

[0055] After pressing and holding the heating start and stop button for 1 second, the aroma evaluation device will vibrate, and the heating chamber will begin to heat up (the heating and target temperature balance indicator lights will be orange and flashing). At this time, use the gas path switching button to switch the solenoid valve to connect the first gas path with the third gas path. The gas released by citric acid in the sample chamber will be discharged through the first and third gas path channels. When the target heating temperature of 230℃ is reached, the heating chamber will start to maintain the temperature (the heating and target temperature balance indicator lights will be orange and solid). At this time, use the gas path switching button to switch the solenoid valve to connect the first gas path with the second gas path. The gas released by citric acid in the sample chamber will be discharged through the first and second gas path channels. The aroma evaluator will bring the aroma evaluation device 3cm close to their nose for sensory evaluation and score the aroma type and intensity. After maintaining the temperature for 3 minutes, the heating chamber of the aroma evaluation device will stop heating and begin to cool down (the start balance and cooling indicator lights will be green and flashing). When the heating chamber drops to 40℃ (the start balance and cooling indicator lights will be green and solid), it means that one aroma evaluation is completed. Press and hold the heating on / off button for 1 second, and the heating chamber will stop heating. Press and hold the incense tasting device on / off button for 3 seconds, and the incense tasting device will turn off after the heating chamber stops heating and the display screen goes out.

[0056] Fragrance evaluation results: At 230℃, the aroma types and intensities of citric acid were as follows: fresh (2.4 points), fruity (2.6 points), and sweet (3.8 points). In comparison, at room temperature, the aroma types and intensities of citric acid were as follows: sour (3.5 points).

[0057] As can be seen from the above results, the aroma evaluation device of this embodiment can successfully evaluate the aroma of citric acid. When citric acid is heated, the sour aroma disappears and is replaced by a variety of other aromas. Its overall aroma characteristics change significantly compared with the aroma characteristics at room temperature.

[0058] Example 3 This embodiment provides a portable temperature-controlled aroma evaluation device, the structure of which is consistent with that of Embodiment 1.

[0059] This embodiment also provides a fragrance evaluation method, which uses the above-mentioned portable temperature-controlled fragrance evaluation device to evaluate the fragrance of tree moss absolute oil-sodium alginate / carrageenan microcapsules. The specific fragrance evaluation method includes the following steps: Weigh 0.25g of tree moss oil-sodium alginate / carrageenan microcapsules and place them in a porcelain crucible. Place the porcelain crucible into the sample chamber and close it. Press and hold the power on and power off buttons of the aroma evaluation device for 3 seconds to power on the device and turn on the display screen. Use the temperature setting button on the aroma evaluation device to set the initial temperature to 50℃, the first target heating temperature to 100℃, the second target heating temperature to 200℃, and the third target heating temperature to 300℃. The heating rate for each target temperature is 50℃ / min, and the holding time for each target temperature is 1min.

[0060] After pressing and holding the heating start and stop buttons for 1 second, the aroma evaluation device will vibrate, and the heating chamber will begin to heat up (the heating and target temperature balance indicator lights will be orange and flashing). At this time, the solenoid valve will automatically adjust the connection between the first and third gas channels. The gas released from the tree moss oil-sodium alginate / carrageenan microcapsules in the sample chamber will be discharged through the first and third gas channels. When the first target heating temperature of 100℃ is reached, the heating chamber will begin to maintain the temperature (the heating and target temperature balance indicator lights will be orange and constantly lit). At this time, the solenoid valve will automatically adjust the connection between the first and second gas channels, and the gas released from the tree moss oil-sodium alginate / carrageenan microcapsules in the sample chamber will be discharged through the first and third gas channels. The aroma is fed through the first and second gas channels. The sensory evaluator holds the device 3cm from their nose for evaluation, scoring the aroma type and intensity. After holding the device at a constant temperature for 1 minute, the heating chamber continues to heat up (the temperature rise and target temperature balance indicator lights are orange and flashing). At this time, the solenoid valve automatically controls the connection between the first and third gas channels. Gases released from the tree moss oil-sodium alginate / carrageenan microcapsules in the sample chamber are discharged through the first and third gas channels. When the second target heating temperature of 200℃ is reached, the heating chamber begins to maintain the temperature (the temperature rise and target temperature balance indicator lights are solid orange). At this time, the solenoid valve automatically controls the connection between the first and third gas channels. The first and second gas channels are connected. The gas released from the tree moss absolute oil-sodium alginate / carrageenan microcapsules in the sample chamber is discharged through the first and second gas channels. The aroma evaluator holds the aroma evaluation device 3cm away from the nose for sensory evaluation and scores the aroma type and intensity. After holding the temperature for 1 minute, the heating chamber of the aroma evaluation device continues to heat up (the heating and target temperature balance indicator light is orange and flashing). At this time, the solenoid valve automatically controls the connection between the first and third gas channels. The gas released from the tree moss absolute oil-sodium alginate / carrageenan microcapsules in the sample chamber is discharged through the first and third gas channels. When the third target heating temperature of 3 is reached... After reaching 00℃, the heating chamber begins to maintain the temperature (the heating and target temperature balance indicator lights are solid orange). At this time, the solenoid valve automatically controls the connection between the first and second gas channels. The gas released from the tree moss pure oil-sodium alginate / carrageenan microcapsules in the sample chamber is discharged through the first and second gas channels. The aroma evaluator holds the aroma evaluation device 3cm away from the nose for sensory evaluation and scores the aroma type and intensity. After maintaining the temperature for 1 minute, the heating chamber of the aroma evaluation device stops heating and begins to cool down (the start balance and cooling indicator lights are green and flashing). When the heating chamber drops to 50℃ (the start balance and cooling indicator lights are solid green), the aroma evaluation is complete. Press and hold the heating start and stop button again for 1 second to stop the heating chamber from heating. Press and hold the aroma evaluation device start and stop button for 3 seconds, and the aroma evaluation device will shut down after the heating chamber stops heating and the display screen goes out.

[0061] Fragrance evaluation results: At 100℃, the aroma types and intensities of the Tree Moss Absolute Oil-Sodium Alginate / Maltodextrin Microcapsules were as follows: Fresh 0.5, Sweet 0.8, Balsamic 1.0, Herbal 0.4; at 200℃, the aroma types and intensities were as follows: Fresh 1.8, Sweet 2.1, Balsamic 2.3, Herbal 1.4; and at 300℃, the aroma types and intensities were as follows: Fresh 3.8, Sweet 4.1, Balsamic 3.5, Herbal 2.6. In contrast, the Tree Moss Absolute Oil-Sodium Alginate / Maltodextrin Microcapsules had a very weak aroma at room temperature, almost imperceptible.

[0062] The results above demonstrate that the aroma evaluation device of this embodiment can successfully achieve continuous aroma evaluation of tree moss extract-sodium alginate / maltodextrin microcapsules at different temperatures. The tree moss extract-sodium alginate / maltodextrin microcapsules exhibit good sustained-release performance; at room temperature, there is virtually no aroma release, and below 200℃, the aroma release is relatively small. At temperatures between 200℃ and 300℃, the aroma release significantly increases, and no other aroma compounds are produced. This fully demonstrates the chemical stability of tree moss extract. By using microcapsule technology to add it to heated cigarettes, its aroma volatilization loss is minimal, and the aroma consistency before and after heating is good, indicating significant application value.

[0063] Comparative Example 1 This comparative example provides a portable temperature-controlled aroma evaluation device. Figure 4 A schematic diagram of the portable temperature-controlled aroma evaluation device provided in Comparative Example 1 of the present invention is shown, including a sample chamber 1, a heating chamber 2, a resistance temperature sensor 3, a gas passage 4 (circular cross-section, 0.5 cm in diameter), a lithium battery 7, a color LCD screen 8, function buttons 9 (power on and off buttons for the aroma evaluation device, temperature setting button, heating start and stop button), and indicator lights 10 (standby indicator light, initial balance and cooling indicator light, heating and target temperature balance indicator light). The heating chamber 2 is located at the bottom of the sample chamber 1, and the gas passage 4 is connected to the sample chamber 1. The resistance temperature sensor 3 is located on the outer surface of the heating chamber 2. An aluminum heating plate 21 is installed inside the heating chamber 2 to heat the sample chamber 1. The sample chamber 1 includes an alumina crucible 11. The lithium battery 7, the color LCD screen 8, the indicator lights 10, the function buttons 9, and the resistance temperature sensor 3 are each independently connected to an integrated circuit board (not shown in the figure) via communication lines (not shown in the figure).

[0064] This comparative example also provides a comparative aroma evaluation method, which uses the aforementioned portable temperature-controlled aroma evaluation device to evaluate the aroma of citric acid. The specific aroma evaluation method includes the following steps: Weigh 0.20g of citric acid into an alumina crucible, place the alumina crucible into the sample chamber and close it. Press and hold the power on and power off buttons of the aroma evaluation device for 3 seconds to turn on the device and turn on the display screen. On the aroma evaluation device, use the temperature setting button to set the starting temperature to 40℃, the heating rate to 120℃ / min, the target heating temperature to 230℃, and the holding time to 3min.

[0065] After pressing and holding the heating start and stop button for 1 second, the aroma evaluation device will vibrate, and the heating chamber will begin to heat up (the heating and target temperature balance indicator lights will be orange and flashing). The gas released by citric acid in the sample chamber will be discharged through the gas passage. When the target heating temperature of 230℃ is reached, the heating chamber will begin to maintain the temperature (the heating and target temperature balance indicator lights will be orange and solid). The gas released by citric acid in the sample chamber will be discharged through the same gas passage. The aroma evaluator will bring the aroma evaluation device 3cm close to their nose for sensory evaluation and score the aroma type and intensity. After maintaining the temperature for 3 minutes, the heating chamber of the aroma evaluation device will stop heating and begin to cool down (the start balance and cooling indicator lights will be green and flashing). When the heating chamber drops to 40℃ (the start balance and cooling indicator lights will be green and solid), it means that one aroma evaluation is complete. After pressing and holding the heating start and stop button again for 1 second, the heating chamber will stop heating. Press and hold the aroma evaluation device's start and stop button for 3 seconds, and the aroma evaluation device will shut down after the heating chamber stops heating and the display screen turns off.

[0066] Fragrance evaluation results: At 230℃, the aroma types and intensities of citric acid were as follows: fresh aroma 2.2 points, fruity aroma 2.3 points, sweet aroma 3.4 points, and sour aroma 1.8 points. In comparison, at room temperature, the aroma types and intensities of citric acid were as follows: sour aroma 3.5 points.

[0067] The results above show that, using the aroma evaluation device in this comparative example, the aroma profile produced by citric acid at 230°C was identified as including not only fresh, fruity, and sweet aromas, but also the original sour aroma. Therefore, the comparative aroma evaluation device cannot effectively eliminate the aroma residue introduced during the initial heating phase, and its accuracy is lower than that of Example 2.

[0068] The fragrance evaluation results from Examples 1-3 and Comparative Example 1 above indicate that: The aroma evaluation devices provided in Embodiments 1-3 of this invention can not only accurately evaluate the aroma release of fragrances under a single target temperature and different gas path switching, but also continuously evaluate the aroma and sustained-release performance of fragrance microcapsules by setting multiple target temperatures. Therefore, by using the aroma evaluation device of this invention, flavorists in the tobacco industry can gain a deeper understanding of the thermal stability of fragrances and their aroma release characteristics at different temperatures. In contrast, the aroma evaluation device provided in Comparative Example 1, if using only one gas path channel, will result in a large amount of aroma from non-target temperature ranges remaining in the pipe, making it impossible to accurately evaluate the aroma and thermal stability of fragrances at higher target temperature ranges.

[0069] In summary, the aroma evaluation device provided by this invention overcomes the problem of background odor caused by traditional evaluation methods using aroma evaluation papers or cigarette flavoring. It can not only rapidly evaluate the aroma characteristics and stability of fragrances at different temperatures, but also further evaluate the sustained-release performance of fragrance microcapsules through multiple consecutive heating steps. Furthermore, in terms of usability, this aroma evaluation device is not only compact, portable, and easy to clean, but also has advantages such as large sample capacity, programmable heating, freely switchable gas path channels, and high accuracy in aroma evaluation. It is also suitable for various forms of samples to be evaluated, including traditional liquid, solid, and extract-type fragrances, as well as high-molecular polymers such as microspheres, microcapsules, and gels.

[0070] The applicant declares that the above description is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention fall within the protection and disclosure scope of the present invention.

Claims

1. A portable temperature-controlled aroma-evaluating device, characterized in that, The portable temperature-controlled aroma evaluation device includes a heating chamber, a sample chamber, a temperature sensor, a first gas path channel, a second gas path channel, a third gas path channel, and a solenoid valve; The heating chamber is located at the bottom of the sample chamber or surrounds the outer perimeter of the sample chamber; The first gas passage is connected to the sample chamber. By switching the solenoid valve, the first gas passage is connected to the second gas passage, or the first gas passage is connected to the third gas passage. The temperature sensor is disposed on the outer or inner surface of the heating chamber.

2. The portable temperature-controlled aroma-evaluating device according to claim 1, characterized in that, The length ratio of the second air passage to the first air passage is greater than 1:1; Preferably, the length ratio of the third air passage to the first air passage is greater than 1:

1.

3. The portable temperature-controlled aroma-evaluating device according to claim 1 or 2, characterized in that, The heating chamber is equipped with a power supply and heating component; Preferably, the heating temperature of the heating chamber is 30℃-450℃; Preferably, a sample crucible is provided inside the sample chamber; Preferably, the sample crucible has a capacity of 50 μL to 200 μL.

4. The portable temperature-controlled aroma-evaluating device according to any one of claims 1-3, characterized in that, The temperature sensor includes a resistance temperature sensor or a thermocouple temperature sensor.

5. The portable temperature-controlled aroma-evaluating device according to any one of claims 1-4, characterized in that, The portable temperature-controlled aroma-evaluating device also includes a power supply unit, a display screen, indicator lights, and function buttons.

6. The portable temperature-controlled aroma-evaluating device according to claim 5, characterized in that, The power supply component, the display screen, the indicator light, the function button, the temperature sensor, and the solenoid valve are each independently connected to the integrated circuit board via communication lines.

7. A method for evaluating fragrance, characterized in that, The aroma evaluation method is performed using the portable temperature-controlled aroma evaluation device described in any one of claims 1-6.

8. The aroma evaluation method according to claim 7, characterized in that, The aroma evaluation method includes the following steps: The sample to be evaluated in the sample chamber is heated from the initial temperature using a heating chamber. During the heating process, a solenoid valve is switched to connect the first gas path channel and the third gas path channel. The heating temperature is obtained using a temperature sensor. Once the target heating temperature is reached, the heating chamber keeps the fragrance sample to be evaluated in the sample chamber warm. The solenoid valve is switched to connect the first gas path channel and the second gas path channel. The gas released from the fragrance sample to be evaluated in the sample chamber is discharged through the first gas path channel and the second gas path channel for fragrance evaluation. The fragrance evaluation is completed after the warming is finished.

9. The aroma evaluation method according to claim 8, characterized in that, The initial temperature is 0℃-40℃; Preferably, the heating rate is 5℃ / min-200℃ / min; Preferably, the target heating temperature is 200℃-450℃; Preferably, the heat preservation time is 1 min to 5 min.

10. The aroma evaluation method according to any one of claims 7-9, characterized in that, The aroma evaluation method includes the following steps: Set n target heating temperatures; The sample to be evaluated in the sample chamber is heated from the initial temperature using a heating chamber. During the first heating process, the solenoid valve is switched to connect the first gas path channel with the third gas path channel. A temperature sensor is used to obtain a first heating temperature. Once the first target heating temperature is reached, the heating chamber provides a first heat preservation for the fragrance sample to be evaluated in the sample chamber. The solenoid valve is switched to connect the first gas path channel and the second gas path channel. The gas released from the fragrance sample to be evaluated in the sample chamber is led out through the first gas path channel and the second gas path channel for fragrance evaluation at the first target heating temperature. After the first temperature evaluation is completed, the sample to be evaluated in the sample chamber is heated again using a heating chamber. During the second temperature evaluation, the solenoid valve is switched so that the first gas path channel is connected to the third gas path channel. A second heating temperature is obtained using a temperature sensor. Once the second target heating temperature is reached, the heating chamber provides a second heat preservation for the fragrance sample to be evaluated in the sample chamber. The solenoid valve is switched to connect the first gas path channel and the second gas path channel. The gas released from the fragrance sample to be evaluated in the sample chamber is led out through the first gas path channel and the second gas path channel for fragrance evaluation at the second target heating temperature. The above steps of heating and heat preservation for fragrance evaluation are repeated until fragrance evaluation at n target heating temperatures is completed.

Images