Method for evaluating quality stability of tobacco flavor

Abstract

The present application belongs to the technical field of cigarette flavor analysis, and provides a method for evaluating the quality stability of cigarette flavors, which comprises obtaining the thermal gravimetric curve of the sample to be tested and calculating the apparent activation energy; performing thermal cracking-gas chromatography-mass spectrometry analysis to obtain a chromatogram and perform normalization processing; defining the components with a peak area ratio of not less than a first threshold value as high-content components, and the components with a peak area ratio of less than the first threshold value as low-content components, and respectively calculating the relative percentage deviation of the high-content components relative to the standard sample, and the cosine angle value of the low-content components relative to the standard sample; constructing a three-dimensional evaluation model, and comparing the output result with the sensory homogeneity critical value to evaluate the quality stability of the sample. The present application can clearly determine the apparent activation energy and spectral similarity of different batches of samples and standard samples, and realize the quality stability evaluation of flavors.

Description

Technical Field

[0001] This application relates to the field of tobacco flavoring and fragrance analysis technology, and in particular to a method for evaluating the quality stability of tobacco flavorings. Background Technology

[0002] Flavorings and fragrances are core functional components in cigarette formulation systems, playing a crucial role in shaping the unique flavor and enhancing the smoking experience. They are typically composed of a mixture of synthetic flavorings and natural plant extracts, and their quality stability is influenced by a combination of factors, including raw material characteristics, production processes, storage conditions, and transportation environment. The quality stability of flavorings and fragrances directly determines the consistency of cigarette sensory quality; therefore, evaluating the quality stability of flavorings and fragrances is of great significance. Currently, the quality evaluation of flavorings and fragrances typically relies on basic physicochemical indicators such as refractive index, combined with olfactory and sensory evaluation methods. Furthermore, it utilizes gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS / MS) technologies to construct fingerprint profiles, achieving a comprehensive evaluation system for the consistency of flavoring and fragrance quality from a macroscopic overall perspective to fingerprint characteristics. The application of these technologies has significantly improved the quality control level of flavorings and fragrances.

[0003] However, current fingerprinting technology for tobacco flavorings still has shortcomings. In actual sample analysis, there are cases where the spectral similarity is high but the sensory effects are quite different.

[0004] For example, patent application CN117825561A discloses a method for quality evaluation and control of tobacco flavorings and fragrances, relating to the field of chemometrics. This method includes S1. Selection of flavorings and fragrances; S2. Analysis of flavoring and fragrance components; S3. Quality evaluation; S4. Quality grade classification; and S5. Quality control. By conducting in-depth analysis of flavorings and fragrances and developing specific quality evaluation and control methods, the stability and safety of product quality are ensured, resulting in good economic and social benefits. The combination of chemical component analysis and sensory evaluation allows for a more comprehensive and objective evaluation of the quality of tobacco flavorings and fragrances. Furthermore, statistical analysis determines the average quality level of samples at each grade, providing a scientific basis for developing quality control standards. Real-time monitoring of flavoring and fragrance quality during production allows for timely detection and resolution of problems, ensuring the stability of tobacco product quality. However, the GC-MS / LC-MS analysis relied upon by this evaluation and control method only reaches the component detection level, without incorporating mathematical modeling and threshold determination of fingerprint spectrum similarity, thus failing to distinguish subtle fluctuations in trace but crucial aroma substances.

[0005] For example, the article "Quality Control and Evaluation Method of Tobacco Flavorings Based on P&T-GC / MS Fingerprinting Technology" mentions that P&T-GC / MS fingerprinting technology, combined with cosine similarity, peak matching, and multivariate T2 control charts, is used to comprehensively evaluate the quality stability of tobacco flavorings. The results show that the optimal pretreatment conditions for P&T are a purge time of 14 min, a purge temperature of 40℃, and a resolution temperature of 200℃. Under these conditions, the RSDs of the characteristic chromatographic peaks of each volatile component in tobacco flavorings are 1.36%~6.98%, indicating good precision of the method. The fingerprinting combined with cosine similarity, peak matching analysis, and multivariate T2 control charts can quickly identify tobacco flavoring samples with changes in composition, promptly detect problems such as sample mixing and changes in mass concentration, effectively monitor the quality stability of tobacco flavorings, and help further analyze the root causes of changes in chemical composition. However, this quality control and evaluation method measures volatile components at room temperature, while tobacco flavorings need to function in the high-temperature environment of cigarette combustion. Existing methods cannot reveal the differences in apparent activation energy (thermodynamic stability) and pyrolysis pathways of fragrances during heating, as they can with thermogravimetric-thermal pyrolysis technology. Therefore, they cannot predict changes in aroma-producing or off-odor components generated at high temperatures.

[0006] Therefore, conducting research on the quality stability evaluation of tobacco flavorings and fragrances, and further improving the evaluation methodology, is of vital practical significance and value for ensuring the quality stability of cigarette products and standardizing the quality control of flavorings and fragrances. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention provides a method for evaluating the quality stability of tobacco flavorings. This method can clearly identify the apparent activation energy and spectral similarity between different batches of samples and standard samples, thereby enabling the evaluation of the quality stability of flavorings.

[0008] To achieve the above and related objectives, the present invention provides a method for evaluating the quality stability of tobacco flavorings, comprising the following steps:

[0009] Step S100: Obtain the thermogravimetric curve of the tobacco flavoring sample to be tested, and calculate the apparent activation energy of the sample based on it.

[0010] Step S200: Perform thermal pyrolysis-gas chromatography-mass spectrometry analysis on the sample, obtain the chromatogram of the pyrolysis product and normalize it; set a first threshold based on the typical content distribution of characteristic flavor components in tobacco flavorings, define the components with peak area ratio not less than the first threshold as high content components, and define the components with peak area ratio less than the first threshold as low content components, and calculate the relative percentage deviation of high content components relative to standard samples, and the cosine value of the angle between low content components and standard samples.

[0011] Step S300: Construct a three-dimensional evaluation model with apparent activation energy, relative percentage deviation and cosine of the included angle as evaluation parameters, and compare the output of the three-dimensional evaluation model with the preset sensory homogenization threshold to evaluate the quality stability of the sample.

[0012] Furthermore, step S100 also includes: obtaining the thermogravimetric curves of the tobacco flavoring sample to be tested at different heating rates, including 5K / min, 10K / min, 15K / min, 20K / min, and 30K / min.

[0013] Furthermore, in step S100, the formula for calculating the apparent activation energy satisfies the following formula 1:

[0014] (Formula 1),

[0015] In Formula 1, T represents the pyrolysis temperature in K; E represents the apparent activation energy of the cracking reaction in kJ / mol; G(α) represents the kinetic function related to the conversion rate α; and R represents the molar gas constant. β represents the heating rate, in K / min; A represents the pre-exponential factor.

[0016] Furthermore, in step S200, the process conditions for thermal pyrolysis-gas chromatography-mass spectrometry analysis include: pyrolysis temperature of 500℃~900℃, pyrolysis time of 10s~20s, and helium as the carrier gas.

[0017] Furthermore, in step S200, the first threshold is 10%.

[0018] Furthermore, in step S300, the sensory homogenization threshold includes the apparent activation energy threshold, the relative percentage deviation threshold of the high-content component, and the cosine value of the included angle threshold of the low-content component.

[0019] Further, in step S300, the method for determining the preset sensory homogenization threshold includes: selecting multiple batches of tobacco flavorings and fragrances that have been confirmed as having stable quality through sensory evaluation as a standard sample set; measuring the apparent activation energy, relative percentage deviation of high-content components, and cosine value of the angle between low-content components for each sample in the standard sample set; statistically obtaining the fluctuation boundary of each evaluation parameter; and, in conjunction with the sensory homogenization evaluation standard, setting the critical threshold corresponding to each evaluation parameter to obtain the sensory homogenization threshold.

[0020] Furthermore, in step S300, evaluating the quality stability of the sample includes:

[0021] When the apparent activation energy exceeds the critical range of apparent activation energy, or the relative percentage deviation is greater than the critical value of the relative percentage deviation of the high content component, or the cosine value of the included angle is less than the critical value of the cosine value of the included angle of the low content component, the sample is judged to have quality fluctuation.

[0022] The beneficial technical effects of this invention are as follows:

[0023] This invention combines thermogravimetric analysis with thermal pyrolysis-gas chromatography-mass spectrometry to analyze the flavor components and thermodynamic characteristics of complex fragrance base modules and natural fragrance raw materials. This method is more accurate and reliable than single spectral analysis. Combined with statistical analysis, this invention can clearly identify the apparent activation energy and spectral similarity between different batches of samples and standard samples, enabling simple and accurate quality determination of different batches of fragrances and flavorings.

[0024] This invention constructs a three-dimensional evaluation model integrating thermodynamics, chemical composition, and sensory evaluation, enabling quantitative, multi-dimensional, and traceable evaluation of the quality stability of tobacco flavorings and fragrances. It possesses significant technical advantages and practical value. The invention introduces the Flynn-Wall-Ozawa (FWO) method to calculate apparent activation energy, which more accurately reflects the essential kinetic characteristics of sample thermal decomposition, particularly suitable for complex mixture systems. Furthermore, this invention innovatively employs a stratified statistical strategy, using the peak area of ​​a first threshold as a boundary to divide components into high / low content categories, and using "relative percentage deviation" and "cosine of the included angle" for differentiated evaluation. This highlights the influence of the main components on overall stability while also considering the decisive role of trace flavor substances in sensory style, aligning with the industry characteristic of tobacco flavorings where "a small number of key components dominate quality." In addition, this invention utilizes sensory homogenization back-inference chemistry parameter critical values, and by statistically analyzing the physicochemical index fluctuation boundaries of multiple batches of sensory-qualified samples, sets a scientifically reasonable threshold system, ensuring reliable evaluation results and achieving closed-loop quality control from subjective sensory perception to objective quantification.

[0025] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit this application. Attached Figure Description

[0026] The accompanying drawings, incorporated in and forming part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application. It is obvious that the drawings described below are merely some embodiments of this application, and those skilled in the art can obtain other drawings based on these drawings without inventive effort. In the drawings:

[0027] Figure 1 This is a flowchart of the method for evaluating the quality stability of tobacco flavorings in this application;

[0028] Figure 2 Thermogravimetric curves of typical tobacco extract samples;

[0029] Figure 3 The graph shows the linear relationship between lgβ and 1 / T for a typical tobacco extract sample at different conversion rates.

[0030] Figure 4 This is a chromatogram of the decomposition products of a typical tobacco extract sample at 600℃. Detailed Implementation

[0031] Unless otherwise defined, all technical and / or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. It should be understood that certain features of the invention (described in the context of separate embodiments for clarity) may also be provided in a single embodiment. Conversely, multiple features of the invention (described in the context of a single embodiment for brevity) may also be provided separately or in any suitable combination or, where appropriate, in any other described embodiment of the invention. Certain features described in the context of various embodiments will not be considered essential features of those embodiments unless the embodiment is inoperable without those elements. The invention is further illustrated below by specific examples; however, it should be noted that the specific process conditions and results described in the embodiments of the invention are merely illustrative and should not be construed as limiting the scope of protection of the invention. All equivalent changes or modifications made in accordance with the spirit and essence of the invention should be covered within the scope of protection of the invention.

[0032] Please see Figure 1 The flowchart of the evaluation method for the quality stability of tobacco flavorings in this application is detailed below:

[0033] Step S100: Obtain the thermogravimetric curve of the tobacco flavoring sample to be tested, and calculate the apparent activation energy of the sample based on it.

[0034] Specifically, this application uses a thermogravimetric analyzer (TG) to obtain the thermogravimetric curves of the tobacco flavoring sample under different heating rates. Preferably, the different heating rates include 5K / min, 10K / min, 15K / min, 20K / min, and 30K / min, and the temperature (T) of the sample at different conversion rates (preferably 10%~80%) is recorded.

[0035] Specifically, this application uses the Flynn-Wall-Ozawa thermodynamic equation to calculate the apparent activation energy, and the calculation formula satisfies the following formula 1:

[0036] (Formula 1),

[0037] In Formula 1, T represents the pyrolysis temperature in K; E represents the apparent activation energy of the pyrolysis reaction in kJ / mol; G(α) represents the kinetic function related to the conversion rate α, which is a constant value here; and R represents the molar gas constant. β represents the heating rate, in K / min; A represents the pre-exponential factor. At different heating rates β, with the same conversion rate, lgβ has a linear relationship with 1 / T. After linear fitting, the E value is calculated based on the slope of the straight line (-0.4567E / R).

[0038] Specifically, the thermogravimetric curves at different heating rates in this application can intuitively reflect the thermal release patterns of volatile, semi-volatile, and non-volatile components in the sample. This application selects temperature data within the 10%–80% conversion range, effectively avoiding volatilization interference in the initial stage of the reaction and carbonization interference in the final stage, ensuring the accuracy of kinetic calculations. The Flynn-Wall-Ozawa method does not require a pre-defined reaction mechanism function. Through linear fitting of lgβ⁻¹ / T at multiple heating rates, the resulting apparent activation energy E can directly characterize the energy threshold required for the thermal decomposition of the sample. Fluctuations in the E value indicate changes in the thermal stability of key aroma components in the sample. Even with similar chromatographic peak areas, anomalies in the E value can still keenly capture changes in microscopic molecular structure or interaction forces, thus providing a more fundamental thermodynamic criterion for quality stability evaluation, distinct from conventional composition analysis. This effectively compensates for the deficiency of relying solely on peak area quantification, which cannot identify heterogeneous or thermally behavioral differences.

[0039] Step S200: Perform thermal pyrolysis-gas chromatography-mass spectrometry analysis on the sample, obtain the chromatogram of the pyrolysis product and normalize it; set a first threshold based on the typical content distribution of characteristic flavor components in tobacco flavorings, define the components with peak area ratio not less than the first threshold as high content components, and define the components with peak area ratio less than the first threshold as low content components, calculate the relative percentage deviation of high content components relative to the standard sample, and the cosine value of the angle between low content components and the standard sample.

[0040] Specifically, the process conditions for the thermal pyrolysis-gas chromatography-mass spectrometry analysis in this application include: using a thermal pyrolysis-gas chromatography-mass spectrometry instrument to analyze tobacco flavor and fragrance samples, obtaining chromatograms of their pyrolysis products, with a pyrolysis temperature of 500℃~900℃, a pyrolysis time of 10s~20s, and helium as the carrier gas.

[0041] Specifically, the first threshold in this application is 10%. This application normalizes the chromatogram, classifying peaks with a peak area percentage of 10% or higher as high-content components and peaks with a peak area percentage of less than 10% as low-content components. The relative percentage deviation of each high-content component in the sample from the standard sample is calculated, and the absolute average of the peak deviations is selected as the maximum peak content change value. The cosine of the angle between the low-content component and the standard sample is calculated. This application sets the first threshold of 10% based on the typical content distribution of characteristic flavor components in tobacco flavorings. Through Py-GC / MS full-spectrum analysis of multiple batches of tobacco extracts that passed sensory evaluation, this application found that high-content components with a peak area percentage ≥10% are usually inert matrices such as solvents and carriers or low-odor auxiliary components, and their relative content fluctuations have limited impact on sensory characteristics. In contrast, low-content components with a percentage <10% are mostly key aroma-producing substances such as pyrazines, terpenes, and thiols, which, although present in extremely low amounts, directly determine the aroma characteristics and sensory homogenization effect. Setting 10% as the cutoff threshold can, on the one hand, accurately anchor the evaluation focus on the trace active ingredients that determine sensory quality, avoiding interference from high-content inert components on the evaluation results; on the other hand, by using a stratified statistical strategy (using relative percentage deviation for the high-content group and cosine of the included angle for the low-content group), the complexity of data processing can be simplified, and the sensitivity of the method to identify anomalies in trace components can be improved.

[0042] Step S300: Construct a three-dimensional evaluation model with apparent activation energy, relative percentage deviation and cosine of the included angle as evaluation parameters, and compare the output of the three-dimensional evaluation model with the preset sensory homogenization threshold to evaluate the quality stability of the sample.

[0043] Specifically, the sensory homogenization threshold values ​​in this application include the apparent activation energy threshold, the relative percentage deviation threshold of high-content components, and the cosine value of the angle between low-content components. The method for determining the sensory homogenization threshold values ​​in this application includes: selecting multiple batches of tobacco flavorings and fragrances that have been confirmed as having stable quality through sensory evaluation as a standard sample set; measuring the apparent activation energy, relative percentage deviation of high-content components, and cosine value of the angle between low-content components for each sample in the standard sample set; statistically obtaining the fluctuation boundaries of each evaluation parameter; and, in conjunction with the sensory homogenization evaluation standards, setting the corresponding critical thresholds for each evaluation parameter to obtain the sensory homogenization threshold values.

[0044] Specifically, the quality stability of the samples evaluated in this application includes:

[0045] When the apparent activation energy exceeds the critical range of apparent activation energy, or the relative percentage deviation is greater than the critical value of the relative percentage deviation of the high content component, or the cosine value of the included angle is less than the critical value of the cosine value of the included angle of the low content component, the sample is judged to have quality fluctuation.

[0046] Specifically, this application constructs a three-dimensional evaluation model integrating thermodynamic stability (apparent activation energy), principal component fluctuation (high content relative percentage deviation), and trace characteristic consistency (low content cosine angle), thus overcoming the limitations of single-index evaluation. Apparent activation energy reflects the energy barrier and overall thermal behavior differences during the heating process; high content relative percentage deviation captures the quantitative risk of main components; and low content cosine angle sensitively identifies compositional shifts in trace aroma components. This application compares the output of the three-dimensional evaluation model with critical values ​​derived from sensory homogenization, transforming subjective sensory experience into reproducible physicochemical threshold criteria. This ensures the evaluation results possess both scientific objectivity and sensory relevance, thereby systematically and traceably determining whether samples exhibit quality fluctuations and the type of fluctuation, providing a decision-making basis for batch consistency control of tobacco flavorings and fragrances.

[0047] The present invention will be described in detail below through specific examples and embodiments. It should also be understood that the following embodiments are only for specific illustration of the present invention and should not be construed as limiting the scope of protection of the present invention. Any non-essential improvements and adjustments made by those skilled in the art based on the above description of the present invention are within the scope of protection of the present invention. The specific process parameters, etc., in the following examples are merely examples within a suitable range; that is, those skilled in the art can make appropriate selections within the appropriate range based on the description herein, and are not intended to be limited to the specific values ​​in the examples below.

[0048] Examples 1 to 3

[0049] The main instruments and equipment used in this embodiment are as follows:

[0050] TGA / DSC 2 thermogravimetric and simultaneous thermal analyzer (Mettler-Toledo International Ltd.), CDS 5250T pyrolyzer (CDS Corporation, USA), Agilent 7890A / 5977A gas chromatograph-mass spectrometer (Agilent Technologies Ltd.).

[0051] The samples used in Examples 1, 2 and 3 of this application are tobacco extracts produced from three different batches of feed.

[0052] The analytical procedures for the samples and standard samples (typical tobacco extract samples) in Examples 1-3 are as follows:

[0053] (1) Thermogravimetric analysis: (5~10) mg of sample was placed in an alumina crucible, and the heating rates were 5 K / min, 10 K / min, 15 K / min, 20 K / min and 30 K / min, respectively, with a nitrogen flow rate of 100 mL / min. The temperature (T) at 50% conversion was recorded, and the apparent activation energy E of each sample was calculated by linearly fitting lgβ with 1 / T using the Flynn-Wall-Ozawa method.

[0054] (2) Thermal decomposition component analysis: 5µL of sample was placed in a quartz tube, the heating rate was 10℃ / ms, the decomposition temperature was 600℃, the holding time was 15s, and the transfer line temperature was 280℃.

[0055] Gas chromatography conditions: DB-5MS (30 m × 250 µm × 0.25 µm) capillary column, injection port temperature 280℃, split ratio 10:1, initial temperature 50℃, hold for 2 min, then increase the temperature to 280℃ at 8℃ / min and hold for 25 min.

[0056] Mass spectrometry conditions: transfer line temperature 280℃, ion source 230℃, quadrupole 150℃.

[0057] Obtain thermal decomposition composition spectra of different samples.

[0058] (3) The apparent activation energy, relative percentage deviation of high content components, and cosine value of the included angle of low content components of the samples of Examples 1-3 and the standard samples were calculated. The calculation results are shown in Table 1.

[0059] Table 1. Apparent activation energy and spectral fluctuation values ​​of tobacco extracts from different batches

[0060]

[0061] Specifically, the data in Form 1 of this application is based on Figure 2 , Figure 3 and Figure 4 The calculations show that the apparent activation energy is derived from... Figure 1 Extract temperature-heating rate data at different conversion rates and substitute them into Flynn-Wall-Ozawa formula 1 ( Figure 2 ) was calculated; the relative percentage deviation of high-content components was obtained from Figure 3 The area of ​​the main peak was calculated by comparing it with that of the standard sample; the cosine value of the included angle of the low-content components was obtained by... Figure 3 The peak area content of trace peaks is obtained by calculating the cosine similarity with the standard sample.

[0062] Based on the sensory homogenization threshold, the apparent activation energy of the tobacco extract fluctuated within the range of (85.62~78.14) KJ / mol (α=0.05), with a relative percentage deviation of ≤20% for high-content components and a cosine of the angle between high-content components and low-content components ≥0.95. According to the results in Table 1, the apparent activation energy, relative percentage deviation of high-content components, and cosine of the angle between high-content components in Example 1 are all within the allowable tolerance range, indicating a high degree of consistency between this batch of samples and the standard samples. However, some indicators in Examples 2 and 3 deviated from the allowable tolerance range, indicating significant quality fluctuations in the corresponding batches of samples, requiring further confirmation to determine whether these batches meet the usage requirements.

[0063] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A method for evaluating the quality stability of tobacco flavorings, characterized in that, Includes the following steps: Step S100: Obtain the thermogravimetric curve of the tobacco flavoring sample to be tested, and calculate the apparent activation energy of the sample based on it. Step S200: Perform thermal pyrolysis-gas chromatography-mass spectrometry analysis on the sample to obtain the chromatogram of the pyrolysis products and perform normalization processing; set a first threshold based on the typical content distribution of characteristic flavor components in tobacco flavorings and fragrances, define the components with peak area ratio not less than the first threshold as high content components, and define the components with peak area ratio less than the first threshold as low content components, and calculate the relative percentage deviation of the high content components relative to the standard sample, and the cosine value of the angle between the low content components and the standard sample. Step S300: Construct a three-dimensional evaluation model with the apparent activation energy, the relative percentage deviation, and the cosine of the included angle as evaluation parameters, and compare the output of the three-dimensional evaluation model with a preset sensory homogenization threshold to evaluate the quality stability of the sample.

2. The evaluation method according to claim 1, characterized in that, Step S100 further includes: obtaining the thermogravimetric curves of the tobacco flavoring sample to be tested at different heating rates, wherein the different heating rates include 5K / min, 10K / min, 15K / min, 20K / min, and 30K / min.

3. The evaluation method according to claim 1, characterized in that, In step S100, the apparent activation energy is calculated according to the following formula 1: (Official 1), In Formula 1, T represents the pyrolysis temperature in K; E represents the apparent activation energy of the cracking reaction in kJ / mol; G(α) represents the kinetic function related to the conversion rate α; and R represents the molar gas constant. β represents the heating rate, in K / min; A represents the pre-exponential factor.

4. The evaluation method according to claim 1, characterized in that, In step S200, the process conditions for the thermal pyrolysis-gas chromatography-mass spectrometry analysis include: a pyrolysis temperature of 500℃~900℃, a pyrolysis time of 10s~20s, and helium as the carrier gas.

5. The evaluation method according to claim 1, characterized in that, In step S200, the first threshold is 10%.

6. The evaluation method according to claim 1, characterized in that, In step S300, the sensory homogenization threshold includes the apparent activation energy threshold, the relative percentage deviation threshold of high-content components, and the cosine value of the included angle threshold of low-content components.

7. The evaluation method according to claim 6, characterized in that, In step S300, the method for determining the preset sensory homogenization threshold includes: selecting multiple batches of tobacco flavorings and fragrances that have been confirmed as having stable quality through sensory evaluation as a standard sample set; measuring the apparent activation energy, relative percentage deviation of high-content components, and cosine value of the angle between low-content components for each sample in the standard sample set; statistically obtaining the fluctuation boundary of each evaluation parameter; and, in conjunction with the sensory homogenization evaluation standard, setting the critical threshold corresponding to each evaluation parameter to obtain the sensory homogenization threshold.

8. The evaluation method according to claim 7, characterized in that, In step S300, evaluating the quality stability of the sample includes: When the apparent activation energy exceeds the critical range of the apparent activation energy, or the relative percentage deviation is greater than the critical value of the relative percentage deviation of the high content component, or the cosine value of the included angle is less than the critical value of the cosine value of the included angle of the low content component, it is determined that the sample has quality fluctuation.

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