Evaluation method for nutty flavor note in cigarette smoke, and applications thereof

Abstract

Provided in the present application are an evaluation method for a nutty flavor note in cigarette smoke, and applications thereof. The evaluation method comprises the following steps: (1) collecting the total particulate matter of mainstream cigarette smoke from typical nutty-flavored cigarettes and non-nutty-flavored cigarettes, performing GC-MS analysis to obtain the content of aroma-contributing components in the total particulate matter, and performing partial least squares discriminant analysis on the content of the aroma-contributing components to obtain VIP values of the aroma-contributing components; (2) collecting the total particulate matter of mainstream cigarette smoke from a cigarette under test, and performing GC-MS analysis to obtain the content of aroma-contributing components in said cigarette; and (3) on the basis of the VIP values and the content of the aroma-contributing components in said cigarette, calculating a nutty flavor note index Q. The evaluation method provided in the present application can objectively and accurately reflect the nutty flavor note in cigarette smoke, prevents subjective errors caused by sensory evaluation of smoking, and prevents the situation where analysis results of aroma-contributing components in cut tobacco is inconsistent with the actual smoking experience, thereby providing a new method for characterization and evaluation of the nutty flavor note in cigarette smoke.

Description

An evaluation method for the nutty aroma and flavor of cigarette smoke and its application Technical Field

[0001] This application belongs to the field of tobacco analysis technology, specifically relating to an evaluation method for the nutty aroma and flavor of cigarette smoke and its application. Background Technology

[0002] Consumers' consumption patterns of cigarette products determine the decisive significance of smoke characteristics and aroma in the formation of cigarette style, making these characteristics one of the most important bases for product category construction. Existing research indicates that the overall aroma style of cigarettes is mainly formed by the combined effects of different smoke characteristics, and each characteristic is underpinned by a set of material bases that make significant contributions. Currently, sensory evaluation remains the core of the characteristic aroma evaluation system, but this method lacks objective data support and is time-consuming and labor-intensive to implement. At the molecular level, industry researchers characterize aroma features using indices based on aroma components in tobacco, which has a certain positive effect on aroma feature evaluation, but it does not fully consider the migration rate of aroma components from tobacco to smoke, or the changes in the types and contents of aroma components during cigarette combustion. Nutty aromas, in particular, can effectively influence consumers' sensory evaluation of cigarette products, making their evaluation especially important.

[0003] Therefore, it is particularly important to identify and extract a set of characteristic aroma components that significantly contribute to the nutty aroma of cigarette smoke from a large number of chemical components, based on the aroma components of cigarette smoke, using instrumental analysis and detection methods combined with multivariate statistical analysis techniques, so as to achieve an objective and accurate characterization and evaluation of the characteristic aroma of cigarette smoke. Summary of the Invention

[0004] This application provides a method for evaluating the nutty aroma and flavor of cigarette smoke and its application. The evaluation method provided by this application can objectively and accurately reflect the nutty aroma and flavor of cigarette smoke, avoiding subjective errors caused by sensory evaluation and discrepancies between the analysis results of aroma components in tobacco and the actual smoking experience. It provides a new method for characterizing and evaluating the nutty aroma and flavor of cigarette smoke, and plays a positive and important role in the rapid evaluation of the nutty aroma and flavor of cigarette smoke and in the research on enhancing the nutty aroma style of cigarettes.

[0005] Firstly, this application provides a method for evaluating the nutty aroma and flavor of cigarette smoke, the evaluation method comprising the following steps:

[0006] (1) Collect the total particulate matter of the mainstream smoke of typical nut-flavored cigarettes and typical non-nut-flavored cigarettes, and perform GC-MS (gas chromatography-mass spectrometry) to obtain the content of aroma components in typical nut-flavored cigarettes and typical non-nut-flavored cigarettes. Perform partial least squares discriminant analysis on the content of aroma components to obtain the VIP value (variable weight value) of aroma components.

[0007] (2) Collect the total particulate matter of the mainstream smoke of the cigarette to be tested and perform GC-MS detection to obtain the content of aroma components in the cigarette to be tested;

[0008] (3) Calculate the nutty aroma index Q of the cigarette smoke based on the VIP value of the aroma component obtained in step (1) and the content of the aroma component in the cigarette obtained in step (2), and determine the degree of nutty aroma in the cigarette smoke.

[0009] Steps (1) and (2) are not in any particular order.

[0010] The aroma-producing components include positively correlated aroma-producing components and negatively correlated aroma-producing components. The positively correlated aroma-producing components include any one or a combination of at least two of phenolic aroma-producing components, ketone aroma-producing components, furan aroma-producing components, or pyridine aroma-producing components. The negatively correlated aroma-producing components include any one or a combination of at least two of ester aroma-producing components, fatty acid aroma-producing components, or fatty acid ester aroma-producing components.

[0011] The above method analyzes the aroma components in typical nutty cigarettes, typical non-nutty cigarettes, and the cigarettes under test. It uses partial least squares discriminant analysis to obtain the VIP value, and combines it with the content of aroma components to calculate the nutty aroma index Q. This method can objectively and accurately reflect the nutty aroma of cigarette smoke, avoiding subjective errors caused by sensory evaluation and discrepancies between the analysis results of aroma components in tobacco and the actual smoking experience. It provides a new method for characterizing and evaluating the nutty aroma of cigarette smoke, and plays a positive and important role in the rapid evaluation of the nutty aroma of cigarette smoke and the enhanced research on the nutty style of cigarettes.

[0012] Preferably, the positively correlated aroma components include a combination of phenolic aroma components, ketone aroma components, furan aroma components, and pyridine aroma components.

[0013] Preferably, the negatively correlated aroma components include a combination of ester aroma components, fatty acid aroma components, and fatty acid ester aroma components.

[0014] Preferably, the phenolic aroma component includes 2-methoxy-4-methylphenol.

[0015] Preferably, the ketone aroma component includes 3-ethyl-2-hydroxy-2-cyclopenten-1-one.

[0016] Preferably, the furan-type aroma component includes furfuryl alcohol.

[0017] Preferably, the pyridine aroma component includes 3,4-dimethylpyridine.

[0018] Preferably, the ester aroma component includes 2,2,4-trimethyl-1,3-pentanediol diisobutyrate.

[0019] Preferably, the flavoring fatty acid component includes palmitic acid.

[0020] Preferably, the aroma-producing fatty acid esters include methyl linoleate and / or methyl palmitate.

[0021] Preferably, the aroma-producing components include 2-methoxy-4-methylphenol, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, furfuryl alcohol, 3,4-dimethylpyridine, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, palmitic acid, methyl linoleate, and methyl palmitate.

[0022] The aforementioned combination of specific aroma components can comprehensively and effectively evaluate the nutty aroma and flavor of the cigarette smoke being tested, thus effectively improving the accuracy of the evaluation.

[0023] Preferably, in the GC-MS detection, the chromatographic column is an HP-5MS.

[0024] Preferably, in the GC-MS detection, the carrier gas flow rate is 0.8-1.0 mL / min, such as 0.8 mL / min, 0.9 mL / min or 1.0 mL / min, but not limited to the values ​​listed above. Other values ​​not listed within the above range are also applicable.

[0025] Preferably, in the GC-MS detection, the temperature rise procedure is as follows:

[0026] Start at 45-60℃ and hold for 0.8-1.4 min; then increase to 150-180℃ at a rate of 7-10℃ / min and hold for 1.5-4.5 min; then increase to 225-240℃ at a rate of 7-10℃ / min and hold for 14-15 min; then increase to 250-270℃ at a rate of 8-10℃ / min and hold for 9-10 min.

[0027] The specific GC-MS detection conditions described above can effectively improve the accuracy of the detection results, thereby improving the accuracy of the evaluation results.

[0028] Preferably, the formula for calculating the nut aroma index Q in step (3) is as follows:

[0029] Q = ∑(content of positively correlated aroma component i × VIP)i ) / ∑(content of negatively correlated aroma-producing component j × VIP j );

[0030] In the formula, VIP i This represents the VIP value of the positively correlated aroma-producing component i. j This represents the VIP value of the negatively correlated aroma-producing component j.

[0031] In the above formula, the nutty aroma of cigarette smoke is positively correlated with the index Q. That is, the higher the nutty aroma index Q value of the cigarette smoke to be tested, the more obvious the nutty aroma characteristics of the cigarette smoke.

[0032] Secondly, this application also provides the application of the evaluation method described above in the evaluation and analysis of cigarette smoke aroma.

[0033] Compared with the prior art, this application has the following beneficial effects:

[0034] This application provides a method for evaluating the nutty aroma and flavor of cigarette smoke. By analyzing the aroma components in typical nutty-flavored cigarettes, typical non-nutty-flavored cigarettes, and the cigarette to be tested, the method uses partial least squares discriminant analysis to obtain the VIP value, and combines it with the content of aroma components to calculate the nutty aroma and flavor index Q. This method can objectively and accurately reflect the nutty aroma and flavor of cigarette smoke, avoiding the subjective errors caused by sensory evaluation and the discrepancy between the analysis results of the aroma components in tobacco and the actual smoking experience. This provides a new method for characterizing and evaluating the nutty aroma and flavor of cigarette smoke, and plays a positive and important role in the rapid evaluation of the nutty aroma and flavor of cigarette smoke and the research on the enhancement of the nutty flavor style of cigarettes. Detailed Implementation

[0035] To further illustrate the technical means and effects adopted in this application, the following describes the technical solution of this application in conjunction with preferred embodiments, but this application is not limited to the scope of the embodiments.

[0036] Example 1

[0037] This embodiment provides a method for evaluating the nutty aroma and flavor of cigarette smoke, and the specific steps are as follows:

[0038] Fragrance component analysis:

[0039] The method for collecting total particulate matter in the mainstream smoke of cigarettes is in accordance with the national standard GB / T19609-2004 "Determination of total particulate matter and tar in cigarettes using a conventional analysis smoking machine".

[0040] The collected filter was placed in a simultaneous distillation and extraction apparatus and simultaneously distilled and extracted with dichloromethane as solvent for 2 hours. The resulting extract was dried with anhydrous sodium sulfate and concentrated to 1.0 mL in a rotary evaporator. 50 μL (0.1 mol / L) of anhydrous ethanol solution of benzoyl acetate was added and shaken well for GC-MS analysis.

[0041] GC-MS analysis conditions:

[0042] Chromatographic column: HP-5MS (30m × 0.25mm × 0.25μm) capillary column; injection port temperature: 240℃; transfer line temperature: 280℃; carrier gas: He, flow rate 0.9mL / min; temperature program: 55℃ for 1.2min, increased to 170℃ at a rate of 9℃ / min, held for 4min, increased to 230℃ at a rate of 9℃ / min, held for 14min, increased to 260℃ at a rate of 9℃ / min, held for 10min; injection volume: 1μL, split ratio: 10:1; EI ionization energy: 70eV; ion source temperature: 230℃; quadrupole temperature: 160℃; mass range: 35~455amu. Qualitative analysis was performed using NIST17 and Wiley275 standard libraries, and quantification was performed using the internal standard method to obtain the content of some aroma components.

[0043] (1) The aroma components of typical nutty and non-nutty cigarettes were detected using the above methods. Partial least squares discriminant analysis (PLS-DA) was performed using the chemometrics statistical software SIMCA 14.1 to calculate the VIP values ​​of aroma components such as phenols (2-methoxy-4-methylphenol), ketones (3-ethyl-2-hydroxy-2-cyclopenten-1-one), furans (furfuryl alcohol), pyridines (3,4-dimethylpyridine), esters (2,2,4-trimethyl-1,3-pentanediol diisobutyrate), fatty acids (palmitic acid), and fatty acid esters (methyl linoleate, methyl palmitate). The results are shown in the table below.

[0044] (2) The aroma components of 38 commercially available cigarettes were tested using the above method, and the results are shown in the table below.

[0045] (3) Calculate the nutty aroma index Q of the cigarette smoke of the above 38 commercially available cigarettes. The Q index reflects the nutty aroma of the cigarette smoke. The nutty aroma index Q of the cigarette smoke to be tested is calculated using a weighted statistical method. The calculation formula is as follows:

[0046] Q = ∑(content of positively correlated aroma component i × VIP) i ) / ∑(content of negatively correlated aroma-producing component j × VIP j );

[0047] In the above formula, VIP i This represents the VIP value of the positively correlated aroma-producing component i. j The VIP value represents the negatively correlated aroma component j. Positively correlated aroma components are 2,2'-isopropylidene di(5-methylfuran), 2,3,6-trimethyl-1,4-naphthyldione, megastigmatrienone C, and megastigmatrienone D. Negatively correlated aroma components are 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, furfural, furfuryl alcohol, and 4-cyclopenten-1,3-dione. The results are shown in the table below.

[0048] (4) In order to verify that the Q value is closely related to the intensity trend of the nutty aroma of cigarette smoke, a group comparison evaluation method was adopted. 18 groups of samples were randomly selected and distributed according to the high, medium and low Q values. Each group was divided into No. 1, No. 2 and No. 3. The order of Q value was No. 1 > No. 2 > No. 3. The evaluation group composed of 12 experts conducted comparative evaluation according to the provisions of "GB5606.4-2005 Sensory Technical Requirements for Cigarettes". The results showed that the evaluation conclusions of 6 groups were consistent with the trend of their Q values ​​(see the table below). This indicates that the Q value has applicable value in characterizing and evaluating the nutty aroma of cigarette smoke and can accurately and effectively evaluate the nutty aroma of cigarette smoke.

[0049] Example 2

[0050] This embodiment provides a method for evaluating the nutty aroma and flavor of cigarette smoke. Except for the GC-MS analysis conditions, the specific steps are the same as in Example 1.

[0051] GC-MS analysis conditions:

[0052] Chromatographic column: HP-5MS (30m × 0.25mm × 0.25μm) capillary column; injection port temperature: 240℃; transfer line temperature: 280℃; carrier gas: He, flow rate 0.8mL / min; temperature program: 45℃ for 1.2min, increased to 150℃ at 7℃ / min, held for 2.5min, then increased to 250℃ at 7℃ / min, held for 17min; injection volume: 2μL, split ratio: 25:1; EI ionization energy: 70eV; ion source temperature: 230℃; quadrupole temperature: 160℃; mass range: 35~455amu. Qualitative analysis was performed using NIST17 and Wiley275 standard libraries, and quantification was performed using the internal standard method to obtain the content of some aroma components.

[0053] Example 3

[0054] This embodiment provides a method for evaluating the nutty aroma and flavor of cigarette smoke. Except for the GC-MS analysis conditions, the specific steps are the same as in Example 1.

[0055] GC-MS analysis conditions:

[0056] Chromatographic column: HP-5MS (30m × 0.25mm × 0.25μm) capillary column; injection port temperature: 240℃; transfer line temperature: 280℃; carrier gas: He, flow rate 1.0mL / min; temperature program: 60℃ for 1.4min, increased to 160℃ at 8℃ / min, held for 3min, increased to 240℃ at 10℃ / min, held for 15min, increased to 250℃ at 8℃ / min, held for 9min; injection volume: 1μL, split ratio: 10:1; EI ionization energy: 70eV; ion source temperature: 230℃; quadrupole temperature: 160℃; mass range: 35~455amu. Qualitative analysis was performed using NIST17 and Wiley275 standard libraries, and quantification was performed using the internal standard method to obtain the content of some aroma components.

[0057] Example 4

[0058] This embodiment provides a method for evaluating the nutty aroma of cigarette smoke. The specific steps are the same as in Example 1, except that the HP-5MS chromatographic column is replaced with a DB-35MS column.

[0059] Example 5

[0060] This embodiment provides a method for evaluating the nutty aroma of cigarette smoke. Except for the heating procedure, the specific steps are the same as in Embodiment 1.

[0061] Hold at 65℃ for 2 min, then increase the temperature to 240℃ at a rate of 20℃ / min, hold for 8 min, and then increase the temperature to 280℃ at a rate of 5℃ / min, hold for 8 min.

[0062] Example 6

[0063] This embodiment provides a method for evaluating the nutty aroma of cigarette smoke. The specific steps are the same as in Example 1, except that the aroma-causing components do not contain 3,4-dimethylpyridine.

[0064] Example 7

[0065] This embodiment provides a method for evaluating the nutty aroma of cigarette smoke. The specific steps are the same as in Example 1, except that the aroma-producing components do not contain 2-methoxy-4-methylphenol and 3-ethyl-2-hydroxy-2-cyclopenten-1-one.

[0066] Example 8

[0067] This embodiment provides a method for evaluating the nutty aroma of cigarette smoke. The specific steps are the same as in Example 1, except that the aroma-causing components do not contain 2,2,4-trimethyl-1,3-pentanediol diisobutyrate.

[0068] Example 9

[0069] This embodiment provides a method for evaluating the intensity of the nutty aroma in cigarette smoke. The specific steps are the same as in Example 1, except that the aroma-producing components do not contain methyl linoleate and methyl palmitate.

[0070] Example 10

[0071] This embodiment provides a method for evaluating the intensity of the nutty aroma in cigarette smoke. The specific steps are the same as in Example 1, except that furfuryl alcohol is not present in the aroma-producing components.

[0072] Example 11

[0073] This embodiment provides a method for evaluating the intensity of the nutty aroma in cigarette smoke. The specific steps are the same as in Example 1, except that the aroma-causing components do not contain palmitic acid.

[0074] Effect test:

[0075] Seven additional cigarette samples with different intensities of nutty aroma and flavor were selected and compared by a 12-member expert evaluation panel according to the provisions of "GB5606.4-2005 Sensory Technical Requirements for Cigarettes". The intensities were determined to be ranked from lowest to highest as A, B, C, D, E, F, and G. The seven groups of cigarettes were then rated using the methods provided in Examples 1-11, and the Q value was calculated. The results are as follows:

[0076] The results above show that by controlling specific chromatographic parameters and selecting specific aroma component combinations, this application can more accurately, comprehensively and effectively evaluate the nutty aroma of the cigarette smoke being tested, thus effectively improving the accuracy of the evaluation results.

[0077] The applicant declares that this application illustrates the method for evaluating the nutty aroma of cigarette smoke and its application through the above embodiments, but this application is not limited to the above embodiments, that is, it does not mean that this application must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this application, equivalent substitutions of the raw materials of this application's products, addition of auxiliary components, and selection of specific methods, etc., all fall within the protection scope and disclosure scope of this application.

[0078] The preferred embodiments of this application have been described in detail above. However, this application is not limited to the specific details of the above embodiments. Within the scope of the technical concept of this application, various simple modifications can be made to the technical solution of this application, and these simple modifications all fall within the protection scope of this application.

[0079] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable way without contradiction. In order to avoid unnecessary repetition, this application will not describe the various possible combinations separately.

Claims

1. A method for evaluating the nutty aroma and flavor of cigarette smoke, comprising the following steps: (1) Collect the total particulate matter of the mainstream smoke of typical nut-flavored cigarettes and typical non-nut-flavored cigarettes, and perform GC-MS detection to obtain the content of aroma components in typical nut-flavored cigarettes and typical non-nut-flavored cigarettes. Perform partial least squares discriminant analysis on the content of aroma components to obtain the VIP value of aroma components. (2) Collect the total particulate matter of the mainstream smoke of the cigarette to be tested and perform GC-MS detection to obtain the content of aroma components in the cigarette to be tested; (3) Calculate the nutty aroma index Q of the cigarette smoke based on the VIP value of the aroma component obtained in step (1) and the content of the aroma component in the cigarette obtained in step (2), and determine the degree of nutty aroma in the cigarette smoke. Steps (1) and (2) are not in any particular order; The aroma-producing components include positively correlated aroma-producing components and negatively correlated aroma-producing components. The positively correlated aroma-producing components include any one or a combination of at least two of phenolic aroma-producing components, ketone aroma-producing components, furan aroma-producing components, or pyridine aroma-producing components. The negatively correlated aroma-producing components include any one or a combination of at least two of ester aroma-producing components, fatty acid aroma-producing components, or fatty acid ester aroma-producing components.

2. The method of evaluating the nutty flavor note of a cigarette smoke according to claim 1, wherein, The positively correlated aroma components include combinations of phenolic aroma components, ketone aroma components, furan aroma components, and pyridine aroma components; The negatively correlated aroma components include combinations of ester aroma components, fatty acid aroma components, and fatty acid ester aroma components.

3. The method of claim 2, wherein, The phenolic aroma components include 2-methoxy-4-methylphenol; The ketone aroma components include 3-ethyl-2-hydroxy-2-cyclopenten-1-one; The furan-type aroma components include furfuryl alcohol; The pyridine-based aroma components include 3,4-dimethylpyridine.

4. The method of claim 3, wherein, The ester aroma components include 2,2,4-trimethyl-1,3-pentanediol diisobutyrate; The aroma-enhancing fatty acid components include palmitic acid; The aroma-producing fatty acid esters include methyl linoleate and / or methyl palmitate.

5. The method of claim 4, wherein, The aroma-producing components include 2-methoxy-4-methylphenol, 3-ethyl-2-hydroxy-2-cyclopenten-1-one, furfuryl alcohol, 3,4-dimethylpyridine, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, palmitic acid, methyl linoleate, and methyl palmitate.

6. The method of claim 5, wherein, In the GC-MS detection, the chromatographic column was HP-5MS.

7. The method of claim 6, wherein, In the GC-MS detection, the carrier gas flow rate is 0.8-1.0 mL / min.

8. The method of claim 7, wherein, In the GC-MS detection, the temperature rise procedure is as follows: Start at 45-60℃ and hold for 0.8-1.4 min; then increase to 150-180℃ at a rate of 7-10℃ / min and hold for 1.5-4.5 min; then increase to 225-240℃ at a rate of 7-10℃ / min and hold for 14-15 min; then increase to 250-270℃ at a rate of 8-10℃ / min and hold for 9-10 min.

9. The method of claim 8, wherein, The calculation formula of the nutty aroma index Q in step (3) is as follows: Q =∑(content of positively correlated aroma-forming component i x VIP i ) / ∑(content of negatively correlated aroma-forming component j x VIP j ). wherein VIP i represents the VIP value of the positively correlated aroma component i, VIP j represents the VIP value of the negatively correlated aroma component j.

10. The application of the method for evaluating the nutty aroma of cigarette smoke according to any one of claims 1-9 in the evaluation and analysis of the aroma of cigarette smoke.

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