68 results about "Organoleptic evaluation" patented technology

The invention discloses a method for detecting age of yellow rice wine by using a high-speed gas chromatography type electronic nose fingerprint analysis system. The method comprises the following steps: firstly building up a yellow rice wine age detection model; then, shaking up a yellow rice wine sample to be detected; putting 5mL of the yellow rice wine sample to be detected into a 20mL closed sample bottle in the high-speed gas chromatography type electronic nose fingerprint analysis system, acquiring the smell fingerprint information of the yellow rice wine sample to be detected by using the high-speed gas chromatography type electronic nose fingerprint analysis system so as to obtain a chromatography type smell fingerprint map of the yellow rice wine sample to be detected; carrying out principal component analysis on the chromatography type smell fingerprint map of the yellow rice wine sample to be detected to form a characteristic smell fingerprint vector; and finally calling the characteristic smell fingerprint vector in the yellow rice wine age detection model so as to obtain the age of the yellow rice wine sample to be detected. The method for detecting the age of yellow rice wine by using the high-speed gas chromatography type electronic nose fingerprint analysis system has high detection accuracy, is simple to operate and has the advantage of shorter detection time as compared with the traditional sensory evaluation method. The method is a new method for detecting the age of yellow rice wine.

The invention discloses a method for evaluating mustard sauce flavor grades by a taste system and an electronic nose, and belongs to the technical field of condiment analysis and identification methods. The method includes the steps of acquiring intelligent sensory data of mustard sauce by an electronic tongue taste system and an electronic nose olfactory system; performing digital processing for traditional sensory evaluation indexes; analyzing relations among the acquired sensory evaluation indexes, stoichiometric indexes and the intelligent sensory data by the aid of a random forest model; evaluating sensory grades of mustard sauce flavor. According to the method, objectivity and accuracy of sensory evaluation of the mustard sauce can be effectively improved, and the method is simple to operate, low in sample consumption and cost and short in consumed time and has high popularization and application values.

The invention discloses a method for quickly evaluating the taste of bayberry juice through an electronic tongue system. The method comprises the steps of constructing a bayberry juice taste scoring and electronic tongue response signal relevance model, verifying the bayberry juice taste scoring and electronic tongue response signal relevance model, acquiring taste fingerprint information of a bayberry juice sample to be detected through the electronic tongue system, and calling the taste fingerprint information into the verified bayberry juice taste scoring and electronic tongue response signal relevance model to obtain a taste evaluation forecast value of the bayberry juice sample. The method for quickly evaluating the taste of the bayberry juice through the electronic tongue system is high in forecast precision and easy to operate and cannot be affected by external factors; compared with the conventional taste evaluation method, the method disclosed by the invention is high in reproducibility, objective, accurate and time-saving and is a new method for evaluating the taste of the bayberry juice.

The invention relates to separation of critical phenols and weak acidic trace aromatic components in cigarette mainstream smoke, especially separation method of trace aromatic components from large amount of harmful components. The invention takes unblended cigarette of high-quality tobacco leaf as material. Collected smoke particulate phase condensate is subjected to steps of extraction, acid washing, alkali washing, vacuum concentrating, normal phase liquid phase chromatographic separation, etc., to give six elution fractions F1-F6, which are subjected to gas chromatography-mass spectrometry (GC-MS) analysis in combination with sensory evaluation, to select elution fraction F4 with obvious sensory effect. Through further preparative liquid phase chromatography separation method and combination of chemical analysis and sensory evaluation, separation and purification are further performed to enrich aromatic fraction, finally weak acidic aromatic component SF14 is screened. The inventive separation method removes large amount of components without contribution to cigarette aroma, enriches trace beneficial aromatic components, uses them in flavoring field of tobacco shred or filter tip, and is necessary for improving smoking quality of cigarette.

The invention discloses a preparation method for meat flavor based on man-machine analysis, and the title for the invention is GC-O-MS assisted preparation method for strengthened thermal response savory flavoring. The method is characterized in that: a GC-O-MS device is used to determine the substance that is detected simultaneously in retention index, mass spectrum and organoleptic evaluation, which enables subjectivity and fuzziness of conventional organoleptic evaluation to be avoided; the GC-O-MS device can rapidly screen flavor activity compounds in a simulated foodstuff and determine the importance of the flavor activity compounds in the flavor of the foodstuff as a whole and can accurately identify and provide guidance to the variety and content of critical compounds capable of restoring meat flavor, and compounds with a flavor activity value more than 1 is prepared into strengthening essential oil; the essential oil mixed with a thermal response meat flavor base. In the method, the strengthening essential oil derives from food, the thermal response meat flavor base is generally recognized as safe, and the strengthened thermal response meat flavoring prepared in the invention is more mellow and natural than a pure blended meat flavor essence.

The invention relates to a high-efficiency liquid-phase fingerprint analytical method for judging the alcoholizing quality of flue-cured tobacco, which comprises the following steps: measuring different tobacco samples by using a high-efficiency liquid-phase chromatogram analytical method to obtain a tobacco fingerprint characteristic peak, analyzing the characteristic peak by using Chinese-herb fingerprint software, and establishing a regression relation model between the total area of the fingerprint characteristic peak and the organoleptic quality of the tobacco samples; by using the organoleptic quality as the dependent variable y and using the fingerprint total area x as the independent variable, establishing the regression relation model: Y=72.04974+0.1388*LN(X)*LN(X) or Y=X / (0.011081*X+13.247); and calculating the organoleptic quality Y according to the fingerprint total X of the measured samples. The method has the characteristics of high accuracy, favorable stability and convenient operation, can save lots of human resources, physical resources and financial resources in the actual operation, and can completely replace the traditional organoleptic evaluation method for judging the alcoholizing quality of the flue-cured tobacco.

The invention relates to a method for separating alkaline scent ingredients from the main stream smoke of cigarettes, in particular to a method for separating trace alkaline scent ingredients from alkaline ingredients containing a large amount of alkaloids such as nicotine and the like. The method comprises the following steps of: extracting collected smoke particulate matters, namely unblended cigarettes with high-quality tobacco leaves serving as raw materials, performing acid washing, concentrating, distilling under vacuum and the like to obtain a cut fraction F2 with low alkaloid content;separating the cut fraction by a gas chromatography separation method to obtain 5 cut fractions SF1 to SF5; and performing the combination of gas chromatography-mass spectrometry and sensory evaluation on SF1 to SF5, and selecting a cut fraction SF4 with an obvious sensory effect. By the method, a large number of alkaloid ingredients which do not contribute to the scent ingredients of the cigarettes are removed, and low-content active alkaline scent ingredients are enriched; and the method is applied to the field of the perfuming of cut tobaccos of the cigarettes, and has an important significance for improving the smoking quality of the cigarettes in China.

The invention relates to a high-efficiency liquid-phase fingerprint main-component analytical method for judging the alcoholizing quality of flue-cured tobacco, which comprises the following steps: measuring different tobacco samples by using a high-efficiency liquid-phase chromatogram analytical method to obtain a tobacco fingerprint characteristic peak, analyzing the characteristic peak by usingChinese-herb fingerprint software, and establishing a multivariate regression relation model between the main component values of the characteristic peak and the organoleptic quality of the tobacco samples; by using the organoleptic quality Y as the dependent variable and using the seven main component values A1 to A7 as the independent variables, establishing the regression relation model between the main component values of the characteristic peak and the organoleptic evaluation values: Y=85.64+1.34A1+1.21A2+0.27A3-0.40A4-1.17A5-0.46A6+0.48A7; and calculating the organoleptic quality Y according to the main component values A obtained by analysis. The method has the characteristics of high accuracy, favorable stability and convenient operation, can save lots of human resources, physicalresources and financial resources in the actual operation, and can completely replace the traditional organoleptic evaluation method for judging the alcoholizing quality of the flue-cured tobacco.

The invention provides a method for evaluating coconut quality. A main component analysis method is adopted to establish a coconut quality comprehensive evaluation mathematic model; the evaluation formula is y=-0.116*Z<x1>-0.533Z<x2>-0.542*Z<x3>+0.176*Z<x4>-0.164Z<x5>; Z<x1> to Z<x5> individually represent coconut light transmittance, water binding capacity, hardness, chewiness, and shear force, and the values of coconut light transmittance, water binding capacity, hardness, chewiness, and shear force are measured through tests and standardized. On the basis of objective evaluation and subjective evaluation, the relationship between coconut physical / chemical indexes and sensory evaluation of human is researched, a comprehensive coconut quality evaluation system is established, the detected coconut physical / chemical indexes can be used to represent the sensory evaluation of taste, and thus data base and theoretical direction can be provided for standard drafting of related industries and production.

The invention discloses an oyster protein micro-molecule peptide solid beverage and a preparation method thereof. The solid beverage comprises the following components in parts by weight of 10-20 parts of oyster protein micro-molecule peptide, 3-5 parts of trehalose, 3-5 parts of shiitake mushroom polysaccharide, 0.2-3 parts of peach gum, 2-10 parts of glucose, 3-10 parts of fruit and vegetable powder and 20-40 parts of soybean protein concentrate. The preparation method of the oyster protein micro-molecule peptide solid beverage comprises the following steps of performing pretreatment, performing enzymolysis, performing fishy smell elimination and preparing the solid beverage. The solid beverage disclosed by the invention has the beneficial effects that all the components of the solid beverage mutually increase benefits, so that the beverage can improve memory, resist oxidation, eliminate free radicals, enhance organism immunity, improve brain blood circulation and improve the metabolism effects of nerve cells; and the preparation method of the beverage is simple and feasible, in the preparation process, oyster protein micro-molecule peptide is high in yield and free from fishy smell, and the prepared solid beverage contains various active substances, low in fishy smell and good in organoleptic evaluation.

The invention discloses tea taste sensory evaluation indexes, the tea taste sensory evaluation indexes include a benchmark score, an adjustment score and a plurality of evaluation dimensions, the benchmark score is configured as a fixed score value, and the adjustment score is configured to be dynamically determined by the plurality of evaluation dimensions, and tea taste sensory evaluation results are jointly determined by the adjustment score and the benchmark score. The invention also discloses a tea taste sensory evaluation method and a tea taste sensory evaluation system using the tea taste sensory evaluation indexes. The tea taste sensory evaluation method comprises the following steps: obtaining the adjustment score according to sensory evaluation results of brewed tea soup of tea and the defined tea taste sensory evaluation indexes; and summing the obtained adjustment score and the benchmark score to obtain a taste score of the tea. The tea taste sensory evaluation method can make the score accurate, reliable, and highly-stable, and at the same time taste comments and the taste score can be unified.

A heating device suitable for smoke analysis and evaluation under the heating and non-combustion conditions of tobacco materials is characterized by comprising a cylindrical heating body, a suction pipe mounted in the cylindrical heating body in a sleeved mode and a temperature control mechanism connected with the heating body. The cylindrical heating body is composed of a cylindrical shell and a heating pipe arranged in the cylindrical shell. The space between the cylindrical shell and the heating pipe is filled with thermal insulation materials. The suction pipe is composed of a suction nozzle, a suction pipe body and a tobacco filling cavity, wherein the suction nozzle, the suction pipe body and the tobacco filling cavity are connected in sequence. The rear portion of the suction pipe is mounted in a pipe cavity of the heating pipe. The temperature control mechanism is composed of a temperature sensor inserted in the pipe cavity in the rear portion of the heating pipe and a control box electrically connected with the heating pipe and a sensor. The heating device has the advantages that the design is simple, temperature control is accurate, temperature rise is rapid, and the requirement for sensory evaluation and chemical analysis of released smoke of various tobacco materials with different properties or other fragrance generation materials under the heating and non-combustion conditions at different temperatures can be met.

The invention discloses a high-diacetyl-yield Lactobacillus plantarum strain of which the collection number of the strain is CCTCC M2016513. The invention also discloses a working ferment which contains the Lactobacillus plantarum strain. The invention also discloses application of the high-diacetyl-yield Lactobacillus plantarum strain in fermented food. The detection and organoleptic evaluation on the diacetyl content in the Lactobacillus-plantarum-containing fermented milk indicate that the Lactobacillus plantarum has higher diacetyl yield and higher organoleptic scores, improves the fragrance quality of the fermented milk and promotes the enhancement of the fermented milk quality.

The invention belongs to the field of food testing technology, and particularly relates to a method for quickly identifying quality and a processing process of red date slices. The method comprises the following steps of A, establishing a red date volatile organic compound database of different processing processes; B, performing sensory evaluation on the quality of the red date slice; and C, analyzing the quality of the red date slices and volatile compound data by means of a main component analysis and sensory evaluation combined statistics method, and realizing quick identification for thequality and the processing mode. The method has beneficial effects of (1), no requirement for sample preprocessing, direct testing; (2), high testing speed and high accuracy; and (3), acquisition of data related with the quality characteristic of the date slices, and acquisition of the processing mode of the data slices.

The invention relates to a method for improving the organoleptic quality of ginger. According to the method, the fermented ginger is tasted and graded by group members, in order to carry out the organoleptic evaluation and analysis of the impact of fermentation on the quality of ginger. The method is characterized in that the ginger obtained from raw materials fermented by probiotic has improved organoleptic quality. The invention has the advantages of simple operation and low cost.

The invention discloses a method for detecting the aroma substance of a Yunnan truffle. The method is characterized by extracting the aroma substances in the truffle; detecting and analyzing the aromasubstances by gas chromatography and mass spectrometry; smelling the truffle by a sensory evaluation method, and establishing multiple sensory attributes; screening out a key aroma substance; using apartial least squares method to determine the correlation between the aroma substances in the truffle and the sensory attributes, and identifying the characteristic aroma substance in the truffle according to the correlation between the aroma substance and fragrance. The method, by means of headspace solid phase micro extraction, gas chromatography and mass spectrometry and sensory smelling, qualitatively and quantitatively analyzes and sensorially evaluates the characteristic aroma substances of different fresh truffles of the same origin, scores the non-fragrance branch, analyzes the data by means of chemometrics software and establishes a truffle aroma substance and sensory model. The method analyzes the volatile aroma substances in the truffle qualitatively and quantitatively, and screens out the key aroma substance which constitutes the truffle.

The invention discloses an efficient preparation method of Jinhua ham bone flavour components. The efficient preparation method comprises the following steps of firstly, pretreating samples through high-pressure cooking, then performing treatment with a flash high-speed extractor, and performing enzymolysis to obtain the Jinhua ham bone flavour components. Research finds that the flavour components prepared by the technique can well express flavor characteristics, and have notable difference in organoleptic evaluation, organic acid analysis, soluble sugar analysis, free amino acid analysis andpeptide molecular weight distribution. According to the preparation method, rich Jinhua ham flavor can be generated, micro-molecule polypeptide generated by hydrolysis can improve the nutrient valueand the mouth feel of products, and nutrition and health of consumers are facilitated.

The invention discloses a sensory evaluation method for creams. The method includes: in a sensory evaluation lab, a sensory evaluation person give scores to the sensory attributes of the creams in a staged manner, and the scores are statistically analyzed. By the sensory evaluation method, the sensory attributes of the creams can be described accurately, the preciseness and accuracy of cosmetics sensory tests are increased, and the sensory differences among different creams can be identified.

The invention discloses a machining process for brewing beer by adopting corn flour, and the process comprises the following processing steps: selecting high-quality corn; metering; sieving; removing stones; wetting; breaking rice grains; selecting grain embryos and extracting rice grains; spraying and wetting; grinding; sieving; and purifying to obtain a finished product (corn flour for beer). By using the corn flour produced by the machining process disclosed by the invention, after the fat content and particle size of the corn are specially treated, the beer produced by taking corn flour as an auxiliary material and the beer produced by taking rice as an auxiliary material have same physicochemical indexes and organoleptic evaluation, and the leaching rates of the raw materials for producing the two kinds of beer are basically same, thus the rice which is taken as a staple food conventionally can be fully replaced for brewing beer. Meanwhile, in the production process, pollution can not be caused, and energy sources can be saved.

The invention relates to the field of trigeminal nerve flavor sensory evaluation, and particularly provides a series of reference samples for trigeminal nerve flavor preference test and a preparationmethod and a test method thereof. The series of reference samples provided by the invention comprise base sauce and capsicum oleoresin or zanthoxylum oleoresin. The product form is real food, and compared with a reference sample in a common solution form at present, the reference sample is not prone to generating repellency, high in acceptability and beneficial to development of a later preferencetest; the pungency degree value or the numb degree value of the reference sample meets the sensory evaluation standard, and the strength of each product is accurately controlled. Based on the seriesof reference samples, the invention further provides a trigeminal nerve flavor preference testing method which is closer to the dietary habits of modern consumers, so that the flavor testing process is similar to the real food tasting process, the rejection feeling of the consumers in the testing process is weakened, and the testing accuracy is improved.

An electrospray ionization olfactometer device, method and system for vaporizing aroma compounds for the purpose of psychophysical experimentation and sensory evaluation are provided.

The invention provides a cigarette sensory quality evaluation method based on a weighted hesitant fuzzy power set setter. The method comprises the steps: obtaining a cigarette evaluation index, and obtaining an initial evaluation value of each evaluator for an evaluation object according to the evaluation index; fuzzy processing is carried out on the initial evaluation value to convert the initialevaluation value into a weighted hesitant paste module element; setting weight constraint conditions, and establishing an index weight optimization model to determine the index weight of each evaluation index; calculating a score function value of a comprehensive evaluation result according to the weighted hesitant paste module element and the index weight through the comprehensive evaluation result of the weighted hesitant fuzzy power set settlement sub-aggregation evaluation object under each evaluation index; and taking the score function value as a cigarette sensory quality evaluation basis of an evaluation object. According to the method, the cigarette sensory evaluation result can more accord with the actual situation.

The invention discloses a method for optimizing fermentation and enzymolysis conditions, comprising the following steps of: (1) determining the dynamic variation of volatile characteristic flavor components of bacon by a simultaneous distillation extraction / solid-phase microextraction-gas chromatography-mass spectrography combination technique; (2) separating the fat component by the solid-phase extraction technique and determining the composition change of free fatty acid by the gas chromatography-mass spectrography technique; (3) determining the acid value and peroxide value of bacon by an automatic potentiometric titrimeter to reflect the degree of oxidation of fatty acid, and determining the carbonyl value by spectrophotometry; (4) analyzing the influences of artificial fermentation and controllable enzymolysis techniques on the bacon flavor by organoleptic evaluation combined with determining methods by using an electronic nose and an electronic tongue, and compared with the flavor and physicochemical indexes of the traditional bacon, determining the best fermentation and enzymolysis conditions; and (5) determining color by a full automatic color difference meter and a CIELAB (Commission Internationale de l'Eclairage Lab) color system, and analyzing the texture by an HDP / VB type detecting jaw texture analyzer. The method disclosed by the invention is simple, practical and scientific.

The invention discloses a method for comprehensively evaluating quality of batch tobacco leaves. The method comprises the steps of acquiring a preliminary flue-cured tobacco sample in a batch transferring process, measuring data of appearance, chemical and sensory quality evaluation data of the flue-cured tobacco, calculating the score of each quality evaluation index through constructing a conformity function model and dimensionless processing, and finally integrating a final score in flue-cured tobacco quality evaluation and grade number information in batch transferring for obtaining an evaluation result. The flue-cured tobacco quality evaluation indexes comprise the appearance quality index of the flue-cured tobacco, the routine chemical component index, and the sensory quality characteristic index. The appearance quality index of the flue-cured tobacco is the weighting mean value of single-grade different sample quality inspection data of an industrial enterprise in batch transferring. The routine chemical component index is the comprehensive value of single-grade chemical component conformity. The sensory quality characteristic index is the comprehensive score of the single-grade sensory quality characteristic, wherein the comprehensive score is calculated according to the YC / T 530-2015 flue-cured tobacco and tobacco leaf quality stylistic feature sensory evaluation method. The method realizes more comprehensive and effective analysis evaluation on the tobacco leaf in different transferring batches, thereby performing an industrial transferring guiding function in a contract requirement.

The invention discloses a bergamot pear pulp crispness detection method based on force-sound synchronous acquisition. The method comprises the specific steps of 1 preparing a bergamot pear sample; 2 carrying out puncture testing and mechanical characteristic parameter extraction; 3 carrying out sound signal AED low-frequency acquisition analysis and parameter extraction; 4 performing high-frequency acquisition and de-noising preprocessing on a sound signal recorder; 5 extracting high-frequency acquisition acoustic time domain characteristic parameters; 6 extracting high-frequency acquisition acoustic frequency domain characteristic parameters; 7 performing sensory evaluation on the crispness of the bergamot pear; 8 analyzing the correlation between the sensory evaluation result and the force-sound characteristic parameters; 9 performing principal component analysis and dimension reduction on the force-sound characteristic parameters; 10 constructing and verifying a multivariate linear regression bergamot pear crispness detection model based on principal components; and 11 constructing and verifying a bergamot pear crispness detection model based on the BP neural network of the principal components. The method is based on force-sound synchronous acquisition, integrates force-sound multi-characteristic parameters, establishes the multivariate linear regression and BP neural network bergamot pear crispness evaluation model, and realizes objective and accurate evaluation of the bergamot pear crispness.

The invention discloses a method for quickly identifying the storage time of yellow rice wine based on a Raman spectrum. The method comprises the following steps of firstly building a yellow rice wine storage time identification model, then shaking up a yellow rice wine sample to be detected, and putting 1ml of the yellow rice wine sample to be detected into a cuvette with a 5-millimeter optical length of a Raman spectrum analysis system; acquiring spectrogram information of the yellow rice wine sample to be detected through the Raman spectrum analysis system to obtain the Raman spectrogram of the yellow rice wine sample to be detected; and calling the obtained Raman spectrogram of the yellow rice wine sample to be detected into the pre-built yellow rice wine storage time identification model so as to obtain the storage time of the yellow rice wine sample to be detected. The method for quickly identifying the storage time of the yellow rice wine based on the Raman spectrum is high in identification correctness and simple to operate; compared with a conventional sensory evaluation method and a conventional high performance liquid chromatography method, the method disclosed by the invention has the advantages of short detection time and low cost and is a novel method for quickly identifying the storage time of the yellow rice wine.

The invention provides a quantitative forecasting method for delicious degree and salivation promoting sense sensory evaluation scores of solid compound seasonings. The method comprises the following steps: taking the contents of seven components IMP, GMP, Na<+>, Asp, Glu, Gly and Ala in various solid compound seasonings as independent variables; manually scoring the delicious degree and saliva secretion feeling of each solid compound seasoning, and comprehensively treating the contents of the seven independent variables by adopting a formula; carrying out quantitative modeling on the comprehensively processed data and the saliva secretion feeling, and generating a quantitative forecasting model for the sensory evaluation of the delicious degree and the saliva secretion feeling of the solid compound seasoning; and comprehensively processing the contents of seven independent variables in the solid compound seasoning to be detected, and substituting the contents into the quantitative forecasting model to obtain a delicious degree and salivation promoting sense sensory evaluation score of the solid compound seasoning to be detected. Compared with manual evaluation, the method provided by the invention has the advantage that the predicted result is more objective, accurate and convenient.

The invention discloses a tobacco lamina chemical suitability evaluation method for cigarette formula maintenance. The method comprises the following steps: collecting a tobacco lamina sample, and detecting chemical indexes of the tobacco lamina sample; determining a confidence interval of the chemical indexes of the currently used tobacco laminas; establishing a chemical suitability function model of the tobacco laminas; determining the suitability score of the chemical indexes of the tobacco lamina sample to be replaced; determining the weight of the chemical indexes; and determining the chemical suitability evaluation value of the tobacco lamina sample to be replaced, and determining selection and blending sequence of the tobacco lamina sample to be replaced according to the chemical suitability evaluation value of the tobacco lamina sample to be replaced. The method has the advantages of brand adaptability, simple operation steps, easily available data, convenience in popularization and high digitization degree, the sensory evaluation sequence of the tobacco lamina to be replaced is allocated in a targeted manner, the timeliness of cigarette formula maintenance is enhanced, andbrand-oriented replacement recommendation is provided for the cigarette formula maintenance.

The present invention discloses a method for Baijiu organoleptic evaluation by using near infrared spectroscopy. The method is characterized by comprising: (1) preparing Baijiu, numbering, and collecting the transmission spectrum map of the sample; (2) establishing a model, wherein TQAnalyst spectral analysis chemometrics software is used to establish the mathematical model between the judgment data of the same Baijiu sample obtained from the near infrared spectrum map and the Baijiu taster; and (3) verifying the model, wherein the new Baijiu sample is measured through the near infrared instrument according to the same method as the step 2, measurement is performed by using the sense organ model established in the step (4), and the measured result and the measured result of the Baijiu taster according to the standard method are compared.

The invention relates to a method for screening sensory quality characteristic components of tobacco-derived spice, and belongs to the technical field of tobacco spice. The method comprises the following six steps: sample collection, sample chromatographic analysis, sample sensory evaluation, pretreatment, Mann-Whitney-Wilcoxon inspection and variable screening. According to the method, componentscapable of highlighting the specific quality characteristics of the cigarettes are screened on the basis of the frequency ratio X, the quality characteristics of the tobaccos as an effect basis and high performance liquid chromatography original data and main chemical component data of the tobaccos as a component basis. The method points out the direction for the preparation work of the spice with prominent sensory quality. The screened characteristic components are applied to development of the tobacco-derived characteristic spice, the sensory evaluation result is excellent, and good practical significance is achieved.