37 results about "Organoleptic evaluation" patented technology

The invention discloses a vehicle-mounted microwave oven smell and VOC release detection and evaluation method and system based on vehicle-mounted high-temperature closed environment simulation. The method comprises the steps that a microwave oven to be detected is placed in a closed test cavity and sealed; the cavity is placed in a heating device to be heated to the preset high temperature and kept for the set time; the VOC sensor is used for monitoring the VOC concentration in the cavity in real time; collecting a gas sample through the sampling interface at the last test stage; performing standard sensory evaluation on the sample by an evaluator; carrying out comprehensive grade evaluation by combining the VOC concentration data and the smell grade score; according to the invention, the special closed cavity is arranged in the oven with accurate temperature control, high-temperature stress is directly and uniformly applied, and the released VOCs are ensured to be gathered in a limited space by utilizing the sealing property of the cavity, so that the VOCs are released in an accelerated manner under the most sensitive temperature and humidity condition of the material of the microwave oven to be detected, and the detection accuracy of the microwave oven to be detected is improved. The obtained release level and odor characteristics are highly related to the experience of the user in the actual vehicle-mounted scene.

The invention relates to the technical field of food additives, in particular to umami peptide and application thereof. The umami peptide is any one of amino acid sequences as shown in SEQ ID NO: 1-6. Sensory evaluation and electronic tongue analysis show that when the umami peptide is dissolved in a NaCl solution, the umami strength of the peptide is remarkably improved, and the peptide and salt have a remarkable synergistic effect in umami perception; and when the compound is compounded with sodium glutamate, a delicate flavor enhancing effect is shown.

The invention discloses a method for analyzing aroma components of cooking wine based on molecular docking and an odor activity value and application. According to the method, cooking wine aroma is taken as a research object, volatile substances are detected by gas chromatography-mass spectrometry (GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and by combining with odor activity value (OAV) analysis, the combining capacity of aroma molecules and olfactory receptors is simulated through molecular docking, characteristic aroma compounds are screened, and the aroma of the cooking wine is detected. And finally, constructing a recombinant aroma model according to the characteristic aroma compounds, carrying out sensory evaluation, and evaluating the aroma similarity of the recombinant aroma model and the natural cooking wine sample to determine the characteristic aroma components of the cooking wine. The method can be used for analyzing aroma substances of cooking wine and performing standardized flavor management.

The application discloses a kind of based on GC-IMS pure milk flavor sensory digitalization fast evaluation method, belong to food analysis and evaluation technical field.The pure milk sample to be measured is detected by headspace sampling using GC-IMS, and a fingerprint spectrum is obtained.The fingerprint spectrum data or characteristic volatile component data is input into the OPLS-DA model, and the preference degree of pure milk is evaluated according to the clustering result.The construction method of OPLS-DA model is as follows: different pure milk samples are selected, and CATA sensory evaluation method is used for sensory evaluation of pure milk samples.Different pure milk samples are detected by headspace sampling using GC-IMS, and a fingerprint spectrum is obtained.Partial least squares-discriminant analysis method is used for regression modeling using fingerprint spectrum data or characteristic volatile component data to obtain OPLS-DA model.The application uses GC-IMS to digitally and quickly evaluate the flavor of pure milk, which has high sensitivity, does not require sample enrichment and concentration, saves detection time, and avoids tedious pretreatment process.

An information processing apparatus includes a control unit. The control unit acquires target analysis information indicating physical and chemical analysis results corresponding to an inspection target by inputting an inspection image from a nondestructive inspection on the inspection target to a first machine learning model trained by machine learning using a first data set of training data that associates an inspection image from a nondestructive inspection on first food with first analysis information indicating physical and chemical analysis results for the first food. The control unit infers sensory evaluation results corresponding to the inspection target by inputting the acquired target analysis information to a second machine learning model trained by machine learning using a second data set of training data that associates second analysis information indicating physical and chemical analysis results for second food with sensory evaluation results for the second food.

The invention discloses a tobacco leaf modulation process operated by a sensory evaluation method. The tobacco leaf modulation process is characterized by comprising the following steps: sampling at regular time, quickly drying, and carrying out cigarette sensory evaluation; on the basis of a preset modulation process, modulation stages are determined, temperature and humidity parameters and time setting are adjusted, and each modulation stage and the whole modulation process are completed one by one; the preset blending process comprises a yellowing period, a wilting period, a color fixing period and a stem drying period, and the method has the advantages that in the tobacco leaf blending process, the maximum improvement of the quality characteristics, the style characteristics and the usability of the cigarette industry is pursued; the tobacco leaf modulation target goes deep into the internal quality from the external characteristics, and the method has important practical significance and effect on improvement of the modulation quality; compared with a conventional flue-cured tobacco leaf modulation technology, the quality characteristic, the style characteristic and the usability of the cigarette industry are improved by 20%-30%.

The invention provides a fixation time determination method based on non-volatile compound analysis and a related device, and relates to the technical field of tea processing. The method has the advantages that the non-volatile compound data and the sensory evaluation data under different fixation time are acquired, the core judgment index is extracted, and the optimal fixation time is judged based on the preset condition, so that an objective and scientific fixation time judgment method is provided, and the consistency and the stability of the tea quality are improved.

The application belongs to the field of cigarette quality stability evaluation, and discloses a cigarette quality stability evaluation method and system based on multivariate process statistics-sensory evaluation fusion. 2 T 2 The method takes three cigarette models, ML, XP and YY, as research objects, fuses multivariate process statistics and sensory evaluation, measures 25 chemical indexes such as conventional chemical components and alkaloids, constructs four derived indexes, and realizes multivariate collaborative fluctuation monitoring by means of Hotelling T The result shows that the conventional derived indexes and polyphenol indexes are key quality factors affecting the sensory quality stability of cigarettes, and the conventional components, alkaloids, multivariate acids and high-grade fatty acids are other quality factors; based on the difference in sample size, the application scenarios are divided, the statistical stability, early warning and risk interval of the key quality factors and other quality factors are determined, and quantitative basis and technical support are provided for the fine quality control of the whole process of cigarette production.

A comprehensive prediction method for drinking water taste based on sensory evaluation and physicochemical parameters is disclosed. The method includes the following steps: S3, sensory evaluation data collection, where the sensory evaluation data includes the following dimensions: odor and taste; and S4, physicochemical parameter detection, including at least the following indicators: pH value, total hardness, and free chlorine concentration. S5, data standardization and preprocessing; S6, construction of a comprehensive taste prediction model: based on the standardized sensory evaluation data and the processed physicochemical parameter data, a multivariate fusion data model is constructed; and S7, inputting each variable according to the pattern of a multiple linear regression model to obtain the final calculation result under the control of multiple variables in the model. This invention's prediction method features a unified evaluation scale, strong comparability of results, significantly improved objectivity of the evaluation, quantitatively correlates taste and physicochemical indicators, and ensures that different evaluators maintain consistency in their evaluation starting point and scale, thereby significantly reducing random fluctuations in the model input data and improving the stability of the prediction model.

The invention relates to a spice isomer distinguishing method and device based on EEG electroencephalogram signals, and the method comprises the steps: obtaining brain wave signals of a testee under the stimulation of different spice isomers, and carrying out the preprocessing of the brain wave signals; calculating the power spectrum density of the preprocessed brain wave signal, and extracting power values of different frequency bands; dividing the brain wave signal into a plurality of brain regions according to the arrangement position of the collection electrode, and identifying spectrum features of different brain regions; respectively marking the brain wave signals corresponding to the isomers of each spice as a group, and performing inter-group comparison on the brain wave signals of different isomers of the same spice; power spectrum density values of all brain regions of the testee in all frequency bands are collected in real time, and the types of the spices and the isomers of the spices smelled by the testee are recognized based on the inter-group comparison result. Compared with the prior art, the method has the advantages that the spice isomers can be accurately distinguished, and an objective and real-time technical means is provided for sensory evaluation of spices.

The invention discloses a cigarette aroma style evaluation method based on a relative odor activity value of a rear nasal cavity smoke aroma type. The method comprises the following steps: step (1), capturing rear nasal cavity smoke; (2) carrying out GC-MS (Gas Chromatography-Mass Spectrometer) analysis by using a gas chromatograph-mass spectrometer; and step (3), performing relative score on the aroma types. According to the method disclosed by the invention, smoke components which really generate flavor in a real smoking process are obtained through rear nasal cavity smoke trapping, and the trapping is more accurate than that of a conventional Cambridge filter; according to the method, the contribution and influence of different aroma types on the whole aroma style are quantitatively evaluated by classifying the same aroma types and calculating the ROAV value, the subjectivity of relative sensory evaluation is high, the reproducibility is poor, and the method is more objective and good in reproducibility.

The invention provides a tea processing strategy determination method based on chemical and sensory characteristics and a related device, and relates to the technical field of tea processing. Obtaining a tea sample; carrying out sensory evaluation on the tea samples, wherein the sensory evaluation comprises subjective sensory scoring and objective electronic sensory analysis; carrying out chemical component analysis on the tea leaf sample, wherein the chemical component analysis comprises detection of non-volatile compounds and volatile compounds; on the basis of sensory evaluation and chemical analysis results, correlation chemical data and sensory attributes are analyzed through multivariate statistics to generate analysis results; optimized tea leaf processing parameters including time, temperature or intensity parameters of a processing technology are determined according to an analysis result, and the processing parameters are scientifically optimized by integrating sensory evaluation and chemical analysis and applying multivariate statistics to analyze associated data, so that the method has the advantages.

The invention discloses a quantitative analysis method for perceiving the pungency degree of spicy food and a standardized grading and quality control method. Comprising the following steps: preparing reference capsaicin standard solutions with different concentrations, evaluating the perceived capsaicin concentration of the reference capsaicin standard solutions, determining the pungency degree value by using an instrument, drawing a pungency degree perceived capsaicin concentration-pungency degree value determined standard curve by using the instrument, and pretreating the spicy food by using different pretreatment schemes according to types to obtain a sample solution to be detected. Measuring the pungency degree value of a sample solution to be measured by an instrument, substituting the pungency degree value into the standard curve, and calculating to obtain the pungency degree sensing capsaicin concentration corresponding to the pungency degree value measured by the instrument of the sample solution to be measured. According to the method, subjective sensory evaluation is converted into reproducible objective data by establishing a'sensory evaluation group calibration + instrument detection + standard curve ', and the problems of detection distortion, low detection efficiency and the like caused by high subjectivity of sensory evaluation, disjunction of instrument analysis and human body perception and interference of different matrixes in an existing pungency degree evaluation method are solved.

The invention relates to a method for improving characteristic aroma of heated cigarette tobacco, and belongs to the field of improving characteristic aroma of heated cigarette tobacco. The method comprises the following steps: (1) determining tobacco leaves corresponding to tobacco characteristic aroma, and determining an initial sensory evaluation result of a tobacco extract of the tobacco leaves in cigarette heating; (2) performing gel column chromatography separation on the tobacco extract, and segmenting fractions according to ultraviolet absorption conditions to obtain separated components; determining characteristic components according to sensory evaluation results of the separated components in the heated cigarette; and (3) carrying out orthogonal recombination on the characteristic components to obtain a recombinant spice, and determining a perfuming mode for improving the characteristic aroma of the heated cigarettes according to a sensory evaluation result of the recombinant spice in the heated cigarettes. According to the method, the tobacco extract is effectively segmented according to the ultraviolet absorption condition, the characteristic components are determined, and the recombinant spice is obtained through orthogonal recombination and used for heating the cigarettes, so that the characteristic aroma of the tobacco for heating the cigarettes is well improved.

The invention relates to the technical field of chemical inspection of cigars, and discloses a method for evaluating the maintenance quality of cigars. Comprising the following steps: capturing particulate matters and gas phase components in mainstream smoke of a to-be-detected sample, and extracting to obtain extract liquor; performing GC / MS analysis on the extract to obtain the content of alkaline aroma components, the content of neutral aroma components, the content of acidic aroma components, the total amount of aroma components, the proportion of the alkaline aroma components in the total amount of the aroma components, the proportion of the neutral aroma components in the total amount of the aroma components and the proportion of the acidic aroma components in the total amount of the aroma components; a sensory total score is obtained through data processing and analysis, and the comprehensive quality of the cured cigar is judged according to the sensory total score; the total sensory score is equal to 0.135 * A content + 0.160 * B content + 0.157 * C content + 0.164 * D content-0.133 * E proportion + 0.134 * G. According to the method, the comprehensive quality of the cured cigars is evaluated by establishing a sensory evaluation fitting equation.

The application provides a kind of liquid food straw sucking difficulty prediction method based on rheological test, the characteristic flow curve of liquid food sample is measured by steady flow test, respectively Carreau-Yasuda model or Casson model (if it is yield type fluid) fitting is carried out, and the predicted flow Q of straw is calculated c , then Herschel-Bulkley model fitting is carried out, and the consistency index K h , power law index n, Herschel-Bulkley yield stress τ h (if it is yield type fluid) is obtained.According to the equation of pipe flow flow, τ R Is calculated and substituted into Herschel-Bulkley model, and the apparent viscosity corresponding to shear rate is obtained, then the prediction model is constructed to predict the liquid food straw sucking difficulty, replace the traditional sensory evaluation method, and provide new ideas for food enterprise research and development decision.

The invention discloses a quick evaluation method and system for the crispness of sauced cucumbers based on hyperspectral imaging, and the method comprises the steps: describing the sensory crispness score of to-be-detected sauced cucumbers, and collecting the texture indexes of the to-be-detected sauced cucumbers; modeling indexes are determined as hardness and elasticity through correlation analysis, and a quadratic polynomial regression equation among the brittleness, the hardness and the elasticity is established; for each index, acquiring spectral data of the sauced cucumber to be detected through a hyperspectral imaging method, performing preprocessing and characteristic wavelength screening on the spectral data, and then establishing a machine learning prediction model; and according to a hardness prediction value and an elasticity prediction value obtained by prediction of the machine learning model, inputting the hardness prediction value and the elasticity prediction value into the quadratic polynomial regression equation to obtain a brittleness evaluation result. Compared with a traditional sensory evaluation method, an instrument analysis method and other existing methods, the method has the advantages of high efficiency, safety, no damage, cost saving and the like.

The invention discloses a method for screening three taste-active peptides. The amino acid sequences of the three taste-active peptides are shown as SEQ ID NOs.1-3. The invention also discloses a composition or food containing the compound. The invention also discloses a seasoning application of the product. According to the invention, the three screened taste-active peptides are synthesized, whether the taste-active peptides have delicate flavor and delicate flavor enhancing effects is verified through sensory evaluation and electronic tongue analysis, and finally, the three peptides are verified to have delicate flavor and delicate flavor enhancing effects.

The invention discloses a rice key taste substance identification method based on material omics and machine learning, and the method comprises the steps: obtaining a rice sample, obtaining taste substance data through a material omics technology, and obtaining taste feature intensity data through an electronic tongue and sensory evaluation; pre-screening and pre-processing the data, and carrying out nonlinear correlation analysis on the pre-processed taste substance data and taste characteristic intensity data; sorting according to a descending order of absolute values of Spearman correlation coefficients, and selecting 15 candidate substances arranged in the front to form a preliminary screening feature set; removing highly-collinear features to obtain an optimized feature set; an LASSO regression model and a random forest model are adopted to construct a taste substance recognition model, and key taste substances are determined through feature importance sorting and coefficient analysis. According to the invention, by establishing a correlation analysis framework of material omics and machine learning, accurate identification of the key taste substances of the rice is realized, and technical support is provided for standardized processing and quality improvement of the rice.

The invention relates to a method and a system for constructing a food sensory description dictionary. The method comprises the following steps: capturing user comment data by utilizing a web crawler technology; volatile substances of the food are detected through analysis equipment, and chemical component data are obtained; sensory evaluation descriptors for food are collected, and expert descriptors are obtained; carrying out data processing to obtain a user description word set, an instrument analysis description word set and an expert description word set, carrying out combination and duplicate removal to obtain an alternative description word set, and screening out a core description word set; determining screening effectiveness by using a principal component analysis method; and comparing the descriptors by using a binary fuzzy comparison method, calculating the weight, and constructing a weighted sensory description dictionary. By fusing data of consumers, instruments and experts, the finally constructed dictionary not only contains professional accurate description, but also covers common popular languages of the consumers, can reflect real cognition of the market better, and is convenient for product quality control and new product development to be closer to market requirements.

This invention discloses a method for reverse analysis and source tracing of undesirable sensory components in cigarette smoke based on sensory omics, belonging to the field of tobacco processing technology. It includes: using waste tobacco dust as raw material, preparing extracts of different sensory intensities through gradient concentration ethanol extraction and adding them to blank cigarettes to construct a full-gradient sample library; using a dual sensory evaluation method to obtain dynamic characteristic data of undesirable sensory components in the smoke; coupling three chromatographic-mass spectrometry techniques to detect three types of components in the smoke in all dimensions, constructing a dynamic sensory and chemical component dual database; screening undesirable sensory association markers through a multivariate statistical and random forest coupled model; reverse tracing the source of the markers, combining single / compound component verification, quantifying the contribution and synergistic effect of each component, and identifying core key components. This invention achieves precise correlation between sensory and chemical components, solving the problems of weak targeting, inability to trace sources, and inability to quantify contributions, while also realizing the high-value utilization of waste tobacco dust.

The invention discloses a quantitative detection method and device for a smell-enhanced sweetness perception effect. The device comprises a test box with sound insulation and visual shielding effects, test box lever openings are formed in the two side walls of the test box, lever pressing plates with the test box lever openings as fulcrums are installed at the test box lever openings, a liquid tank is fixed to the inner end of the lever pressing plate test box, weights are fixed to the outer side section of the lever pressing plate test box, and two automatic liquid adding bottles in one-to-one correspondence with the two lever pressing plates are arranged outside the test box. The automatic liquid adding bottle is connected with the liquid tank through a liquid adding pipe, an inductive sensor is arranged on the lever pressing plate, and the inductive sensor is connected with the automatic liquid adding bottle through an inductive circuit. The subjective limitation of traditional sensory evaluation is broken through, a stable and reliable high-throughput screening tool is provided for taste regulation mechanism analysis of aroma substances and low-sugar food development through objective and quantitative behavioral mechanics indexes, and the application prospect is good.

The application provides a tannic acid astringency perception evaluation method based on an EEG technology, and belongs to the technical field of cross of sensory evaluation and neural engineering. The method acquires the EEG signals of subjects under the stimulation of tannic acid with different concentrations through a standardized EEG data acquisition scheme, analyzes the power spectral density (PSD) of the delta band (1-4 Hz), time-frequency analysis and the neural activation characteristics of the frontal lobe region after pretreatment, and realizes the objective evaluation of the astringency intensity of tannic acid. The application solves the problems of large subjective error and non-uniform standard in the traditional tannic acid astringency evaluation, utilizes the high time resolution advantage of the EEG technology, clearly defines the positive correlation between the PSD value of the delta band and the concentration of tannic acid and the role of the frontal lobe as the core perception brain region, and provides an objective and accurate new method for the tannic acid quality evaluation in the food field.

The invention discloses a construction method of a green pepper shredded potato quality sensory evaluation model. The method comprises the following steps: acquiring a multi-source database; performing data preprocessing on the multi-source index database; performing principal component analysis dimension reduction processing on the preprocessed data, and constructing a dimension reduction data set; carrying out clustering analysis on the dimension reduction data set and determining an optimal clustering number; performing mapping association on the clustering result and the sensory evaluation total score, and endowing quality grade meanings; performing multi-round feature screening on machine detection multi-source indexes to obtain an optimal feature set; and constructing and training a machine learning model by taking the optimal feature set as input and the quality grade after clustering mapping as output, and screening an optimal model through multi-dimensional index evaluation to obtain a green pepper shredded potato quality sensory evaluation model. According to the method, by integrating multi-dimensional machine detection indexes such as texture, color, smell and nutrition and combining clustering analysis, a quantitative mapping relation with artificial sensory evaluation is established, and objective, efficient and accurate evaluation of the quality of the shredded potatoes with the green peppers is achieved.

The application relates to the technical field of paper outer packaging material auxiliary material detection, in particular to a method for determining volatile substances in paper outer packaging material auxiliary materials, which comprises the following steps: (1) taking paper outer packaging material auxiliary material samples, using a headspace sampling mode to send the volatile substances in the samples into a gas chromatography-mass spectrometer for non-target detection, and performing qualitative and quantitative analysis on the volatile substances in the samples; (2) according to the time sequence, using an olfactory method to perform sensory evaluation on the volatile substances of the samples and establishing a sample quality discrimination model, inputting the sensory evaluation results into the sample quality discrimination model to calculate the stimulating odor dissipation score of the samples, and analyzing the irritancy of the volatile substances of the samples according to the stimulating odor dissipation score of the samples. The application can accurately and effectively detect the volatile substances of various different kinds of paper outer packaging material auxiliary materials.

This invention relates to the field of tobacco flavoring technology, and discloses a compound tobacco flavoring containing rose extract and its preparation method; the method includes the following steps: 1) inoculating rose suspension cells into MS medium and culturing at a constant temperature, during which high-yield aroma precursors are induced in the rose suspension cells to obtain rose cells that produce high-yield aroma precursors; 2) extracting and purifying the rose cells that produce high-yield aroma precursors obtained in step 1) to obtain a concentrated aroma precursor solution; 3) adding the concentrated aroma precursor solution obtained in step 2) dropwise into a wall material solution, adding a crosslinking agent for crosslinking, and spray drying to obtain pH / temperature dual-responsive nanocapsules; 4) adding the pH / temperature dual-responsive nanocapsules obtained in step 3) and a synergist into a solvent, ultrasonicating, and homogenizing to obtain the compound tobacco flavoring containing rose extract. This invention has a high sensory evaluation score, prominent rose characteristic aroma, and a high aroma retention rate.

The invention discloses a white spirit product with a specific flavor profile and an evaluation method, and relates to the technical field of white spirit analysis and sensory evaluation.The method comprises the steps that the concentration of key flavor substances in a target white spirit product is adjusted, the adjusted key flavor substances are permutated and combined, and n key flavor substance groups are obtained; collecting content data, professional sensory evaluation data and consumer preference data of any key flavor substance group; obtaining similar data of at least three products of the same type as the target white spirit product, and establishing a comparison reference based on the similar data; determining a target key flavor substance group with the highest association degree with the professional sensory evaluation data and the consumer preference data in all the key flavor substance groups according to a comparison reference; and completing value evaluation of the white spirit product based on the target key flavor substance group. Scientific evaluation of the value of the Baijiu product is realized, and the problem that traditional Baijiu flavor evaluation is disjointed with market demands is effectively solved.

The present application relates to a kind of flavor wheel construction method, belong to the cross technical field of chemical industry and computer.The present application first obtains the sensory evaluation data of target product, then extracts sensory description language sequence through sensory evaluation data, again digitizes the description language sequence extracted, then constructs the hierarchical system between flavor using clustering method, then constructs each layer flavor transition system respectively, the node order corresponding to the Hamilton circuit of shortest length is used as the transition system of each layer flavor of flavor wheel, finally each layer flavor transition system is matched and associated according to the hierarchical system of flavor wheel, in the form of ring chart is displayed, constitutes the flavor wheel of target product.The present application gives consideration to practicability and scientificity, can efficiently, intelligently construct the flavor wheel system for a certain sub-product field under the condition of avoiding excessive dependence on artificial experience, so that evaluation personnel can better carry out standardized, standardized, efficient product sensory evaluation work.

This invention discloses a compound taste-masking composition for leech decoction, the taste-masking leech decoction, its preparation method, and its application, belonging to the field of traditional Chinese medicine pharmaceutical technology. This invention provides a compound taste-masking composition composed of adenosine monophosphate (AMP), hydroxypropyl-β-cyclodextrin (HP-β-CD), and steviol glycosides, and provides its application method: first, HP-β-CD is added for inclusion and deodorization, then AMP and steviol glycosides are added to synergistically suppress bitterness. This combination utilizes a complementary strategy of "physical inclusion-receptor antagonism-taste neutralization" to simultaneously and efficiently mask the bitterness and fishy taste of leech decoction. Through orthogonal experimental optimization and verification using electronic tongue and sensory evaluation, the optimal formula (AMP 0.10%, HP-β-CD 0.50%, steviol glycosides 0.03%) reduces the bitterness score from 9.3 to 0.6 and the fishy taste score from 9.6 to 1.0. The method of this invention is performed at room temperature and pressure, is simple in process, does not affect the main active ingredients, is suitable for industrial production, and can significantly improve patients' compliance with leech decoction.

The invention discloses a regulation and control method for cigarette flavor. The regulation and control method comprises the following steps: constructing a flavor standardized database comprising material characteristics, experimental conditions and sensory evaluation results; according to the flavor standardization database, based on a tobacco text mining strategy, identifying a core flavor-causing substance; carrying out heterogeneity test and effect quantity combination on the core flavor-causing substances through Meta analysis, and determining quantitative correlation between each substance and a sensory effect by adopting a random effect model so as to determine an optimal regulation and control range; based on single-factor ANOVA and clustering analysis, carrying out production area raw material type selection; the sensory quality is accurately regulated and controlled. According to the regulation and control method of the cigarette flavor, a complete regulation and control system is constructed by integrating multidisciplinary technologies, directional, quantitative and efficient regulation and control of the flavor are achieved, a scientific basis is provided for accurate regulation and control of sweet fragrance, cool feeling and fruit sweet flavor of cigarettes, and a technical support is also provided for diversified innovation of flavor in the tobacco industry.