Analysis method for optimizing cigarette sensory evaluation

A sensory evaluation and analysis method technology, applied in the direction of analyzing materials, measuring devices, instruments, etc., can solve problems such as traceability of unfavorable causes, difficulty in quickly judging the severity and causes, and lack of quantification of specific differences between individual indicators and overall sensory perceptions. The effect of the simple method

Inactive Publication Date: 2017-09-08
CHINA TOBACCO ZHEJIANG IND
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AI Technical Summary

Problems solved by technology

The evaluation indicators include aroma (32), luster (5), harmony (6), miscellaneous smell (12), irritation (20), aftertaste (25). The six indicators in the national standard are too general and general. When problems are found, it is difficult to make a quick judgment on the severity and cause of the problem. There is a lack of quantitative evaluation indicators for individual indicators and the degree of overall sensory differences, which is not conducive to the implementation of future work and the tracing of the cause of the problem.

Method used

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  • Analysis method for optimizing cigarette sensory evaluation
  • Analysis method for optimizing cigarette sensory evaluation
  • Analysis method for optimizing cigarette sensory evaluation

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Experimental program
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Embodiment Construction

[0055] (1) Conditions that must be met for evaluation and absorption

[0056] Sample balance: Balance the water content of the sample according to the method of GB / T 16447-2004.

[0057] Evaluation personnel: no less than 5 professional evaluation personnel;

[0058] Evaluation environment: The sensory evaluation should be carried out in the specified suction evaluation room. The indoor environment is well ventilated, and the temperature and humidity meet the national standards; no peculiar smell, quiet and no external interference.

[0059] (2) Evaluation methods and indicators

[0060] (1) Evaluation method

[0061] Using the method of dark evaluation, the test sample and the control sample are randomly coded, and the evaluation personnel compare and evaluate the two methods respectively

[0062] (2) Establishment of evaluation indicators

[0063] Sensory evaluation is an important means to test the quality of tobacco and tobacco products. According to the brand style of...

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Abstract

The invention relates to the technical field of sensory evaluation of tobacco products, in particular to an analysis method for optimizing cigarette sensory evaluation. The analysis method mainly comprising the following steps: comparing a test sample with a control sample on the aspects of fragrance quality, smoke feature, taste, style and the like according to a smoking evaluation method, and endowing evaluation indexes of cigarettes with weights according to the comments of smoking evaluation persons and the favorites of consumers; calculating the overall quality of a product and an average value, stability and tendency of the indexes by combining evaluation results of the smoking evaluation persons and a mathematical statistics method, and giving a definite center value, a target value and a lower limit value of the product. The evaluation method contributes to enhancing sensory quality control of cigarette products, and enhancing the quality stability of the cigarette products.

Description

technical field [0001] The invention relates to the technical field of sensory evaluation of tobacco products. Background technique [0002] Sensory evaluation is an important means to test the quality of tobacco and tobacco products. Scientifically and rationally using statistical techniques to analyze evaluation data is of great significance to truly grasp the evaluation results. The current sensory evaluation method of finished cigarettes is based on: "Cigarette Part Four: Sensory Technical Requirements" (GB5606 4-2005) conducts compliance inspection on finished cigarettes in the form of individual index scores and quantitative descriptions, and the results are based on sensory quality. The total score indicates that it is a quantitative description of the evaluation method. Evaluation indicators include aroma (32), luster (5), harmony (6), miscellaneous odor (12), irritation (20), aftertaste (25). The six indicators in the national standard are too general and general. ...

Claims

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Application Information

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IPC IPC(8): G01N33/00
CPCG01N33/0001
Inventor 帖金鑫吴键张勇刚廖付吴继忠夏琛陈昌合李石头毕一鸣李永生张立立何文苗郝贤伟田雨农
Owner CHINA TOBACCO ZHEJIANG IND
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