Analysis method for optimizing cigarette sensory evaluation

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. ...

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.

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