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Evaluation method of cigarette smoke sour taste characteristics

An evaluation method and technology for cigarette smoke, which are applied in instruments, measuring devices, scientific instruments, etc., to achieve objective and accurate prediction results, fast calculation speed, and reduce the interference of human evaluation.

Pending Publication Date: 2022-08-09
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, which components in cigarette smoke contribute to the sour taste of cigarette smoke, and what kind of effect has not been reported yet

Method used

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  • Evaluation method of cigarette smoke sour taste characteristics
  • Evaluation method of cigarette smoke sour taste characteristics
  • Evaluation method of cigarette smoke sour taste characteristics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] This embodiment adopts a certain commercially available cigarette A to evaluate the sour taste characteristics of its cigarette smoke, including the following steps:

[0050] (1) Analysis of total particulate matter content: The analysis method of GBT 19609-2004 "Determination of total particulate matter and tar by smoking machine for routine analysis of cigarettes" was used to analyze the total particulate matter content of cigarettes, and the total particulate matter content CT 13.58mg.

[0051] (2) Quantitative analysis of key components in flue gas by heart-cutting two-dimensional gas chromatography-mass spectrometry. Thirteen ingredients: acetic acid, toluene, 1,2-propanediol, 2-pyrrolidone, triacetin, mesmin, solanone, 3-methylvaleric acid, butyric acid, isovaleric acid, acetylpyrrole, 6 - Content and relative content of methyl-3-pyridinol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) (using formula RC j =CC j / CT for calculation), the results ar...

Embodiment 2

[0059] The total particulate matter content CT of cigarette B is 14.39 mg, and the key components of smoke are shown in Table 2. The S value is 2.445; S < 2.5; . Acid-enhancing flavors containing acetic acid, 3-methylvaleric acid and other ingredients can be added to the cigarette flavor formula to enhance the acidity of cigarettes.

[0060] Table 2

[0061]

Embodiment 3

[0063] The CT of the total particulate matter content of cigarette B was 9.25 mg, and the key components of the smoke were shown in Table 3. The S value was 5.524; S>4.5; It can reduce the application of acid-enhancing flavors in cigarette flavor formulations, or increase sweet flavors to balance the sourness and reduce the sourness of cigarettes.

[0064] table 3

[0065]

[0066]

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Abstract

The invention discloses a method for evaluating cigarette smoke sour taste characteristics, which comprises the following steps: detecting the relative content of key components with sour taste in smoke, and then substituting the relative content into the following formula for calculation: evaluating the cigarette smoke sour taste characteristics according to the S value. According to the evaluation method for the cigarette smoke sour taste characteristics, key chemical components in the smoke are relatively quantified, the cigarette smoke sour taste characteristics can be accurately evaluated, interference of manual evaluation is reduced, the calculation speed is high, the result is visual, and the prediction result is objective and accurate.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for evaluating the sour taste characteristic of cigarette smoke. Background technique [0002] The sour taste brought by cigarette smoking is due to the physiological effect of the sour component in the smoke, especially the total particulate phase of the smoke, or the component that can synergistically enhance the taste with the sour component, which is captured by the human tongue. The level of sour taste brought by cigarette smoking is one of the key indicators to measure the quality of cigarettes. [0003] The sourness brought by the smoke is, on the one hand, due to the entrainment of the aerosols produced by burning cigarettes into the smoke, such as acetic acid, triacetin, etc.; Such as methylvaleric acid, acetylpyrrole, etc., these substances can be directly transferred into mainstream smoke, thereby increasing the sour taste of cigarette smoke. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/72G01N30/86G01N30/88
CPCG01N30/02G01N30/06G01N30/72G01N30/8679G01N30/88G01N2030/025G01N2030/062G01N2030/884
Inventor 杨乾栩张伟者为朱保昆赵蔚田孟玉冒德寿张翼鹏
Owner CHINA TOBACCO YUNNAN IND
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