卷烟原料的感官质量与化学成分的关系研究

目的 探究卷烟原料的感官质量与化学成分的关系。方法 对2016年的99个卷烟原料进行感官质量评价和化学成分检测, 采用简单相关分析方法和典型相关分析方法进行分析。结果 醇化前后片烟的感官质量与化学成分相关性基本一致, 具体表现为还原糖、还原糖与总糖之比、还原糖/总植物碱之比、总钾与感官质量显著(P<0.01)正相关, 总氮、氮碱比、总植物碱、总氯与感官质量显著(P<0.01)负相关, 关联大小按其先后顺序依次递减。结论 本研究表明了卷烟原料化学成分与感官质量存在一定相关性, 可为今后采用化学成分来判断卷烟原料最佳醇化期提供理论支撑依据。     

雪茄烟气化学成分研究进展

雪茄以其独特风味成为中国烟草新的消费热点,雪茄烟气化学成分组成是其感官质量和风格特征的物质基础.本文从雪茄烟气化学成分及对感官风格的影响等方面对文献进行了梳理和总结,并对未来雪茄烟气化学研究重心进行了展望,为相关研究提供参考或支撑.     

基于XGBoost算法的山东烟叶质量预测模型初探

为挖掘烟叶化学成分与感官质量之间的关系,探究机器学习算法在烟叶质量评价领域的应用效果,以山东烟叶为试验材料,开展了常规成分、生物碱、有机酸、多酚和单双糖等20项主要化学成分检测和感官质量评价,并根据感官质量优劣将其划分为好、中、差3个质量档次。利用遗传算法对XGBoost进行超参数寻优,建立了基于化学成分的山东烟叶质量档次预测模型,同时引入SHAP value模型解释框架进行全局解释与特征依赖分析。所建预测模型对山东烟叶质量档次判别准确率为85%,尤其对第3质量档次识别效果最佳。SHAP value全局解释表明,影响山东烤烟质量的7个特征指标贡献度排名为：酸酚比>蔗糖>氯>烟碱>降烟碱>柠檬酸>糖碱比,其中糖碱比、蔗糖、酸酚比分别为好、中、差质量档次判别贡献最大的化学指标。基于XGBoost算法的山东烟叶质量预测模型在烟叶质量档次判别应用中有效、可靠、可解释性强,对于烟叶质量评价和烟叶生产具有一定指导意义。     

基于模糊综合评判烟叶原料使用类群的初步划分

为了更合理的划分烟叶原料使用类群,采用模糊综合评判方法对长白山卷烟品牌某一牌号成品卷烟中的19种烟叶原料进行了3个类型模块(导向型烟叶模块:与成品卷烟化学成分相似度在0.80以上的烟叶原料;主体型烟叶模块:相似度在0.60~0.79的烟叶原料;填充型烟叶模块:相似度在0.60以下的烟叶原料)归属的划分和单料烟的感官评吸。结果表明,利用化学成分进行模糊综合评判划分烟叶原料的结果与感官评吸的结果基本一致,吻合率达78.95%,模糊评判方法在该牌号烟叶原料模块的划分中具有一定的实用价值。     

Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes

This study deals with eating quality of pre-peeled potatoes. The effect of raw material quality (cultivar, duration of wound healing and storage) on chemical composition of raw potatoes, and sensory quality and aroma composition of cooked pre-peeled potatoes were determined. Potatoes were knife peeled, vacuum-packed, stored at 4 °C, and evaluated after 6 days of shelf-life. Significant differences in chemical composition, sensory quality and aroma composition were found among the 6 cultivars. Storage (0, and 6 months) also affected the sensory quality and the aroma composition. For surface hardening an effect of wound healing time (2 or 4 weeks at 14 °C) was observed, since 4 weeks resulted in lower intensity in surface hardening. During long-term storage the intensity in surface hardening decreased. The aroma compounds linalool, methional, nonanal and decanal were correlated to potato flavour and rancidness, whereas off-flavour/off-taste seemed to be correlated to nonvolatile components. Enzymatic browning of potatoes was positively correlated with PPO activity, tyrosin and chlorogenic acid a well as aspartic and glutamic acid, but negatively correlated to caffeic acid. The study showed that the quality of pre-peeled potatoes is very sensitive to raw material quality, and the time of year being processed.     

KC-2A膨胀介质对烟丝化学成分和感官品质的影响

研究了新型膨胀介质(KC -2A)在使用不同膨胀方法(微波、蒸汽)时,对烟草化学成分、感官品质的影响,并对膨胀前后烟丝化学成分、烟气化学成分的变化进行了测定,对膨胀前后的感官品质进行了评价.结果表明:新型环保介质烟丝膨胀工艺的膨胀烟丝各项理化指标与目前国内膨胀烟丝指标相当,其中微波膨胀的烟丝香气略好.     

Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.)

BACKGROUND: The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation to the appropriateness of the tubers for raw and boiled preparation. RESULTS: Sensory evaluation of raw and boiled Jerusalem artichoke tubers was performed by a trained sensory panel and a semi‐trained consumer panel of 49 participants, who also evaluated the appropriateness of the tubers for raw and boiled preparation. The appropriateness of raw Jerusalem artichoke tubers was related to Jerusalem artichoke flavour, green nut flavour, sweetness and colour intensity, whereas the appropriateness of boiled tubers was related to celeriac aroma, sweet aroma, sweetness and colour intensity. In both preparations the variety Dwarf stood out from the others by being the least appropriate tuber. CONCLUSION: A few sensory attributes can be used as predictors of the appropriateness of Jerusalem artichoke tubers for raw and boiled consumption. Knowledge on the quality of raw and boiled Jerusalem artichoke tubers can be used to inform consumers on the right choice of raw material and thereby increase the consumption of the vegetable. © 2012 Society of Chemical Industry     

烤烟有益真菌菌株的筛选与鉴定

为比较不同真菌对烟叶品质的影响,用分离到的27株真菌菌株处理烟叶,通过烟叶化学成分和评吸结果的比较得出:SZ14和YZ2 2个菌株处理烟叶后,烟叶化学成分较协调,烟叶评吸得分明显高于对照;CZ3、CZ12、CZ19、CZ22、CZ61、CZ62和SZ5 7个菌株处理烟叶后,烟叶化学成分较协调,评吸得分高于对照;其它18个菌株对烟叶品质影响不明显。对得分较高的2个菌株进行分子鉴定表明,YZ2为木霉属长梗木霉(Trichoderma longibrachiatum),SZ14为曲霉属(Aspergillussp)。     

Flavour losses in apple juice manufacture

Flavour losses occurring in apple juice manufacture were investigated by gas chromatography and sensory analysis in two factories A and B using different technologies and equipment. Samples were taken at different intervals during the processing season from the raw material, the pressed juice, the clarified and filtered juice, the apple juice concentrate and the apple flavour concentrate produced in plant A. The chromatograms of the pressed juice showed changes in volatile composition as compared to the raw material: the number of components was slightly reduced, although some new components could be detected, probably owing to enzymatic processes. The enzyme preparation and method used for clarification did not affect volatile composition to the extent expected. The volatile abstracting effect of vacuum evaporation for flavour recovery as performed in plant A seems to be compensated by flavour formation from precursors during pectolytic enzyme treatment. The greatest losses in both factories were encountered during evaporation concentration of the clarified and filtered juice. Chromatographically established volatile composition was distinctly different in the concentrated apple juice samples from the two plants, however, this difference was perceived by the sensory test panel only towards the end of the processing season. The apple flavour concentrate contained less than half of the volatile components present in the raw material. The gas chromatograms of the flavour concentrates produced at different times did not reflect the fluctuations observed in the volatile composition of the raw material and the intermediate and end products, however, sensory tests showed the samples from the beginning of the processing season to be superior to those from its end.     

烟叶主要化学指标与其感官质量的灰色关联分析

采用灰色系统理论提出的一种新的分析方法--关联度分析法,对烟叶主要化学成分与其感官质量进行了灰色关联分析.结果表明蛋白质、总氮、烟碱等化学指标与香气质、香气量、杂气、刺激性和余味等感官质量指标呈明显负相关,而与劲头、浓度等呈明显正相关;糖/碱比、总糖等化学指标与香气质、香气量、杂气、刺激性和余味等感官质量指标呈明显正相关,而与劲头、浓度等呈明显负相关;对糖/碱比等反映烤烟质量的品质指标以往的认识不够全面,其中一些质量观念需修正;总氮、烟碱含量也是较为重要的化学指标,其中,总氮含量对香气量的影响较为明显,烟碱含量对劲头的影响最为显著.灰色关联分析用于烟叶质量分析是一种较为有效的方法.     

Scientific analysis of second-hand smoke by the tobacco industry, 1929-1972.

The 1972 U.S. surgeon general's report The Health Consequences of Smoking was the first to include a warning about exposure to second-hand smoke. Because the tobacco industry has a record of withholding the results of their research from the public, we searched the internal tobacco industry documents and compared internal industry research on second-hand smoke to what the industry published in the open scientific literature through 1972. We found chemical analyses, sensory evaluations, and discussions of sidestream cigarette smoke (the smoke emitted by the cigarette between puffs, the main component of second-hand smoke), beginning in 1929. American Tobacco Company research in the 1930s indicated that, compared with mainstream smoke, sidestream smoke was produced in larger quantities and contained, per cigarette, 2 times more nicotine and 12 times more ammonia. Research funded by the Tobacco Industry Research Committee in the 1950s revealed that sidestream smoke contained, per unit cigarette, higher concentrations of carcinogenic polycyclic aromatic hydrocarbons, per unit mass, including four times more 3,4 benzopyrene. In 1956 and 1957, respectively, Philip Morris and R. J. Reynolds also began to research sidestream smoke. In 1961, Philip Morris began to do sensory evaluation and modification of sidestream odor during product development. This sensory evaluation of sidestream smoke was the first biological testing of sidestream smoke by a tobacco company. Prior to the release of the 1972 U.S. surgeon general's report, the tobacco industry published the majority of its findings in the open scientific literature and does not appear to have perceived second-hand smoke as a threat to human health.     

单料烤烟烟气粒相物与质量评价指标间的相关性研究

对湖南主产烟区烟叶物理性状、化学成分、外观质量、评吸质量及烟气粒相物组分进行了评定和检测,采用简单相关分析方法,探索了烤烟质量指标与烟气粒相物组分的定量相关关系,探讨了关于烟叶质量评价指标对烟气粒相物组分影响的许多定性描述。     

主成分分析和聚类分析在配方模块中的应用

为探索一种科学合理的小叶组配方烟叶质量评价与分类方法,对云南省楚雄州不同产地的初烤中部烟叶样品的外观品质因素指标、常规化学成分检测指标和感官质量评吸指标进行了主成分分析,并用快速聚类法(K-均值聚类法)对得到的主成分进行聚类分析;利用统计分析软件SPSS11.0提供的方法进行快速样本聚类,按聚类结果确定其在小叶组配方中的用途。结果表明,采用这种多元分析方法可以克服传统理化和感官指标检测方法对多个样品难以综合评价分类的缺陷,且运用计算机处理数据简便易行,是进行小叶组配方烟叶评价分类的一种便捷方法。     

烟叶质量评价和叶组配方专家系统的开发

为合理利用烟叶资源,采用信息采集分析处理与感官评吸相结合的方法,在烟叶和烟气化学成分与卷烟品质的相关性分析基础上,建立了包括烟叶质量评价、叶组配方设计、数据管理、计划维护、月库存查询和滚动测算6个功能模块的叶组配方专家系统。应用结果表明,该系统能有效控制卷烟质量及生产成本。     

不同原料稠浆法再造烟叶加热卷烟的气溶胶释放特性

  目的  研究稠浆法再造烟叶原料类型对加热卷烟气溶胶释放特性的影响。  方法  选取代表性类型烟叶为原料, 制成稠浆法再造烟叶并卷制成加热卷烟, 比较加热条件下释放的气溶胶粒数浓度、粒数中值直径(CMD)、烟雾量和香气成分。  结果  (1) 不同类型的上部烟叶, 粒数浓度为烤烟和晒黄烟高, CMD为晒黄烟、烤烟和香料烟大, 烟雾量为晒黄烟和烤烟大。(2)不同类型烟叶原料再造烟叶热解释放的香气成分差异明显, 白肋烟为原料的样品产生的茄尼酮、6-甲基-5-庚烯-2-酮、生物碱代谢物麦斯明和可替宁、吡嗪和吡啶类氮杂环物质多; 晒黄烟为原料的样品产生的5-羟甲基糠醛和糠醛等醛类、4-羟基-2, 5-二甲基-3(2H)-呋喃酮等酮类、糠醇、愈创木酚、麦斯明、可替宁多; 晒红烟为原料的样品产生的吡嗪类、生物碱代谢物多; 香料烟为原料的样品产生的苯乙醛多; 烤烟为原料的样品产生的香气成分大多处于居中水平, 且受烤烟香型和烟叶部位的影响。  结论  通过稠浆法再造烟叶原料的选用, 可改变产生的气溶胶粒径、浓度及香气成分释放量。      

烤烟不同部位烟叶主要化学成分与感官质量的关系

选取我国主产烟区161份烤烟样本,研究了不同部位烟叶主要化学成分与感官质量的关系.结果表明:各部位烟叶化学成分含量总体适宜,总体评吸质量较好,评吸总分变异系数较低.各主要化学成分及评吸总分在不同部位间的差异均达到了显著水平.对评吸总分与主要化学成分进行灰色关联分析,结果表明:对烟叶总体评吸质量影响最显著的化学指标为氛、烟碱、还原糖.随着评吸总分的增加,各个部位烟叶的烟碱含量呈现先增加后降低的趋势,中部叶还原糖含量随着评吸总分的增加逐渐增加,钾含量和钾氯比对评吸总分具有较大的正效应,而氛含量则具有较大的负效应.     

基于烟茄嫁接的超低烟碱烟叶的感官质量和烟气特性

  背景和目的  本研究在烟茄嫁接（烤烟品种云烟87为接穗,茄子为砧木）的基础上,检测分析了所获得的超低烟碱含量烟叶TSNAs含量、中性香气物质含量,并对卷制的试验卷烟烟气参数和感官质量进行对比分析。  方法  试验共设烟/烟、烟/茄不培土、烟/茄培土等3个处理。  结果  （1）烟茄嫁接的超低烟碱含量烟叶,中性香气物质含量变化较小,但NNN、NNK、NAT和TSNAs含量显著降低,上部叶烟/茄不培土处理的NNN、NNK及TSNAs含量比烟/烟低82.71%、79.46%和68.78%,中部叶烟/茄不培土处理的NNN、NNK及TSNAs含量比烟/烟低79.68%、79.80%和68.63%。（2）卷烟烟气中烟碱含量大幅度降低,其中烟/茄不培土烟叶比常规烟叶低94.12%,焦油、CO、总粒相物、水分和抽吸口数无显著差异。（3）超低烟碱含量烟叶的香气质、浓度、刺激性和燃烧性无显著差异,香气量、杂气和余味与常规烟叶相比有不同程度的降低,劲头下降明显,消费者满足感、愉悦感、接受度显著降低。  结论  通过嫁接技术选择性降低烟碱含量对烟叶化学组成和感官质量产生不同程度的影响。      

A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation

The purpose of this review is to support breeders and food scientists by examining research carried out on end-user preferences for gari and its derived dough product, eba, in Africa. The review focused on gari regarding the physical and chemical composition of raw cassava roots, methods of storage, the composition of gari with or without enrichment, and the sensory evaluation of gari and eba. The primary sensory attributes identified to describe gari are colour, taste, texture, aroma and flavour. Texture attribute of importance is crispiness for uncooked gari, and hand feel before consumption for eba. There was a significant correlation between the sensory characteristics of gari and the starch and cyanogenic potential (CNP) contents of the raw roots. Hence, the correlation of the end-user preferences with the chemical composition of the cassava roots could be helpful to breeders in refining selection criteria and developing high-throughput screening methods.     

干燥方式对上部烟叶感官质量的影响

对上部烟叶配方5种不同干燥方式的工艺进行研究,卷接成烟支后从主要香韵、香气特性、烟气特性、口感特性四点21个分项指标全面评价不同工艺对上部烟叶感官质量的影响,且从正面指标、负面指标的角度综合评价了各干燥方式的感官质量。结果表明:加料可显著改善上部烟的整体感官质量;干燥方式对上部烟的各感官指标影响显著,与其处理温度和工艺过程有一定相关性,滚筒干燥(B1)工艺对上部烟感官质量改善效果最为显著,其次是白肋烟烘焙+滚筒干燥组合(B3)。     

烘烤工艺对加热卷烟烤烟原料香气成分及感官质量的影响

为明确烘烤工艺对加热卷烟烤烟原料香气成分和感官质量的影响,对不同烘烤工艺调制的初烤中部烟叶按照加热卷烟感官评价方法进行感官质量评价,检测热裂解烟气中的香气物质含量,并对烟气中香气物质含量与感官质量的关系进行了分析。结果表明,不同烘烤工艺处理样品热裂解烟气中的香气成分含量有一定差异。与H1处理相比,H2处理呋喃类、有机酸类、烯类、酯类等物质含量分别降低了3.63、0.43、0.30和0.87百分点;而生物碱类、醛酮类、酚类、醇类等物质含量分别提高了3.40、1.45、0.16和0.23百分点。H3处理呋喃类、生物碱类、酚类、烯类、酯类等物质含量分别降低了4.91、1.22、1.17、0.50和1.04百分点;醛酮类、有机酸类、醇类等物质含量分别提高了5.63、2.05和1.15百分点。在感官质量方面,H1、H2和H3处理烤后烟叶加热卷烟感官质量得分分别为76.9、79.6和89.2,H3处理显著高于其余两个处理。冗余分析和相关分析表明,H2处理有利于烟碱的积累,影响加热卷烟的劲头。H3处理巨豆三烯酮3、DDMP、棕榈酸含量显著提高,且巨豆三烯酮3是H3处理热裂解释放成分中的典型香气成分,与口感、丰满度和香气的分布方向一致。在8点式精准烘烤工艺基础上适当提高变黄温度,降低干筋期温度,有利于加热卷烟烤烟原料感官品质的提升。