CN103940696A - Prejudging method for taste of smokeless tobacco product - Google Patents
Prejudging method for taste of smokeless tobacco product Download PDFInfo
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- CN103940696A CN103940696A CN201410089501.1A CN201410089501A CN103940696A CN 103940696 A CN103940696 A CN 103940696A CN 201410089501 A CN201410089501 A CN 201410089501A CN 103940696 A CN103940696 A CN 103940696A
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Abstract
The invention specifically relates to a prejudging method for the taste of a smokeless tobacco product, which belongs to the field of smokeless tobacco. The method mainly relates to determination of a sweetener-nicotine ratio, moisture and a pH value of the smokeless tobacco product and searching of the optimal correspondence range of nicotine content and sweetener amount, moisture and the pH value of the smokeless tobacco product; and the prejudging method for the taste of the smokeless tobacco product is established to provide bases for improvement of the taste of smokeless tobacco products and optimization of formula design. The method is characterized in that the sweetener-nicotine ratio refers to the ratio of the content of a sweetener in per weight unit of the smokeless tobacco product to nicotine, the content of the sweetener is the sum of the content of water-soluble total sugar in a tobacco raw material and the content of sweeteners added in the process of blending, and the content of sweeteners added in the process of blending is the sum of the contents of various sweeteners converted according to relative sweetness. With the method, the quality of the smokeless tobacco product is improved and bases are provided for determination of quality stability.
Description
Technical field
The invention belongs to smokeless tobacco field, be specifically related to a kind of smokeless tobacco articles mouthfeel pre-judging method.
Background technology
Under the promotion of whole world Tobacco Control tide, smokeless tobacco becomes one of World tobacco goods future thrust gradually.Smokeless tobacco refers to not through burning, but sucks the tobacco product of consumption by oral cavity or nasal cavity.This class tobacco product South and North America, Europe, India and Africa with a long history, kind is numerous, owing to not burning in use procedure, can not produce second-hand-cigarette, harmfulness is low, is accepted by increasing consumer both at home and abroad.Different from traditional cigarette, smokeless tobacco articles is owing to directly contacting with oral cavity or nasal cavity, and bioavailability of nicotine is high, only needs amount still less just can reach and the similar satisfaction of traditional cigarette.Therefore, tobacco-containing material is carried out to pre-service, improve acid and excitement, improve mouth comfort, the mutual coordination that realizes mouthfeel and satisfaction is very meaningful.
The influence factor of smoke-free tobacco product mouthfeel is more, at present domestic also haveing nothing to do in the mouthfeel evaluation method of smoke-free tobacco product.And sugariness is one of index of numerous food product, for making smokeless tobacco articles there is agreeable to the taste sensation, need to add a certain amount of sweetener, to weaken the stimulation of smokeless tobacco articles to oral cavity and the stimulation of throat.The local flavor of sweet taste and numerous food product is mutually to supplement, and the taste of many products is produced by the combination of flavor substance and sweetener, and the interpolation of sweetener is adjustable and strengthen local flavor, so numerous food product all adds sweetener.And the smokeless tobacco articles of different nicotine gradients, its desired sweetener addition has difference, and the addition of sweetener can have material impact to the mouthfeel of smokeless tobacco articles.And different sweeteners, varying in size of sweet taste is sugariness difference, therefore very meaningful to the mensuration of sweet alkali ratio.
The pH value of sample exists form to have impact on the nicotine of smoke-free tobacco product, and artificial saliva pH has conspicuousness to nicotine rate of release, and nicotine discharges relatively very fast in acid artificial saliva, discharges relatively slow in neutrality and alkalescence.The pH that discharges liquid is subject to the pH of sample and the pH joint effect of artificial saliva.Suck cigarette and just put into the first few minutes in oral cavity, the effect of sample pH value is more obvious, discharges liquid pH and is mainly determined by the pH of sample, and along with the release of a large amount of nicotine, the pH that discharges liquid depends primarily on the pH of artificial saliva.Therefore, the pH value of sample on the mouthfeel impact of smoke-free tobacco product obviously.
Moisture discharges and has a certain impact smokeless tobacco articles nicotine, is mainly manifested in the moisture absorption process before sample discharges.After sample contact artificial saliva, discharge liquid and can not flow out immediately, but the moisture absorption process of 20s-50 s of existence, after moisture absorption is saturated, discharging liquid could flow out.The common humidity exposure time of sample that moisture is little is relatively long, cause its nicotine to discharge relatively slow, but after sample moisture acquires a certain degree, the difference of humidity exposure time becomes not obvious, and the difference that nicotine discharges also becomes not obvious.
Therefore, set up a kind of smoke-free tobacco product mouthfeel decision method particularly important.Sweet alkali ratio, pH, moisture are as the three large important factor in order that affect smokeless tobacco articles, larger to the mouthfeel feature affects of smoke-free tobacco product.The tobacco product of different-style feature, different nicotine gradients, corresponding mouthfeel feature affects regularity there are differences.Therefore, the optimum corresponding relation scope of nicotine content and sweetener consumption, moisture, pH value in searching smokeless tobacco articles, set up a kind of mouthfeel pre-judging method of smokeless tobacco articles, thereby improve the mouthfeel of smokeless tobacco articles, the formula Design of optimizing smokeless tobacco articles is significant.
Summary of the invention
The object of this invention is to provide a kind of method for the anticipation of smokeless tobacco articles mouthfeel, the optimum corresponding relation scope of nicotine content and sweetener consumption, moisture, pH value in searching smokeless tobacco articles, and mensuration and the sensory evaluation of sweet alkali ratio, moisture, pH value are combined, set up a kind of smokeless tobacco articles mouthfeel pre-judging method, set up smoke-free tobacco product recipe database, for the improvement of smokeless tobacco articles mouthfeel, the optimization of formula Design provides foundation.
The object of the invention is to be achieved through the following technical solutions: by measuring or calculate sweet alkali ratio, moisture, the pH Value Data of smokeless tobacco articles, complete the anticipation of smokeless tobacco articles mouthfeel;
Sweet alkali ratio refers in unit weight smokeless tobacco articles, the amount ratio of the amount of contained sweetener and nicotine.
In unit weight smokeless tobacco articles, contained sweetener comprises the sweetener adding in Water-soluble Total Sugar in tobacco material and modulated process.
The amount of the sweetener adding in modulated process is the amount sum after each sweetener is converted with relative sweetness.
Relative sweetness is using sucrose as standard, and the value that the sugariness of other sweeteners and its relatively draw, is relative sweetness.
The relative sweetness (taking sucrose as 1.0 calculating,, under 20 DEG C of conditions, the sugariness that gustatory is experienced 10% sucrose is 1) of sugar converts in table 1, and specific formula for calculation is:
The relative sweetness of table 1 sugar
| Title | Relative sweetness | Title | Relative sweetness |
| Glucose | 0.7 | Sucrose | 1.0 |
| Fructose | 1.03-1.73 | Maltose | 0.46 |
| Galactose | 0.3-0.6 | Invert sugar | 1.27 |
| Wood sugar | 40.0 | Sorbose | 0.5-0.7 |
| Lactose | 0.16-0.27 | Maltitol | 0.75-0.95 |
| Honey | 97.0 | Aspartame | 200.0 |
| Sweet mellow wine | 0.3-0.6 | Acesulfame potassium | 200.0 |
| Xylitol | 0.6-1.0 | Asccharin | 300.0-500.0 |
| Rhamnose | 0.3 | Glycyrrhizin | 200.0-300.0 |
| Stevioside | 300.0 | Momordica grosvenori element | 300.0 |
| Honey element | 30.0-40.0 |
The mensuration of the Water-soluble Total Sugar in smoke-free tobacco product is carried out in accordance with industry standard YC/T 159-2002;
The mensuration (in nicotine) of the total alkaloid in smoke-free tobacco product is carried out in accordance with industry standard YC/T 468-2013.
Sweet alkali ratio is realized by following mensuration, calculation procedure:
(1) measure the content of water-soluble sugar in tobacco material, total alkaloid (in nicotine) by continuous flow method simultaneously.；
(2) by relative sweetness, the addition of sweetener is converted;
(3) calculate sweet alkali ratio by sweet alkali than formula.
Determination of moisture is carried out in accordance with standard GB/T/T 22838.8-2009.
PH measures the N-69 that adopts CORESTA to recommend.
Sweet alkali ratio, moisture, the pH value of different-style feature, dissimilar product are combined with product sensory evaluation result, set up smoke-free tobacco product recipe database.
The present invention has set up smokeless tobacco mouthfeel pre-judging method first, by the optimum corresponding relation scope of nicotine content and sweetener quantity, moisture, pH value in searching smokeless tobacco articles, and mensuration and the sensory evaluation of the sweet alkali ratio of smokeless tobacco articles, moisture, pH value are combined, thereby improve the mouthfeel of smokeless tobacco articles, optimize the formula Design of smokeless tobacco articles.
The useful technique effect of the present invention is: make the improved while of smokeless tobacco articles quality, for the judgement of quality stability provides foundation.Simultaneously, the tobacco product of different-style feature, different nicotine gradients, corresponding mouthfeel feature affects regularity there are differences, and mensuration and the sensory evaluation of sweet alkali ratio, moisture, pH value are combined, set up smoke-free tobacco product recipe database, provide fundamental basis for the formula Design of smokeless tobacco articles, make more scientific and efficient of formula Design.
Embodiment
Be described further below in conjunction with specific embodiment.Embodiment is not restriction the present invention, in the technical scope limiting, all can reach object of the present invention in the claims in the present invention.
Set up a kind of smokeless tobacco articles mouthfeel pre-judging method, the method is achieved by sweet alkali ratio, moisture, the pH value of measuring or calculate smokeless tobacco articles.
Described sweet alkali is than referring to the amount of contained sweetener and the ratio of nicotine in unit weight smokeless tobacco articles.
In described unit weight smokeless tobacco articles, contained sweetener comprises the sweetener adding in Water-soluble Total Sugar in tobacco material and modulated process.
The amount of the sweetener adding in described modulated process is the amount sum after each sweetener is converted with relative sweetness.
Described relative sweetness is using sucrose as standard, and the value that the sugariness of other sweeteners and its relatively draw is relative sweetness.
Described sugared relative sweetness (taking sucrose as 1.0 calculating,, under 20 DEG C of conditions, the sugariness that gustatory is experienced 10% sucrose is 1) converts in table 1, and specific formula for calculation is:
The relative sweetness of table 1 sugar
| Title | Relative sweetness | Title | Relative sweetness |
| Glucose | 0.7 | Sucrose | 1.0 |
| Fructose | 1.03-1.73 | Maltose | 0.46 |
| Galactose | 0.3-0.6 | Invert sugar | 1.27 |
| Wood sugar | 40.0 | Sorbose | 0.5-0.7 |
| Lactose | 0.16-0.27 | Maltitol | 0.75-0.95 |
| Honey | 97.0 | Aspartame | 200.0 |
| Sweet mellow wine | 0.3-0.6 | Acesulfame potassium | 200.0 |
| Xylitol | 0.6-1.0 | Asccharin | 300.0-500.0 |
| Rhamnose | 0.3 | Glycyrrhizin | 200.0-300.0 |
| Stevioside | 300.0 | Momordica grosvenori element | 300.0 |
| Honey element | 30.0-40.0 |
The mensuration of the Water-soluble Total Sugar in described smoke-free tobacco product is carried out in accordance with industry standard YC/T 159-2002.
The mensuration (with nicotine weighing scale) of the total alkaloid in described smoke-free tobacco product is carried out in accordance with industry standard YC/T 468-2013.
Described sweet alkali ratio is realized by following mensuration, calculation procedure:
(1) measure the content of water-soluble sugar in tobacco material, total alkaloid (with nicotine weighing scale) by continuous flow method simultaneously.
(2) by relative sweetness, the addition of sweetener is converted.
(3) calculate sweet alkali ratio by sweet alkali than formula.
Described determination of moisture is carried out in accordance with standard GB/T/T 22838.8-2009.
Described pH measures the N-69 that adopts CORESTA to recommend.
Described sweet alkali ratio, moisture, pH value by different-style feature, dissimilar product combines with product sensory evaluation result, sets up smoke-free tobacco product recipe database.
embodiment 1:
(1) get 20 bags of packaged mint flavored smoke-free tobacco products, 1000 grams every bag, be divided into two groups.One group is used for measuring sweet alkali ratio, pH value, moisture, and another group is for sensory evaluation.
(2) calculate sweet alkali ratio: measure the content of water-soluble sugar in tobacco material, total alkaloid (in nicotine) by continuous flow method simultaneously, with the addition of sweetener being converted by relative sweetness, draw sweet alkali ratio according to sweet alkali than computing formula afterwards.
(3) determination of moisture: carry out in accordance with standard GB/T/T 22838.8-2009.
(4) pH measures: the N-69 that adopts CORESTA to recommend.
(5) sensory evaluation: organize smoking expert to evaluate mint flavored smoke-free tobacco product.
(6) sweet alkali ratio, pH value, determination of moisture result are combined with Analyses Methods for Sensory Evaluation Results, look for the corresponding rule that affects, set up smokeless tobacco articles recipe database.
embodiment 2:
(1) get 10 bags of packaged mint flavored smoke-free tobacco products, 100 grams every bag, for measuring sweet alkali ratio, pH value, moisture.
(2) calculate sweet alkali ratio: measure the content of water-soluble sugar in tobacco material, total alkaloid (in nicotine) by continuous flow method simultaneously, with the addition of sweetener being converted by relative sweetness, draw sweet alkali ratio according to sweet alkali than computing formula afterwards.
(3) determination of moisture: carry out in accordance with standard GB/T/T 22838.8-2009.
(4) pH measures: the N-69 that adopts CORESTA to recommend.
(5) mouthfeel anticipation: according to the database of setting up, inquiry and the sweet alkali ratio of same style smokeless tobacco articles, pH value, determination of moisture are worth corresponding sensory evaluation information and obtain the mouthfeel anticipation result of this product.
embodiment 3:
(1) determine nicotine content according to product style feature, mouthfeel feature.
(2) in recipe database, roughly confirm sweet alkali ratio, pH value, the moisture of smokeless tobacco articles according to product style feature, mouthfeel feature.
(3) calculate the addition of sweetener than computing formula according to sweet alkali.
(4) regulate moisture and pH, obtain smokeless tobacco articles.
(5) sensory evaluation: organize smoking expert to carry out sensory evaluation to smokeless tobacco articles.
(6) information in sensory evaluation information and recipe database is contrasted, mouthfeel feature is substantially identical.
In order to verify the practical application effect of the method, applicant's combined formulation database, in conjunction with same style, with nicotine gradient sensory information, smoke-free tobacco product is carried out to mouthfeel anticipation in early stage, and contrast with smoke panel test expert's sense organ smoking result of cigarette, find that mouthfeel anticipation result and actual smoking result are substantially identical.The method is anticipation smokeless tobacco articles mouthfeel effectively, is optimizing product formula, and improving the comfortable harmony of products taste provides guidance and foundation.
Claims (10)
1. a smokeless tobacco articles mouthfeel pre-judging method, is characterized in that: by measuring or calculate sweet alkali ratio, moisture, the pH Value Data of smokeless tobacco articles, complete the anticipation of smokeless tobacco articles mouthfeel;
Sweet alkali ratio refers in unit weight smokeless tobacco articles, the amount ratio of the amount of contained sweetener and nicotine.
2. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 1, is characterized in that: in unit weight smokeless tobacco articles, contained sweetener comprises the sweetener adding in Water-soluble Total Sugar in tobacco material and modulated process.
3. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 1, is characterized in that: the amount of the sweetener adding in modulated process is the amount sum after each sweetener is converted with relative sweetness.
4. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 3, is characterized in that:
Relative sweetness is using sucrose as standard, and the value that the sugariness of other sweeteners and its relatively draw, is relative sweetness.
5. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 4, it is characterized in that: the relative sweetness of sugar is taking sucrose as 1.0 calculating, and, under 20 DEG C of conditions, the sugariness that gustatory is experienced 10% sucrose is 1, its conversion is in table 1, and specific formula for calculation is:
The relative sweetness of table 1 sugar
6. the method for a kind of smokeless tobacco articles mouthfeel according to claim 5 anticipation, is characterized in that: the mensuration of the Water-soluble Total Sugar in smoke-free tobacco product is carried out in accordance with industry standard YC/T 159-2002;
The mensuration (in nicotine) of the total alkaloid in smoke-free tobacco product is carried out in accordance with industry standard YC/T 468-2013.
7. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 5, is characterized in that sweet alkali ratio passes through following mensuration, calculation procedure realizes:
(1) measure the content of water-soluble sugar in tobacco material, total alkaloid (in nicotine) by continuous flow method simultaneously;
(2) by relative sweetness, the addition of sweetener is converted;
(3) calculate sweet alkali ratio by sweet alkali than formula.
8. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 1, is characterized in that: determination of moisture is carried out in accordance with standard GB/T/T 22838.8-2009.
9. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 1, is characterized in that: pH measures the N-69 that adopts CORESTA to recommend.
10. a kind of smokeless tobacco articles mouthfeel pre-judging method according to claim 1, it is characterized in that: sweet alkali ratio, moisture, the pH value of different-style feature, dissimilar product are combined with product sensory evaluation result, set up smoke-free tobacco product recipe database.
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| CN108645746A (en) * | 2018-06-08 | 2018-10-12 | 云南中烟工业有限责任公司 | Electrical heating based on stove volatile matter is not burnt Sensory Quality of Cigarette analysis method |
| CN108693313A (en) * | 2018-04-28 | 2018-10-23 | 中国烟草总公司郑州烟草研究院 | A kind of fast appraisement method of packed buccal cigarette base-material aesthetic quality |
| CN109142298A (en) * | 2018-09-06 | 2019-01-04 | 云南中烟工业有限责任公司 | A kind of method for quantitatively determining of sugariness on a cellular level |
| CN110169590A (en) * | 2019-05-22 | 2019-08-27 | 云南中烟工业有限责任公司 | A kind of bagged buccal smokeless tobacco product nicotine content process control method |
| CN110208471A (en) * | 2019-06-10 | 2019-09-06 | 浙江工商大学 | The measuring method of sweet substance sense organ sugariness under a kind of sour odour material background |
| CN113762775A (en) * | 2021-09-08 | 2021-12-07 | 湖北中烟工业有限责任公司 | Evaluation method of sweet feeling of tobacco leaves based on total sugar content |
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| CN108693313A (en) * | 2018-04-28 | 2018-10-23 | 中国烟草总公司郑州烟草研究院 | A kind of fast appraisement method of packed buccal cigarette base-material aesthetic quality |
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| CN109142298A (en) * | 2018-09-06 | 2019-01-04 | 云南中烟工业有限责任公司 | A kind of method for quantitatively determining of sugariness on a cellular level |
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| CN110169590B (en) * | 2019-05-22 | 2021-09-14 | 云南中烟工业有限责任公司 | Process control method for nicotine content of bagged buccal smokeless tobacco product |
| CN110208471A (en) * | 2019-06-10 | 2019-09-06 | 浙江工商大学 | The measuring method of sweet substance sense organ sugariness under a kind of sour odour material background |
| CN110208471B (en) * | 2019-06-10 | 2021-08-31 | 浙江工商大学 | Method for measuring sensory sweetness of sweet substance in sour substance background |
| CN113762775A (en) * | 2021-09-08 | 2021-12-07 | 湖北中烟工业有限责任公司 | Evaluation method of sweet feeling of tobacco leaves based on total sugar content |
| CN113762775B (en) * | 2021-09-08 | 2024-01-12 | 湖北中烟工业有限责任公司 | Tobacco leaf sweet feeling evaluation method based on total sugar content |
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Application publication date: 20140723 |