CN114839297B - Evaluation method for sweet and sour balance characteristics of taste of cigarettes - Google Patents
Evaluation method for sweet and sour balance characteristics of taste of cigarettes Download PDFInfo
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 38
- 235000019640 taste Nutrition 0.000 title claims abstract description 33
- 238000011156 evaluation Methods 0.000 title abstract description 18
- 239000000779 smoke Substances 0.000 claims abstract description 46
- 235000019614 sour taste Nutrition 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 33
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- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 6
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 claims description 6
- DHLUJPLHLZJUBW-UHFFFAOYSA-N 6-methylpyridin-3-ol Chemical compound CC1=CC=C(O)C=N1 DHLUJPLHLZJUBW-UHFFFAOYSA-N 0.000 claims description 6
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 6
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 claims description 6
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 claims description 6
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 claims description 6
- DPNGWXJMIILTBS-UHFFFAOYSA-N myosmine Chemical compound C1CCN=C1C1=CC=CN=C1 DPNGWXJMIILTBS-UHFFFAOYSA-N 0.000 claims description 6
- FXLOVSHXALFLKQ-UHFFFAOYSA-N p-tolualdehyde Chemical compound CC1=CC=C(C=O)C=C1 FXLOVSHXALFLKQ-UHFFFAOYSA-N 0.000 claims description 6
- HNJBEVLQSNELDL-UHFFFAOYSA-N pyrrolidin-2-one Chemical compound O=C1CCCN1 HNJBEVLQSNELDL-UHFFFAOYSA-N 0.000 claims description 6
- 230000000391 smoking effect Effects 0.000 claims description 6
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims description 6
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- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 claims description 3
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims description 3
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 claims description 3
- 239000001431 2-methylbenzaldehyde Substances 0.000 claims description 3
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 3
- YKVWPZJHENXDAJ-VOTSOKGWSA-N Megastigmatrienone Chemical compound CC1=CC(=O)CC(C)(C)C1\C=C\C=C YKVWPZJHENXDAJ-VOTSOKGWSA-N 0.000 claims description 3
- CTQNGGLPUBDAKN-UHFFFAOYSA-N O-Xylene Chemical compound CC1=CC=CC=C1C CTQNGGLPUBDAKN-UHFFFAOYSA-N 0.000 claims description 3
- IGIDLTISMCAULB-UHFFFAOYSA-N anteisohexanoic acid Natural products CCC(C)CC(O)=O IGIDLTISMCAULB-UHFFFAOYSA-N 0.000 claims description 3
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims description 3
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 3
- 235000013773 glyceryl triacetate Nutrition 0.000 claims description 3
- 229940043353 maltol Drugs 0.000 claims description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 3
- QBGYNPHZSZLSKO-UHFFFAOYSA-N n-[4-(2-aminopyridin-4-yl)oxy-3-fluorophenyl]-1-(4-fluorophenyl)-2-oxopyridine-3-carboxamide Chemical compound C1=NC(N)=CC(OC=2C(=CC(NC(=O)C=3C(N(C=4C=CC(F)=CC=4)C=CC=3)=O)=CC=2)F)=C1 QBGYNPHZSZLSKO-UHFFFAOYSA-N 0.000 claims description 3
- 235000013772 propylene glycol Nutrition 0.000 claims description 3
- 229960004063 propylene glycol Drugs 0.000 claims description 3
- PQDRXUSSKFWCFA-CFNZNRNTSA-N solanone Chemical compound CC(=O)CC[C@@H](C(C)C)\C=C\C(C)=C PQDRXUSSKFWCFA-CFNZNRNTSA-N 0.000 claims description 3
- PQDRXUSSKFWCFA-UHFFFAOYSA-N solanone Natural products CC(=O)CCC(C(C)C)C=CC(C)=C PQDRXUSSKFWCFA-UHFFFAOYSA-N 0.000 claims description 3
- 229960002622 triacetin Drugs 0.000 claims description 3
- 239000008096 xylene Substances 0.000 claims description 3
- 230000035807 sensation Effects 0.000 claims description 2
- 235000019615 sensations Nutrition 0.000 claims description 2
- 238000004364 calculation method Methods 0.000 abstract description 5
- 230000000007 visual effect Effects 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000443 aerosol Substances 0.000 description 1
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
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Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8675—Evaluation, i.e. decoding of the signal into analytical information
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- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
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- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Engineering & Computer Science (AREA)
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- Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
Abstract
The invention discloses a method for evaluating the sweet and sour balance characteristics of a cigarette taste, which comprises the following steps: (1) Detecting the relative content of key components with sweet taste in the cigarette smoke, and obtaining the sweet taste value S of the cigarette smoke 1 The method comprises the steps of carrying out a first treatment on the surface of the (2) Detecting the relative content of key components with sour taste in the cigarette smoke, and obtaining the sour taste value S of the cigarette smoke 2 The method comprises the steps of carrying out a first treatment on the surface of the (3) obtaining an S value according to the following formula: s=0.1591+0.9134 (S) 1 /S 2 ) The method comprises the steps of carrying out a first treatment on the surface of the And (4) evaluating the sweet and sour balance characteristics of the taste of the cigarettes according to the S value. The evaluation method can accurately evaluate the sweet and sour balance characteristics of the taste sense of the cigarette smoke, reduces the interference of artificial evaluation, and has the advantages of high calculation speed, visual result and objective and accurate prediction result.
Description
Technical Field
The invention belongs to the technical field of food tobacco, and particularly relates to an evaluation method of sweet and sour balance characteristics of taste of cigarettes.
Background
The sweetness and sourness feeling brought by the smoking of the cigarette is the physiological effect generated by capturing the sweet or sour components in the smoke, especially in the total particulate matters of the smoke, or the components which can synergistically enhance the taste with the sweet or sour components by the tongue surface of a person. The feeling of sweet and sour balance brought by smoking the cigarettes is a key index for measuring the quality of the cigarettes, and belongs to one of important quality indexes of the cigarettes.
The sweet feeling or the sour feeling brought by the smoke enters the smoke through the wrapping and clamping action of aerosol on one hand; on the other hand, sweet or sour substances generated by cracking during the burning and smoking of the cigarettes can be directly transferred into the main stream smoke.
However, it has not been reported at present which components in the smoke of the cigarette act on the sweetness or sweetness of the smoke of the cigarette, what effect is exerted on the sweetness or sweetness, and the substances exerting the sweetness or acidity are the characteristics of balancing the taste of the cigarette by interaction. Based on the method, the invention firstly defines and determines the types of key components of sweet substances and sour substances in the smoke, and respectively detects the contents of the key components according to a standard method, and constructs an evaluation method of the sweet-sour balance characteristics of the taste of the cigarettes so as to promote the development of cigarette technology. The evaluation method of the invention is disclosed for the first time.
Disclosure of Invention
The invention aims to provide an evaluation method of the sweet and sour balance characteristics of the taste sense of cigarettes, which has the advantages of high calculation speed, visual result and no need of subjective sensory intervention; the result is objective and accurate, and the popularization is easy.
The aim of the invention is achieved by the following technical scheme.
The percentages used in the present invention are percentages unless otherwise indicated.
A method for evaluating the sweet and sour balance characteristics of the taste sense of cigarettes comprises the following steps:
(1) Detecting the relative content of key components with sweet taste in the cigarette smoke, and obtaining the sweet taste value S of the cigarette smoke 1 ；
(2) Detecting the relative content of key components with sour taste in the cigarette smoke, and obtaining the sour taste value S of the cigarette smoke 2 ；
(3) The S value was determined according to the following formula: s= 0.1591+0.9134 (S 1 /S 2 )；
(4) And evaluating the sweet and sour balance characteristics of the taste of the cigarettes according to the S value.
Preferably, the sweetness value S of the cigarette smoke is determined according to the following formula 1 ：The method comprises the steps of carrying out a first treatment on the surface of the Wherein RC is provided with j Represents the relative content of the j-th key ingredient with sweet taste,/for>The sweetness coefficient representing the j-th key component having sweetness.
Preferably, the acidity value S of the cigarette smoke is determined according to the following formula 2 ：The method comprises the steps of carrying out a first treatment on the surface of the Wherein RC is provided with m Representing the relative content of the mth key ingredient with sour taste,b m the acidity factor representing the mth key component with a sour taste.
Preferably, the key components with sweet taste in the cigarette smoke are as follows: 2-ethylpyrazine, 5-hydroxymethylfurfural (5-HMF), maltol, 6-methyl-3-pyridinol, 4-methylbenzaldehyde, 2-methylpyrazine, xylene, pyridone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), 2, 5-dimethylpyridine, megastigmatrienone, pineapple furanone, and 2-pyrrolidone; corresponding sweet taste coefficient-587.285, -0.783, 91.566, 8.018, 30.227, 6.615, 52.298, 0.410, 3.120, -29.575, -38.613, -24.261, and-139.247, respectively.
Preferably, the key components with sour taste in the cigarette smoke are as follows: acetic acid, toluene, 1, 2-propanediol, 2-pyrrolidone, glycerol triacetate, myosmine, solanone, 3-methylpentanoic acid, butyric acid, isovaleric acid, acetylpyrrole, 6-methyl-3-pyridinol and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP); corresponding sour taste coefficientb m 9.153, 12.357, -0.385, 17.251, 1.656, 38.269, -28.255, -23.952, 420.914, -310.105, -53.166, -57.245, 4.710, respectively.
Preferably, the method for evaluating the taste sweet and sour balance characteristics of the cigarettes according to the S value comprises the following steps:
if S is more than or equal to 1.4 and less than or equal to 2.2, the taste of the cigarettes is balanced in sour and sweet balance;
if S is less than 1.4, the taste and sour taste of the cigarette are stronger, and the sweet taste is weaker;
if S is more than 2.2, the taste and sweetness of the cigarette are stronger, and the sourness is weaker.
Preferably, the method for detecting the relative content of key components with sweet taste in the smoke comprises the following steps: detecting the total particulate matter content CT in the flue gas by adopting a standard method; detecting the content CC of each key component with sweet taste in the smoke j The j-th key ingredient with sweet taste has relative content RC j Calculated from the following formula: RC (resistor-capacitor) j = CC j / CT。
Preferably, the method for detecting the relative content of the key components with sour taste in the flue gas comprises the following steps: detecting the total particulate matter content CT in the flue gas by adopting a standard method; detecting the content CC of each key component with sour taste in the flue gas m The relative content RC of the m-th key ingredient with sour taste m Calculated from the following formula: RC (resistor-capacitor) m = CC m / CT。
Preferably, the standard method is a method prescribed in GBT 19609-2004, "conventional analytical smoking machine for cigarette determination of total particulate matters and tar"; content of each key component CC in flue gas j Or CC m The detection method of (2) is a center-cut two-dimensional gas chromatography-mass spectrometry.
The invention has the beneficial effects that:
the evaluation method of the cigarette taste sweet and sour balance characteristics is constructed by defining and determining the types of key components of sweet substances and sour substances in the smoke and respectively detecting the contents of the key components according to a standard method, the taste sweet and sour balance characteristics of the cigarette smoke can be accurately evaluated, the interference of manual evaluation is reduced, the calculation speed is high, the result is visual, and the predicted result is objective and accurate.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention. The specific techniques or conditions are not identified in the examples and are performed according to techniques or conditions described in the literature in this field or according to the product specifications. The reagents or apparatus used were conventional products available commercially without the manufacturer's attention.
The method for evaluating the sweet and sour balance characteristics of the taste sense of the cigarette comprises the following steps: analyzing the particulate matters of the cigarettes by adopting a standard method; quantitatively analyzing key components of sweet substances and sour substances in the smoke by adopting a center-cut two-dimensional gas chromatography-mass spectrometry; respectively obtaining the sweet value S of the cigarette smoke 1 And sour value S 2 The method comprises the steps of carrying out a first treatment on the surface of the Then, the S value is obtained: s= 0.1591+0.9134 (S 1 /S 2 ) The method comprises the steps of carrying out a first treatment on the surface of the And evaluating the sweet and sour balance characteristics of the taste of the cigarettes according to the S value.
The method comprises the following specific steps:
(1) Analysis of total particulate matter content: the total particulate matter content of the cigarettes is analyzed by adopting an analysis method of GBT 19609-2004 'conventional cigarette-used smoking machine for analysis for determining total particulate matter and tar'.
(2) And quantitatively analyzing key components in the flue gas by adopting a center-cut two-dimensional gas chromatography-mass spectrometry.
(3) Respectively obtaining the sweet value S of the cigarette smoke 1 And sour value S 2 ：The method comprises the steps of carrying out a first treatment on the surface of the Wherein RC is provided with j Represents the relative content of the j-th key ingredient with sweet taste,/for>A sweetness coefficient representing a j-th key component having a sweetness sensation; the key components with sweet taste in the cigarette smoke are thirteen components as follows: 2-ethylpyrazine, 5-hydroxymethylfurfural (5-HMF), maltol, 6-methyl-3-pyridinol, 4-methylbenzaldehyde, 2-methylpyrazine, xylene, pyridone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one(DDMP), 2, 5-lutidine, megastigmatrienone, pineapple furanone, and 2-pyrrolidone; its corresponding sweetness coefficient->-587.285, -0.783, 91.566, 8.018, 30.227, 6.615, 52.298, 0.410, 3.120, -29.575, -38.613, -24.261, and-139.247, respectively;
the method comprises the steps of carrying out a first treatment on the surface of the Wherein RC is provided with m Representing the relative content of the mth key ingredient with sour taste,b m a sour coefficient representing the mth key component having a sour taste; the key components with sour taste in the cigarette smoke are thirteen components as follows: acetic acid, toluene, 1, 2-propanediol, 2-pyrrolidone, glycerol triacetate, myosmine, solanone, 3-methylpentanoic acid, butyric acid, isovaleric acid, acetylpyrrole, 6-methyl-3-pyridinol and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP); corresponding sour taste coefficientb m 9.153, 12.357, -0.385, 17.251, 1.656, 38.269, -28.255, -23.952, 420.914, -310.105, -53.166, -57.245, 4.710 respectively;
then, the S value is obtained: s= 0.1591+0.9134 (S 1 /S 2 )。
(4) Evaluating the sweet and sour balance characteristics of the taste sense of the cigarettes according to the S value; if S is more than or equal to 1.4 and less than or equal to 2.2, the taste of the cigarettes is balanced in sour and sweet balance; if S is less than 1.4, the taste and sour taste of the cigarette are stronger, and the sweet taste is weaker; if S is more than 2.2, the taste and sweetness of the cigarette are stronger, and the sourness is weaker.
Example 1
The present example evaluates the sweet and sour balance of taste of a commercial cigarette A, according to the steps described above:
(1) The total particulate matter content was 13.58 mg;
(2) The key component content detection results and the relative content calculation results are shown in table 1;
(3) Calculating the sweet taste value S of the smoke 1 5.444 the flue gas has a sour taste value S 2 3.088; s value1.769.
(4) S value is between 1.4 and 2.2, which indicates that the taste of the cigarette is balanced.
Through artificial sensory evaluation, the cigarette A has rich sweet feeling, comfortable sour-induced body fluid and balanced sour and sweet; this indicates that the evaluation method of the present invention is consistent with the evaluation results of the artificial sensory evaluation.
Example 2
The present example evaluates the sweet and sour balance of taste of a commercial cigarette B, according to the steps described above:
the total particulate matter content of the cigarette B is 11.51; the key component content detection results and the relative content calculation results are shown in table 2; the S value is 0.902, S is less than 1.4, and the taste and sour taste of the cigarette are strong and the sweet taste is weak.
Through artificial sensory evaluation, the taste sense of the cigarette B is certainly strong in sour taste sense and weak in sweet taste sense; this demonstrates that the evaluation method of the present invention is consistent with the evaluation results of the artificial sensory evaluation. The cigarette B can reduce the dosage of the acid essence, increase the dosage of the sweet essence, improve the sweet taste, reduce the sour taste and balance the two.
In addition, if the calculated result is that S is more than 2.2, the taste and sweetness of the cigarette smoke are stronger, and the sourness is weaker; the sweet taste is reduced by reducing the dosage of the sweet taste essence, and the sour taste is improved by increasing the dosage of the sour taste essence, so that the sweet taste and the sour taste are balanced. However, the strong sweet feeling is an index required by most cigarette smoke, is beneficial to the whole product quality, and can be adjusted.
Although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that various changes in form and details may be made therein without departing from the scope of the invention.
Claims (4)
1. A method for evaluating the taste sour-sweet balance characteristics of cigarettes is characterized in that key components of sweet substances and sour substances in smoke are quantitatively analyzed by adopting a center-cut two-dimensional gas chromatography-mass spectrometry; respectively obtaining the sweet value S of the cigarette smoke 1 And sour value S 2 The method comprises the steps of carrying out a first treatment on the surface of the Then, the S value is obtained: s= 0.1591+0.9134 (S 1 /S 2 ) The method comprises the steps of carrying out a first treatment on the surface of the Evaluating the sweet and sour balance characteristics of the taste sense of the cigarettes according to the S value; the method comprises the following steps:
(1) Detecting the relative content of key components with sweet taste in the cigarette smoke, and obtaining the sweet taste value S of the cigarette smoke 1 ；
(2) Detecting the relative content of key components with sour taste in the cigarette smoke, and obtaining the sour taste value S of the cigarette smoke 2 ；
(3) The S value was determined according to the following formula: s= 0.1591+0.9134 (S 1 /S 2 )；
Obtaining the sweet value S of the cigarette smoke according to the following formula 1 ：The method comprises the steps of carrying out a first treatment on the surface of the Wherein RC is provided with j Representing the relative amounts of the j-th sweet key components,a j a sweetness coefficient representing a j-th key component having a sweetness sensation;
the sour value S of the cigarette smoke is obtained according to the following formula 2 ：The method comprises the steps of carrying out a first treatment on the surface of the Wherein RC is provided with m Representing the relative content of the mth key ingredient with sour taste,b m a sour coefficient representing the mth key component having a sour taste;
(4) Evaluating the sweet and sour balance characteristics of the taste sense of the cigarettes according to the S value; the method for evaluating the sweet and sour balance characteristics of the taste sense of the cigarette according to the S value comprises the following steps:
if S is more than or equal to 1.4 and less than or equal to 2.2, the taste of the cigarettes is balanced in sour and sweet balance;
if S is less than 1.4, the taste and sour taste of the cigarette are stronger;
if S is more than 2.2, the taste and sweetness of the cigarette are stronger;
the key components with sweet taste in the cigarette smoke are thirteen components as follows: 2-ethylpyrazine, 5-hydroxymethylfurfural (5-HMF), maltol, 6-methyl-3-pyridinol, 4-methylbenzaldehyde, 2-methylpyrazine, xylene, pyridone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), 2, 5-dimethylpyridine, megastigmatrienone, pineapple furanone, and 2-pyrrolidone; corresponding sweet taste coefficienta j -587.285, -0.783, 91.566, 8.018, 30.227, 6.615, 52.298, 0.410, 3.120, -29.575, -38.613, -24.261, and-139.247, respectively;
the key components with sour taste in the cigarette smoke are thirteen components as follows: acetic acid, toluene, 1, 2-propanediol, 2-pyrrolidone, glycerol triacetate, myosmine, solanone, 3-methylpentanoic acid, butyric acid, isovaleric acid, acetylpyrrole, 6-methyl-3-pyridinol and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP); corresponding sour taste coefficientb m 9.153, 12.357, -0.385, 17.251, 1.656, 38.269, -28.255, -23.952, 420.914, -310.105, -53.166, -57.245, 4.710, respectively.
2. The method for evaluating the sweet taste of the flue gas according to claim 1, wherein the method for detecting the relative content of the key components in the flue gas comprises the following steps: detecting the total particulate matter content CT in the flue gas by adopting a standard method; detecting the content CC of each key component with sweet taste in the smoke j The j-th key ingredient with sweet taste has relative content RC j Calculated from the following formula: RC (resistor-capacitor) j = CC j / CT。
3. The method for evaluating the smoke according to claim 1, wherein the method for detecting the relative content of the key component having the sour taste in the smoke comprises the steps of: detecting the total particulate matter content CT in the flue gas by adopting a standard method; detecting smokeThe content of each key component CC with sour taste m The relative content RC of the m-th key ingredient with sour taste m Calculated from the following formula: RC (resistor-capacitor) m = CC m / CT。
4. The method for evaluating according to claim 2 or 3, wherein the standard method is a method prescribed in GBT 19609-2004 "smoking machine for routine analysis for cigarettes to measure total particulate matter and tar"; content of each key component CC in flue gas j Or CC m The detection method of (2) is a center-cut two-dimensional gas chromatography-mass spectrometry.
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