基于烟叶原料化学特性的卷烟配方叶组分组方法

Method for Grouping Tobacco in a Blend Based on Chemical Properties Thereof

为提高卷烟配方叶组分组效果,针对传统感官分组方法存在的人为主观因素影响大,分组不准确等缺点,建立了以烟叶原料中β-紫罗兰酮、β-二氢大马酮和巨豆三烯酮总量的聚类分析结果为分组依据的卷烟配方叶组化学分组方法,并与感官评价分组方法进行了对比。结果表明:①与感官分组方法相比,采用化学分组方法后,各配方模块的重要感官特性均得到了强化与提升。②采用感官分组方法时类胡萝卜素降解产物含量高的模块,采用化学分组方法后其含量更高,含量低的模块其含量则更低,各模块的特点更加鲜明,有利于后续的针对性分组加工处理。

In order to better group tobacco in a blend and avoid the possible influence of subjective factors in grouping based on sensory test, a grouping method based on the contents of essential aroma components in tobacco leaves was established and its effectiveness was evaluated, Comparing with grouping based on sensory test, the new method showed that： 1） the important sensory quality of each grouped module was strengthened and improved; 2） the grouped modules with high carotenoid contents contained even higher carotenoid, while in modules with low carotenoid contents even lower; and the characters of each module became more outstanding, which was beneficial to the subsequent processing.