卷烟烟气的化学成分与味觉特征的相关性研究

The correlation study between the chemical components and the taste characteristicsof cigarette smoke

以用二氯甲烷萃取剑桥滤片捕集所得的四种烤烟型卷烟和主流烟气,对其中的致香成分进行了分离和鉴定,找出影响卷烟味觉感受的关键成分。结果表明:产地、年份的不同,对卷烟的成分组成或含量均有不同程度的影响。采用GC/MS对样品进行了成分分析,研究表明卷烟致香成分主要由醇类、醛类、烯类、酮类、酯类、酸类、芳香族化合物、杂环化合物、酚类等各类化合物组成。采用人工感官评吸进行分析评定,结合PLSR分析,表明卷烟烟气味觉特征与致香成分具有的特征香味具有一定的相关性。

In this study, the chemical componentsin the mainstream smoke is extracted with dichloromethane from the Cambridge filter trapping isolated and identified by GC/MS.The main components that affect the sense of taste feeling were compared with the data obtained from the sensory evaluation. The results showed thatthe origin and year of different ingredients on the composition or content of cigarettes have different degrees.In terms of the smoking assessment on the basis of artificial sensory analysis, the basic taste characteristics offlue-cured tobacco cigarettes were illustratedby the radar chart method and the fine flavors were evaluated by the Partial Least Squares Regression （PLSR）analysis.