2024 Vol. 39, No. 4
2024, 39(4)
:1-8.
doi: 10.12187/2024.04.001
Abstract:
Using methods such as dynamics and thermodynamics, the drying laws, dynamic models, moisture migration, thermodynamic parameters, etc. of citrus Gonggan slices during hot air drying at different temperatures were studied. The effects of ultrasound-microwave synergistic pretreatment on the drying efficiency of citrus Gonggan slices during hot air drying were also analyzed. The results showed that the drying process followed the Two term exponential model and the drying rate was co-related with the drying temperature. The drying rate was the fastest when the drying temperature was 80 ℃. The ultrasound-microwave synergistic pretreatment effectively reduced the drying time by 0.5 hours to 1.5 hours. The activation energy (Ea) of moisture diffusion was significantly lowered by 1.620 kJ/mol. At a given hot air drying temperature, the ΔH≠, ΔS≠, and ΔG≠ of the ultrasound-microwave synergistic pretreatment group were all lower than the control group. The ultrasound-microwave synergistic pretreatment could increase the effective coefficient of water diffusion of citrus Gonggan slices (4.333×10-7 to 8.967×10-7), resulting in more pores on their surfaces. Therefore, the ultrasound-microwave synergistic pretreatment could effectively improve the hot air drying efficiency of citrus Gonggan slices.>
Using methods such as dynamics and thermodynamics, the drying laws, dynamic models, moisture migration, thermodynamic parameters, etc. of citrus Gonggan slices during hot air drying at different temperatures were studied. The effects of ultrasound-microwave synergistic pretreatment on the drying efficiency of citrus Gonggan slices during hot air drying were also analyzed. The results showed that the drying process followed the Two term exponential model and the drying rate was co-related with the drying temperature. The drying rate was the fastest when the drying temperature was 80 ℃. The ultrasound-microwave synergistic pretreatment effectively reduced the drying time by 0.5 hours to 1.5 hours. The activation energy (Ea) of moisture diffusion was significantly lowered by 1.620 kJ/mol. At a given hot air drying temperature, the ΔH≠, ΔS≠, and ΔG≠ of the ultrasound-microwave synergistic pretreatment group were all lower than the control group. The ultrasound-microwave synergistic pretreatment could increase the effective coefficient of water diffusion of citrus Gonggan slices (4.333×10-7 to 8.967×10-7), resulting in more pores on their surfaces. Therefore, the ultrasound-microwave synergistic pretreatment could effectively improve the hot air drying efficiency of citrus Gonggan slices.>
2024, 39(4)
:9-16.
doi: 10.12187/2024.04.002
Abstract:
Cornus officinalis and Dioscorea opposita were used as raw materials, and oolong tea powder, peach powder and mango powder were used as auxiliary ingredients to make C.officinalis and D.opposita compound bagged tea, and polysaccharide content and sensory scores were used as the indexes of examination, the formulation was optimized by single factor test combined with orthogonal test, and the volatile flavor components were extracted in the tea broth by the solvent extraction (methylene chloride extraction) method, and the volatile flavor components were analyzed by the electronic nose technique combined with the gas chromatography-mass spectrometry (GC-MS) method. The results showed that the optimal formulation of C.officinalis and D.opposita compound bagged tea was 12 g of C.officinalis powder, 30 g of D.opposita powder, 10 g of oolong tea powder, 14 g of mango powder, 14 g of peach powder, and the polysaccharide content of the product was (1.25±0.74) mg/3 g, the organoleptic score was (83.83±4.56), and the overall score was 91.91. The tea bags maintained their integrity and did not disintegrate after brewing, the tea broth was delicate, sweet and sour, clarified and transparent without precipitation, and the smell was fresh and fragrant. There were sulfide, aromatic components, nitrogen oxides and other flavor substances in the tea broth, and a total of 53 volatile flavor components were further identified, including 40 alkanes, 4 esters, 2 alcohols, 2 aldehydes, 2 ketones, and 3 other types, of which alkanes, esters, alcohols, aldehydes, and ketones were the typical aroma components.
Cornus officinalis and Dioscorea opposita were used as raw materials, and oolong tea powder, peach powder and mango powder were used as auxiliary ingredients to make C.officinalis and D.opposita compound bagged tea, and polysaccharide content and sensory scores were used as the indexes of examination, the formulation was optimized by single factor test combined with orthogonal test, and the volatile flavor components were extracted in the tea broth by the solvent extraction (methylene chloride extraction) method, and the volatile flavor components were analyzed by the electronic nose technique combined with the gas chromatography-mass spectrometry (GC-MS) method. The results showed that the optimal formulation of C.officinalis and D.opposita compound bagged tea was 12 g of C.officinalis powder, 30 g of D.opposita powder, 10 g of oolong tea powder, 14 g of mango powder, 14 g of peach powder, and the polysaccharide content of the product was (1.25±0.74) mg/3 g, the organoleptic score was (83.83±4.56), and the overall score was 91.91. The tea bags maintained their integrity and did not disintegrate after brewing, the tea broth was delicate, sweet and sour, clarified and transparent without precipitation, and the smell was fresh and fragrant. There were sulfide, aromatic components, nitrogen oxides and other flavor substances in the tea broth, and a total of 53 volatile flavor components were further identified, including 40 alkanes, 4 esters, 2 alcohols, 2 aldehydes, 2 ketones, and 3 other types, of which alkanes, esters, alcohols, aldehydes, and ketones were the typical aroma components.
2024, 39(4)
:17-25.
doi: 10.12187/2024.04.003
Abstract:
To prevent the browning and softening of young cantaloupe prefabricated food during processing, this study utilized young cantaloupe as the raw material, and optimized through a combination of single factor test and orthogonal test for NaHCO3 blanching conditions, green-preserving reagents (citric acid, D-sodium erythorbate and phytic acid) and crispness-preserving reagents (CaCl2, calcium lactate and sodium alginate) formula, and the Δa*, PPO activity, POD activity, and hardness were analyzed. The results indicated that the optimal blanching conditions were NaHCO3 mass fraction 0.08%, and a blanching time of 60 seconds. The optimal green and crispness preserving reagents formula were 0.3% citric acid, 0.4% D-ascorbic acid, 0.3% phytic acid, 0.4% CaCl2, 0.6% calcium lactate and 0.3% sodium alginate. Under this formula for 20 minutes, Δa* of young cantaloupe prefabricated food was 0.93, the hardness was 5 188.75 g, PPO activity was 11.35 U/g, POD activity was 8.49 U/g, and sensory score was 89.19 points. The product exhibited uniform color, crispness and delicious, and good quality. After 30 days of storage, the sensory score of the young cantaloupe prefabricated food were maintained at 84~89 points, indicating that it possessed better storage stability and market promotion potential.
To prevent the browning and softening of young cantaloupe prefabricated food during processing, this study utilized young cantaloupe as the raw material, and optimized through a combination of single factor test and orthogonal test for NaHCO3 blanching conditions, green-preserving reagents (citric acid, D-sodium erythorbate and phytic acid) and crispness-preserving reagents (CaCl2, calcium lactate and sodium alginate) formula, and the Δa*, PPO activity, POD activity, and hardness were analyzed. The results indicated that the optimal blanching conditions were NaHCO3 mass fraction 0.08%, and a blanching time of 60 seconds. The optimal green and crispness preserving reagents formula were 0.3% citric acid, 0.4% D-ascorbic acid, 0.3% phytic acid, 0.4% CaCl2, 0.6% calcium lactate and 0.3% sodium alginate. Under this formula for 20 minutes, Δa* of young cantaloupe prefabricated food was 0.93, the hardness was 5 188.75 g, PPO activity was 11.35 U/g, POD activity was 8.49 U/g, and sensory score was 89.19 points. The product exhibited uniform color, crispness and delicious, and good quality. After 30 days of storage, the sensory score of the young cantaloupe prefabricated food were maintained at 84~89 points, indicating that it possessed better storage stability and market promotion potential.
2024, 39(4)
:26-33.
doi: 10.12187/2024.04.004
Abstract:
The presence of wheat bran often leads to poor taste and stability of whole wheat flour and its products. By leveraging wheat bran pretreatment technology, the quality characteristics of whole wheat flour and its products can be effectively enhanced. This paper reviewed the common wheat bran pretreatment technologies, analyzed their effects on the processing properties, nutritional characteristics, and storage stability of whole wheat flour, and also discussed the application of these technologies in improving the eating quality of whole wheat products (such as Mantou, deep-fried dough sticks, bread and noodles). It was believed that crushing treatment such as stone mill, roller mill, ultrafine mill, etc. could increase the bioavailability of nutrients and reduce the content of anti-nutrients such as phytic acid, but did not change its chemical composition. While heat treatment (dry heat treatment, wet heat treatment, and superheated steam treatment) and extrusion treatment could inactivate highly active endogenous enzymes in wheat bran and prolong its storage period, they could lead to degradation of phenolic substances, thermal oxidation of fatty acids, and dull color. Biological treatment (enzymatic hydrolysis and fermentation) could increase the contents of soluble dietary fiber and improve the processing and nutritional properties of whole wheat flour, but it could not meet the diverse needs of high fiber flour products. In the future, combining with the advantages of a single pretreatment technology, guided by market demand and industrial production, the process parameters of wheat bran pretreatment technology should be further optimized, to accurately regulate the method and sequence of combined treatment, improve the quality of whole wheat flour and its products. This will provide reference for the study of the regulation mechanism of wheat bran pretreatment technology.
The presence of wheat bran often leads to poor taste and stability of whole wheat flour and its products. By leveraging wheat bran pretreatment technology, the quality characteristics of whole wheat flour and its products can be effectively enhanced. This paper reviewed the common wheat bran pretreatment technologies, analyzed their effects on the processing properties, nutritional characteristics, and storage stability of whole wheat flour, and also discussed the application of these technologies in improving the eating quality of whole wheat products (such as Mantou, deep-fried dough sticks, bread and noodles). It was believed that crushing treatment such as stone mill, roller mill, ultrafine mill, etc. could increase the bioavailability of nutrients and reduce the content of anti-nutrients such as phytic acid, but did not change its chemical composition. While heat treatment (dry heat treatment, wet heat treatment, and superheated steam treatment) and extrusion treatment could inactivate highly active endogenous enzymes in wheat bran and prolong its storage period, they could lead to degradation of phenolic substances, thermal oxidation of fatty acids, and dull color. Biological treatment (enzymatic hydrolysis and fermentation) could increase the contents of soluble dietary fiber and improve the processing and nutritional properties of whole wheat flour, but it could not meet the diverse needs of high fiber flour products. In the future, combining with the advantages of a single pretreatment technology, guided by market demand and industrial production, the process parameters of wheat bran pretreatment technology should be further optimized, to accurately regulate the method and sequence of combined treatment, improve the quality of whole wheat flour and its products. This will provide reference for the study of the regulation mechanism of wheat bran pretreatment technology.
2024, 39(4)
:34-41.
doi: 10.12187/2024.04.005
Abstract:
Corn starch-chlorogenic acid complexes were prepared under 60 ℃, 70 ℃, 80 ℃ and 90 ℃, respectively. The chlorogenic acid content, complex index (CI), crystal structure, in-vitro digestibility were studied, to investigate the effect of temperature on the formation and digestibility of corn starch-chlorogenic acid complexes during hydrothermal treatment. The results showed that as the heat temperature increased, the CI of starch increased from 4.27% to 10.65% gradually, the chlorogenic acid content in the complexes was increased first and then decreased with a highest content of 6.13 mg/g being prepared at 80 ℃. While excessive chlorogenic acid could promote the formation of double helix structure in corn starch, it hindered the reformation of ordered crystal structures. The structural changes in corn starch-chlorogenic acid complexes as the heat temperature increased would gradually enhance their gelatinization stability and resistance to digestion, and the resistant starch (RS) content in the complexes increased from 20.49% to 30.69%. Therefore, the interaction between corn starch and chlorogenic acid could be adjusted by controlling the heat temperature, which in turn modulates the digestibility of corn starch.
Corn starch-chlorogenic acid complexes were prepared under 60 ℃, 70 ℃, 80 ℃ and 90 ℃, respectively. The chlorogenic acid content, complex index (CI), crystal structure, in-vitro digestibility were studied, to investigate the effect of temperature on the formation and digestibility of corn starch-chlorogenic acid complexes during hydrothermal treatment. The results showed that as the heat temperature increased, the CI of starch increased from 4.27% to 10.65% gradually, the chlorogenic acid content in the complexes was increased first and then decreased with a highest content of 6.13 mg/g being prepared at 80 ℃. While excessive chlorogenic acid could promote the formation of double helix structure in corn starch, it hindered the reformation of ordered crystal structures. The structural changes in corn starch-chlorogenic acid complexes as the heat temperature increased would gradually enhance their gelatinization stability and resistance to digestion, and the resistant starch (RS) content in the complexes increased from 20.49% to 30.69%. Therefore, the interaction between corn starch and chlorogenic acid could be adjusted by controlling the heat temperature, which in turn modulates the digestibility of corn starch.
2024, 39(4)
:42-49,88.
doi: 10.12187/2024.04.006
Abstract:
Using Tartary buckwheat flour and high-gelatinized Tartary buckwheat flour as raw materials, the corresponding dough were prepared, and with the two kinds of buckwheat flour and high-gluten wheat flour as raw materials, the mixed flour and fresh wet noodles were made. The farinograph properties of the two kinds of whole flour, the texture properties of the two kinds of dough, and the effect of addition amount of high-gelatinized Tartary buckwheat flour on pasting properties of mixed flour, cooking properties of fresh wet noodles and other quality properties were studied. The results showed that the water absorption, formation time and powder quality index of high-gelatinized Tartary buckwheat flou were (110.54±0.24)%, (11.48±0.14) min and 109.00±2.15. Compared with Tartary buckwheat flour, the water absorption increased, the formation time and development time prolonged, the softening degree decreased, the powder quality index increased. With the increase of water addition amount, the hardness and cohesion of the two dough were reduced overall. When the water addition amount of Tartary buckwheat flour was 55%, the water addition amount of high-gelatinized Tartary buckwheat flour was 65%, the two dough had a better texture properties. With the increase of high-gelatinized Tartary buckwheat flour addition amount, the peak viscosity, valley viscosity, attenuation value, final viscosity and rebound value of the mixed flour were significantly lowered, the peak time was gradually shortened. When high-gelatinized Tartary buckwheat flour addition amount was 15%, the network structure which formed by Tartary buckwheat starch crosslinked with wheat starch was continuous and dense, the breakage rate of fresh wet noodles was (10.11±0.15)%, cooking loss rate was (9.27±0.35)%, hardness, elasticity and chewiness moderated, moisture distribution uniformed, and comprehensive sensory scores were higher.
Using Tartary buckwheat flour and high-gelatinized Tartary buckwheat flour as raw materials, the corresponding dough were prepared, and with the two kinds of buckwheat flour and high-gluten wheat flour as raw materials, the mixed flour and fresh wet noodles were made. The farinograph properties of the two kinds of whole flour, the texture properties of the two kinds of dough, and the effect of addition amount of high-gelatinized Tartary buckwheat flour on pasting properties of mixed flour, cooking properties of fresh wet noodles and other quality properties were studied. The results showed that the water absorption, formation time and powder quality index of high-gelatinized Tartary buckwheat flou were (110.54±0.24)%, (11.48±0.14) min and 109.00±2.15. Compared with Tartary buckwheat flour, the water absorption increased, the formation time and development time prolonged, the softening degree decreased, the powder quality index increased. With the increase of water addition amount, the hardness and cohesion of the two dough were reduced overall. When the water addition amount of Tartary buckwheat flour was 55%, the water addition amount of high-gelatinized Tartary buckwheat flour was 65%, the two dough had a better texture properties. With the increase of high-gelatinized Tartary buckwheat flour addition amount, the peak viscosity, valley viscosity, attenuation value, final viscosity and rebound value of the mixed flour were significantly lowered, the peak time was gradually shortened. When high-gelatinized Tartary buckwheat flour addition amount was 15%, the network structure which formed by Tartary buckwheat starch crosslinked with wheat starch was continuous and dense, the breakage rate of fresh wet noodles was (10.11±0.15)%, cooking loss rate was (9.27±0.35)%, hardness, elasticity and chewiness moderated, moisture distribution uniformed, and comprehensive sensory scores were higher.
2024, 39(4)
:50-56.
doi: 10.12187/2024.04.007
Abstract:
To develop maltol latent fragrant compounds suitable for heated cigarettes, seven maltol carbonates were synthesized by condensation reaction of maltol with different alcohols. The structures of the products were confirmed by nuclear magnetic resonance and high-resolution mass spectrometry techniques. The pyrolysis behavior of seven maltol carbonates was investigated by thermogravimetric analysis and online pyrolysis gas chromatography-mass spectrometry(Py-GC-MS). The results showed that under the optimized conditions, the yields of seven maltol carbonates ranged from 83.0% and 94.3%; The synthesized maltol carbonate had mainly two weight loss modes: volatilization and pyrolysis; Upon heating, maltol carbonate could be pyrolyzed to produce maltol, and its pyrolysis ability was closely related to the type of raw material alcohol. Maltol tertiary alcohol and benzyl alcohol carbonate were the most easily pyrolyzed, which could rapidly pyrolyze and release maltol at a relatively low temperature, adapted to the heating temperature of the heated cigarettes. In contrast, maltol secondary alcohol carbonate had weaker pyrolysis ability, while maltol primary alcohol carbonate was difficult to pyrolyze at low temperatures.
To develop maltol latent fragrant compounds suitable for heated cigarettes, seven maltol carbonates were synthesized by condensation reaction of maltol with different alcohols. The structures of the products were confirmed by nuclear magnetic resonance and high-resolution mass spectrometry techniques. The pyrolysis behavior of seven maltol carbonates was investigated by thermogravimetric analysis and online pyrolysis gas chromatography-mass spectrometry(Py-GC-MS). The results showed that under the optimized conditions, the yields of seven maltol carbonates ranged from 83.0% and 94.3%; The synthesized maltol carbonate had mainly two weight loss modes: volatilization and pyrolysis; Upon heating, maltol carbonate could be pyrolyzed to produce maltol, and its pyrolysis ability was closely related to the type of raw material alcohol. Maltol tertiary alcohol and benzyl alcohol carbonate were the most easily pyrolyzed, which could rapidly pyrolyze and release maltol at a relatively low temperature, adapted to the heating temperature of the heated cigarettes. In contrast, maltol secondary alcohol carbonate had weaker pyrolysis ability, while maltol primary alcohol carbonate was difficult to pyrolyze at low temperatures.
2024, 39(4)
:57-63.
doi: 10.12187/2024.04.008
Abstract:
In order to expand the screening range of cooling materials for traditional cigarettes, the eutectic point of xylitol and erythritol was calculated through the binary phase diagram of xylitol and erythritol. A binary eutectic sugar alcohols particles of xylitol and erythritol were prepared by melting method and applied as a cooling material in traditional cigarettes, and their heat absorption and cooling effects were evaluated. The results showed that the ratio of the amount of xylitol to erythritol at the eutectic point of binary eutectic sugar alcohol was 7.6∶2.4, which was named as X7.6E2.4 eutectic sugar alcohol particles, and the eutectic temperature was approximately 89 ℃. The preparation process of the eutectic sugar alcohol particles did not undergo any chemical reaction, and their morphological characteristics were similar to those of xylitol particles, with a relatively smooth surface. When applied to medium and short length cigarettes, the mainstream smoke temperature of the cigarette was reduced by 6.8 ℃ compared to blank cigarettes. Xylitol particles could effectively retain moisture from mainstream smoke. The more xylitol content was added to binary eutectic sugar alcohol particles, the less moisture was captured at the cigarette outlet. Binary eutectic sugar alcohol particles could intercept some of the tar in mainstream smoke, among which X7.6E2.4 eutectic sugar alcohol particle cigarettes capture the least amount of tar at the outlet, but binary eutectic sugar alcohol particles had no significant effect on the nicotine and CO content in mainstream smoke. The cigarette with added X7.6E2.4 eutectic sugar alcohol particles showed an improvement in the sweetness of the smoke, but the suction resistance slightly increased. In addition, the heat sensation of the smoke of cigarettes was decreased, resulting in the highest the overall sensory quality evaluation.
In order to expand the screening range of cooling materials for traditional cigarettes, the eutectic point of xylitol and erythritol was calculated through the binary phase diagram of xylitol and erythritol. A binary eutectic sugar alcohols particles of xylitol and erythritol were prepared by melting method and applied as a cooling material in traditional cigarettes, and their heat absorption and cooling effects were evaluated. The results showed that the ratio of the amount of xylitol to erythritol at the eutectic point of binary eutectic sugar alcohol was 7.6∶2.4, which was named as X7.6E2.4 eutectic sugar alcohol particles, and the eutectic temperature was approximately 89 ℃. The preparation process of the eutectic sugar alcohol particles did not undergo any chemical reaction, and their morphological characteristics were similar to those of xylitol particles, with a relatively smooth surface. When applied to medium and short length cigarettes, the mainstream smoke temperature of the cigarette was reduced by 6.8 ℃ compared to blank cigarettes. Xylitol particles could effectively retain moisture from mainstream smoke. The more xylitol content was added to binary eutectic sugar alcohol particles, the less moisture was captured at the cigarette outlet. Binary eutectic sugar alcohol particles could intercept some of the tar in mainstream smoke, among which X7.6E2.4 eutectic sugar alcohol particle cigarettes capture the least amount of tar at the outlet, but binary eutectic sugar alcohol particles had no significant effect on the nicotine and CO content in mainstream smoke. The cigarette with added X7.6E2.4 eutectic sugar alcohol particles showed an improvement in the sweetness of the smoke, but the suction resistance slightly increased. In addition, the heat sensation of the smoke of cigarettes was decreased, resulting in the highest the overall sensory quality evaluation.
2024, 39(4)
:64-71,79.
doi: 10.12187/2024.04.009
Abstract:
To accurately describe the quality differences between different cigar tobacco raw materials, a sensory quality evaluation method for domestic cigar tobacco raw materials was developed. The evaluation content of this method included four parts: style characteristics, impurities, quality characteristics and overall evaluation. The Analytic Hierarchy Process and expert consultation method were mainly used to calculate and refine the weights of the four dimensions of quality characteristics of different types of cigar tobacco raw materials (aroma characteristics, smoke characteristics, aftertaste characteristics and combustion characteristics), the weighted quality characteristic comprehensive score were calculated and six types of cigar tobacco raw materials were evaluated. The results showed that for eggplant core (eggplant cover) tobacco leaves, the weights of aroma characteristics, smoke characteristics, aftertaste characteristics and combustion characteristics were 0. 50, 0. 15, 0. 20, and 0. 15, respectively. For eggplant tobacco leaves, the weights of aroma characteristics, smoke characteristics, aftertaste characteristic, and combustion characteristics were 0.10, 0.15, 0.20, and 0.55, respectively. The quality characteristic score was consistent with the expert comprehensive evaluation results. All six cigar tobacco leaf samples exhibited distinct style, with Chuxue 26 having a stronger concentration, while the rest having a moderate concentration. Hainan No.1 and Haiyan 103 had sweet honey aromas in their main aroma, Chuxue 14 and Chuxue 26 had nutty aromas, and Dexue 4 and Chuanxue 2 had coffee aromas. Among the selected samples, there were 3 samples with slight protein impurities. Among the eggplant core varieties, Chuxue 14 had the best quality characteristics, while the eggplant coat variety Chuxue 26 had the best quality characteristics. This method could comprehensively and accurately describe the sensory quality differences of different varieties of cigar tobacco raw materials, providing reference for the development and application of cigar tobacco raw materials, cigar formula design and maintenance, etc.
To accurately describe the quality differences between different cigar tobacco raw materials, a sensory quality evaluation method for domestic cigar tobacco raw materials was developed. The evaluation content of this method included four parts: style characteristics, impurities, quality characteristics and overall evaluation. The Analytic Hierarchy Process and expert consultation method were mainly used to calculate and refine the weights of the four dimensions of quality characteristics of different types of cigar tobacco raw materials (aroma characteristics, smoke characteristics, aftertaste characteristics and combustion characteristics), the weighted quality characteristic comprehensive score were calculated and six types of cigar tobacco raw materials were evaluated. The results showed that for eggplant core (eggplant cover) tobacco leaves, the weights of aroma characteristics, smoke characteristics, aftertaste characteristics and combustion characteristics were 0. 50, 0. 15, 0. 20, and 0. 15, respectively. For eggplant tobacco leaves, the weights of aroma characteristics, smoke characteristics, aftertaste characteristic, and combustion characteristics were 0.10, 0.15, 0.20, and 0.55, respectively. The quality characteristic score was consistent with the expert comprehensive evaluation results. All six cigar tobacco leaf samples exhibited distinct style, with Chuxue 26 having a stronger concentration, while the rest having a moderate concentration. Hainan No.1 and Haiyan 103 had sweet honey aromas in their main aroma, Chuxue 14 and Chuxue 26 had nutty aromas, and Dexue 4 and Chuanxue 2 had coffee aromas. Among the selected samples, there were 3 samples with slight protein impurities. Among the eggplant core varieties, Chuxue 14 had the best quality characteristics, while the eggplant coat variety Chuxue 26 had the best quality characteristics. This method could comprehensively and accurately describe the sensory quality differences of different varieties of cigar tobacco raw materials, providing reference for the development and application of cigar tobacco raw materials, cigar formula design and maintenance, etc.
2024, 39(4)
:72-79.
doi: 10.12187/2024.04.010
Abstract:
To improve the heating cigarette product quality and stability, an evaluation method for tobacco raw materials used in heated cigarette was evaluated based on sensory quality and conventional components. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that total nitrogen and nicotine have a relatively high correlation with sensory evaluation indexes, while the correlation between the difference in two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
To improve the heating cigarette product quality and stability, an evaluation method for tobacco raw materials used in heated cigarette was evaluated based on sensory quality and conventional components. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that total nitrogen and nicotine have a relatively high correlation with sensory evaluation indexes, while the correlation between the difference in two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
2024, 39(4)
:80-88.
doi: 10.12187/2024.04.011
Abstract:
In response to the problems of slow detection speed, cumbersome operation, and solvent pollution in the detection of petroleum ether extract in tobacco leaves using the current traditional Soxhlet extraction method, low field nuclear magnetic resonance technology was used to detect the petroleum ether extract content in tobacco leaves. The detection parameters such as drying time, sample quality, echo time, and number of repeated scans were optimized to verify the repeatability and accuracy of the method, and the detection results were compared with the traditional Soxhlet extraction method. The results showed that 3.0 g of tobacco leaf powder passing through a 40 mesh sieve was dried at 80 ℃ for 4 hours. Under the conditions of echo time of 0.25 ms and 8 repeated scans, the petroleum ether extract detection results were good. The standard curve R2 reached 0.999 81, and the relative standard deviation of repeatability was 1.45% to 2.99%. The intra day and inter day precision were 2.61% and 1.10%, respectively. The correlation coefficient between the detection results of this method and the Soxhlet extraction method reaches 0.998 55, with an absolute error within 0.02%~0.35% and a relative error within 0.26%~3.69%. Compared with the traditional Soxhlet extraction method, this method is simple, fast, accurate, and solvent free, making it suitable for the accurate quantification of petroleum ether extracts from large quantities of flue-cered tobacco leaves.
In response to the problems of slow detection speed, cumbersome operation, and solvent pollution in the detection of petroleum ether extract in tobacco leaves using the current traditional Soxhlet extraction method, low field nuclear magnetic resonance technology was used to detect the petroleum ether extract content in tobacco leaves. The detection parameters such as drying time, sample quality, echo time, and number of repeated scans were optimized to verify the repeatability and accuracy of the method, and the detection results were compared with the traditional Soxhlet extraction method. The results showed that 3.0 g of tobacco leaf powder passing through a 40 mesh sieve was dried at 80 ℃ for 4 hours. Under the conditions of echo time of 0.25 ms and 8 repeated scans, the petroleum ether extract detection results were good. The standard curve R2 reached 0.999 81, and the relative standard deviation of repeatability was 1.45% to 2.99%. The intra day and inter day precision were 2.61% and 1.10%, respectively. The correlation coefficient between the detection results of this method and the Soxhlet extraction method reaches 0.998 55, with an absolute error within 0.02%~0.35% and a relative error within 0.26%~3.69%. Compared with the traditional Soxhlet extraction method, this method is simple, fast, accurate, and solvent free, making it suitable for the accurate quantification of petroleum ether extracts from large quantities of flue-cered tobacco leaves.
2024, 39(4)
:89-96,117.
doi: 10.12187/2024.04.012
Abstract:
Microorganisms able to produce aroma from nutrients in reconstituted tobacco extract were screened from Guangxi′s unique aroma-type Baijiu Daqu in order to address the issue of low aroma quality of reconstituted tobacco extract. With morphological and molecular biology approaches, the best aroma-producing microbe was then identified, the cultivation and fermentation conditions were optimized and the material basis for scent improvement was investigated using GC-MS technology. The sensory analysis method was used to assess the aroma-enhancing effect. According to the findings, strain Y-1 improved the extract′s aroma the most and showed the greatest capacity to utilize soluble sugar and protein in the reconstituted tobacco extract. It was identified that Y-1 was Pichia kudriavzevii, and after fermentation under the cultivation of 25 ℃, pH=5, and 80% concentration in reconstituted tobacco extract for 24 hours, it could significantly improve the contents of volatile aroma substances in the extract, with esters, ketones, alcohols, and acids increasing by 2.31-fold, 12.15-fold, 0.66-fold and 2.74-fold, respectively. In addition, 16 new volatile aroma components were detected after fermentation. When the fermented extract containing Y-1 was added to reconstituted tobacco leaves, it significantly enhanced the fruity, sweet aroma and aroma layering, improving the smoking quality.
Microorganisms able to produce aroma from nutrients in reconstituted tobacco extract were screened from Guangxi′s unique aroma-type Baijiu Daqu in order to address the issue of low aroma quality of reconstituted tobacco extract. With morphological and molecular biology approaches, the best aroma-producing microbe was then identified, the cultivation and fermentation conditions were optimized and the material basis for scent improvement was investigated using GC-MS technology. The sensory analysis method was used to assess the aroma-enhancing effect. According to the findings, strain Y-1 improved the extract′s aroma the most and showed the greatest capacity to utilize soluble sugar and protein in the reconstituted tobacco extract. It was identified that Y-1 was Pichia kudriavzevii, and after fermentation under the cultivation of 25 ℃, pH=5, and 80% concentration in reconstituted tobacco extract for 24 hours, it could significantly improve the contents of volatile aroma substances in the extract, with esters, ketones, alcohols, and acids increasing by 2.31-fold, 12.15-fold, 0.66-fold and 2.74-fold, respectively. In addition, 16 new volatile aroma components were detected after fermentation. When the fermented extract containing Y-1 was added to reconstituted tobacco leaves, it significantly enhanced the fruity, sweet aroma and aroma layering, improving the smoking quality.
2024, 39(4)
:97-108.
doi: 10.12187/2024.04.013
Abstract:
In order to investigate the quality differences of cigar tobacco leaves from Yunnan production areas, microbial community structure, free amino acids and volatile flavor compounds of cigar tobacco leaves produced in Yunnan province were analyzed by high-throughput sequencing and metabolomics. O2PLS analysis and correlation analysis were used to systematically reveal the relationship between microorganisms of origin and tobacco flavor quality, and to identify functional microorganisms and synergistic taxa in tobacco. The results showed that there were differences in the microbial community structure of cigar tobacco leaves produced in Yunnan province, in which the dominant bacteria were mainly Aerococcus, Staphylococcus and Corynebacterium, and the dominant fungi were mainly Aspergillus, Cladosporium and Alternaria. 17 free amino acids were detected, and the overall amino acid content showed that Asp was the highest and Met was the lowest, with higher TAV Asp and Glu contributed more to its flavor presentation. The free amino acid flavor profiles of Lincang Yunxue No.2 and Pu'er Yunxue No.2 cigar tobacco leaves was more prominent. A total of 65 volatile flavor compounds were detected, mainly ketones, among which 16 different flavor compounds, including 6-Methyl-5-hepten-2-one, β-Damascone, Phenylethyl alcohol, Decanal, and Dihydroactinidiolide, played an important role in the formation of its flavor. The overall flavor characteristics of Pu'er No.2 were more prominent. Sphingomonas, Staphylococcus, Pseudomonas, and Oceanobacillus acted synergistically to contribute to cigar tobacco leaves flavor formation, while the relative abundance of Penicillium was negatively correlated with tobacco quality.
In order to investigate the quality differences of cigar tobacco leaves from Yunnan production areas, microbial community structure, free amino acids and volatile flavor compounds of cigar tobacco leaves produced in Yunnan province were analyzed by high-throughput sequencing and metabolomics. O2PLS analysis and correlation analysis were used to systematically reveal the relationship between microorganisms of origin and tobacco flavor quality, and to identify functional microorganisms and synergistic taxa in tobacco. The results showed that there were differences in the microbial community structure of cigar tobacco leaves produced in Yunnan province, in which the dominant bacteria were mainly Aerococcus, Staphylococcus and Corynebacterium, and the dominant fungi were mainly Aspergillus, Cladosporium and Alternaria. 17 free amino acids were detected, and the overall amino acid content showed that Asp was the highest and Met was the lowest, with higher TAV Asp and Glu contributed more to its flavor presentation. The free amino acid flavor profiles of Lincang Yunxue No.2 and Pu'er Yunxue No.2 cigar tobacco leaves was more prominent. A total of 65 volatile flavor compounds were detected, mainly ketones, among which 16 different flavor compounds, including 6-Methyl-5-hepten-2-one, β-Damascone, Phenylethyl alcohol, Decanal, and Dihydroactinidiolide, played an important role in the formation of its flavor. The overall flavor characteristics of Pu'er No.2 were more prominent. Sphingomonas, Staphylococcus, Pseudomonas, and Oceanobacillus acted synergistically to contribute to cigar tobacco leaves flavor formation, while the relative abundance of Penicillium was negatively correlated with tobacco quality.
2024, 39(4)
:109-117.
doi: 10.12187/2024.04.014
Abstract:
Regarding to the problem that excessive stem sliver in cigarettes could damage their physical properties and affect the smoking sensation, the separation technology and equipment for stem silver removing in the cigarette manufacturing process were reviewed in this study. It was summarized that the separation of stem sliver was concentrated in two key stages including cut tobacco making and cigarette packaging. The main technologies for stem sliver separation including air separation, vibrating screen, and composite processes. Among them, air separation was the main process. The separation efficiency could be improved through equipment improvement and parameter optimization. However, the balance between tobacco loss and purity still faced challenges. The vibrating screen was easily affected by the shortcomings of screen blocking and cleaning, but the composite process combining it with air separation were gradually receiving attention. The composite process of stem sliver separation combined optical identification selection and air separation had showed more accurate and intelligent separation solutions for the cigarette industry, but it was not been widely applied in actual production lines. In the future, the research and development of air separation technology can be strengthened, and it can be deeply and systematically integrated with vibration screen, light identification separation and other technologies. These will achieve the balanced development of cigarette product quality and material consumption.
Regarding to the problem that excessive stem sliver in cigarettes could damage their physical properties and affect the smoking sensation, the separation technology and equipment for stem silver removing in the cigarette manufacturing process were reviewed in this study. It was summarized that the separation of stem sliver was concentrated in two key stages including cut tobacco making and cigarette packaging. The main technologies for stem sliver separation including air separation, vibrating screen, and composite processes. Among them, air separation was the main process. The separation efficiency could be improved through equipment improvement and parameter optimization. However, the balance between tobacco loss and purity still faced challenges. The vibrating screen was easily affected by the shortcomings of screen blocking and cleaning, but the composite process combining it with air separation were gradually receiving attention. The composite process of stem sliver separation combined optical identification selection and air separation had showed more accurate and intelligent separation solutions for the cigarette industry, but it was not been widely applied in actual production lines. In the future, the research and development of air separation technology can be strengthened, and it can be deeply and systematically integrated with vibration screen, light identification separation and other technologies. These will achieve the balanced development of cigarette product quality and material consumption.
2024, 39(4)
:118-126.
doi: 10.12187/2024.04.015
Abstract:
Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher‘s Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral similarity analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, and the personality of the model was evaluated. The results indicated that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) served as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerged as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations led to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
Addressing the complexity of cigarette ingredients and the challenges in brand identification, a cigarette brand identification model based on Projection Pursuit based on Fisher‘s Criterion (PPF) and hyperspectral technology was proposed. Firstly, the PPF projection algorithm was employed to conduct spectral similarity analysis on the original spectra as well as those processed with Multiplicative Scatter Correction (MSC), first-order derivative (1stD), and second-order derivative (2ndD). Secondly, feature wavelength selection was carried out using Successive Projections Algorithm (SPA) and Genetic Algorithm (GA) to enhance the classification performance in subsequent steps. Finally, cigarette brand identification models were established using Support Vector Machine (SVM) and Extreme Gradient Boosting (XGBoost) algorithms, and the personality of the model was evaluated. The results indicated that, in the combination of hyperspectral technology and the PPF projection algorithm, the second-order derivative (2ndD) served as the optimal band processing method, significantly enhancing the spectral separability. The recognition model established based on 2ndD-SPA-SVM emerged as the best model, achieving an overall classification accuracy of 94.58% and 92.50% for the training and test sets respectively. Moreover, a greater difference in the proportion of leaf silk and expanded silk among different brand formulations led to a lower similarity value between categories and a higher recognition accuracy. This model can provide a new efficient, fast, accurate, and non-destructive classification and discrimination method for cigarettes of different grades. It offered theoretical support for the application of hyperspectral technology in cigarette brand maintenance, tobacco blend formulation design, and other scenarios.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
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