LYU Jinxiong, AN Hongyue, LIU Lulu, et al. Establishment and application of sensory quality evaluation method for domestic cigar tobacco leaf raw materials[J]. Journal of Light Industry, 2024, 39(4): 64-71,79. doi: 10.12187/2024.04.009
Citation:
LYU Jinxiong, AN Hongyue, LIU Lulu, et al. Establishment and application of sensory quality evaluation method for domestic cigar tobacco leaf raw materials[J]. Journal of Light Industry, 2024, 39(4): 64-71,79.
doi:
10.12187/2024.04.009
Establishment and application of sensory quality evaluation method for domestic cigar tobacco leaf raw materials
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1. Center of Technology Innovation for Cigar, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610100, China;
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2. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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Received Date:
2023-07-24
Accepted Date:
2023-10-23
Available Online:
2024-08-15
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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.
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