JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 37 Issue 1
March 2022
Article Contents
JIANG Wei, SI Xiaoxi, ZHANG Fengmei, et al. Study on sensory contribution of acid flavoring in cigarette preparation by different flavoring methods[J]. Journal of Light Industry, 2022, 37(1): 95-102,117. doi: 10.12187/2022.01.013
Citation: JIANG Wei, SI Xiaoxi, ZHANG Fengmei, et al. Study on sensory contribution of acid flavoring in cigarette preparation by different flavoring methods[J]. Journal of Light Industry, 2022, 37(1): 95-102,117. doi: 10.12187/2022.01.013 shu

Study on sensory contribution of acid flavoring in cigarette preparation by different flavoring methods

  • Received Date: 2021-05-31
  • In order to clarify the sensory contribution characteristics of different acid flavors in cigarettes, pre-column silanization-gas chromatography-mass spectrometry technology was used to analyze the particulate phase transfer ratios of mainstream cigarette smoke of three organic acids(valeric acid, caprylic acid and capric acid) with different flavoring methods and different circumferences. Combined with the olfactory threshold/taste threshold olfactory contribution and taste contribution were defined and calcuated. The results showed that in terms of the particulate phase transfer ratios of mainstream cigarette smoke, volatile organic acids (valeric acid) were more suitable to be added by breakable filter capsules, and semi volatile organic acids (octanoic acid and decanoic acid) were more suitable to be added by cut tobacco. Under different flavoring methods, the transfer ratios of volatile organic acids was the highest in thin cigarettes, while the transfer ratios of semi volatile organic acids increased with the increase of the circumference of the cigarette when adding flavor in breakable filter capsules. In cigarettes with different flavoring methods and different circumferences, caprylic acid had the best olfactory contribution, and valeric acid had the best taste contribution. The sensory contribution of the 3 acids was mainly olfactory effect.
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