摘要
卷烟调香作为构建中式卷烟风格的核心技术之一,是形成卷烟产品特色的关键。选用红茶、可可、烟草等提取物及果汁料设计了一款适合不同焦油量且具有通用性的烤烟叶组料液。构建了四个香基板块,详细考察了各香基板块用量对香气、杂气、余味等感官质量指标的影响,采用正交试验,确定了香精配方中各香基用量的最佳配比。经同一品牌、不同焦油量的混合型系列卷烟进行验证,所设计的料液、香精达到了提升产品品质、实现产品风格特征基本一致的设计目标。
As a core technology of Chinese type cigarettes,tobacco casing flavor designing is the key to form the characteristics of cigarette products. In this paper,a generally applicable casing for flue-cured tobacco with variable tar content was developed by using extracts of black tea,cocoa,tobacco and fruit juice. Four kinds of flavoring bases were constructed,and then the influence of their amount on sensory quality indexes such as aroma,offensive taste aftertaste were investigated. The optimal proportion of four bases in the flavor blend was designed by orthogonal test. In the application test on a serial of blend type cigarettes,the design objective of quality improvement and product characteristic integration were achieved.
出处
《香料香精化妆品》
CAS
2015年第6期7-11,16,共6页
Flavour Fragrance Cosmetics
关键词
调香
卷烟料液
香精
正交试验
blending
tobacco casings
flavors
orthogonal test
