山东烟叶"改性工艺"对烟气香气成分及感官质量的影响OA

In order to clarify the influence of the"modification process"based on Shandong tobacco leaf on the aroma components and sensory quality of cigarette smoke,the aroma substances in cigarette smoke were detected by simultaneous distillation extraction and other methods.Principal component analysis and cluster analysis were performed on the aroma components by SPSS 27.0,and the optimal modification process was selected combined with sensory quality evaluation.The results showed that:a total of 131 main flavor components were detected in the cigarette smoke samples treated by 8 different processes,including 6 aldehydes,10 alcohols,16 ketones,8 esters,30 phenols,17 ole-fins,10 acids,and 34 heterocyclic compounds.There were differences in the types and contents of flue gas aroma components in 8 samples.According to the principal component analysis,the aroma quality in sample A3 is the best,and the aroma composition of cigarette smoke can be significantly improved under the combined action of appropriate blending agent and baking process;cluster analysis was consistent with the result of principal component analysis.In terms of sensory quality,the comprehensive score of A3 is the highest,which is consistent with the results of the aroma evaluation model,and the sensory evaluation is in good agreement with the aroma evaluation model.Finally,the modifica-tion technology was determined to be 120℃(Ⅰ zone),115℃(Ⅱ zone),110℃(Ⅲ zone)in three drying zones,and the dosage of blending agent was 4.5%,which was conducive to improving the aroma quality of Shandong cigarettes.