烟用香料作用阈值感官评价方法的建立及应用
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- 英文论文题名：Establishment and application of sensory evaluation method for functional threshold of tobacco flavor
- 论文作者：陈芝飞 ; 杨靖 ; 马宇平 ; 孙志涛 ; 贾春晓 ; 毛多斌 ; 王东 ; 聂聪 ; 何峰
- 英文论文作者：CHEN Zhifei ; YANG Jing ; MA Yuping ; SUN Zhitao ; JIA Chunxiao ; MAO Duobin ; WANG Dong ; NIE Cong ; HE Feng ; Technology Center ; China Tobacco Henan Industrial Co. ; Ltd. ; School of Food and Biological Engineering ; Zhengzhou University of Light Industry ; Zhengzhou Tobacco Research Institute of CNTC
- 年：2016
- 作者机构：河南中烟工业有限责任公司技术中心;郑州轻工业学院食品与生物工程学院;中国烟草总公司郑州烟草研究院;
- 论文关键词：烟草 ; 烟用香料 ; 作用阈值 ; 黄金分割法 ; 感官评价方法
- 英文论文关键词：Tobacco ; Tobacco flavor ; Functional threshold ; Golden Sectioning method ; Sensory evaluation method
- 会议召开时间：2016-12-01
- 会议录名称：中国烟草学会2016年度优秀论文汇编——烟草工业主题
- 语种：中文
- 分类号：TS264.3
- 学会代码：ZGYG
- 学会名称：中国烟草学会
- 页数：7
- 文件大小：1241k
- 原文格式：D
摘要
为了探索烟用香料作用阈值评价一致性问题,借鉴国内外在食品工业领域中的香料阈值评价方法、卷烟感官评价方法,并将黄金分割法引入到香料作用阈值筛选中,建立了一种科学系统、操作性强的烟用香料作用阈值感官评价的新方法。针对该方法在评价过程中存在的3种不同情况,分别以丁香酚、呋喃酮和乙酸苯乙酯等3种烟用香料为典型实例对其进行了介绍,并利用该方法评价了13种香型共37种代表性烟用香料的作用阈值。结果表明:①该方法由评价要求、样品制备、香料作用阈值的初筛和香料作用阈值的确定4个部分构成;②利用黄金分割法筛分阈值范围,可提高评定过程的科学性和高效性;利用显著性检验方法检验评价结果,可保证评定结果的准确性和可靠性;③37种代表性烟用香料的作用阈值范围在8.43×10~(-14)~9.26×10~(-3)ng/支之间。该方法适用于烟用香料作用阈值的评定。
In order to study the evaluation consistency for functional threshold of tobacco flavors, a scientific and systematic sensory evaluation method with operational convenience was established by referring to the Golden Sectioning methods used for flavor threshold determination in food industry and the sensory evaluation methods of cigarette at home and abroad. To achieve three different conditions in the evaluation process, the new method took three tobacco flavors(eugenol, furanone and phenylethyl acetate) as representative examples.The functional thresholds of 37 representative tobacco flavors of 13 flavor types were evaluated by the established method. The results showed that: 1) The method was composed of four sections, namely, evaluation requirements, sample preparation, preliminary screening of functional threshold and determination of functional threshold. 2) The evaluation process was more scientific and efficient by using Golden Sectioning to screen threshold range. The accuracy and reliability of evaluation results were tested by using significance test method.3) The functional thresholds of 37 representative tobacco flavors ranged from 8.43 × 10~(-14) to 9.26 × 10~(-3) ng/cig.The method is suitable for the evaluation of functional threshold of tobacco flavors.
In order to study the evaluation consistency for functional threshold of tobacco flavors, a scientific and systematic sensory evaluation method with operational convenience was established by referring to the Golden Sectioning methods used for flavor threshold determination in food industry and the sensory evaluation methods of cigarette at home and abroad. To achieve three different conditions in the evaluation process, the new method took three tobacco flavors(eugenol, furanone and phenylethyl acetate) as representative examples.The functional thresholds of 37 representative tobacco flavors of 13 flavor types were evaluated by the established method. The results showed that: 1) The method was composed of four sections, namely, evaluation requirements, sample preparation, preliminary screening of functional threshold and determination of functional threshold. 2) The evaluation process was more scientific and efficient by using Golden Sectioning to screen threshold range. The accuracy and reliability of evaluation results were tested by using significance test method.3) The functional thresholds of 37 representative tobacco flavors ranged from 8.43 × 10~(-14) to 9.26 × 10~(-3) ng/cig.The method is suitable for the evaluation of functional threshold of tobacco flavors.
引文
[1]朱红,黄一贞,张弘.食品感官分析入门[M].北京:中国轻工业出版社,1993.
[2]Rowe D J.Chemistry and technology of flavors and fragrances[M].Orford:Blackwell Publishing Ltd,2005.
[3]Amoore J E,Hautala E.Odor as an aid to chemical safety:odor thresholds compared with threshold limit values and volatilities for 214 industrial chemicals in air and water dilution[J].Journal of Applied Toxicology,1983,3(6):272-290.
[4]Rigal S.Odour and flavour in waters:quantitative method for a new European standard water[J].Science and Technology,1995,31(11):237-242.
[5]Guadagni D G,Buttery R G.Odor thresholds of 2,3,6-trichloroanisole in water[J].J Food Sci,1978,43(4):1346-1357.
[6]Amoore J E.Molecular basis of odor[M].Springfield:Charles C Thomas Publishers,1970.
[7]李雪,苏平,应丽亚.GC-O——食品风味化合物检测技术及其应用[J].食品与发酵工业,2010,36(8):140-144.LI Xue,SU Ping,YING Liya.GC-O—Food flavor compounds detecting technology and its applications[J].Food and Fermentation Industries,2010,36(8):140-144.
[8]Leffingwell J C,Leffingwell D L.GRAS flavor chemicals—detection thresholds[J].Perfumer and Flavorist,1991,16(1):1-19.
[9]Etievant P X,Issanchou S N,Bayonove C L.The flavour of muscal wine:The sensory contribution of some volatile compounds[J].J Sci Food Agric,1983,34(5):497-504.
[10]GB/T 22366—2008感官分析方法学采用三点选配法(3-AFC)测定嗅觉、味觉和风味觉察阈值的一般导则[S].GB/T 22366—2008 Sensory analysis—Methodology—General guidance for measuring odour,flavor and taste detection thresholds by a three-alternative forced-choice(3-AFC)procedure[S].
[11]钟其顶,刘明,熊正河,等.红葡萄酒中2,4,6-三氯苯甲醚(TCA)感官阈值的研究[J].中外葡萄与葡萄酒,2010(9):13-16.ZHONG Qiding,LIU Ming,XIONG Zhenghe,et al.Estimating sensory threshold values of 2,4,6-trichloroanisole in red wine[J].Sino-overseas Grapevine and Wine,2010(9):13-16.
[12]高丽娇,刘佳霖,程尚,等.基于模糊评判的蜂蜜感官评价及阈值分析[J].食品科学,2014,35(22):190-193.GAO Lijiao,LIU Jialin,CHENG Shang,et al.Sensory evaluation and threshold determination of honey based on fuzzy comprehensive judgment[J].Food Science,2014,35(22):190-193.
[13]赵然然,商曰玲,陆健.通过风味阈值来研究老化物质对啤酒贮存中风味老化的影响[J].啤酒科技,2011(1):58-64.
[14]经斌,王栋,徐岩,等.中国黄酒中若干重要风味物质嗅觉阈值的研究[J].食品工业科技,2013,33(6):135-139.JING Bin,WANG Dong,XU Yan,et al.Study on olfactory thresholds for several aroma components in Chinese rice wine[J].Science and Technology of Food Industry,2013,33(6):135-139.
[15]花爱桢,马玥,王栋,等.CO2对葡萄酒酸感知差异的影响[J].食品与发酵工业,2014,40(5):37-72.HUA Aizhen,MA Yue,WANG Dong,et al.Effects of carbon dioxide on the perception of sourness difference in wine[J].Food and Fermentation Industries,2014,40(5):37-72.
[16]张水华,徐树来.食品感官分析与实验[M].北京:化学工业出版社,2010.
[17]Lawless H T,Heymann H.Sensory evaluation of food principles and practices second edition[M].London:Springer,2010.
[18]Schutz H G,Cardello A V.A labeled affective magnitude(LAM)scale for assessing food liking/disliking[J].J Sens Stud,2001,16(2):117-159.
[19]Cardello A V,Schutz H G.Numerical scale-point locations for constructing the LAM(labeled affective magnitude)scale[J].J Sens Stud,2004,19(4):341-346.
[20]谢剑平,宗永立,屈展,等.单体香料在卷烟中作用评价方法的建立及应用[J].烟草科技,2008(4):5-8.XIE Jianpin,ZONG Yongli,QU Zhan,et al.Development and application of evaluating method for effect of single flavor on cigarette[J].Tobacco Science&Technology,2008(4):5-8.
[21]武怡,廖头根,王明锋,等.中式卷烟消费体验感官评价方法的建立与应用[J].烟草科技,2015,48(5):80-84.WU Yi,LIAO Tougen,WANG Mingfeng,et al.Development and application of consumer experience sensory evaluation method for Chinese-style cigarette[J].Tobacco Science&Technology,2015,48(5):80-84.
[22]武怡,曾晓鹰,朱保昆,等.中式卷烟风格感官评价方法区域适应性分析[J].烟草科技,2012(9):5-9.WU Yi,ZENG Xiaoying,ZHU Baokun,et al.Applicability of flavor style sensory evaluation method for Chinese-style cigarette in different areas[J].Tobacco Science&Technology,2012(9):5-9.
[23]武怡,张虹,赵震毅,等.中式卷烟风格感官评价方法的建立与应用[J].中国烟草,2008(2):69-71.
[24]崔凯,屈展,马骥,等.感知标示量度卷烟感官评价方法的建立及应用[J].烟草科技,2015,48(3):74-78.CUI Kai,QU Zhan,MA Ji,et al.Establishment and application of cigarette sensory evaluation method with labelled affective magnitude scale[J].Tobacco Science&Technology,2015,48(3):74-78.
[25]YC/T 497—2014卷烟中式卷烟风格感官评价方法[S].YC/T 497—2014 Cigarette—The sensory evaluation methods for Chinese-stylistic features[S].
[26]YC/T 138—1998烟草及烟草制品感官评吸方法[S].YC/T 138—1998 Tobacco and tobacco products—The sensory evaluation methods[S].
[27]YC/T 415—2011烟草在制品感官评价方法[S].YC/T 415—2011 Tobacco in processing—Sensory evaluation methods[S].
[28]YC/T 496—2014卷烟感官舒适性评价方法[S].YC/T 496—2014 Cigarette—The sensory comfort evaluation methods[S].
[29]GB 5606.4—2005卷烟第4部分:感官技术要求[S].GB 5606.4—2005 Cigarettes—Part 4:Technical requirements for sense evaluation[S].
[30]林小荣,李胤.感官评定和化学分析法衡量SO2和PVPP对啤酒风味稳定性的影响[J].啤酒科技,2004(7):55-62.
[31]任红,陈冬颖,倪菱湖,等.金割效应物理摆与计算机管理系统[J].实验室研究与探索,2007,26(11):39-41.REN Hong,CHEN Dongying,NI Linghu,et al.The golden section effect physical pendulum and computer management system[J].Research and Exploration in Laboratory,2007,26(11):39-41.
[32]葛华,赵靖,王传安,等.基于黄金工作集多维数值函数极小值算法[J].安徽科技学院学报,2012,26(6):48-51.GE Hua,ZHAO Jing,WANG Chuanan,et al.Minimum algorithm of multi-dimensional numerical function based on golden selection working sets[J].Journal of Anhui Science and Technology University,2012,26(6):48-51.
[33]张维志,崔欣,胡庆明.稠油管道不稳定工作特性的极点流量计算[J].油气储运,2004,23(6):14-17.ZHANG Weizhi,CUI Xin,HU Qingming.Analysis and calculation for the unstable performance of heavy oil pipeline[J].Oil&Gas Storage and Transportation,2004,23(6):14-17.
[34]郑利锋,丁康钟,廖强.黄金分割截距法在优化HXD燃烧炉温度上的应用[J].烟草科技,2010(7):11-14.ZHENG Lifeng,DING Kangzhong,LIAO Qiang.Application of golden section intercept in optimization of HXD burner temperature[J].Tobacco Science&Technology,2010(7):11-14.
[35]毛多斌,马宇平,梅业安.卷烟配方和香精香料[M].北京:化学工业出版社,2001.
[2]Rowe D J.Chemistry and technology of flavors and fragrances[M].Orford:Blackwell Publishing Ltd,2005.
[3]Amoore J E,Hautala E.Odor as an aid to chemical safety:odor thresholds compared with threshold limit values and volatilities for 214 industrial chemicals in air and water dilution[J].Journal of Applied Toxicology,1983,3(6):272-290.
[4]Rigal S.Odour and flavour in waters:quantitative method for a new European standard water[J].Science and Technology,1995,31(11):237-242.
[5]Guadagni D G,Buttery R G.Odor thresholds of 2,3,6-trichloroanisole in water[J].J Food Sci,1978,43(4):1346-1357.
[6]Amoore J E.Molecular basis of odor[M].Springfield:Charles C Thomas Publishers,1970.
[7]李雪,苏平,应丽亚.GC-O——食品风味化合物检测技术及其应用[J].食品与发酵工业,2010,36(8):140-144.LI Xue,SU Ping,YING Liya.GC-O—Food flavor compounds detecting technology and its applications[J].Food and Fermentation Industries,2010,36(8):140-144.
[8]Leffingwell J C,Leffingwell D L.GRAS flavor chemicals—detection thresholds[J].Perfumer and Flavorist,1991,16(1):1-19.
[9]Etievant P X,Issanchou S N,Bayonove C L.The flavour of muscal wine:The sensory contribution of some volatile compounds[J].J Sci Food Agric,1983,34(5):497-504.
[10]GB/T 22366—2008感官分析方法学采用三点选配法(3-AFC)测定嗅觉、味觉和风味觉察阈值的一般导则[S].GB/T 22366—2008 Sensory analysis—Methodology—General guidance for measuring odour,flavor and taste detection thresholds by a three-alternative forced-choice(3-AFC)procedure[S].
[11]钟其顶,刘明,熊正河,等.红葡萄酒中2,4,6-三氯苯甲醚(TCA)感官阈值的研究[J].中外葡萄与葡萄酒,2010(9):13-16.ZHONG Qiding,LIU Ming,XIONG Zhenghe,et al.Estimating sensory threshold values of 2,4,6-trichloroanisole in red wine[J].Sino-overseas Grapevine and Wine,2010(9):13-16.
[12]高丽娇,刘佳霖,程尚,等.基于模糊评判的蜂蜜感官评价及阈值分析[J].食品科学,2014,35(22):190-193.GAO Lijiao,LIU Jialin,CHENG Shang,et al.Sensory evaluation and threshold determination of honey based on fuzzy comprehensive judgment[J].Food Science,2014,35(22):190-193.
[13]赵然然,商曰玲,陆健.通过风味阈值来研究老化物质对啤酒贮存中风味老化的影响[J].啤酒科技,2011(1):58-64.
[14]经斌,王栋,徐岩,等.中国黄酒中若干重要风味物质嗅觉阈值的研究[J].食品工业科技,2013,33(6):135-139.JING Bin,WANG Dong,XU Yan,et al.Study on olfactory thresholds for several aroma components in Chinese rice wine[J].Science and Technology of Food Industry,2013,33(6):135-139.
[15]花爱桢,马玥,王栋,等.CO2对葡萄酒酸感知差异的影响[J].食品与发酵工业,2014,40(5):37-72.HUA Aizhen,MA Yue,WANG Dong,et al.Effects of carbon dioxide on the perception of sourness difference in wine[J].Food and Fermentation Industries,2014,40(5):37-72.
[16]张水华,徐树来.食品感官分析与实验[M].北京:化学工业出版社,2010.
[17]Lawless H T,Heymann H.Sensory evaluation of food principles and practices second edition[M].London:Springer,2010.
[18]Schutz H G,Cardello A V.A labeled affective magnitude(LAM)scale for assessing food liking/disliking[J].J Sens Stud,2001,16(2):117-159.
[19]Cardello A V,Schutz H G.Numerical scale-point locations for constructing the LAM(labeled affective magnitude)scale[J].J Sens Stud,2004,19(4):341-346.
[20]谢剑平,宗永立,屈展,等.单体香料在卷烟中作用评价方法的建立及应用[J].烟草科技,2008(4):5-8.XIE Jianpin,ZONG Yongli,QU Zhan,et al.Development and application of evaluating method for effect of single flavor on cigarette[J].Tobacco Science&Technology,2008(4):5-8.
[21]武怡,廖头根,王明锋,等.中式卷烟消费体验感官评价方法的建立与应用[J].烟草科技,2015,48(5):80-84.WU Yi,LIAO Tougen,WANG Mingfeng,et al.Development and application of consumer experience sensory evaluation method for Chinese-style cigarette[J].Tobacco Science&Technology,2015,48(5):80-84.
[22]武怡,曾晓鹰,朱保昆,等.中式卷烟风格感官评价方法区域适应性分析[J].烟草科技,2012(9):5-9.WU Yi,ZENG Xiaoying,ZHU Baokun,et al.Applicability of flavor style sensory evaluation method for Chinese-style cigarette in different areas[J].Tobacco Science&Technology,2012(9):5-9.
[23]武怡,张虹,赵震毅,等.中式卷烟风格感官评价方法的建立与应用[J].中国烟草,2008(2):69-71.
[24]崔凯,屈展,马骥,等.感知标示量度卷烟感官评价方法的建立及应用[J].烟草科技,2015,48(3):74-78.CUI Kai,QU Zhan,MA Ji,et al.Establishment and application of cigarette sensory evaluation method with labelled affective magnitude scale[J].Tobacco Science&Technology,2015,48(3):74-78.
[25]YC/T 497—2014卷烟中式卷烟风格感官评价方法[S].YC/T 497—2014 Cigarette—The sensory evaluation methods for Chinese-stylistic features[S].
[26]YC/T 138—1998烟草及烟草制品感官评吸方法[S].YC/T 138—1998 Tobacco and tobacco products—The sensory evaluation methods[S].
[27]YC/T 415—2011烟草在制品感官评价方法[S].YC/T 415—2011 Tobacco in processing—Sensory evaluation methods[S].
[28]YC/T 496—2014卷烟感官舒适性评价方法[S].YC/T 496—2014 Cigarette—The sensory comfort evaluation methods[S].
[29]GB 5606.4—2005卷烟第4部分:感官技术要求[S].GB 5606.4—2005 Cigarettes—Part 4:Technical requirements for sense evaluation[S].
[30]林小荣,李胤.感官评定和化学分析法衡量SO2和PVPP对啤酒风味稳定性的影响[J].啤酒科技,2004(7):55-62.
[31]任红,陈冬颖,倪菱湖,等.金割效应物理摆与计算机管理系统[J].实验室研究与探索,2007,26(11):39-41.REN Hong,CHEN Dongying,NI Linghu,et al.The golden section effect physical pendulum and computer management system[J].Research and Exploration in Laboratory,2007,26(11):39-41.
[32]葛华,赵靖,王传安,等.基于黄金工作集多维数值函数极小值算法[J].安徽科技学院学报,2012,26(6):48-51.GE Hua,ZHAO Jing,WANG Chuanan,et al.Minimum algorithm of multi-dimensional numerical function based on golden selection working sets[J].Journal of Anhui Science and Technology University,2012,26(6):48-51.
[33]张维志,崔欣,胡庆明.稠油管道不稳定工作特性的极点流量计算[J].油气储运,2004,23(6):14-17.ZHANG Weizhi,CUI Xin,HU Qingming.Analysis and calculation for the unstable performance of heavy oil pipeline[J].Oil&Gas Storage and Transportation,2004,23(6):14-17.
[34]郑利锋,丁康钟,廖强.黄金分割截距法在优化HXD燃烧炉温度上的应用[J].烟草科技,2010(7):11-14.ZHENG Lifeng,DING Kangzhong,LIAO Qiang.Application of golden section intercept in optimization of HXD burner temperature[J].Tobacco Science&Technology,2010(7):11-14.
[35]毛多斌,马宇平,梅业安.卷烟配方和香精香料[M].北京:化学工业出版社,2001.