Abstract
Objective: The evaluation methods of cigarette quality stability based on different indexes are compared, which provides a theoretical basis for the selection of evaluation indexes of cigarette product quality stability. Methods: Used the heart-cutting two-dimensional gas chromatography （HC-2D-GC） to analyze the key components in cigarette smoke components. The fingerprint of qualified products was established, and the stability of cigarette product produced in different places within three years was evaluated by Euclidean distance similarity. The results were compared with the method based on the conventional parameters of cigarette smoke. Results: The smoke stability evaluation method based on the conventional smoke gas indicators cannot fully reflect the sensory changes caused by the changes of puffs. The similarity analysis based on puff-by-puff smoke components can more intuitively show the sensory quality fluctuations of cigarettes during puff-by-puff smoking. Using 3σ as the upper limit of control, and σ as the reasonable fluctuation range, and then use the sensory evaluation to determine the products in between, which is suitable as the method of evaluation of cigarette quality stability. Conclusion: The similarity analysis based on puff-by-puff smoke components is more effective in reflecting the sensory quality fluctuations of cigarettes than based on the smoke conventional parameters.
Publication Date
11-28-2021
First Page
193
Last Page
197
DOI
10.13652/j.issn.1003-5788.2021.11.034
Recommended Citation
Wei, ZHANG; Qi-chang, YU; Da-wei, QI; Yan, ZHOU; Da, WU; and Jie, LU
(2021)
"Evaluation of cigarette quality stability based on similarity analysis of smoke components,"
Food and Machinery: Vol. 37:
Iss.
11, Article 34.
DOI: 10.13652/j.issn.1003-5788.2021.11.034
Available at:
https://www.ifoodmm.cn/journal/vol37/iss11/34
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