CN114839297A - Evaluation method of cigarette taste sweet and sour balance characteristics - Google Patents
Evaluation method of cigarette taste sweet and sour balance characteristics Download PDFInfo
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- 235000019605 sweet taste sensations Nutrition 0.000 claims abstract description 34
- 235000019614 sour taste Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000004615 ingredient Substances 0.000 claims description 16
- 235000019631 acid taste sensations Nutrition 0.000 claims description 15
- 239000013618 particulate matter Substances 0.000 claims description 12
- 235000019640 taste Nutrition 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
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- XWKFPIODWVPXLX-UHFFFAOYSA-N 2,5-dimethylpyridine Chemical compound CC1=CC=C(C)N=C1 XWKFPIODWVPXLX-UHFFFAOYSA-N 0.000 claims description 6
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 6
- IGIDLTISMCAULB-UHFFFAOYSA-N 3-methylvaleric acid Chemical compound CCC(C)CC(O)=O IGIDLTISMCAULB-UHFFFAOYSA-N 0.000 claims description 6
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 claims description 6
- DHLUJPLHLZJUBW-UHFFFAOYSA-N 6-methylpyridin-3-ol Chemical compound CC1=CC=C(O)C=N1 DHLUJPLHLZJUBW-UHFFFAOYSA-N 0.000 claims description 6
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 6
- KVFIJIWMDBAGDP-UHFFFAOYSA-N ethylpyrazine Chemical compound CCC1=CN=CC=N1 KVFIJIWMDBAGDP-UHFFFAOYSA-N 0.000 claims description 6
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 claims description 6
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 claims description 6
- DPNGWXJMIILTBS-UHFFFAOYSA-N myosmine Chemical compound C1CCN=C1C1=CC=CN=C1 DPNGWXJMIILTBS-UHFFFAOYSA-N 0.000 claims description 6
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- HNJBEVLQSNELDL-UHFFFAOYSA-N pyrrolidin-2-one Chemical compound O=C1CCCN1 HNJBEVLQSNELDL-UHFFFAOYSA-N 0.000 claims description 6
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims description 6
- WVBINZLSBQRJFB-UHFFFAOYSA-N 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one Natural products CC1OC=C(O)C(=O)C1O WVBINZLSBQRJFB-UHFFFAOYSA-N 0.000 claims description 5
- 238000004458 analytical method Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 claims description 4
- 230000000391 smoking effect Effects 0.000 claims description 4
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 claims description 3
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims description 3
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 claims description 3
- 239000001431 2-methylbenzaldehyde Substances 0.000 claims description 3
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims description 3
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 3
- YKVWPZJHENXDAJ-VOTSOKGWSA-N Megastigmatrienone Chemical compound CC1=CC(=O)CC(C)(C)C1\C=C\C=C YKVWPZJHENXDAJ-VOTSOKGWSA-N 0.000 claims description 3
- CTQNGGLPUBDAKN-UHFFFAOYSA-N O-Xylene Chemical compound CC1=CC=CC=C1C CTQNGGLPUBDAKN-UHFFFAOYSA-N 0.000 claims description 3
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims description 3
- -1 bromarone Chemical compound 0.000 claims description 3
- 235000013773 glyceryl triacetate Nutrition 0.000 claims description 3
- 229940043353 maltol Drugs 0.000 claims description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 3
- QBGYNPHZSZLSKO-UHFFFAOYSA-N n-[4-(2-aminopyridin-4-yl)oxy-3-fluorophenyl]-1-(4-fluorophenyl)-2-oxopyridine-3-carboxamide Chemical compound C1=NC(N)=CC(OC=2C(=CC(NC(=O)C=3C(N(C=4C=CC(F)=CC=4)C=CC=3)=O)=CC=2)F)=C1 QBGYNPHZSZLSKO-UHFFFAOYSA-N 0.000 claims description 3
- 235000013772 propylene glycol Nutrition 0.000 claims description 3
- 229960004063 propylene glycol Drugs 0.000 claims description 3
- PQDRXUSSKFWCFA-CFNZNRNTSA-N solanone Chemical compound CC(=O)CC[C@@H](C(C)C)\C=C\C(C)=C PQDRXUSSKFWCFA-CFNZNRNTSA-N 0.000 claims description 3
- PQDRXUSSKFWCFA-UHFFFAOYSA-N solanone Natural products CC(=O)CCC(C(C)C)C=CC(C)=C PQDRXUSSKFWCFA-UHFFFAOYSA-N 0.000 claims description 3
- 229960002622 triacetin Drugs 0.000 claims description 3
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- 238000004364 calculation method Methods 0.000 abstract description 6
- 230000000007 visual effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 description 9
- 239000000126 substance Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000004445 quantitative analysis Methods 0.000 description 2
- 241000208125 Nicotiana Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 239000000443 aerosol Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8675—Evaluation, i.e. decoding of the signal into analytical information
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Abstract
The invention discloses a method for evaluating the taste sweet and sour balance characteristics of cigarettes, which comprises the following steps: (1) detecting the relative content of key components with sweet taste in the cigarette smoke, and calculating the sweet taste value S of the cigarette smoke 1 (ii) a (2) Detecting the relative content of key components with sour taste in the cigarette smoke, and calculating the sour taste value S of the cigarette smoke 2 (ii) a (3) The value of S is determined according to the following formula: 0.1591+0.9134 (S) 1 /S 2 ) (ii) a (4) Evaluating the taste sweet and sour balance characteristics of the cigarettes according to the S value. The evaluation method can accurately evaluate the taste sweet and sour balance characteristics of the cigarette smoke, reduces the interference of artificial evaluation, and has the advantages of high calculation speed, visual result and objective and accurate prediction result.
Description
Technical Field
The invention belongs to the technical field of food tobacco, and particularly relates to an evaluation method for cigarette taste sweet and sour balance characteristics.
Background
The sweet taste and sour taste of cigarette are caused by the physiological effect of the sweet taste or sour taste component in the smoke, especially in the total particulate matter of the smoke, or the component capable of being synergistically flavored with the sweet taste or sour taste component captured by human tongue. The feeling of the balance of sweetness and sourness brought by the smoking of the cigarettes is a key index for measuring the quality of the cigarettes, and belongs to one of important quality indexes of the cigarettes.
On one hand, the sweet or sour brought by the smoke enters the smoke through the wrapping action of the aerosol; on the other hand, when the cigarette is burnt, substances which can be cracked to generate sweet taste or sour taste can be directly transferred into the main stream smoke.
However, what ingredients in cigarette smoke act on the sweet taste or sweetness and what effect these sweet taste or sourness act on cigarette smoke are the characteristics of mutually balancing cigarette taste, and no report is made at present. Based on the method, the types of key components of the sweet substance and the sour substance in the smoke are firstly defined and determined, and the contents of the key components are respectively detected according to a standard method, so that an evaluation method of the taste sweet and sour balance characteristic of the cigarette is constructed, and the development of cigarette technology is promoted. The evaluation method of the present invention is disclosed for the first time.
Disclosure of Invention
The invention aims to provide an evaluation method for the taste sweet and sour balance characteristics of cigarettes, which has the advantages of high calculation speed, visual result and no need of subjective sensory intervention; the result is objective and accurate, and the popularization is easy.
The purpose of the invention is realized by the following technical scheme.
All percentages used herein are percentages by weight, unless otherwise indicated.
A method for evaluating the taste sweet and sour balance characteristics of cigarettes comprises the following steps:
(1) detecting the relative content of key components with sweet taste in the smoke of the cigaretteCalculating the sweet taste value S of the cigarette smoke 1 ；
(2) Detecting the relative content of key components with sour taste in the cigarette smoke, and calculating the sour taste value S of the cigarette smoke 2 ；
(3) The value of S is determined according to the following formula: 0.1591+0.9134 (S) 1 /S 2 )；
(4) Evaluating the taste sweet and sour balance characteristics of the cigarettes according to the S value.
Preferably, the sweetness value S of the cigarette smoke is determined according to the following formula 1 ：
Wherein, RC j Represents the relative content of the j-th key ingredient having a sweet taste, a j Represents the sweetness index of the j-th key ingredient with sweet taste.
Preferably, the sour taste value S of the cigarette smoke is obtained according to the following formula 2 ：
Wherein, RC m Represents the relative content of the mth key ingredient having acid taste, b m Represents the acidity index of the mth key ingredient with sour taste.
Preferably, key components with sweet taste in cigarette smoke are the following thirteen components: 2-ethylpyrazine, 5-hydroxymethylfurfural (5-HMF), maltol, 6-methyl-3-pyridinol, 4-methylbenzaldehyde, 2-methylpyrazine, xylene, pyridone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), 2, 5-dimethylpyridine, megastigmatrienone, bromarone, and 2-pyrrolidone; its corresponding sweetness coefficient a j -587.285, -0.783, 91.566, 8.018, 30.227, 6.615, 52.298, 0.410, 3.120, -29.575, -38.613, -24.261 and-139.247, respectively.
Preferably, key components with acid taste in the cigarette smoke are the following thirteen components: acetic acid, toluene, 1, 2-propanediol, 2-pyrrolidone, glycerol triacetate, myosmine, solanone, 3-methylvaleric acid, butyric acid, isovaleric acid, acetylpyrrole, 6-methyl-3-pyridinol and 2, 3-dihydro-3, 5-di-hydrogenhydroxy-6-methyl-4H-pyran-4-one (DDMP); its corresponding acid taste coefficient a j 9.153, 12.357, -0.385, 17.251, 1.656, 38.269, -28.255, -23.952, 420.914, -310.105, -53.166, -57.245, 4.710, respectively.
Preferably, the method for evaluating the taste sweet and sour balance characteristics of the cigarettes according to the S value is as follows:
if S is more than or equal to 1.4 and less than or equal to 2.2, the taste sweet and sour balance characteristic of the cigarette is balanced;
if S is less than 1.4, the taste and sour taste of the cigarette is stronger, and the sweetness is weaker;
if S is more than 2.2, the cigarette has strong taste sweetness and weak sourness.
Preferably, the method for detecting the relative content of key components with sweet taste in the smoke comprises the following steps: detecting the total particulate matter content CT in the smoke by adopting a standard method; detecting the content CC of each key component with sweet taste in smoke j The relative content RC of the jth sweet taste key ingredient j Calculated from the following formula: RC (resistor-capacitor) capacitor j ＝CC j /CT。
Preferably, the method for detecting the relative content of the key components with acid taste in the smoke comprises the following steps: detecting the total particulate matter content CT in the smoke by adopting a standard method; detecting the content CC of each key component with acid taste in the smoke m The relative content RC of the mth key ingredient having acid taste m Calculated from the following formula: RC (resistor-capacitor) capacitor m ＝CC m /CT。
Preferably, the standard method is the method specified in GBT 19609-2004 smoking cigarette for routine analysis for determining total particulate matter and tar; content CC of each key component in smoke j Or CC m The detection method of (1) is a center-cut two-dimensional gas chromatography-mass spectrometry method.
The invention has the beneficial effects that:
the evaluation method of the cigarette taste sweet and sour balance characteristics is constructed by defining and determining the types of key components of sweet substances and sour substances in smoke and respectively detecting the contents of the key components according to a standard method, can accurately evaluate the taste sweet and sour balance characteristics of the cigarette smoke, reduces the interference of artificial evaluation, and has the advantages of high calculation speed, visual result and accurate and objective prediction result.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available by purchase.
The method for evaluating the taste sweet and sour balance characteristics of the cigarettes comprises the following steps of: analyzing the cigarette grain phase substances by adopting a standard method; performing quantitative analysis on key components of sweet substances and sour substances in the smoke by adopting a center cutting two-dimensional gas chromatography-mass spectrometry; respectively calculating the sweet taste value S of the cigarette smoke 1 And a sourness value S 2 (ii) a Then, the S value is calculated: 0.1591+0.9134 (S) 1 /S 2 ) (ii) a Evaluating the taste sweet and sour balance characteristics of the cigarettes according to the S value.
The method comprises the following specific steps:
(1) analysis of total particulate matter content: the total particulate matter content of the cigarettes is analyzed by adopting an analysis method of GBT 19609-plus 2004 smoking machine for routine analysis of cigarettes to determine total particulate matter and tar.
(2) And (3) carrying out quantitative analysis on key components in the smoke by adopting a center cutting two-dimensional gas chromatography-mass spectrometry method.
(3) Respectively calculating the sweet taste value S of the cigarette smoke 1 And a sourness value S 2 ；：
Wherein, RC j Represents the relative content of the j-th key ingredient having a sweet taste, a j The sweetness index of the j key ingredient with sweet taste; the key component with sweet taste in cigarette smoke isThe following thirteen components: 2-ethylpyrazine, 5-hydroxymethylfurfural (5-HMF), maltol, 6-methyl-3-pyridinol, 4-methylbenzaldehyde, 2-methylpyrazine, xylene, pyridone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), 2, 5-dimethylpyridine, megastigmatrienone, bromarone, and 2-pyrrolidone; its corresponding sweetness coefficient a j -587.285, -0.783, 91.566, 8.018, 30.227, 6.615, 52.298, 0.410, 3.120, -29.575, -38.613, -24.261 and-139.247, respectively;
then, the S value is calculated: 0.1591+0.9134 (S) 1 /S 2 )。
(4) Evaluating the taste sweet and sour balance characteristics of the cigarettes according to the S value; if S is more than or equal to 1.4 and less than or equal to 2.2, the taste sweet and sour balance characteristic of the cigarette is balanced; if S is less than 1.4, the taste and sour taste of the cigarette is stronger, and the sweetness is weaker; if S is more than 2.2, the cigarette has strong taste sweetness and weak sourness.
Example 1
In this example, the taste sweet and sour balance of a commercially available cigarette A was evaluated according to the above steps:
(1) the total content of the particulate matter is 13.58 mg;
(2) the content detection results and the relative content calculation results of the key components are shown in table 1;
(3) calculating the sweet of smokeTaste value S 1 5.444, smoke acidity value S 2 3.088; the S value was 1.769.
(4) The S value is more than or equal to 1.4 and less than or equal to 2.2, which indicates that the taste sweet and sour balance characteristic of the cigarette is balanced.
Through artificial sensory evaluation, the cigarette A has rich sweetness, comfortable sour feeling for promoting the secretion of saliva or body fluid and balanced sour and sweet; this indicates that the evaluation method of the present invention is consistent with the evaluation results of artificial sensory evaluation.
TABLE 1
Example 2
In this example, the taste sweet and sour balance of a commercially available cigarette B was evaluated according to the above steps:
the total particulate matter content of the cigarette B is 11.51; the content detection results and the relative content calculation results of the key components are shown in table 2; the S value is 0.902, the S is less than 1.4, and the cigarette has stronger taste and sourness and weaker sweetness.
Through artificial sensory evaluation, the taste of the cigarette B is indeed strong in sour taste and weak in sweet taste; this shows that the evaluation method of the present invention is more consistent with the evaluation result of artificial sensory evaluation. The cigarette B can balance the acidic essence and the sweet essence by reducing the consumption of the acidic essence, increasing the consumption of the sweet essence, improving the sweet taste, and reducing the sour taste.
TABLE 2
In addition, if the calculation result is S is more than 2.2, the taste and sweetness of the cigarette smoke is stronger, and the sour taste is weaker; the sweet taste can be reduced by reducing the amount of the sweet taste essence, and the sour taste can be improved by increasing the amount of the sour taste essence, so that the sweet taste essence and the sour taste essence are balanced. But the strong sweet feeling is the index needed by most cigarette smoke, is beneficial to the whole product quality and can not be adjusted.
While the present invention has been particularly shown and described with reference to preferred embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the scope of the invention.
Claims (9)
1. A method for evaluating the taste sweet and sour balance characteristics of cigarettes is characterized by comprising the following steps:
(1) detecting the relative content of key components with sweet taste in the cigarette smoke, and calculating the sweet taste value S of the cigarette smoke 1 ；
(2) Detecting the relative content of key components with sour taste in the cigarette smoke, and calculating the sour taste value S of the cigarette smoke 2 ；
(3) The value of S is determined according to the following formula: 0.1591+0.9134 (S) 1 /S 2 )；
(4) Evaluating the taste sweet and sour balance characteristics of the cigarettes according to the S value.
2. The evaluation method according to claim 1, wherein the sweetness value S of the cigarette smoke is determined according to the following formula 1 ：
Wherein, RC j Represents the relative content of the j-th key ingredient having a sweet taste, a j Represents the sweetness index of the j-th key ingredient with sweet taste.
3. The evaluation method according to claim 1, wherein the acidity value S of the smoke of the cigarette is determined according to the following formula 2 ：
Wherein, RC m Represents the relative content of the mth key ingredient having acid taste, b m Represents the acidity index of the mth key ingredient with sour taste.
4. The evaluation method according to claim 2, wherein key components having sweet taste in cigarette smoke are the following thirteen components: 2-ethylpyrazine, 5-hydroxymethylfurfural (5-HMF), maltol, 6-methyl-3-pyridinol, 4-methylbenzaldehyde, 2-methylpyrazine, xylene, pyridone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), 2, 5-dimethylpyridine, megastigmatrienone, bromarone, and 2-pyrrolidone; its corresponding sweetness coefficient a j -587.285, -0.783, 91.566, 8.018, 30.227, 6.615, 52.298, 0.410, 3.120, -29.575, -38.613, -24.261 and-139.247, respectively.
5. The evaluation method according to claim 3, wherein key components having an acid taste in cigarette smoke are the following thirteen components: acetic acid, toluene, 1, 2-propanediol, 2-pyrrolidone, glycerol triacetate, myosmine, solanone, 3-methylvaleric acid, butyric acid, isovaleric acid, acetylpyrrole, 6-methyl-3-pyridinol, and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP); its corresponding acid taste coefficient a j 9.153, 12.357, -0.385, 17.251, 1.656, 38.269, -28.255, -23.952, 420.914, -310.105, -53.166, -57.245, 4.710, respectively.
6. The method of claim 1, wherein the evaluation of the taste sweet and sour balance of cigarettes according to the S value is performed by:
if S is more than or equal to 1.4 and less than or equal to 2.2, the taste sweet and sour balance characteristic of the cigarette is balanced;
if S is less than 1.4, the taste and sour taste of the cigarette is stronger;
if S is more than 2.2, the taste and sweetness of the cigarette are stronger.
7. The method of claim 2, wherein the method of detecting the relative amounts of key sweet taste components in the smoke comprises the steps of: detecting the total particulate matter content CT in the smoke by adopting a standard method; detecting the content CC of each key component with sweet taste in smoke j Then the jth hasRelative content RC of key ingredient of sweet taste j Calculated from the following formula: RC (resistor-capacitor) capacitor j ＝CC j /CT。
8. The evaluation method according to claim 3, wherein the method for detecting the relative content of key components with acid taste in the smoke comprises the following steps: detecting the total particulate matter content CT in the smoke by adopting a standard method; detecting the content CC of each key component with acid taste in the smoke m The relative content RC of the mth key ingredient having acid taste m Calculated from the following formula: RC (resistor-capacitor) capacitor m ＝CC m /CT。
9. The method according to claim 7 or 8, wherein the standard method is the method specified in GBT 19609-2004 smoking machine for routine analysis of cigarettes for total particulate matter and tar; content CC of each key component in smoke j Or CC m The detection method of (1) is a center-cut two-dimensional gas chromatography-mass spectrometry method.
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