作　　者： ; ; ; ; ;

机构地区： 广东中烟工业有限责任公司

出　　处： 《现代食品科技》 2011年第10期1196-1199,1191,共5页

摘　　要： 分析了广州四个季节中某卷烟品牌A的主流烟气的常规化学指标和香味成分,并进行了感官评价。结果表明:①四季的温度和湿度对焦油的影响较大,焦油的变化范围为9.52 mg^12.1 mg,春季和秋季最高,夏季最低;②烟气香味成分的种类基本一致,但每种成分的释放量存在差异;③夏、秋、冬三季的感官评价结果基本一致,春季略有不同。春季的果香和香气量略高于其它三季,而烟气绵长感略弱于其它三季。 The routine chemical analytes and aromatic components in mainstream cigarette smoke of the cigarette tor Brand A m different seasons of the year in Guangzhou were tested, and the sensory quality was evaluated. The results showed that the temperature and humidity in different seasons had strong impacts on the tar content, ranging from 9.52 mg to 12.1 mg. The highest tar contents were found in the spring and autumn, while the lowest tar contents were found in summer. The kinds of aromatic components in different seasons were similar, but the release of every aromatic component was different. Besides, the results of sensory quality in summer, autumn and winter were similar, and spring was slightly different. Fruit flavor and aroma increased slightly in spring, but smoothness decreased slightly.

关 键 词： 季节 环境 香味成分 感官质量 卷烟

领　　域： [农业科学] [轻工技术与工程]