焦甜香基在烟草加料加香中的应用研究
毕业论文关键词： 焦甜香基；烟草加香；烟用香精
Caramel sweet base application in tobacco flavoring of feeding study
Abstract: This topic mainly of application of caramel sweet base in the process of flacouring in tobacco aroma were studied . Based on the given blank cigarette smoking , and chosse the appropriate monomers spices and then flavour to improve the shortcomings of the blank leaf group . Afer that , various raw materials were selectively used during the deployment of flavouring to get the base of caramel sweet aroma . In order to select the most representive table flavour , verious experiments though smoking different ratio adding amount in the blank group were taken . Eventually after repeated smoking and modify the recipe to make the sample after flavouring more soft , palatability , irritation and reduction of miscellaneous gas and to make the aftertaste clean and comfortable and the overall incense smoke more coordination , thereby increasing, giving and riching the cigarette aroma. This research mainly focus on improving the texture and richness of fragrance of tobacco , making tobacco aroma style prominent and characteristic clarity and plump and natural enough .
Key Words: Caramel sweet base ; Tobacco flavoring ; Cigarette flavour
目 录
1前言 1
1.1 目前国内卷烟产品发展概况 1
1.1.1 国内卷烟产品发展概况 1
1.1.2 卷烟加料加香对当前国内卷烟工业发展的必要性 2
1.1.3 本课题的研究目的和意义 4
2实验原理与方法 5
2.1 实验原理 5
2.1.1 卷烟加料的目的与加料香精的构成 5
2.1.2 卷烟加香的目的与表香香精的构成 5
2.1.3 卷烟评吸技术 6
2.1.4 卷烟加料加香效果评价方法 6
2.2 实验方法 7
2.2.1 加料香精的调配方法 7
2.2.2 表香香精的调配方法 7
2.2.3 加料加香方法 7
2.2.4 卷烟评吸方法 7
2.3 实验原料、仪器 8
2.3.1 实验原料 8
2.3.2 实验仪器设备 9
3实验内容、步骤 9
4实验内容与步骤 10
4.1 空白叶组及空白烟的评吸结果 10
4.1.1 空白叶组的评吸结果 10
4.1.2 用于加料香精的香原料香气特征及单料烟的评吸结果 10
4.1.3 用于加香香精的香原料香气特征及单料烟的评吸结果 11
4.2 焦甜香基料香香精的调配 12
4.2.1 焦甜香基料香香精基础配方 12
4.2.2 焦甜香基料香香精修改配方 12