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摘要：本课题旨在研究辛甜香型的卷烟加料加香技术。首先对各种辛甜类单体香料进行嗅辩、评吸，掌握其香气特征、加料加香应用效果。然后对照空白卷烟的评吸结果，选择适宜的香原料，按照一定的配比，调配出一款以辛甜香为主体的加料香精和表香香精。接着对不同辛甜型原料及同种原料不同用量调配出的香精，进行香气评价和加料加香试验，评吸其添加前后以及不同比例用量情况下的烟气变化，掌握辛甜香型的原料在烟草中的作用。最终经过调整配方并反复评吸，调配出香气透发，自然感强，卷烟吸舒适，辛甜香型突出，各路香韵与烟香谐调的烟用香精。36824
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毕业论文关键词：辛甜香型；卷烟；加料加香
Application of Spices and sweet type of feeding and flavored in cigarettes
Abstract:This paper aims to study the technology of Spices and sweet type of feeding and flavored in cigarettes. First, spices and sweet flavor to be smelled evaluated through smoking, then the aroma characteristics and flavored effect to be grasped. Then the control blank cigarette smoking results, select the appropriate aromatic raw materials, according to a certain proportion, with spices deployment of a sweet flavor as the main feed and table-flavor. Then different spices and sweet raw materials and the same kind of deployment of a different amount of flavor, aroma evaluate and conduct feeding trials flavored, smoking smoke changes and different proportions before adding the amount of the case, the master clear spicy type of raw material role in tobacco. After the final adjustment formula and repeated smoking, the deployment of a fragrance through the hair, strong natural sense, cigarette smoke flavor comfort, acrid sweet herniation, various nuances harmonized with incensing smoke tobacco flavor.
Key Words:Spices and sweet; cigarettes; feeding and flavored
目录
1前言 1
1.1 国内外香精香料的发展历史 1
1.2 国内外烟用香精香料的研究现状 1
1.3 烟用香料香精的发展前景 2
1.4 辛甜香型卷烟的特征 3
1.5 本课题研究意义 3
2实验原理与方法 4
2.1 实验原理 4
2.1.1 烟草香机制和烟气酸碱平衡 4
2.1.2 卷烟加料的概念和作用 4
2.1.3 卷烟加香的概念和作用 5
2.1.4 卷烟评吸的概念、目的和意义 5
2.1.5 对评吸环境的要求 5
2.1.6 卷烟评吸技术 6
2.2 实验方法 6
2.2.1 加料香精的调配方法 6
2.2.2 表香香精的调配方法 6
2.2.3 加料加香的方法 7
2.2.4 卷烟评吸方法 7
2.2.5卷烟加料加香效果评价方法 8
3实验原料与设备 9
3.1 实验原料 9
3.2实验仪器设备 10
4实验内容与步骤 10
5实验结果与讨论 11
5.1空白卷烟评吸结果 11
5.2辛甜香型的卷烟加料的应用研究 11
5.2.1 卷烟加料原料和香原料的香气特征和作用 11
5.2.2 加料香精基础配方设计 12
5.2.3 加料香精配方的确定 16
5.3辛甜香型的卷烟加香的应用研究 17
5.3.1卷烟表香香精结构和香原料的香气特征和作用 17
5.3.2表香香精基础配方设计 18
5.3.3加料香精配方的确定 18