切丝宽度对中支卷烟烟丝结构、烟支理化指标及感官质量的影响

为了探究切丝宽度对中支卷烟烟丝结构、烟支物理指标、烟气指标、主流烟气粒相物致香成分含量及感官质量的影响,在切丝宽度分别为0.80、0.85、0.90、0.95、1.00 mm时,采用相同的烟丝加工和卷制条件卷制成烟支圆周为22 mm的中支卷烟,分析了烟丝结构和成品烟支物理指标、烟气指标、主流烟气粒相物致香成分含量和感官质量。结果表明:①切丝宽度由0.80 mm增加至1.00 mm,整丝率提高2.85百分点,碎丝率降低0.80百分点,烟支圆周呈现增加的趋势,烟支吸阻呈现逐渐降低的趋势,烟支吸阻降低164 Pa。切丝宽度为0.85 mm时,烟支单支质量标准偏差和吸阻标准偏差最小。②烟气CO量和切丝宽度之间呈现显著负相关;随着切丝宽度增加,烟气烟碱量增大,变化在0.04 mg/支范围内;烟气焦油量先增大后减小,在切丝宽度为0.95 mm时达到最大。③烟气粒相物致香成分中羰基类化合物、杂环类化合物、酚类化合物含量及致香成分总量,均呈现先增加后降低并趋于稳定的趋势,在切丝宽度为0.85 mm时达到最大。④烟支整体感官质量得分和单项指标得分随着切丝宽度的增加均呈现下降的趋势,切丝宽度为0.80~0.90 mm的样品感官质量明显好于切丝宽度为0.95 mm和1.00 mm的样品。

Influences of cut tobacco width on cut tobacco structure,physical and chemical indexes and sensory quality of cigarette with medium circumference

To investigate the influences of cut tobacco width on cut tobacco structure,physical indexes,smoke indexes,aroma component contents in total particulate matter(TPM)of mainstream smoke and sensory quality of cigarette with medium circumference,cut tobacco at 0.80,0.85,0.90,0.95 and 1.00 mm width were separately made into cigarettes at 22.0 mm circumference with otherwise identical manufacturing condition.Cut tobacco structure,physical indexes,mainstream smoke indexes,aroma component contents in TPM and sensory quality of the cigarettes were analyzed.The results showed that:1)When cut tobacco width increased from 0.80 to 1.00 mm,integral strand proportion raised by 2.85 percentage points,short strand proportion lowered by 0.80 percentage points,cigarette circumference presented an increasing trend,and the draw resistance decreased to 164 Pa gradually.At 0.85 mm cut tobacco width,the standard deviations of weight and draw resistance of a single cigarette were the lowest.2)The CO delivery of mainstream smoke significantly negative correlated to the cut tobacco width;the nicotine delivery slightly increased with the increase of the cut tobacco width in the variation range of 0.04 mg/cig.;the tar delivery increased first and then decreased,peaked at 0.95 mm cut tobacco width.3)The contents of carbonyls,heterocyclic compounds,phenolic compounds and total aroma components in TPM increased first,then decrease,and tended to be stable;the peaks appeared at 0.85 mm cut tobacco width.4)The scores of comprehensive sensory quality and single index decreased with the increased cut tobacco width,the sensory quality of cigarettes from 0.80 to 0.90 mm cut tobacco width was better than those of 0.95 and 1.00 mm cut tobacco width.