CAJ | 학술논문

为提高卷烟调香的效率，采用香味轮廓法建立香原料和香基的香气贡献值数据库，以此为依据构建卷烟辅助调香模型，即以香气贡献值数学模型为计算依据，根据各香原料和香基在基准卷烟中的香气贡献来预测其在目标卷烟中的香气表现和适宜的添加比例。结果表明：①该辅助调香模型可对香精配方的香气表现进行定性和定量表征，预测目标卷烟的香气表现；②该模型预测的香精配方的香气表现与实际感官评价结果的匹配度较高，可达50%~90%；③应用该模型可减少调配试验次数，简化调香过程，提高卷烟调香效率。
위제고권연조향적효솔，채용향미륜곽법건립향원료화향기적향기공헌치수거고，이차위의거구건권연보조조향모형，즉이향기공헌치수학모형위계산의거，근거각향원료화향기재기준권연중적향기공헌래예측기재목표권연중적향기표현화괄의적첨가비례。결과표명：①해보조조향모형가대향정배방적향기표현진행정성화정량표정，예측목표권연적향기표현；②해모형예측적향정배방적향기표현여실제감관평개결과적필배도교고，가체50%~90%；③응용해모형가감소조배시험차수，간화조향과정，제고권연조향효솔。
In order to formulate cigarette flavoring efficiently, a database of contribution values of flavors and flavor bases to smell was developed with smell profile method, a mathematical model based on the database was established, the model was used to predict the flavoring performance and appropriate adding rate of flavor and flavor base in a target cigarette by their contribution to a reference cigarette. The results showed that: 1) The established model could characterize the flavoring performance of a given flavor formulation qualitatively and quantitatively and predict its performance in a target cigarette. 2) The flavoring performance predicted by this model matched pretty well (50%-90%) with the actual sensory evaluation results. 3) The established model simplified flavoring process, and improved the efficiency of cigarette flavoring formulating.