Lee Seung-Yong
(KT&G Central Research Institute)
,
Lee Whan-Woo
(KT&G Central Research Institute)
,
Lee Kyung-Ku
(KT&G Central Research Institute)
,
Kim Young-Hoh
(KT&G Central Research Institute)
This study focused on the relationships among leaf and smoke components and sensory properties following tobacco leaf blending. A completely randomized experimental design was used to evaluate components of leaf and smoke and sensory properties for sample cigarettes with four mixtures of flue cured ...
This study focused on the relationships among leaf and smoke components and sensory properties following tobacco leaf blending. A completely randomized experimental design was used to evaluate components of leaf and smoke and sensory properties for sample cigarettes with four mixtures of flue cured and burley tobacco (40:60, 60:40, 80:20 and 100:0). Eleven leaf components, six smoke components, and eight sensory properties of smoking taste were analyzed. A sensory evaluation method known as quantitative descriptive analysis was used to evaluate perceptual strength on a fifteen score scale. Raw data from ten trained panelists were obtained and statistically analyzed. Based on the MANOVA, clustering analysis, correlation matrix and partial least square (PLS) method were applied to find out which smoke component most affected sensory properties. The PLS method was used to remove the influence between explanatory variables in the leaf, smoke components derived from the results. High correlations (p<0.0l) were found among ten specific leaf and smoke components and sensory attributes. Total nitrogen, ammonia, total volatile base, and nitrate in the leaf were significantly correlated (p<0.05) with impact, bitterness, tobacco taste, irritation, smoke volume, and smoke pungency. From the results of PLS analysis, influence variables are used to explain about the correlation. In terms of bitterness, with only two explanatory variables, Leaf $NO_3$ and Leaf crude fiber were enough for guessing their correlation. In the distance weighted least square fitting analysis, carbon monoxide highly influenced bitterness, hay like taste, and smoke volume.
This study focused on the relationships among leaf and smoke components and sensory properties following tobacco leaf blending. A completely randomized experimental design was used to evaluate components of leaf and smoke and sensory properties for sample cigarettes with four mixtures of flue cured and burley tobacco (40:60, 60:40, 80:20 and 100:0). Eleven leaf components, six smoke components, and eight sensory properties of smoking taste were analyzed. A sensory evaluation method known as quantitative descriptive analysis was used to evaluate perceptual strength on a fifteen score scale. Raw data from ten trained panelists were obtained and statistically analyzed. Based on the MANOVA, clustering analysis, correlation matrix and partial least square (PLS) method were applied to find out which smoke component most affected sensory properties. The PLS method was used to remove the influence between explanatory variables in the leaf, smoke components derived from the results. High correlations (p<0.0l) were found among ten specific leaf and smoke components and sensory attributes. Total nitrogen, ammonia, total volatile base, and nitrate in the leaf were significantly correlated (p<0.05) with impact, bitterness, tobacco taste, irritation, smoke volume, and smoke pungency. From the results of PLS analysis, influence variables are used to explain about the correlation. In terms of bitterness, with only two explanatory variables, Leaf $NO_3$ and Leaf crude fiber were enough for guessing their correlation. In the distance weighted least square fitting analysis, carbon monoxide highly influenced bitterness, hay like taste, and smoke volume.
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문제 정의
, 2000) was showed that lactic acid; cresol and qiiinic acid have a significant correla tion to sriK)ke volume and irritation. This study was focused on the relationship within leaf, smoke components and sensory properties follow ing tobacco leaf blending. We got two points about this study.
제안 방법
We set the standard of four types by blending ratio. On the basis of flue cured ratio of 40%, 60%, 80% and 100% were prepared.
Raw data from ten trained panelists were ob tained and statistically analyzed. The ex perimental conditions were designed two way layout for completely randomized design with two factors as follows; one is the sample cigarettes of four type by flue cured mixed with burley (40:60, 60:40, 80:20 and 100:0) and the other is three characteristics including sensory properties, leaf components and smoke components. In de tail, sensory properties for smoking tastes were 8 attributes, that is, impact, irritations, bitterness, hay like, tobacco taste, smoke volume, smoke pungent and mouth clean.
All panelists conducted about discriminative test for sensory properties including tobacco taste. Degree of difference test with seven cat egory scale and quantitative descriptive analysis was conducted for panel selection.
All panelists conducted about discriminative test for sensory properties including tobacco taste. Degree of difference test with seven cat egory scale and quantitative descriptive analysis was conducted for panel selection. Empirical logic drawing example of sequential approach by same difference test and quantitative descriptive analysis method was used.
Sensory evaluation method, known as quanti tative descriptive analysis, was used to evaluate the perceptual strength with fifteen score scale by samples respectively in regard to all attributes. In terms of sensory evaluation, eight attributes such as, impact, bitterness, irritation, hay like, tobacco taste, smoke volume, smoke pungent and cleanness by ten trained panelists was done. Besides, panel setup was accom plished by use of quantitative descriptive analysis method over twelve times.
이론/모형
Degree of difference test with seven cat egory scale and quantitative descriptive analysis was conducted for panel selection. Empirical logic drawing example of sequential approach by same difference test and quantitative descriptive analysis method was used. Panel was separated from three groups, expert, trained panel and trainee as their performance.
Sensory evaluation method, known as quanti tative descriptive analysis, was used to evaluate the perceptual strength with fifteen score scale by samples respectively in regard to all attributes. In terms of sensory evaluation, eight attributes such as, impact, bitterness, irritation, hay like, tobacco taste, smoke volume, smoke pungent and cleanness by ten trained panelists was done.
참고문헌 (19)
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Coulson. D. A. (1958) Tobacco Quality. Tobacco Workers Conference, Athens, GA
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Park, T.M., Lee, Y.T., Kim, S.H. and Oh, Y.I. (1988) Studies on the Adsorbents for Cigarette Filter I. Effect of Pore Volume Distribution and Specific Area of Adsorbents on the Removal Efficiency of Smoke Components by Triple Filter. KOSTAS 10(1): 75-82
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