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焦甜香基在烟草加料加香中的应用研究

时间:2018-05-21 09:37来源:毕业论文
对焦甜香基在烟草加料加香过程中对卷烟香气的作用和效果进行了研究。实验根据对给定空白卷烟的评吸,选择适宜的单体香料,调配出加料香精来改善空白叶组的缺点

摘要:本课题主要对焦甜香基在烟草加料加香过程中对卷烟香气的作用和效果进行了研究。实验根据对给定空白卷烟的评吸,选择适宜的单体香料,调配出加料香精来改善空白叶组的缺点。之后,在香精调配过程中选择性地采用各种香原料,调配出具有焦甜香型的香基,并通过评吸其添加不同比例用量情况下的烟气变化,选择最具代表性的表香香精,最终经过反复评吸并修改配方,使得加料加香后的样品卷烟烟气柔和适口、刺激性小、杂气减少、余干净舒适,整体烟香协调,从而提高卷烟香气、丰富香气和赋予风格。着重提高烟叶的香期质感和丰富度,使得烟草香气风格突出,特征明晰,香气透发,饱满充足,自然感强。23105
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 焦甜香基在烟草加料加香中的应用研究:http://www.youerw.com/huaxue/lunwen_16032.html
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