Research On Improving The Quality Of Medium Grade Cigarettes Based On Characterization Of Cigarettes Style And Their Contributing Factors

10 kinds of domestic commercial cigarettes from different brands were selected in this study and their differences in style characteristics and chemical components were analyzed. The correlation between chemical composition and style characteristics was found by partial least squares regression(PLSR) analysis and one of the medium-grade cigarettes A2 was improved according to the correlation. The major studies and results are as follows:First, the cigarette samples were classified based on sensory indexes by cigarette sensory evaluation and principal component analysis(PCA). 10 samples were divided into two categories according to quality characteristic indexes: the high medium-grade cigarettes with higher quality characteristic scores(A1、A2、B1、B2、B3、B4) and the low-grade cigarettes with lower quality characteristic scores(A3、A4、B5、B6).Then determination and analysis of the contents of the chemical components of 10 kinds of commercial cigarettes were done to figure out the relationship of chemical components and sensory characteristics. PLSR analyses were were used to elucidate the relationship between routine chemical components and sensory characteristics. The results showed that total sugar, reducing sugar, RS-Nic ratio had significant positive impacts on sensory characteristics. But nicotine, total nitrogen, potassium and chlorine had significant negative effects on cigarette quality. The contents of total sugar, reducing sugar, RS-Nic ratio had positive impacts on taste, while the contents of nicotine and total nitrogen had negative effects on taste. PLSR analyses were used to elucidate the relationship between macromolecular substances and sensory characteristics. The results showed that there were significant negative correlation between protein, starch and astringency, throat irritation, nasal irritation, indicating that the lower protein and starch content in tobacco, the lower astringency, throat irritation, nasal irritation and higher sensory quality. Correlation analysis of amino acids and sensory characteristics through PLSR confirmed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids had the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids had the most significant influence on smoke characteristics. It indicated that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids had less influence on sensory quality of cigarettes than free amino acids.Correlation analysis of mainstream smoke and sensory characteristics through PLSR confirmed that there were significant negative correlation between furfural, 2-cyclopenten-1-one, 2-methyl- and astringency, furfural, 2-cyclopenten-1-one, 2-methyl-, nicotine and throat irritation, phenol, 2,6-dimethyl-, indole and impact. Meanwhile, there were significant positive correlation between tetradecane and astringency, throat irritation.While there were no significant correlation between the content of volatile acids and high fatty acids and sensory quality of cigarettes.Last but not least, quality improvement of medium-grade cigarette was carried out based on the study of cigarettes style characterization. It was found that the lower protein and starch content decreased by enzymolysis reaction, the higher sensory quality of cigarette was achieved. The contents of free amino acids were decreased by Maillard reaction, which had bad impact on tobacoo quality, thus producing a lot of aroma components.