Hongta Liaoning Tobacco Co.

Shenyang, China

Hongta Liaoning Tobacco Co.

Shenyang, China
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Zhu H.,CAS Zhengzhou Research Institute | Chai G.,CAS Zhengzhou Research Institute | Chi G.,Hongta Liaoning Tobacco Co. | Wang D.,CAS Zhengzhou Research Institute | And 8 more authors.
Tobacco Science and Technology | Year: 2017

A sensory-oriented analysis was carried out to investigate the smoky components in total particulate matter (TPM) of mainstream cigarette smoke. The TPM of mainstream cigarette smoke was separated by gel permeation chromatography (GPC), the aroma characteristics of each separated fraction were estimated, and the fractions with characteristic smoky aroma were located. A total of 26 smoky components were identified by qualitative GC/MS analysis combined with aroma evaluation of standard substances, and a quantitative GC/MS method was developed for analyzing the 26 smoky components in TPM of mainstream cigarette smoke. The release of the 26 smoky components in mainstream smoke from cigarettes of 9 brands and their mass fractions in TPMs were determined. The olfactory thresholds of the 26 smoky components in ethanol and triacetin were determined by three-alternative forced-choice (3-AFC) method, and their odor activity values (OAVs) in TPMs of cigarettes of 9 brands were calculated on the basis of their mass fractions, then their contributions to the smoky aroma of cigarette smoke were estimated. The results showed that: 1) In the mainstream smoke of the tested cigarettes, the release of phenol, 4-methylphenol, 4-vinylguaiacol, 2-methylphenol, 2, 4-dimethylphenol and tyrosol was higher than the other smoky components. 2) The contributions of guaiacol, 4-methylphenol and 5-methylguaiacol to the smoky aroma of cigarette were the most significant based on their OAVs. © 2017, Editorial Office of Tobacco Science and Technology. All right reserved.


Zhang Q.,CAS Zhengzhou Research Institute | Liu J.,CAS Zhengzhou Research Institute | Zhang W.,CAS Zhengzhou Research Institute | Lu B.,CAS Zhengzhou Research Institute | And 9 more authors.
Tobacco Science and Technology | Year: 2016

Sensory-oriented analysis was carried out to investigate the key sweet taste components in the extract of cured tobacco of a robust flavor style. The leaf extract was separated by gel permeation chromatography (GPC), the taste character of each separated fraction was estimated, and the sweet taste characteristic component(STCC) in the extract was obtained by categorization. A quantitative method based on HPLC-ELSD was developed to determine the contents of four sweet components (glucose, fructose, inositol and sucrose) in the STCC. On the basis of quantitative data, mixed solutions of the four sweet components were recombined, and the taste dilution analysis (TDA) of STCC and the recombined solutions were conducted. The taste thresholds of the four sweet components in water were determined by three-alternative forced-choice (3-AFC) method, in addition their taste activity values (TAVs) were calculated by taking their contents in STCC into account, and their sweetness was compared. The results showed that the four sweet components were the main factors determining the taste characteristics of STCC. According to their TAVs and sweetness, the four sweet taste components were ranked in the order of their contribution to sweet taste: fructose, sucrose > glucose > inositol. © 2016, Editorial Office of Tobacco Science and Technology. All right reserved.


Chi G.,Hongta Liaoning Tobacco Co. | Liu J.,CAS Zhengzhou Research Institute | Bao F.,Henan Agricultural University | Zhang W.,CAS Zhengzhou Research Institute | And 10 more authors.
Tobacco Science and Technology | Year: 2015

In order to analyze the key sour taste components in leaf tobacco, the extract of cured tobacco was separated by gel permeation chromatography (GPC). According to the taste characteristic of each fraction, the sour taste characteristic components (STCCs) were obtained by categorization. A quantitative method based on ion chromatography was developed to determine five selected organic acids (lactic acid, levulinic acid, malic acid, fumaric acid and citric acid) in the STCCs. On the basis of quantitative data, the mixed solutions of the five organic acids were recombined, and the taste dilution analysis (TDA) of STCC solutions and the recombined solutions was conducted. The taste thresholds of the five organic acids in water were determined by three-alternative forced-choice (3-AFC) method, then their taste activity values (TAVs) were calculated by taking into account their contents in STCCs. The results showed that: 1) The maximum dilution multiple of STCC solutions was consistent with that of the recombined solutions in TDA experiment, it proved that the five acids were the main sources of sour taste in STCC solution. 2) According to their TAVs, the five acids in the order of their contribution to sour taste were malic acid > lactic acid > levulinic acid > citric acid > fumaric acid. © 2015, Editorial Office of Tobacco Science and Technology. All right reserved.


Xing W.,Northeastern University China | Sun Y.,Northeastern University China | Dai L.-C.,Hongta Liaoning Tobacco Co.
Dongbei Daxue Xuebao/Journal of Northeastern University | Year: 2014

A state observer was designed for a class of networked control systems with a short delay, in which the sensor is time-driven, and the controller and actuator are event-driven. The networked control systems were discretized, and a discrete model of the system was given. In addition, the determination method of asymptotic stability was given on the basis of the state observer. Sufficient conditions for the system asymptotically stable were obtained by building Lyapunov function and linear matrix inequalities. A simulation example showed the feasibility and effectiveness of the proposed method.

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