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Zhu Y.,Hongyun Honghe Tobacco Group Co. | Liu Z.,Hongyun Honghe Tobacco Group Co. | Qiu C.,Yunnan Tongchuang Technology Analysis Co. | Tang L.,Hongyun Honghe Tobacco Group Co. | Wang J.,Hongyun Honghe Tobacco Group Co.
Tobacco Science and Technology | Year: 2013

In order to find out the variation trend of intrinsic quality of strips stored in cases, blended strips of a cigarette brand from Yunnan were stored in wooden cases for 4, 14, 24, 48 and 96 hours, respectively. By collecting the near-infrared spectra of strips samples stored for different durations, the corresponding characterization class models were developed with principal component analysis-Mahalanobis distance (PCA-MD) classification method, and validated by sensory evaluation. The results showed that the variation of tobacco quality decreased with the length of storage duration. The quality of tobacco improved significantly and tended to stabilize after storing for 48 hours. Source


Qiu C.,Yunnan Tongchuang Technology Analysis Co.
Tobacco Science and Technology | Year: 2013

In order to investigate the influences of main heat treatment process in primary processing line on the aroma components in tobacco, the aroma components in and sensory quality of tobacco were analyzed and evaluated before and after the ordering and cut strip drying processes while keeping tobacco blend and processing parameters basically unchanged. The results showed that: 1) Ordering process would decrease the contents of lower fatty acid and unsaturated higher fatty acid in tobacco, while increased the content of saturated higher fatty acid, and improve the aroma quality, concentration, offensive odor and irritation of tobacco. 2) Cut strip drying process would increase the contents of sugar and alkali aroma components in cut tobacco, while decrease the contents of neutral and acidic aroma components, which was helpful to improving the aroma quality, smoothness, cleanness, offensive odor and irritation of cigarette smoke. Source


Wang X.,Hongyun Honghe Tobacco Group Co. | Shen X.,Hongyun Honghe Tobacco Group Co. | Liu Z.,Hongyun Honghe Tobacco Group Co. | Hou Y.,Yunnan Tongchuang Technology Analysis Co. | And 2 more authors.
Acta Tabacaria Sinica | Year: 2013

Six flavoring characteristic compounds including furaneol, isoamylisovalerate, maltol, menthol, ethyl maltol and anethole in cut tobacco of "Yunyan" brand were determination by gas chromatography-mass spectrometric (GC-MS) technique. Principal component analysis (PCA) was used to analyze data. Two principal components with accumulative contribution rate over 80% were obtained. Also obtained were scores of these two principal components and comprehensive scores of flavoring characteristic compounds. Flavoring uniformity coefficients was calculated. This evaluating method was applied to detect flavoring uniformity of two batches in Kunming Cigarette Factory and the results were compared with flavoring uniformity tested by single flavoring characteristic compound. Results showed that the method is acceptable and available for assessing cut tobacco flavoring uniformity. Source

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