Study on the evaluation method of cigarette astringency in the simulated oral environment

Author:

Song Xiaofei1,Qian Shanhua12ORCID,Li Hui3,Shen Yujun3,Bian Da1,Shan Kai4,Shi Jingquan4

Affiliation:

1. School of Mechanical Engineering Jiangnan University Wuxi China

2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China

3. Zhengzhou Tobacco Research Institute of CNTC Zhengzhou China

4. Hongta Liaoning Tobacco Co., Ltd Shenyang China

Abstract

AbstractCigarettes with pronounced astringency can diminish consumers' enjoyment. However, due to the complex composition of cigarettes, quantifying astringency intensity accurately has been challenging. To address this, research was conducted to develop a method for assessing astringency intensity in a simulated oral environment. The astringency intensity of four cigarette brands was determined using the standard sensory evaluation method. The mainstream smoke absorbing solution (MS) was prepared by simulating the cigarette smoking process, and its physicochemical properties (such as total phenol content and pH levels) were analyzed. The lubrication properties of the five solutions were tested using the MFT‐5000 wear tester, and factors influencing cigarette astringency were examined. The findings showed that total phenol content and pH of MS were positively and negatively correlated with astringency intensity, respectively. Particularly, the lubrication properties of MS were significantly correlated with astringency intensity, and the correlation coefficient was affected by load and speed during testing. The study concluded that coefficient of friction was a more reliable measure for assessing the extent of astringency in cigarettes than the total phenol content and pH of MS, offering new insights into astringency evaluation and development of high‐grade cigarettes.

Funder

National Natural Science Foundation of China

Jiangnan University

Publisher

Wiley

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