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首页> 美国卫生研究院文献>Chemical Senses >The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
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The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis

机译：感官和化学分析相结合测定风味烟中薄荷气味的感官差异阈值

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摘要

Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and fast method to determine the human odor difference threshold for flavor additives in a tobacco matrix, using a combination of chemical and sensory analysis. For an example, the human difference threshold for menthol odor, one of the most frequently used tobacco flavors, was determined. A consumer panel consisting of 20 women compared different concentrations of menthol-flavored tobacco to unflavored cigarette tobacco using the 2-alternative forced choice method. Components contributing to menthol odor were quantified using headspace GC-MS. The sensory difference threshold of menthol odor corresponded to a mixture of 43 (37–50)% menthol-flavored tobacco, containing 1.8 (1.6–2.1) mg menthol, 2.7 (2.3–3.1) µg menthone, and 1.0 (0.9–1.2) µg neomenthyl acetate per gram of tobacco. Such a method is important in the context of the European Tobacco Product Directive, and the US Food and Drug Administration Tobacco Control Act, that both prohibit cigarettes and roll-your-own tobacco with a characterizing flavor other than tobacco. Our method can also be adapted for matrices other than tobacco, such as food.
机译：香烟是一种经常使用的消费产品，而风味是决定其产品吸引力的重要因素。具有强烈的非烟草风味的香烟在年轻人中很流行，并且可以促进吸烟。区分烟草中的香精对于调节目的很重要，例如设定重要香精添加剂含量的上限。我们提供了一种简单快速的方法，可以结合化学和感官分析来确定烟草基质中香料添加剂的人为气味差异阈值。例如，确定了薄荷味（最常用的烟草香料之一）的人为差异阈值。由20位女性组成的消费者小组使用2种强制选择方法比较了不同浓度的薄荷味烟草和无味香烟。使用顶空GC-MS对导致薄荷气味的成分进行了定量。薄荷味的感官差异阈值对应于43（37–50）％薄荷味烟草的混合物，其中包含1.8（1.6–2.1）mg薄荷醇，2.7（2.3–3.1）µg薄荷酮和1.0（0.9–1.2）每克烟草微克乙酸新薄荷酯。在《欧洲烟草产品指令》和《美国食品药品监督管理局烟草控制法》的背景下，这种方法非常重要，该法均禁止卷烟和除烟草外具有特征性风味的自卷烟。我们的方法还可适用于除烟草以外的其他基质，例如食品。

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