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Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chemistry & Industry of Forest Products is the property of Chemistry & Industry of Forest Products Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Tissue Engineering Research / Zhongguo Zuzhi Gongcheng Yanjiu is the property of Chinese Journal of Tissue Engineering Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To compare the effects of different hydrolysis conditions on the release of bound volatile compounds from Citri reticulatae Pericarpium, the precursor of bound volatile compounds in Citri reticulatae Pericarpium was obtained through adsorption and elution separation in Amberlite XAD-2 resin, and then hydrolyzed and released under four conditions, including β-glucosidase, pectinase, mixed enzyme (β-glucosidase and pectinase), and acid.Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectroscopy (GC-IMS) were used for the analysis of released volatile compounds.GC-MS analysis showed that a total of 35 bound volatile compounds were identified from three enzymatic hydrolysis methods. The compounds hydrolyzed by β-glucosidase and mixed enzyme were mainly esters (93.42% and 90.55%, respectively) with methyl benzoate of the highest content, followed by methyl caprylate and other fatty acid methyl esters, and these esters were undetected in free volatile compounds and pectinase hydrolysis, while a total of 50 bound volatile compounds were identified in acid hydrolysis, mainly aldehydes and alcohols with terpene structure. GC-IMS analysis showed that the compounds produced by enzymatic hydrolysis were mainly aldehydes and alcohols, and the compound composition of pectinase hydrolysis was similar to blank, while the compounds produced by acid hydrolysis were mainly aldehydes, ketones and acids. In conclusion, β-glucosidase was favorable to the release of Citri reticulatae Pericarpium bound volatile compounds than pectinase, and also of milder hydrolysis condition than acid, thus hydrolysis by β-glucosidase was a better choice for Citri reticulatae Pericarpium to release the bound volatile compounds. [ABSTRACT FROM AUTHOR]

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of aroma components in the flavor were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reaction flavor for cigarette flavouring applications by sensory quality assessments. The results showed that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220 ²C, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction flavor have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction flavor was added at a level of 4 mg/cigarette, the aroma quality and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to provide methodological support for the compatibility analysis of tobacco leaves, a sensory evaluation method was developed by referring to known tobacco sensory evaluation methods. The developed method consisting of evaluation items, scoring rubrics, evaluation requirements and result expression could comprehensively and quantitatively evaluate the compatibility of tobacco leaves with four first-level indexes, including prominence, promotion, improvement and integration, as well as the overall compatibility score. The compatibility between the Longjiang tobacco leaf module with different proportions and typical tobacco leaves from different production areas was analyzed using the developed method. The results showed that within the gradient range set by this experiment, there were differences and optimal proportions in the compatibility between the Longjiang tobacco module and tobacco leaves with different flavor styles from typical production areas. Longjiang tobacco leaves showed relatively good compatibility with fresh flavor leaves only when blended at a low proportion, while the optimal proportion with medium flavor leaves from Tongren, Guizhou was 10%. However, the overall compatibility with robust flavor leaves was better, and the overall compatibility score increased steadily with the increase of the blending proportion within the experimental gradient range. The developed sensory evaluation method for tobacco compatibility could accurately and quantitatively describe the compatibility of tobacco leaves and provide methodological support for the design and maintenance of tobacco module blending and tobacco blends. [ABSTRACT FROM AUTHOR]

Copyright of Shandong Medical Journal is the property of Shandong Medical Health Newspapers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shandong Medical Journal is the property of Shandong Medical Health Newspapers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Guangdong Agricultural Sciences is the property of South China Agricultural University, Guangdong Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to reveal the puff-by-puff release behavior of ester and alcoholic monomer flavors from filter tow of demi-slim cigarettes, the transfer rules of representative esters and alcoholic monomer flavors during smoking of demi-slim cigarettes were studied using ultrasonic assisted extraction combined with gas chromatography (GC) method. The results showed that: 1) The puff-by-puff transfer rates of 17 esters and 13 alcoholic monomer flavors were in the range of 0.31%-20.43% and 1.54%-19.60%, respectively, with those of acetic esters and straight chain saturated alcohols being greater and those of cinnamates and unsaturated alcohols having relatively stable puff-by-puff releases. 2) For the same puff number, the puff-by-puff transfer rates of each group of homologous monomers of ester and alcoholic monomer flavors increased with increasing boiling points, and those of each group of isomeric monomer flavors increased with increasing molecular structural stability. 3) Puff-by-puff transfer rates of ester and alcoholic monomer flavors increased with proceeding puff, and there was a good linear positive correlation between the cumulative puff-by-puff transfer rates and puff numbers. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Thermogravimetric technology was used to analyze the low temperature pyrolysis characteristics of flue-cured tobacco, burley tobacco, oriental tobacco and cigar tobacco. Meanwhile, the sensory quality of tobacco raw materials under heating conditions was evaluated, and the correlation between the pyrolysis characteristics and sensory quality was further analyzed statistically. The results showed that: under the heating condition of linear temperature-constant temperature baking, all tobacco leaves experienced four weight loss stages ( dehydration and drying stage, removal stage of volatile components, decomposition stage of cellulose components and constant temperature baking stage), but there were some differences in the pyrolysis characteristic parameters of different weight loss stages. With the increase of glycerin content (0%~15%), the maximum weight loss rate and weight loss rate of all tobacco raw materials in the volatile component removal stage increased, and the maximum weight loss temperature of flue-cured tobacco increased, while that of burley tobacco, oriental tobacco and cigar tobacco decreased. When the glycerin dosage was 15%, it had the greatest effect on the weight loss rate of flue-cured tobacco at this stage, and the least effect on oriental tobacco. The total score of sensory quality of tobacco leaf samples increased with the increase of glycerin dosage. Person correlation analysis showed that the glycerin content of tobacco leaf raw materials was positively correlated with the smoke volume, aroma volume, uniformity score and total sensory quality score. There was a significant positive correlation between the maximum weight loss rate and miscellaneous gas, irritability, energy score and total sensory quality score, while the maximum weight loss rate during the decomposition stage of cellulose components had a negative correlation with aroma volume, miscellaneous gas, irritation, purity, energy score and total sensory quality score. [ABSTRACT FROM AUTHOR]

To effectively control the content of key components in cut tobacco during the heating process, the macro type tobacco high-temperature thermal conversion thermogravimetric technology was used to investigate the influence of heating temperature on the thermal weight loss process and the thermal release characteristics of key components from cut tobacco (with a moisture content of 1. 5%) of heated tobacco products at temperatures of 180 °C, 200°C, and 220 °C. The results showed as the heating temperature increased, the changes in mass fraction of cut tobacco increased, the change rate of the mass fraction of cut tobacco increased, and the stability of the thermal weight loss process decreased. When the heating temperature was 200 °C and 220 °C respectively, the changes in mass fraction of each key component followed the order of nicotine, glycerol, moisture, and other components. Nicotine was practically completely released. Meanwhile, when the heating temperature was 180°C, the changes in mass fraction of key components of cut tobacco followed the order of nicotine, moisture, glycerol, and other components. Nicotine, glycerol, and water had higher changed in mass fraction, while other components had lower changed in mass fraction. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Uranium Mining & Metallurgy is the property of Uranium Mining & Metallurgy Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mechanical & Electronic Control Engineering is the property of Omniscient Pte. Ltd. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shandong Medical Journal is the property of Shandong Medical Health Newspapers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The product of sugar-base ratio and potassium content in tobacco samples was used as the property value, and the normal distribution test of sample property value in cigarette making process and the calculation of tobacco mixing uniformity were conducted. Through the analysis of control chart, process capability index and tobacco mixing ability, the quality stability and variation law of tobacco in each process were explored. The results showed that the mixing uniformity of tobacco in loose moisture regain process was 67. 04%, the coefficient of variation was 32. 96%, and the mixing uniformity was poor. Premixing contributed the most to the improvement of tobacco mixing uniformity, with the variance reduction index of 17. 59 after first-order feeding premixing, and the tobacco mixing uniformity reached 94. 30%. The processing quality stability of tobacco materials in loose moisture regain and primary feeding premixing process was poor. The mixing uniformity of tobacco materials in the subsequent four processes was more than 95%, and the process capability index CP value was close to 2. 0. The processing quality stability was better. According to the results, the mixing uniformity and quality stability of the material could be improved by increasing the number of cigarette cutters and increasing the premixed cabinet in the cigarette making process. [ABSTRACT FROM AUTHOR]

Copyright of Tobacco Science & Technology is the property of Tobacco Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Thermogravimetric analysis was used to study the pyrolysis and combustion characteristics of stems with different morphology. And the differences of kinetic parameters in each weight loss stage of stem during the pyrolysis or combustion were compared and analyzed based on the Coats-Redfern method. The results showed that the color of the filamentous stem was darker when compared with the flaky stem. The micro-surface of filamentous stem presented a rough gully shaped irregular honeycomb structure and exhibited a good blending applicability with cut tobacco. The weight loss process of stems with different morphology under pyrolysis conditions could be divided into four main stages. Among these stages, the weight loss and corresponding weight loss rate of filamentous stem in the volatile loss stage were higher than those of flaky stem, indicating that it possessed a good volatile flavor component retention capacity. The comprehensive pyrolysis index of filamentous stem was 1.24x10-4/(%·min-1·°C-2), which was higher than that of flaky stem. And this result showed a better pyrolysis characteristics of filamentous stem. The weight loss of different stems during the combustion process could also be mainly divided into four stages. Filamentous stem exhibited a higher comprehensive combustion characteristic index and lower combustion residual mass. The main weight loss stages during the thermal decomposition of different stems were mainly controlled by a 1.5-order chemical reaction model. Furthermore, the morphology had a significant effect on the kinetic parameters of the thermal degradation stages of the stem. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)