| Abstrakt: |
In order to explore the effects of cigarette size on the quality of cigarettes, cigarettes of four sizes (circumference x length: conventional cigarette 24.3 mm x 84 mm, 22 mm cigarette 22 mm x 84 mm, slim cigarette 20 mm x 89 mm, super slim cigarette 16.9 mm x 97 mm) were made under the same cut tobacco, filling density, air permeability of cigarette paper, tipping paper specification, tow material and draw resistance of filter rod. After the evaluation of physical indexes, smoke indexes, aroma component contents and sensory quality, the results showed that: 1) When cigarette size gradually varied from conventional to super slim, the cut tobacco content in single cigarette decreased, cigarette draw resistance increased, cigarette hardness decreased, and the ventilation rate of tobacco filler more than doubled. There was a good linear relationship between the draw resistance of tobacco filler and the reciprocal of the cigarette circumference square. 2) When the cigarette size varied from conventional to super slim, the puff number decreased by 0.92 puff/cig. The releases of tar, nicotine and CO in mainstream cigarette smoke presented an overall decreasing trend. The puffing ratio and the tobacco consumption of a single puff increased first and then decreased, those of slim cigarette were the highest, which were 29.37% and 19.98 mg/puff respectively. In addition, the tar release of a single puff from the slim cigarette was the highest. 3) The particulate aroma components of a single puff and their total amount from the slim cigarettes were the highest. When cigarette size varied from conventional to super slim, the contents of heterocyclic compounds in mainstream smoke increased first and then decreased, and the contents of 3-methyl-2-cyclopenten-1-one, 3-vinylpyridine and phenol in a single puff increased significantly. 4) The overall evaluation score of sensory quality of the slim cigarette was the highest, while that of the super slim cigarette was the lowest. As cigarette circumference decreased, the evaluation scores of aroma component contents, smoke concentration and smoke irritancy all reduced. [ABSTRACT FROM AUTHOR] |
