DOI: 10.12187/2024.02.014
Selection and weight establishment of sensory evaluation index for heated tobacco products based on Analytic Hierarchy Process
FANG Yicheng
YANG Jing
LU Chengwei
FENG Qi
WANG Xu
Abstract：In order to establish an accurate and comprehensive sensory evaluation method for heated cigarette prod-ucts,10 representative products were selected for sensory evaluation.Based on taste,sensory descriptors were pro-posed and screened,and then each index and weight were calculated by Analytic Hierarchy Process.The results in-dicated that 10 descriptors including smoke amount,flavor,burning sensation,aftertaste,harmony,impurity,strength,concentration,puff-by-puff releasing homogeneity,and irritancy were obtained through evaluation and screening,which could be used for sensory evaluation of heated cigarette products.After the combination and selec-tion of these descriptors based on traditional cigarette inducators,it was finally determined that flavor,motion state of aerosol,strength,irritancy,aftertaste,and puff-by-puff releasing homogeneity were the top 6 indexes affecting the sensory evaluation of heated tobacco products,with weights of 25%,30%,10%,10%,15%,and 10%,respectively.The establishment of the sensory evaluation indexes and weights of the heated cigarette is helpful to rationally,com-prehensively,and intuitively evaluate the sensory quality of each heated cigarette product.
Keywords：heated tobacco productsensory evaluationAnalytic Hierarchy Processweight
Publication Date：2024-04-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 107-113 )