On-line Quantitative Monitoring and Control of Tobacco Flavors by Near Infrared Spectroscopy Combined with Advanced Calibration Transfer Method
When near infrared spectroscopy is applied to on-line monitoring and control of tobacco flavors,the variation in temperature can severely deteriorate the predictive performance of near infrared spectroscopic calibration models and results in a significant increases of the root mean square error value for the main constituents in syrup samples from 2.4% to 29.0%. In this paper,near infrared spectroscopy has been incorporated with an advanced calibration transfer method-loading space standardization to effectively eliminate the deteriorate effects of temperature variation on quantitative results and finally realize the fast and accurate on-line quantitative monitoring and control of tobacco flavors. The root mean square error value for the main constituents in syrup samples is successfully retained at a satisfying low level of 3.8%. The results of this paper will provide technical support for the preparation,preservation and use of tobacco flavors,and realize on-line process quality control of cigarettes.