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Method for recognizing natural apple essence

An apple essence, natural technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of long time, inability to accurately reflect the internal quality fluctuation of the essence, complicated operation of traditional methods, etc., to achieve simple steps, convenient for large-scale promotion and application , the effect of significant economic value

Active Publication Date: 2009-08-05
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former can only reflect certain characteristics of flavors and fragrances as a whole; while the latter uses nasal sensation as an identification tool, which is affected by factors such as subjective consciousness, environment and individual differences, and cannot accurately reflect the intrinsic quality and fluctuations of flavors.
Moreover, the above-mentioned traditional methods are complicated to operate, and the time required for the analysis process is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, the identification of natural apple essence

[0026] Each sample was tested separately, as follows:

[0027] Put 1ml of natural apple essence into a sample vial (sample vial size is 10ml), place it in a headspace generating device, the temperature of headspace generation is 25°C, and the time of headspace generation is 40min. Then use the electronic nose sampling needle to extract the head air, inject it into the electronic nose sampling port, and the injection volume of the head air is 10 μl.

[0028] The settings of the electronic nose are as follows: inlet temperature 150 °C; detector temperature 150 °C; injection time 10 s; column temperature program: 35 °C for 1 s, 8 °C / s to 250 °C for 1 s.

[0029] Six replicates were performed for each sample.

[0030] The acquired data were analyzed by the principal component analysis (PCA) software that comes with the electronic nose. The analysis results show that the cumulative variance contribution rates of ...

Embodiment 2

[0031] Embodiment 2, the identification of natural apple essence

[0032] Each sample was tested separately, as follows:

[0033] Put 1ml of natural apple essence into a sample vial (the size of the vial is 10ml), place it in a headspace generating device, the temperature of the headspace generation is 50°C, and the time of the headspace generation is 20min. Then use the electronic nose sampling needle to extract the headspace air and inject it into the electronic nose injection port. The injection volume of the headspace air is 500 μl.

[0034] The settings of the electronic nose are as follows: inlet temperature 180 °C; detector temperature 180 °C; injection time 30 s; column temperature program: 35 °C for 3 s, 9 °C / s to 250 °C for 5 s.

[0035] Six replicates were performed for each sample.

[0036] The acquired data were analyzed by the principal component analysis (PCA) software that comes with the electronic nose. The analysis results show that the cumulative variance...

Embodiment 3

[0037] Embodiment 3, the identification of natural apple essence

[0038] Each sample was tested separately, as follows:

[0039] Put 1ml of natural apple essence into a sample bottle (the size of the sample bottle is 10ml), and place it in the headspace generating device. Then use the electronic nose sampling needle to extract the head air and inject it into the electronic nose sampling port, the head air injection volume is 5ml.

[0040] The settings of the electronic nose are as follows: inlet temperature 200 °C; detector temperature 200 °C; injection time 50 s; column temperature program: 35 °C for 5 s, then raise the temperature to 250 °C for 10 s at a rate of 10 °C / s.

[0041] Six replicates were performed for each sample.

[0042] The acquired data were analyzed by the principal component analysis (PCA) software that comes with the electronic nose. The analysis results show that the cumulative variance contribution rates of the first principal component (PC1) and the s...

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PUM

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Abstract

The invention discloses a method for distinguishing natural apple essences, which is characterized in that different natural apple essences are distinguished by HERACLES Electronic Nose. By adopting the invention, the preliminary treatment of a sample is simple; and no organic solvent is used in the whole experiment process, thereby no pollution is caused; the detection speed is rapid and the rate of accuracy is high; and the invention has simple steps as well as convenient operation and large-scale popularization and application. The invention is favorable to perfecting the detection items of the apple essence and mastering the change conditions of the apple essences with different qualities, thereby having great economic value in the production and the sale fields of the natural apple essences.

Description

technical field [0001] The invention relates to a method for identifying natural apple essence. Background technique [0002] Natural apple flavor is obtained during the deep processing of apples. Since it comes from nature and contains hundreds of aroma components, its strong and unique apple fragrance cannot be replaced by any synthetic flavor. Apple flavor is a very rare additive in food, cosmetics and other industries, especially the unique organic substances in it are very scarce materials in the chemical industry, so apple flavor is more and more favored by the international market. In recent years, the export of natural apple flavor has increased year by year, and the requirements of customers have become more and more stringent. Under the condition of insufficient understanding of the content of the flavor, it is very passive to send samples to customers for testing and confirmation when selling. of. Today, with the increasing production and export of flavors, how ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/30G01N30/16
Inventor 倪元颖陈晓明李景明马丽艳戴蕴青高永梅李淑燕张晓华
Owner CHINA AGRI UNIV
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