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Gas chromatography-mass spectrum/olfactometry (GC-O-MS) assisted preparation method for strengthened thermal response savory flavoring

A technology of thermal reaction and smelling, which is applied in the field of edible flavor simulation, can solve the problems that hinder the precision of high-quality enhanced heat-reactive salty flavor, high-fidelity production, high requirements for flavoring personnel, and poor purpose

Inactive Publication Date: 2011-11-02
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods have no qualitative and quantitative analysis of the flavor substances in the simulated food, have poor purpose, low scientificity, and have high requirements for professional flavoring personnel, which hinders the precision and high fidelity of high-quality enhanced heat-responsive salty flavors Production

Method used

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  • Gas chromatography-mass spectrum/olfactometry (GC-O-MS) assisted preparation method for strengthened thermal response savory flavoring
  • Gas chromatography-mass spectrum/olfactometry (GC-O-MS) assisted preparation method for strengthened thermal response savory flavoring

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 prepares Tong'an sealed meat dish essence

[0019]The dynamic headspace sample preparation (DHS) method was used to extract the flavor active substances in Tong'an sealed meat. The method was equilibrated for 60 minutes, the heating temperature was 40°C, the heating and purging time was 60 minutes, and the nitrogen purging flow rate was 100ml / min. Volatile compounds were separated using DB-Wax. The characteristic flavor substances were analyzed by DHDA method, and the flavor substances with OAV value greater than 1 were 2-methyl-3-furanthiol and so on. Dissolve the above substances in proportion to 10ml of propylene glycol to make fortified essential oil. The production method of the heat-reactive meat-flavored base is (1) mince lean pork and pork fat respectively, heat the lean pork at 90°C for 20 minutes to denature the protein; (2) enzymolyze the pork with 0.2% PSM500 at 65°C Stir continuously for 40 minutes, then heat at 90°C for 10 minutes without st...

Embodiment 2

[0020] Embodiment 2 prepares ginger mother duck dish essence

[0021] Utilize dynamic headspace sample preparation (DHS) method to extract flavor active substance in ginger female duck, the method is equilibrated for 60min, heating temperature is 40 ℃, heating and purging time is 1h, nitrogen purging flow rate is 100ml / min, Volatile compounds were separated using DB-Wax. The characteristic flavor substances were analyzed by DHDA method, and the flavor substances with OAV value>1 were hexanal and so on. The production method of the heat-reactive meat flavor base is (1) mince duck lean meat and duck fat respectively, heat the duck lean meat at 90°C for 20 minutes to denature the protein; (2) enzymolyze the pork with 0.2% PSM500 at 65°C Stir continuously for 40 minutes, then heat at 90°C for 10 minutes to inactivate the enzyme, then cool it down to room temperature rapidly; (3) conduct a heat reaction at 115°C for 30 minutes to make fragrance base, the proportion of reactants ad...

Embodiment 3

[0022] Embodiment 3 prepares ham essence

[0023] GC-O detection: The obtained ham essence base material was analyzed by aroma analysis technology GC-O, using SDE-GCO (simultaneous distillation extract-sniffing) and DHS-GCO (dynamic headspace sample preparation-sniffing) Methods The aroma components were analyzed. At the same time, aroma extract dilution analysis (AEDA) was used to determine the contribution of various aroma active compounds to the flavor, and to screen the key aroma compounds. The key aromatic compounds were identified as 2-methyl-3-furanthiol, dimethyl trisulfide, 1-octen-3-one, toluene, 3-methylbutyraldehyde, 2-methylthiopropanal (methanal Thialdehyde), butyl acetate, 2-nonenal, octanal, etc. The preparation method of the heat-reactive meat flavor base is (1) enzymatic hydrolysis of Xuanwei ham: the fine meat part of Xuanwei ham is cut into pieces, ground and then added with water to make a ham aqueous solution, wherein ham accounts for 40% of the total ha...

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Abstract

The invention discloses a preparation method for meat flavor based on man-machine analysis, and the title for the invention is GC-O-MS assisted preparation method for strengthened thermal response savory flavoring. The method is characterized in that: a GC-O-MS device is used to determine the substance that is detected simultaneously in retention index, mass spectrum and organoleptic evaluation, which enables subjectivity and fuzziness of conventional organoleptic evaluation to be avoided; the GC-O-MS device can rapidly screen flavor activity compounds in a simulated foodstuff and determine the importance of the flavor activity compounds in the flavor of the foodstuff as a whole and can accurately identify and provide guidance to the variety and content of critical compounds capable of restoring meat flavor, and compounds with a flavor activity value more than 1 is prepared into strengthening essential oil; the essential oil mixed with a thermal response meat flavor base. In the method, the strengthening essential oil derives from food, the thermal response meat flavor base is generally recognized as safe, and the strengthened thermal response meat flavoring prepared in the invention is more mellow and natural than a pure blended meat flavor essence.

Description

technical field [0001] The patent of the present invention belongs to the simulation method of food flavor, and specifically relates to a method for making enhanced heat-reaction salty flavor with the aid of GC-O-MS technology. Background technique [0002] my country has a vast territory, and different regions have their own representative meat products and their flavor types. In recent years, with the improvement of people's living standards, consumers pay more and more attention to the quality of meat products, especially the sensory flavor and its refinement. Customers' preference for meat products focuses on the realistic and full-bodied comprehensive taste and smell experience. This market demand points out new technical directions and development space for salty flavor manufacturers. [0003] At present, commercially available heat-responsive salty flavors are mostly produced through thermal reaction of enzymatic hydrolysis solution with amino acids, reducing sugars,...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 宋焕禄杨超张振波
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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