Method for measuring smell threshold of volatile flavor compound and application thereof

A technology of flavor substances and olfactory threshold, which is applied in the field of food detection and analysis, can solve the problems of not statistically significant and accurate characteristics, time-consuming, labor-intensive, etc.

Inactive Publication Date: 2012-01-18
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0012] From the above studies, it is not difficult to find that the traditional dilution method and sniffing method are not only time-consuming and labor-inte

Method used

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  • Method for measuring smell threshold of volatile flavor compound and application thereof
  • Method for measuring smell threshold of volatile flavor compound and application thereof
  • Method for measuring smell threshold of volatile flavor compound and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The method for measuring the olfactory threshold of key volatile flavor substances in yellow rice wine comprises the following steps:

[0039] (1)、 TEDLAR® Bag Collection Preparation of Sample Bags Containing Volatile Flavor Compound Monomers

[0040] First fill the sample bag with zero-grade air with an airflow velocity of 15-20L / min in the AC’Scent olfactory instrument, and the flushing time is 20-40s;

[0041] Take 5 to 15 samples to be tested Inject L into the sample bag, seal it, and place it at room temperature for 4 to 5 hours, so that the sample and air in the sample bag reach an equilibrium state;

[0042] （2）、 sensory panel Screening of sniffers

[0043] Using the three-point forced selection method in ASTM E-679, see GBT 22366-2008 and GBT 16291-1996 for specific methods, and use n-butanol as the standard to screen the sniffers.

[0044]A total of 20 people participated in the screening by olfactory judges, half of them were male and female, and they ...

Embodiment 2

[0060] A method for measuring the olfactory threshold of volatile flavor substances is applied to the sensory evaluation of the intensity of aroma in rice wine of different ages after the determination of flavor substances in yellow rice wine

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Abstract

The invention discloses a method for measuring the smell threshold of a volatile flavor compound. The method comprises the following steps of: firstly, collecting a sample for preparing a monomer containing the volatile flavor compound by using a TEDLAR (Polyvinyl Fluoride) bag; then, taking a screened panelist as a sensory evaluation group; determining the dilution multiple of the monomer containing the volatile flavor compound by the screened panelist by using a three-point forced choice method in ASTME-679; and then, taking the concentration of the compound in a sample bag or the dilution multiple of the compound as the smell threshold of the compound according to a calculation formula of the threshold. The method for measuring the smell threshold can be used for effectively improving the accuracy of an objective measurement result of the smell threshold of the volatile flavor compound in food, providing relatively objective and accurate reference basis for artificial smell identification and laying the foundation for gradually applying an artificial intelligent machine to the identification field of smell characteristic of the flavor compound in food.

Description

technical field [0001] The invention relates to a method for measuring the olfactory threshold of volatile flavor substances and an application thereof, belonging to the technical field of food detection and analysis. Background technique [0002] To evaluate the flavor of food, it is necessary to understand the concept of threshold first. People take the minimum concentration of flavor substances when they can’t smell the aroma as the magnitude of the aroma intensity of flavor substances, which is called threshold (unit: g / m 3 ). There are two types of olfactory thresholds: perception threshold (also called absolute threshold) and recognition threshold. For a certain compound, the olfactory threshold refers to the lowest concentration in the air that can distinguish it from pure air. The lowest concentration, the lower the threshold, the greater the effect of aroma and taste. For example, the intensity of aroma of aroma substances in wine is not completely determined by...

Claims

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Application Information

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IPC IPC(8): G01N33/02
Inventor 冯涛肖作兵庄海宁田怀香李红蕾荣志伟
Owner SHANGHAI INST OF TECH
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