Method for evaluating mustard sauce flavor grades by taste system and electronic nose

A mustard sauce and electronic nose technology, which is applied in the field of condiment analysis and identification, can solve the problems of complex chemical index relationship and cannot replace sensory grading, etc., and achieve the effect of comprehensive information, rapid and accurate prediction of simulation effect, and small evaluation error.

Active Publication Date: 2017-03-15
GUANGDONG JIAHAO FOOD +1
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Problems solved by technology

The method of infrared spectrum analysis is to classify the quality of wine by measuring the content of various chemical indicators in wine. The spectral data can achieve a corresponding relationship with some characteristic keys in wine, but the relationship between wine quality grades and the chemical indicators in it is very strict. Complicated, just based on spectral data cannot replace the sensory grading of professional sommeliers

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  • Method for evaluating mustard sauce flavor grades by taste system and electronic nose
  • Method for evaluating mustard sauce flavor grades by taste system and electronic nose
  • Method for evaluating mustard sauce flavor grades by taste system and electronic nose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: A method for jointly evaluating the flavor level of high-quality green mustard sauce based on the taste system and electronic nose

[0039] Firstly, a scientific sensory evaluation system was established according to the flavor characteristics of the mustard sauce studied. Summarize the descriptions of flavor evaluation factors by experts, and make an objective and fair score. Secondly, electronic nose and electronic tongue detection are carried out on mustard sauce products to obtain sensor characteristic value data. Finally, the data is integrated into the eigenvalues ​​required by the random forest model, and the training samples and test samples are continuously generated by using Matlab language programming, and several decision trees are generated from the training samples to establish the random forest model. The number of variables in the tree nodes of the decision tree and the number of decision trees in the random forest are optimized, and the test...

Embodiment 2

[0042] Example 2: A method for jointly evaluating the flavor level of inferior wasabi based on taste system and electronic nose

[0043] Firstly, a scientific sensory evaluation system was established according to the flavor characteristics of the mustard sauce studied. Summarize the descriptions of flavor evaluation factors by experts, and make an objective and fair score. Secondly, electronic nose and electronic tongue detection were carried out on the mustard sauce product to obtain sensor characteristic value data. Finally, the data is integrated into the eigenvalues ​​required by the random forest model, and the training samples and test samples are continuously generated by using Matlab language programming, and several decision trees are generated from the training samples to establish the random forest model. The number of variables in the tree nodes of the decision tree and the number of decision trees in the random forest are optimized, and the test results are dete...

Embodiment 3

[0046] Example 3: A method for jointly evaluating the flavor level of high-quality mustard hot sauce based on the taste system and electronic nose

[0047] Firstly, a scientific sensory evaluation system was established according to the flavor characteristics of the mustard sauce studied. Summarize the description of each evaluation factor by the experts, and give an objective and fair score for each evaluation factor, and each review item is scored on a 100-point scale. Secondly, electronic nose and electronic tongue detection are carried out on mustard sauce products to obtain sensor characteristic value data. Finally, the data is integrated into the eigenvalues ​​required by the random forest model, and the training samples and test samples are continuously generated by using Matlab language programming, and several decision trees are generated from the training samples to establish the random forest model. The number of variables in the tree nodes of the decision tree and...

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Abstract

The invention discloses a method for evaluating mustard sauce flavor grades by a taste system and an electronic nose, and belongs to the technical field of condiment analysis and identification methods. The method includes the steps of acquiring intelligent sensory data of mustard sauce by an electronic tongue taste system and an electronic nose olfactory system; performing digital processing for traditional sensory evaluation indexes; analyzing relations among the acquired sensory evaluation indexes, stoichiometric indexes and the intelligent sensory data by the aid of a random forest model; evaluating sensory grades of mustard sauce flavor. According to the method, objectivity and accuracy of sensory evaluation of the mustard sauce can be effectively improved, and the method is simple to operate, low in sample consumption and cost and short in consumed time and has high popularization and application values.

Description

technical field [0001] The invention relates to a method for jointly evaluating the flavor level of mustard sauce by using a taste system and an electronic nose, and belongs to the technical field of condiment analysis and identification methods. Background technique [0002] Mustard sauce uses horseradish as a raw material, which is rich in various nutrients such as protein, vitamins, and trace elements. With the popularity of foods such as sashimi (sashimi) and sushi, people are no longer unfamiliar with it. At present, the quality identification and grading of mustard sauce products are only based on sensory evaluation based on personal experience, and the sensory quality requirements in my country's product standards are mostly limited to the level of qualitative description, lacking scientificity and normativeness. [0003] Electronic nose and electronic tongue intelligent recognition technology provide a fast and non-destructive detection method that does not require c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02G01N31/16
CPCG01N31/16G01N33/02G16C20/70G16C60/00
Inventor 张慜王琳刘亚萍徐汉清
Owner GUANGDONG JIAHAO FOOD
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