Method for analyzing apple juice esters aroma synergism based on Sigma-Tau strength method

A technology of synergism and apple juice, which is applied in the field of food science, can solve the problems of research vacancies in the method of aroma synergism of aroma substances, and achieve the effects of intuitive and reliable results, significant technological progress, simple and fast operation

Inactive Publication Date: 2018-10-12
SHANGHAI INST OF TECH
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Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for analyzing the synergistic effect of the aroma of apple juice esters based on the σ-τ intensity method. The method of synergistic effect of substances and aromas should solve the problem of research gaps in the methods of synergistic effects of aroma substances and aromas

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  • Method for analyzing apple juice esters aroma synergism based on Sigma-Tau strength method
  • Method for analyzing apple juice esters aroma synergism based on Sigma-Tau strength method
  • Method for analyzing apple juice esters aroma synergism based on Sigma-Tau strength method

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Embodiment Construction

[0027] In order to further illustrate the method of σ-τ intensity method for the synergistic effect of aroma among esters in apple juice, a more detailed description will be given below with examples.

[0028] This method mainly uses the σ-τ intensity method to study the aroma synergy between esters in apple juice, and the specific steps are as follows:

[0029] 1) In the simulated apple juice matrix solution of 86.99% distilled water, 3% sucrose, 6% glucose, 4% fructose, and 0.01% malic acid, the key esters such as butyl acetate, ethyl butyrate, and 2-methyl butyrate Ethyl ester is added with reference to its actual content in apple juice 2.37mg / kg, 34.44mg / kg, 19.64mg / kg, binary mixture of ethyl butyrate and butyl acetate (N1), ethyl butyrate and 2-methyl Ethyl butyrate (N2), the proportioning of butyl acetate and ethyl 2-methyl butyrate (N3) are added with reference to the actual content ratio in its apple juice, thereby making the aroma substance solution.

[0030] 2) Ana...

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Abstract

The invention discloses a method for analyzing apple juice esters aroma synergism based on a Sigma-Tau strength method. The method comprises the following steps: performing aroma strength analysis onthe esters A and B and the AB binary mixture, wherein the aroma strength of the esters A is IA, the aroma strength of the esters B is IB, and the aroma strength of the AB binary mixture is IAB; TauA and TauB represent the ratio of the aroma strength value of esters A or B to the sum of the aroma strength value of the esters A and the esters B, namely the TauA=IA / (IA+IB), TauB=IB(IA+IB); Sigma represents the ratio of the aroma strength value of the AB binary mixture to the sum of the sum of the aroma strength value of the esters A and the esters B, namely, the Sigma=IAB(IA+IB). The data obtained by above step is applied to the Sigma-Tau strength relation model by using the Sigma Plot 12.0 software, the aroma strength value change before and after the combination of different esters is analyzed, thereby analyzing the aroma synergism influence of the esters.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a method for analyzing the flavor of food, in particular to a method for analyzing the synergistic effect of the aroma of esters in apple juice, especially a method for analyzing the synergy of aroma of esters in apple juice based on the σ-τ intensity method. method of action. Background technique [0002] Apple (Malus domestica) is the fruit of Rosaceae (Rosaceae) Malus plant. The fruit is juicy, crisp and tender, sweet and sour, and durable to storage. Apples are widely consumed due to their unique flavor, good storage and processing properties. my country's apple planting area and output rank first in the world. Apple juice, rich in carbohydrates, polyphenols, pectin, vitamin C and other nutrients, is one of the most popular fruit juices in the world. [0003] Aroma is one of the main manifestations of processed products such as apples and apple juice, and is also an important ind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06F19/00
CPCG16C20/30
Inventor 肖作兵王若琳牛云蔚孙小鑫王品品
Owner SHANGHAI INST OF TECH
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