Method for analyzing synergistic effect of aroma of apple juice ester substance based on S-curve method

A synergistic effect and apple juice technology, which is applied in the analysis of the synergistic effect of the aroma of apple juice esters, based on the S-curve method to analyze the synergistic effect of the aroma of apple juice esters, can solve the problem of realism, lack of naturalness, uncoordinated aroma, To solve problems such as heavy chemical odor, achieve the effect of intuitive and reliable results, significant technological progress, simple and fast operation

Inactive Publication Date: 2018-11-30
SHANGHAI INST OF TECH
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  • Abstract
  • Description
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Problems solved by technology

At present, the aroma of apple juice is seriously lost during processing, and the fresh apple flavor is lost
Consumers have higher and higher requirements for product quality. Commonly used flavoring products, especially synthetic flavors, have a heavy chemical smell, uncoordinated aroma, and a lack of realistic and natural feeling; on the other hand, currently in apple juice and other related products There are few studies on aroma synergy in the matrix

Method used

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  • Method for analyzing synergistic effect of aroma of apple juice ester substance based on S-curve method
  • Method for analyzing synergistic effect of aroma of apple juice ester substance based on S-curve method
  • Method for analyzing synergistic effect of aroma of apple juice ester substance based on S-curve method

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Embodiment Construction

[0032] In order to further illustrate the S-curve method for the method of aroma synergy among esters in apple juice, a more detailed description will be given below in conjunction with examples.

[0033] This method mainly uses the S-curve method to study the aroma synergy between esters in apple juice, and the specific steps are as follows:

[0034] 1) Determine the relationship between the concentration Q of esters in apple juice and the detection probability P:

[0035] 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 ethyl butyrate (EB), butyl acetate (BA) and butyl The binary mixture of ethyl acetate and butyl acetate (EB+BA) was measured for its detection probability under 10 gradients with a dilution factor of 2, and the correction was obtained by the correction formula P=(3*p-1) / 2 Detection probability P(EB), P(BA), P(EB+BA). The first gradient points of ethyl butyrate a...

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Abstract

The invention relates to a method for analyzing synergistic effect of aroma of an apple juice ester based on an S-curve method. The method is characterized by comprising a step of determining a relationship between the concentration Q of the apple juice ester and the detection probability P, in a simulated apple juice matrix solution, the key esters A and B and a binary mixture of A and B are taken as dilution factors for respectively determining the detection probability P (A), P(B), and P(AB) of esters A and B and the binary mixture of A and B under 10 gradients, a step of determining the synergistic effect of aroma between apple juice esters uses Sigma Plot 12.0 software to draft a curve of the material concentration Q-detection probability P for the obtained 10 data points, a linear correlation coefficient R is greater than 0.95, and fitting is carried out according to a formula; an S-curve model of the concentration and detection probability of different esters can be established,and the threshold value of the esters can be calculated; and according to the ratio between the measured threshold and the theoretical threshold, the synergistic effect of the aroma between the esters is determined.

Description

technical field [0001] The invention belongs to the field of food, and relates to a technology for analyzing the flavor chemistry of food, and relates to a method for analyzing the synergistic effect of the aroma of apple juice esters, specifically a method for analyzing the synergistic effect of the aroma of apple juice esters based on the S-curve method Methods. 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 indi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02
CPCG01N33/025
Inventor 牛云蔚王若琳肖作兵孙小鑫王品品
Owner SHANGHAI INST OF TECH
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