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Method for detecting delicious taste and/or delicious taste intensity in flavoring agent

A detection method and technology of umami intensity, which is applied in the field of detection of umami and/or umami intensity in umami taste agents, can solve the problems of low sensitivity, inability to quantitatively measure umami intensity, and easy to be interfered, and achieve The effect of strong reliability, high sensitivity and wide applicability

Active Publication Date: 2019-03-22
MEIHUA BIOTECH LANGFANG CO LTD
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  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

(2) People are easily disturbed
The above patents and technologies simply use infrared spectroscopy or electronic tongue systems to analyze and identify specific ingredients in food, but cannot quantitatively measure the intensity of umami
And because the sensory evaluation is subjective, the sensitivity of the sensory evaluation and the electronic tongue to some umami substances is not high, therefore, it has important practical significance to provide a detection method of umami and / or umami intensity in umami taste agents

Method used

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  • Method for detecting delicious taste and/or delicious taste intensity in flavoring agent
  • Method for detecting delicious taste and/or delicious taste intensity in flavoring agent
  • Method for detecting delicious taste and/or delicious taste intensity in flavoring agent

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Example 1 uses sodium glutamate, disodium 5'-inosinate, and disodium 5'-guanylate as standard products, and the effect is the best

[0051] Weigh 500 grams each of sodium glutamate, disodium 5'-inosinate, and disodium 5'-guanylate, according to sodium glutamate: disodium 5'-inosinate: disodium 5'-guanylate Sodium=97.5:1.25:1.25, mix evenly, prepare 500 g sample. Take sodium chloride as diluent, prepare respectively 100%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 50 grams of standard samples of 10%, add deionized water, Stir and dissolve in a 25°C water bath, and prepare 40% standard solutions respectively. Scan the solution with infrared spectroscopy, and record A1 (1600 ~ 1660cm -1 ), A2 (1500-1600cm -1 ), A3 (1350-1450cm -1 ), A4 (1050-1150cm -1 ), A5 (950-1000cm -1 ) of the absorption area. Calculate the umami intensity of the standard solution, expressed in monosodium glutamate equivalent (EUC, gMSG / 100g). Taking the product of the area of ​​(A1+A2+A3+A4)*(A4+...

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Abstract

The invention relates to the field of flavoring agents, and particularly relates to a method for detecting delicious taste and / or delicious taste intensity in a flavoring agent. An infrared spectroscopy technology is adopted to measure an effective alpha-NH+3 group (corresponding infrared spectrum specific wavelengths are 1520-1570 / cm and 1380-1430 / cm) and a gamma-COO-group (corresponding infraredspectrum specific wavelength is 1610-1660 / cm) of a five-membered ring structure formed by amino acids in a sample, as well as phosphate on the 5'-position of ribose on a nucleotide base (corresponding infrared spectrum specific wavelengths are 1070-1130cm / 1 and 950-1000cm / 1). The infrared spectroscopy method has the advantages of simple operation, high sensitivity, wide applicability, high credibility and the like, thereby effectively making up for various defects and shortcomings of sensory evaluation and electronic tongues.

Description

technical field [0001] The invention relates to the field of umami taste agents, in particular to a detection method for umami taste and / or umami taste intensity in umami taste agents. Background technique [0002] Flavor enhancers, also known as flavor enhancers or flavor enhancers, are substances that supplement or enhance the original flavor of food. According to research in recent years, it is different from the four basic tastes of sour, sweet, bitter, and salty, but it is also a basic taste. The receptors of umami taste are different from those of the four basic tastes of sour, sweet, bitter, and salty. The sense of taste is also different from the above four basic flavors. [0003] There are two main types of flavoring agents according to their chemical properties, namely amino acids and nucleotides. The former mainly includes L-glutamic acid and its sodium salt (MSG for short), and the latter mainly includes disodium 5'-inosinate (IMP for short) and disodium 5'-gua...

Claims

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Application Information

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IPC IPC(8): G01N21/3563G01N21/3577
CPCG01N21/3563G01N21/3577
Inventor 常利斌胡炎华韩云秀李岩
Owner MEIHUA BIOTECH LANGFANG CO LTD
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