A toolbox and method for measuring olfactory threshold

Abstract

The present invention relates to a tool box and method for measuring olfactory threshold value. The tool box contains several kinds of common aromas in wine, beer and liquor. Different concentration gradients are set for each aroma, and each aroma is sealed and packaged in glass vials and numbered. ; During the test, the tester only needs to choose a certain (or several) aromas in the tool box, and by smelling the aroma, the concentration can be quickly and accurately determined from small to large. Threshold value: the toolbox provided by the present invention covers the typical aroma substances of wine, and sets 6 concentration gradients according to the threshold range of the test subjects, which can ensure that the threshold values ​​of all test subjects will be within these 6 concentration gradients; The invention can quickly and accurately test the olfactory thresholds of different aromas.

Description

technical field [0001] The invention relates to a tool box and a method for measuring the olfactory threshold, aiming at rapidly and accurately detecting the olfactory threshold of a food taster so as to judge the sensitivity of the food taster to aroma. Background technique [0002] With the improvement of my country's consumption level, consumers have higher and higher requirements for food quality. People's requirements for food are no longer just for survival, and the demand for taste is becoming more and more diversified. Therefore, the requirements for food tasters are getting higher and higher. Determination of the olfactory threshold is essential for the daily training and skill evaluation of tasters. [0003] In terms of wine appreciation, the sense of smell plays a very important part, and the difference in the flavor of wine is mainly judged by the sense of smell. Odor threshold refers to the smallest stimulus that can cause taste sensation. There are two types...

AI Technical Summary

Problems solved by technology

[0005] 1) The solution needs to be prepared every time the threshold is measured, and the workload is heavy;

[0006] 2) Some reagents such as nerolidol are expensive. Although the amount used for threshold determination is not large, they need to be purchased according to the packaging capacity of the standard product each time, resulting in unnecessary waste

Moreover, once the standard product with aroma is opened, its smell will be affected by environmental odor or self-oxidation, etc., and the smell will change. After a period of time, a new one must be purchased. For the reagents that are prepared and used now, the cost is high.

[0007] 3) Determination of each aroma requires a series of containers, such as beakers, measuring cylinders, wine tasting cups, etc., the preparation workload is large, the cost is also increased, and the operation is cumbersome

[0008] 4) Due to the determination of the aroma threshold, the solution only smells the fragrance, and the amount of reagents will not be reduced. Most of the reagents will be poured out after the test, resulting in waste

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