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A Method for Studying the Interaction of Aroma Substances in Natural Flowers and Fruits

An aroma substance and natural technology, applied in the field of research on the interaction of aroma substances in natural flowers and fruits, can solve the problems of large error, inconvenient operation, cumbersome steps, etc., achieve accurate interaction relationship, have versatility, and avoid threshold determination work. and the effect of error

Active Publication Date: 2021-11-09
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for studying the interaction of aroma substances in natural flowers and fruits in order to overcome the defects of cumbersome steps, inconvenient operation and large errors in the method for studying the interaction between aroma substances in the prior art. , this method avoids the tedious determination of the threshold and reduces the error. It is versatile and has no requirements for the type of matrix solution and the type and concentration of the aroma substances to be tested. It is more comprehensive and accurate to study the interaction between aroma substances. relation

Method used

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  • A Method for Studying the Interaction of Aroma Substances in Natural Flowers and Fruits
  • A Method for Studying the Interaction of Aroma Substances in Natural Flowers and Fruits
  • A Method for Studying the Interaction of Aroma Substances in Natural Flowers and Fruits

Examples

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Effect test

Embodiment 1

[0070] Example 1 Study on the method of interaction between aroma substance 2-nonanone and (E,E)-2,4-hexadienal in rose fragrance

[0071] A method for studying the interaction of aroma substances in natural flowers and fruits, comprising the steps of:

[0072] (1) Under different concentrations, the adopted sensory evaluation method is used to test the actual aroma intensity of 2-nonanone in the mixed solution, and the results are shown in Table 2; the mixed solution includes matrix solution and 2-nonanone, and the concentration is 2-nonanone The mass ratio C relative to the matrix solution A , mg / kg. Different groups of concentrations were recorded as C A1 , C A2 , C A3 , C A4 , C A5 . The matrix solution includes the following components in parts by weight: 30 parts of decane, 30 parts of undecane, 10 parts of dodecane, 15 parts of pentadecane and 15 parts of heptadecane.

[0073] Adopt the actual aroma intensity of the 2-nonanone of different group concentration in...

Embodiment 2

[0092] Example 2: Research on the interaction method between aroma substances geraniol and phenylethyl alcohol in rose spices

[0093] A method for studying the interaction of aroma substances in natural flowers and fruits, comprising the steps of:

[0094] (1) Under different concentrations, the sensory evaluation method used to test the actual aroma intensity of geraniol in the mixed solution, the results are shown in Table 6; the mixed solution includes matrix solution and geraniol, and the concentration is the ratio of geraniol to matrix solution Mass ratio C A , mg / kg. Different groups of concentrations were recorded as C A1 , C A2 , C A3 , C A4 , C A5 . The matrix solution includes the following components in parts by weight: 30 parts of decane, 30 parts of undecane, 10 parts of dodecane, 15 parts of pentadecane and 15 parts of heptadecane.

[0095] Adopt the actual fragrance intensity of the geraniol of different group concentration in the sensory evaluation met...

Embodiment 3

[0114] Example 3 Research on the interaction method between aroma substance ethyl butyrate and (E, E)-2,4-heptadienal in apple flavor

[0115] A method for studying the interaction of aroma substances in natural flowers and fruits, comprising the steps of:

[0116] (1) At different concentrations, the sensory evaluation method used was used to test the actual aroma intensity of (E,E)-2,4-heptadienal in the mixed solution, and the results are shown in Table 10; the mixed solution includes matrix solution and (E,E)-2,4-heptadienal, the concentration is the mass ratio C of (E,E)-2,4-heptadienal relative to the matrix solution A , mg / kg. Different groups of concentrations were recorded as C A1 , C A2 , C A3 , C A4 , C A5 . The substrate solution includes the following components in parts by weight: 86.9 parts of distilled water, 3 parts of sucrose, 6 parts of glucose, 4 parts of fructose and 0.1 part of malic acid.

[0117] Adopt the actual aroma intensity of the ethyl but...

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Abstract

The invention discloses a method for studying the interaction of aroma substances in natural flowers and fruits. It comprises the following steps: (1) under different concentrations, test the actual aroma intensity of the aroma substance A in the mixed solution respectively; (2) use the Steven model function I=k×C n Calculate the theoretical aroma intensity of the aroma substance A at different concentrations; (3) calculate the sum of the squares of the difference between the actual aroma intensity and the theoretical aroma intensity of the aroma substance A at different concentrations; (4) use the programming solution method Calculate the k of aroma substance A in step 3 mA and n mA (5) the method of repeating steps 1-4 obtains the n of another aroma substance B mB ; (6) calculate n mA and n mB The absolute value of the difference|n mA ‑n mB |, to judge the interaction between two aroma substances. This method comprehensively and accurately studies the interaction between aroma substances, and can be widely used in designing new natural flower and fruit flavor systems.

Description

technical field [0001] The invention relates to a method for studying the interaction of aroma substances in natural flowers and fruits. Background technique [0002] The characteristic aroma of natural flowers and fruits is deeply loved by people, and the related flavor and fragrance products have been widely used in food, daily cosmetics, textile, leather, papermaking and other industries, and are closely related to the national economy and people's life. At present, most of the flower and fruit flavor products independently developed in China have insufficient characteristic aroma coordination, realism and natural feeling, especially compared with the characteristic aroma of natural products, resulting in poor application effect in end products and cannot be used. Satisfying the needs of consumers has restricted the further development of the flower and fruit flavor industry. [0003] The reason is that the interaction relationship between the characteristic aroma substa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/00
CPCG01N33/0001
Inventor 朱建才张建荣蔡炳彪马宁肖作兵
Owner SHANGHAI INST OF TECH