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Food aroma collection device and food aroma component determination method

A collection device and gas collection technology are applied in the field of food flavor analysis, which can solve the problems of small content of aroma components, difficulty in qualitative determination, and unstable aroma of volatile components, and achieve a large sample capacity and a good pretreatment enrichment method. , good sealing effect

Pending Publication Date: 2021-05-07
天津味沁百家科技发展有限公司
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the flavor analysis of natural food has certain limitations. For example, the identification of the volatile components of the aroma of the food is easily affected by the instability of the aroma of the food itself (such as the aroma of the cooked dish gradually changes or fades over time) and some aroma components. Qualitative difficulties due to extremely small content

Method used

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  • Food aroma collection device and food aroma component determination method
  • Food aroma collection device and food aroma component determination method
  • Food aroma collection device and food aroma component determination method

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Embodiment 1

[0038] Such as figure 1 As shown, a food aroma collection device includes a gas cylinder 1, a volatilization bottle 2, a gas collection pump 3, a flow meter 4 and an adsorption assembly 5 connected in sequence through a hose as a gas pipeline.

[0039] Wherein, nitrogen gas is stored in the gas cylinder 1, and the supply pressure range of the gas cylinder 1 is 0-0.1Mpa;

[0040] The volatilization bottle 2 includes a bottle body 21 with a frosted mouth and a bottle cap 22 with a frosted mouth; the bottle body 21 and the bottle cap 22 are detachably sealed and fixed by locks, and the locks include a plurality of locks located on the outer wall of the bottle body 21. Fixed head A, a plurality of fixed heads B that are arranged on the outer wall of the bottle cap 22 corresponding to the fixed head and a spring that connects and buckles the corresponding fixed head A and fixed head B; the side wall of the bottle body 21 is provided with The gas outlet 23 of the volatilization bot...

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Abstract

The invention provides a food aroma collection device and a food aroma component determination method. the food aroma collection device is used for collecting volatile aroma substances of general food or dishes for subsequent flavor analysis, and the food aroma collection device comprises a gas cylinder, a volatilization bottle, a gas collection pump, a flow meter and an adsorption assembly which are sequentially communicated through a gas pipeline. According to the food aroma collection device, the volatilization bottle is adopted as a gas collecting container, and volatile components in food are collected in a carrier gas purging and gas pump acceleration mode and then are enriched through the adsorption assembly. The method has the characteristics of large sample capacity, good leakproofness, simplicity in sample placement, reutilization, large sampling amount and the like; and compared with a traditional method, the method has the advantages that more volatile aroma components can be better captured, a better pretreatment enrichment method is provided for qualitative detection of aroma components, particularly qualitative detection of trace components, and the detection accuracy is effectively improved.

Description

technical field [0001] The invention belongs to the field of food flavor analysis, and in particular relates to a food aroma collection device and a method for measuring food aroma components. Background technique [0002] The aroma of food is an important sensory index to evaluate the quality of food, and it is also an important part of food flavor. The aroma components mainly refer to the characteristic aroma compounds that already exist in food raw materials and are produced by chemical reactions during cooking. [0003] From the perspective of flavor science, the volatilized aroma of general food and cooked dishes is perceived by the olfactory nerve through the nasal cavity, and then penetrates to the central nervous system, so that people can feel the aroma of food, which is an important prerequisite for stimulating appetite. Therefore, in food flavor chemistry, how to analyze the aroma produced by food and guide the follow-up food research and development work has alwa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/22G01N27/62B01L5/02C11B9/02
CPCG01N1/2214G01N27/62B01L5/02C11B9/02
Inventor 邓莉张婷婷
Owner 天津味沁百家科技发展有限公司
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