Quantitative forecasting method for delicious degree and salivation promoting sense sensory evaluation scores of solid compound seasonings

A compound seasoning and sensory evaluation technology, which is applied in the field of quantitative prediction of the sensory evaluation score of the freshness of solid compound seasonings, can solve the sensory evaluation differences of solid compound seasonings, sluggishness of spirit and taste, sensitivity of rejuvenation, etc. problems, to achieve the effect of reducing subjective factors, reducing waste, and objective results

Pending Publication Date: 2021-11-05
SHANGHAI TOTOLE FOOD LTD
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Problems solved by technology

It may also be related to the age, preferences, physical and mental state of the taster. Some tasters may be sensitive to the sense of body fluid, and some tasters may have

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  • Quantitative forecasting method for delicious degree and salivation promoting sense sensory evaluation scores of solid compound seasonings
  • Quantitative forecasting method for delicious degree and salivation promoting sense sensory evaluation scores of solid compound seasonings
  • Quantitative forecasting method for delicious degree and salivation promoting sense sensory evaluation scores of solid compound seasonings

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Embodiment Construction

[0025] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be further described below.

[0026] The present invention proposes a quantitative prediction method for the sensory evaluation score of freshness and body fluids of solid compound seasoning, and the specific method is as follows:

[0027] Step 1: Collect 70 kinds of solid compound seasonings from the market, and test the IMP, GMP, Na in the 70 kinds of solid compound seasonings in the laboratory + , Asp, Glu, Gly and Ala contents as independent variables. The tasters then manually scored the deliciousness of these 70 kinds of solid compound seasonings, thus constructing a 7*70 data matrix. In this data matrix, the freshness score is the dependent variable, and the contents of the 7 ingredients are the independent variables. In this way, the basic data is obtained. Part of the data is shown in Table 1:

[0028] Table ...

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Abstract

The invention provides a quantitative forecasting method for delicious degree and salivation promoting sense sensory evaluation scores of solid compound seasonings. The method comprises the following steps: taking the contents of seven components IMP, GMP, Na<+>, Asp, Glu, Gly and Ala in various solid compound seasonings as independent variables; manually scoring the delicious degree and saliva secretion feeling of each solid compound seasoning, and comprehensively treating the contents of the seven independent variables by adopting a formula; carrying out quantitative modeling on the comprehensively processed data and the saliva secretion feeling, and generating a quantitative forecasting model for the sensory evaluation of the delicious degree and the saliva secretion feeling of the solid compound seasoning; and comprehensively processing the contents of seven independent variables in the solid compound seasoning to be detected, and substituting the contents into the quantitative forecasting model to obtain a delicious degree and salivation promoting sense sensory evaluation score of the solid compound seasoning to be detected. Compared with manual evaluation, the method provided by the invention has the advantage that the predicted result is more objective, accurate and convenient.

Description

technical field [0001] The invention relates to the technical field of sensory evaluation of seasonings, in particular to a method for quantitatively predicting the sensory evaluation scores of deliciousness and body fluids of solid compound seasonings. Background technique [0002] Solid compound seasoning is composed of two or more seasonings. The main function of the compound seasoning is to season and impart special flavor to food and dishes. In recent years, China's condiment industry has developed greatly, and people's requirements for condiments have gradually shifted from a single demand to a diversified one. Solid compound seasoning products are becoming more and more popular in the market. However, the sensory evaluation of solid compound seasonings is currently mainly through tasters who taste these seasonings, and then give sensory evaluation scores based on their own feelings and past accumulated experience. The sensory evaluation scores given in this way often...

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Application Information

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IPC IPC(8): G06F30/27G06N20/10
CPCG06F30/27G06N20/10G16C20/30G16C20/70
Inventor 张佳汇王芳李晓燕刘太昂王锡昌葛小通俞铮
Owner SHANGHAI TOTOLE FOOD LTD
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