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

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...

AI Technical Summary

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 physical problems when tasting, and their spirit and sense of taste may be dull.

These reasons all lead to differences in the sensory evaluation of solid compound seasonings

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