Method for quantifying influence of aroma substances on sweetness of rebaudioside A

Abstract

The invention discloses a method for quantifying the influence of aroma substances on the sweetness of rebaudioside A. The method comprises the following steps: investigating the sweetness conversion relationship between two sweet substances by constructing an isosucrose sweetness quantitative model of rebaudioside A, and recording the change condition of the sweetness attribute of rebaudioside A before and after perfuming by using time-intensity test software, therefore, the influence effect of the aroma substance on the sweetness of rebaudioside A is quantified, and finally the sucrose replacement amount and the sweetness improvement degree after the aroma substance is introduced are obtained. The invention provides a brand-new method for quantifying the influence of aroma substances on the sweetness of the rebaudioside A, and provides a theoretical basis for quantifying the sweetness and taste attributes of the rebaudioside A. The method is simple and rapid, visual and reliable in result, good in applicability and good in application prospect.

Description

Technical Field

[0001] The present invention relates to the technical field of food flavor chemistry, and in particular to a method for quantifying the influence of aroma substances on the sweetness of rebaudioside A, and in particular to a method for studying the influence of aroma substances on the sweetness of rebaudioside A by constructing a sucrose sweetness quantification model of rebaudioside A, examining the sweetness conversion relationship between two sweet substances, and using time-intensity test software to record the change of the sweetness attribute of rebaudioside A before and after flavoring. Background Art

[0002] As consumers' awareness of sugar control continues to increase, sugar-reduced and sugar-free products have become a new direction in food research and development, so finding good sweetener resources has become an industry consensus. Stevioside is a diterpene glycoside extracted from the leaves of stevia. The tetracyclic steviol on its molecular skeleton undergoes esterification reaction at the carboxyl group at the C-19 position after chemical modification, or the tertiary hydroxyl group at the C-13 position is replaced by other functional groups, which can produce new derivative compounds. As a natural non-nutritive sweetener extracted from stevia leaves, its sweetness can reach 200 to 300 times that of sucrose. Experiments have shown that it does not participate in metabolism in the body and has no toxic effects. It was officially approved as a "dietary supplement" by the Joint Expert Committee on Food Additives (JECFA) in 2007.

[0003] There are many types of stevioside compounds, among which the two most common substances are stevioside and rebaudioside A. Rebaudioside A is a sucrose-substitute sweetener with great commercial application potential. However, at high concentrations, rebaudioside A itself has unpleasant flavors such as slow sweetness rise and unpleasant bitterness, which reduces consumer acceptance and hinders the addition and use of rebaudioside A in food. When rebaudioside A is at a low concentration, its bitterness is weak and not easily perceived by consumers. Therefore, it is possible to consider enhancing its sweetness on this basis to expand the application range of rebaudioside A. However, in recent years, the research on the taste properties of rebaudioside A has mainly focused on the use of taste modifiers or modification treatments to optimize its flavor properties, and there are fewer studies on the use of aroma substances to optimize the sweetness properties of rebaudioside A.

[0004] Therefore, it is of great practical significance to develop a method that can determine the influence of aroma substances on the sweetness of rebaudioside A. Summary of the invention

[0005] Due to the above-mentioned defects in the prior art, the present invention provides a method for determining the influence of aroma substances on the sweetness of rebaudioside A, specifically a method for quantifying the influence of aroma substances on the sweetness of rebaudioside A. By adopting a sensory sweetness quantification model and a time-intensity dynamic sensory experiment method, the effect of aroma substances on the sweetness of rebaudioside A is explored, thereby providing a theoretical basis for expanding the application scope of rebaudioside A.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] A method for quantifying the effect of aroma substances on the sweetness of rebaudioside A comprises the following steps:

[0008] (1) After the sensory analysis team conducted a sucrose sweetness intensity test and scored, a sucrose sweetness perception quantification curve was obtained by fitting;

[0009] (2) Determine the perceived sweetness values ​​of sucrose solutions at a series of concentration points based on the sucrose sweetness perception quantification curve;

[0010] (3) The panelists conducted a sensory evaluation of the sweetness of rebaudioside A and found the isosucrose sweetness concentration point of rebaudioside A corresponding to the series of concentration points, and obtained a rebaudioside A sweetness perception quantification curve by fitting;

[0011] (4) Processing the quantified sweetness perception curve of sucrose and the quantified sweetness perception curve of rebaudioside A to obtain an isosweet sucrose concentration curve and a rebaudioside A sweetness multiple curve;

[0012] (5) After adding the aroma substance to be tested to the rebaudioside A solution, the panelists conducted a time-intensity dynamic sensory evaluation of the sweetness attribute through sensory evaluation, and then performed data analysis to obtain the analytical parameters of the time-intensity curve;

[0013] (6) Processing time-intensity curve analysis parameters to obtain the amount of sucrose replacement and the degree of sweetness enhancement after the introduction of aroma substances.

[0014] The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A of the present invention constructs a sucrose sweetness quantification model of rebaudioside A, examines the sweetness conversion relationship between the two sweet substances, and uses time-intensity test software to record the change in the sweetness attribute of rebaudioside A before and after flavoring, and analyzes the change to obtain the sucrose replacement amount and sweetness enhancement degree after the introduction of the aroma substances, thereby achieving quantitative analysis of the effect of aroma substances on the sweetness of rebaudioside A, and having good application prospects.

[0015] As the preferred technical solution:

[0016] A method for quantifying the effect of aroma substances on the sweetness of rebaudioside A as described above, step (1) specifically comprises: a sensory analysis team selects test samples that can cover the sweetness intensity of sucrose from weak to strong (specifically, the test sample concentrations are as follows: slightly sweet (20 g / L sucrose), slightly sweet (50 g / L sucrose), sweet (80 g / L sucrose), relatively sweet (130 g / L sucrose), very sweet (170 g / L sucrose)), and evaluates the sweetness intensity of each sample using a 15 cm long unmarked linear scale according to the GB / T 19547-2004 value estimation method, scores the sweetness of each sample (0: distilled water, 15: 20% sucrose), records the sucrose sweetness scores of the sensory analysis team, fits a sucrose sweetness perception quantification curve, repeats the scoring evaluation three times, and takes the average score as the final score of the sample.

[0017] In the above-mentioned method for quantifying the effect of aroma substances on the sweetness of rebaudioside A, the step (3) of finding the isosucrose sweetness concentration points of rebaudioside A corresponding to the series of concentration points is specifically completed by a paired test method. The series of sucrose concentrations used in the paired test method are 30 g / L, 60 g / L, 90 g / L, 120 g / L, and 150 g / L.

[0018] As described above, a method for quantifying the effect of aroma substances on the sweetness of rebaudioside A is used to find the isosucrose sweetness concentration point of rebaudioside A by paired test method. If the number of correct identifications of a group of tests is greater than 6 (2 / 3 of the total number of testers), the evaluation result of this group is defined as "passed". If the number of correct identifications of a group of tests is less than 6 (2 / 3 of the total number of testers), the evaluation result of this group is defined as "failed". If the evaluation result is "failed" in the nth group test and "passed" in the n+1th group test, the following formula can be used for calculation and fitted to the rebaudioside A sensory measurement curve. The calculation formula for the concentration of rebaudioside A with isosucrose sweetness is: , where C n is the sample concentration of the nth round of testing, C n+1 is the sample concentration of the n+1th round of testing.

[0019] In the method for quantifying the effect of aroma substances on the sweetness of rebaudioside A as described above, step (4) specifically comprises: calculating and integrating the data in the sucrose sweetness perception quantification curve and the rebaudioside A sweetness perception quantification curve, calculating the concentration of the sucrose solution and the concentration of the rebaudioside A solution corresponding to the same sensory sweetness, as well as the sweetness multiples of rebaudioside A at different concentrations, and then drawing an isosweet sucrose concentration curve and a rebaudioside A sweetness multiple curve.

[0020] In the method for quantifying the effect of aroma substances on the sweetness of rebaudioside A as described above, step (5) specifically comprises: adding the aroma substance to be tested to the rebaudioside A solution as a flavored sample, the flavored sample is encoded with three-digit random numbers, and provided to the assessor at room temperature (22±1°C). The assessor uses TI data recording software to conduct a time-intensity dynamic sensory evaluation of the sweetness attribute of the flavored rebaudioside A sample. The assessor rotates each sample in the mouth for 5 seconds and spits it out according to the instructions, and records the changes in the perceived sweetness value, and then obtains the curve analysis parameters through data analysis.

[0021] A method for quantifying the effect of aroma substances on the sweetness of rebaudioside A as described above, during the sensory evaluation, the mouth should be cleaned with distilled water in time between each sample, and the experiment should be continued after the aftertaste disappears; the standard sample used in the evaluation is 0.03% rebaudioside A (RA) solution, and the sweetness of 8% sucrose is marked as 100; when processing the recorded data, the R software package "fda" is used to process the data noise, fit and draw a smooth curve, and calculate the relevant curve parameters.

[0022] As described above, a method for quantifying the effect of aroma substances on the sweetness of rebaudioside A is described. The TI data recording software used is written in Java script and consists of operation buttons, a timer, and linear scale lines (0, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100). The position of the dot on the scale can be recorded every 0.5 seconds, and the value corresponding to the position, that is, the instantaneous taste intensity at that time point, is recorded. A time-intensity (TI) curve is then drawn with time as the horizontal axis and the instantaneous taste intensity as the vertical axis.

[0023] In the method for quantifying the effect of aroma substances on the sweetness of rebaudioside A as described above, the amount of sucrose replacement in step (6) is calculated by substituting the time-intensity value into the rebaudioside A sweetness multiple curve model.

[0024] In the above-mentioned method for quantifying the effect of aroma substances on the sweetness of rebaudioside A, the calculation formula for the degree of sweetness enhancement in step (6) is as follows:

[0025]

[0026] Among them, I exp is the maximum intensity value of the experimental group curve, I ref is the maximum intensity value of the control group curve, 𝐴 exp is the area under the curve for the experimental group, 𝐴 refis the area under the curve of the control group, ω1 and ω2 are weight coefficients, which are used to balance the influence of the maximum intensity value of the curve and the curve area in the comprehensive score. The experimental group is the Rebaudioside A solution with added aroma substances, and the control group is the Rebaudioside A solution without added aroma substances.

[0027] When the D value is between 0 and 1, it indicates that the sweetness is suppressed; when the D value = 1, it indicates that the sweetness is not affected; when the D value is greater than 1, it indicates that the sweetness is optimized.

[0028] The above technical solution is only a feasible technical solution of the present invention, and the protection scope of the present invention is not limited thereto. Those skilled in the art can reasonably adjust the specific design according to actual needs.

[0029] The above invention has the following advantages or beneficial effects:

[0030] (1) The method of quantifying the effect of aroma substances on the sweetness of rebaudioside A of the present invention uses the value estimation method to construct a mutual conversion model between artificial sensory intensity and sucrose concentration and rebaudioside A concentration, which can more accurately calculate the direct sweetness conversion relationship between rebaudioside A and sucrose, and combine the time-intensity curve to fully reveal the dynamic changes of aroma substances in the sweetness perception of rebaudioside A over time during the drinking process, thereby realizing the quantitative analysis of the effect of aroma substances on the sweetness of rebaudioside A, and providing a new evaluation method for scientific research on the effect of aroma substances on the sweetness of rebaudioside A;

[0031] (2) The method of quantifying the effect of aroma substances on the sweetness of rebaudioside A of the present invention constructs an evaluation system for the sweetness of rebaudioside A, which provides a theoretical basis for evaluating the changes in the sweetness of rebaudioside A caused by aroma substances;

[0032] (3) The method of the present invention for quantifying the effect of aroma substances on the sweetness of rebaudioside A is simple and rapid, the results are intuitive and reliable, the applicability is good, and the application prospects are good. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] The present invention and its features, appearance and advantages will become more apparent by reading the detailed description of non-limiting embodiments with reference to the following drawings. The same reference numerals indicate the same parts in all the drawings. The drawings are not drawn to scale, and emphasis is placed on illustrating the subject matter of the present invention.

[0034] Figure 1 This is the fitted sucrose sweetness perception quantification curve;

[0035] Figure 2 This is the fitted quantitative curve of sweetness perception of rebaudioside A;

[0036] Figure 3 The isosweetness sucrose concentration curve and the rebaudioside A sweetness multiple curve;

[0037] Figure 4 This is a graph recorded by TI data logging software. DETAILED DESCRIPTION

[0038] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments, but they are not intended to limit the present invention.

[0039] A method for quantifying the effect of aroma substances on the sweetness of rebaudioside A, the steps of which are as follows:

[0040] Step 1) 10 sensory personnel (20-30 years old, 5 males and 5 females) with rich sensory evaluation experience and well-trained were selected. All members were from the Department of Flavors, Fragrances and Cosmetics of Shanghai University of Technology. The sensory personnel had no defects in taste and smell and could correctly identify the basic tastes of sweet (sucrose), salty (salt), sour (citric acid), bitter (quinine hydrochloride), and fresh (sodium glutamate). Before tasting the samples, they drank distilled water to thoroughly clean their mouths. They rested for at least 5 minutes between each evaluation to reduce the interference of the previous sample. The sensory analysis team preliminarily selected test samples that could cover the sweetness intensity of sucrose from weak to strong, and evaluated the sweetness intensity of each sample using a 15 cm long unmarked linear scale according to the GB / T 19547-2004 value estimation method. The sweetness of each sample was scored (0: distilled water, 15: 20% sucrose). The concentrations of the test samples were as follows: a little sweet (20 g / L sucrose), slightly sweet (50 g / L sucrose), sweet (80 g / L sucrose), relatively sweet (130 g / L sucrose), very sweet (170 g / L sucrose).

[0041] When the tasters scored the intensity of the sucrose samples, each sample was evaluated three times, and the average of the scores given by the tasters was used as the final score of the sample, and a sucrose sweetness perception quantitative curve was fitted. The fitted sucrose sweetness perception quantitative curve is shown in Figure 2. Figure 1 As shown, the fitting curve formula is y=1.33915x 0.81042 (R 2 =0.997).

[0042] Step 2) Based on the fitted sucrose sweetness perception quantification curve, 5 concentration points of sucrose solution (30 g / L, 60 g / L, 90 g / L, 120 g / L, 150 g / L) were selected, and the corresponding intensity values ​​were found according to the fitting curve obtained in step 1); then a series of rebaudioside A samples with different concentrations were provided to the evaluation team, and the equal sucrose sweetness concentration point of rebaudioside A was found through the paired test method. If the number of correct identifications of a group of tests was greater than 6 (2 / 3 of the total number of people), the evaluation result of this group was defined as "passed", and if the number of correct identifications of a group of tests was less than 6 (2 / 3 of the total number of people), the evaluation result of this group was defined as "failed"; if the evaluation result was "failed" in the nth group test and "passed" in the n+1th group test, the following formula can be used to calculate the concentration of rebaudioside A with equal sucrose sweetness: (C n is the sample concentration of the nth round of testing, C n+1 is the sample concentration of the n+1th round of testing). Each sample was evaluated three times, and the average of the scores given by the tasters was taken as the final score of the sample. The sweetness perception quantification curve of rebaudioside A was fitted. The preparation gradient of rebaudioside A solution is shown in Table 1. The curve obtained after fitting is shown in Figure 2 As shown, the curve formula is y=47.12814x 0.63261 (R 2 =0.993).

[0043] Table 1 Preparation gradient of rebaudioside A solution

[0044]

[0045] Step 3) By extracting the numerical points of the sucrose sweetness perception quantification curve in step 1) and the rebaudioside A sweetness perception quantification curve in step 2), the concentrations of the sucrose solution and the rebaudioside A solution corresponding to the same sensory sweetness, as well as the sweetness multiples of rebaudioside A at different concentrations are integrated and calculated, and the isosweet sucrose concentration curve and the rebaudioside A sweetness multiple curve are drawn. The curve data are as follows: Figure 3 As shown, when the sucrose concentration is 3%, the sweetness value is 3.26, the RA concentration with the same sweetness is 0.0146%, and the sweetness multiple is 204.36; when the sucrose concentration is 9%, the sweetness value is 7.95, the RA concentration with the same sweetness is 0.0600%, and the sweetness multiple is 150.10; when the sucrose concentration is 15%, the sweetness value is 12.02, the RA concentration with the same sweetness is 0.1154%, and the sweetness multiple is 130.02.

[0046] Step 4) Use Java script to write TI data recording software. This visual applet consists of operation buttons, a timer, and linear scale lines (0, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100). It can record the position of the dot on the scale every 0.5s, record the value corresponding to the position, that is, the instantaneous taste intensity at that time point, and then draw a TI curve with time as the horizontal axis and instantaneous taste intensity as the vertical axis; 6 aroma substances were selected for flavoring. The names and concentrations of the aroma substances are shown in Table 2. The samples were coded with three-digit random numbers and provided to the experimenters at room temperature (22±1℃). The assessors used TI data recording software to conduct a time-intensity dynamic sensory evaluation of the sweetness attributes of the flavored rebaudioside A samples. During the tasting period, the mouth should be cleaned with distilled water in time between each sample, and the experiment should be continued after the aftertaste disappears. They need to rotate each sample in the mouth for 5 seconds according to the instructions. The sample was spit out after s, and the sweetness change was recorded. The standard sample used in the evaluation was 0.03% RA solution, and the sweetness of 8% sucrose was marked as 100. When processing the recorded data, the R software package "fda" was used to process the data noise, and the smooth curve drawn by fitting was as follows Figure 4 As shown, the relevant curve parameters are calculated as shown in Table 3.

[0047] Table 2 Names and concentrations of aroma substances

[0048]

[0049] Table 3 Average values ​​of TI curve parameters

[0050]

[0051] Note: The same superscript letters in the same row indicate that there is no significant difference between the samples in Tukey's mean test (p < 0.05)

[0052] Step 5) Analyze the time-intensity curve analysis parameters obtained in step 4) and calculate the sucrose replacement amount by substituting the TI experimental value into the fitting curve model. For example, the Imax of 2-methylbutyrate ethyl ester is 94.74, which is 15.51 higher than the control, equivalent to replacing 14.8157 g / L of sucrose solution, achieving a sucrose replacement effect of 19.8%;

[0053] Calculate the amount of sucrose replacement and the degree of sweetness enhancement after the introduction of aroma substances; then evaluate the degree of sweetness enhancement after aroma addition. The evaluation formula is:

[0054] Among them, I exp is the maximum intensity value of the experimental group curve, Iref is the maximum intensity value of the control group curve, 𝐴 exp is the area under the curve for the experimental group, 𝐴 ref is the area under the curve of the control group, ω1 and ω2 are weight coefficients, which are used to balance the influence of the maximum intensity value of the curve and the curve area in the comprehensive score. The experimental group is the Rebaudioside A solution with added aroma substances, and the control group is the Rebaudioside A solution without added aroma substances.

[0055] When the D value is between 0 and 1, it indicates that the sweetness is suppressed; when the D value = 1, it indicates that the sweetness is not affected; when the D value is greater than 1, it indicates that the sweetness is optimized;

[0056] For example: The D value of ethyl 2-methylbutyrate is calculated as follows:

[0057]

[0058] Its D value is greater than 1, so 1 mg / kg of ethyl 2-methylbutyrate has an effect of enhancing the sweetness of rebaudioside A solution.

[0059] It has been verified that the method for quantifying the effect of aroma substances on the sweetness of rebaudioside A of the present invention uses a quantitative estimation method to construct a mutual conversion model between artificial sensory intensity and sucrose concentration and rebaudioside A concentration, which can more accurately calculate the direct sweetness conversion relationship between rebaudioside A and sucrose, and combined with the time-intensity curve, comprehensively reveals the dynamic change of aroma substances on the sweetness perception of rebaudioside A over time during the drinking process, realizes the quantitative analysis of the effect of aroma substances on the sweetness of rebaudioside A, and provides a new evaluation method for scientific research on the effect of aroma substances on the sweetness of rebaudioside A; constructs an evaluation system for the sweetness of rebaudioside A, and provides a theoretical basis for evaluating the change of sweetness of rebaudioside A caused by aroma substances; the method is simple and fast, the results are intuitive and reliable, the applicability is good, and the application prospect is good.

[0060] Those skilled in the art should understand that those skilled in the art can implement variations by combining the prior art and the above embodiments, which will not be described in detail here. Such variations do not affect the essential content of the present invention, and will not be described in detail here.

[0061] The above describes the preferred embodiments of the present invention. It should be understood that the present invention is not limited to the above-mentioned specific embodiments, and the devices and structures that are not described in detail should be understood to be implemented in a common manner in the art; any technician familiar with the art can use the above-disclosed methods and technical contents to make many possible changes and modifications to the technical solutions of the present invention without departing from the scope of the technical solutions of the present invention, or modify them into equivalent embodiments of equivalent changes, which does not affect the essential content of the present invention. Therefore, any simple modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solutions of the present invention are still within the scope of protection of the technical solutions of the present invention.

Claims

1. A method for quantifying the effect of aroma substances on the sweetness of rebaudioside A, characterized in that: The following steps are involved: (1) After the sensory analysis team conducted a sucrose sweetness intensity test and scored, a sucrose sweetness perception quantification curve was obtained by fitting; (2) Determine the perceived sweetness values ​​of sucrose solutions at a series of concentration points based on the sucrose sweetness perception quantification curve; (3) The panelists find the isosucrose sweetness concentration point of rebaudioside A corresponding to the series of concentration points through sensory evaluation, and obtain a rebaudioside A sweetness perception quantification curve by fitting; (4) Processing the quantified sweetness perception curve of sucrose and the quantified sweetness perception curve of rebaudioside A to obtain an isosweet sucrose concentration curve and a rebaudioside A sweetness multiple curve; (5) After adding the aroma substance to be tested to the rebaudioside A solution, the panelists conducted a time-intensity dynamic sensory evaluation of the sweetness attribute through sensory evaluation, and then performed data analysis to obtain the analytical parameters of the time-intensity curve; (6) Processing time-intensity curve analysis parameters to obtain the amount of sucrose replacement and the degree of sweetness enhancement after the introduction of aroma substances.

2. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 1, characterized in that: Step (1) is as follows: the sensory analysis team selects test samples that can cover the sucrose sweetness intensity from weak to strong, and uses a 15 cm long unmarked straight line scale to evaluate the sweetness intensity of each sample according to the quantity estimation method, scores the sweetness of each sample, records the sucrose sweetness scores of the sensory analysis team, and fits a sucrose sweetness perception quantitative curve. The scoring evaluation is repeated three times, and the average score is taken as the final score of the sample.

3. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 1, characterized in that: The step (3) of finding the isosucrose sweetness concentration point of rebaudioside A corresponding to the series of concentration points is specifically accomplished by using a paired test method.

4. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 3, characterized in that: When finding the equal sucrose sweetness concentration point of rebaudioside A by paired test method, if the number of correct identifications of a group of tests is greater than 2 / 3 of the total number of testers, the evaluation result of this group is defined as "passed", and if the number of correct identifications of a group of tests is less than 2 / 3 of the total number of testers, the evaluation result of this group is defined as "failed"; if the evaluation result is "failed" in the nth group test and "passed" in the n+1th group test, the following formula can be used to calculate and fit to the rebaudioside A sensory measurement curve; The calculation formula for the concentration of rebaudioside A with equal sucrose sweetness is: , where C n is the sample concentration of the nth round of testing, C n+1 is the sample concentration of the n+1th round of testing.

5. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 1, characterized in that: Step (4) is specifically as follows: by calculating and integrating the data in the quantification curve of sucrose sweetness perception and the quantification curve of rebaudioside A sweetness perception, the concentration of sucrose solution and the concentration of rebaudioside A solution corresponding to the same sensory sweetness, as well as the sweetness multiples of rebaudioside A at different concentrations are calculated, and then an isosweet sucrose concentration curve and a rebaudioside A sweetness multiple curve are drawn.

6. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 1, characterized in that: Step (5) is specifically as follows: adding the aroma substance to be tested to the rebaudioside A solution as a flavored sample, the flavored sample is encoded with three-digit random numbers and provided to the assessors at room temperature. The assessors use TI data recording software to conduct a time-intensity dynamic sensory evaluation of the sweetness attribute of the flavored rebaudioside A sample. The assessors rotate each sample in the mouth for 5 seconds and then spit it out according to the instructions, record the changes in the sweetness value they feel, and then obtain the curve analysis parameters through data analysis.

7. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 6, characterized in that: During the sensory evaluation, the mouth should be cleaned with distilled water between each sample, and the experiment should be continued after the aftertaste disappears. When processing the recorded data, the data noise is processed, a smooth curve is fitted and drawn, and the relevant curve parameters are calculated.

8. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 6, characterized in that: The TI data recording software used was written in Java script, which can record the position of the dot on the ruler every 0.5 s, record the value corresponding to the position, that is, the instantaneous taste intensity at that time point, and then draw a time-intensity curve with time as the horizontal axis and the instantaneous taste intensity as the vertical axis.

9. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 1, characterized in that: The amount of sucrose replacement in step (6) is calculated by substituting the time-intensity value into the rebaudioside A sweetness multiple curve model.

10. The method for quantifying the effect of aroma substances on the sweetness of rebaudioside A according to claim 1, characterized in that: The calculation formula for the sweetness enhancement degree in step (6) is as follows: Among them, I exp is the maximum intensity value of the experimental group curve, I ref is the maximum intensity value of the control group curve, 𝐴 exp is the area under the curve for the experimental group, 𝐴 ref is the area under the curve of the control group, ω1 and ω2 are weight coefficients, the experimental group is the Rebaudioside A solution with added aroma substances, and the control group is the Rebaudioside A solution without added aroma substances; When the D value is between 0 and 1, it indicates that the sweetness is suppressed; when the D value = 1, it indicates that the sweetness is not affected; when the D value is greater than 1, it indicates that the sweetness is optimized.

Images