Method and device for evaluating aroma contribution of flavor substances in white spirit

Abstract

The invention relates to the technical field of white spirit aroma analysis, discloses a method and a device for evaluating aroma contribution of flavor substances in white spirit, and aims to solve the problems of poor consistency and accuracy caused by incapability of realizing quantitative evaluation in an existing aroma contribution evaluation method. According to the scheme, the method mainly comprises the following steps: pre-constructing a function relationship between compound concentration and aroma intensity score; the method comprises the following steps: acquiring the actual concentration of a compound corresponding to a flavor substance in Baijiu, calculating to obtain an aroma intensity score corresponding to the compound according to the actual concentration and based on a pre-constructed function relationship, and judging the aroma contribution degree of the corresponding flavor substance in the Baijiu according to the aroma intensity score corresponding to the compound. The method realizes quantitative analysis of aroma contribution, improves the consistency and accuracy of analysis, and is suitable for various white spirits.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor aroma analysis, and in particular to a method and device for evaluating the aroma contribution of flavor substances in liquor. Background Art

[0002] Flavor and aroma contribution evaluation is the process of scientifically assessing the contribution of trace volatile compounds to the overall aroma characteristics of liquor. This evaluation can help clarify the scientific basis for quality differences, guide process optimization and quality improvement, and promote industry standardization and innovation.

[0003] The main method currently used to evaluate aroma contribution is the aroma activity value (OAV). This method calculates the ratio of a compound's concentration to its olfactory threshold to assess its contribution to aroma. Specifically, OAV = compound concentration / olfactory threshold, with an OAV > 1 indicating a significant contribution. This approach assumes a linear relationship between aroma intensity and concentration—doubling the concentration doubles the aroma intensity. However, human olfactory receptors exhibit a logarithmic response to compounds (e.g., the Weber-Fechner law). Therefore, OAV alone cannot accurately reflect a compound's actual contribution to the overall aroma of liquor, and cannot accurately quantify aroma contribution. Summary of the Invention

[0004] The present invention aims to solve the problem that existing aroma contribution evaluation methods cannot achieve quantitative evaluation, resulting in poor consistency and accuracy, and proposes a method and device for evaluating the aroma contribution of flavor substances in white wine.

[0005] The technical solution adopted by the present invention to solve the above technical problems is: In a first aspect, the present invention provides a method for evaluating the aroma contribution of flavor substances in liquor, the method comprising: The functional relationship between compound concentration and aroma intensity score was pre-constructed; Obtaining the actual concentration of the compound corresponding to the flavor substance in the liquor, calculating the aroma intensity score corresponding to the compound based on the actual concentration and a pre-established functional relationship, and determining the aroma contribution of the corresponding flavor substance in the liquor based on the aroma intensity score corresponding to the compound; The method for constructing the functional relationship includes: preparing an ethanol aqueous solution of a preset concentration, and dissolving a single compound corresponding to the flavor substance in the ethanol aqueous solution at different concentration gradients to obtain compound ethanol aqueous solutions with different compound concentrations; The aroma of the compound ethanol aqueous solution with different compound concentrations is evaluated to obtain the aroma intensity scores corresponding to the compound ethanol aqueous solution with different compound concentrations; According to the aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations, the functional relationship between the compound concentration and the aroma intensity score was obtained by fitting.

[0006] Furthermore, the concentration gradient is set according to the properties of the compound and the concentration range in the liquor.

[0007] Furthermore, aroma evaluation of compound ethanol aqueous solutions with different compound concentrations was performed, including: Aroma scores were scored multiple times for the compound ethanol aqueous solution at each compound concentration by multiple evaluators, and the average of the corresponding aroma scores was used as the aroma intensity score at the corresponding compound concentration.

[0008] Furthermore, the functional relationship between the compound concentration and the aroma intensity score is obtained by fitting, including: Draw a scatter plot based on the aroma intensity scores of compound ethanol aqueous solutions with different compound concentrations, and select the form of the function based on the shape of the scatter plot; The least squares method is used to estimate the parameter value of the function, and the functional relationship between the compound concentration and the aroma intensity score is constructed based on the parameter value. It is then determined whether the determination coefficient of the functional relationship is greater than a preset value. If so, the functional relationship is constructed.

[0009] Furthermore, the compounds corresponding to the flavor substances in the liquor are ester compounds, alcohol compounds, acid compounds, aldehyde and ketone compounds, aromatic compounds or pyrazine compounds.

[0010] In a second aspect, the present invention provides a device for evaluating the aroma contribution of flavor substances in liquor, the device comprising: A building module for pre-building the functional relationship between compound concentration and aroma intensity score; An acquisition module is used to obtain the actual concentration of the corresponding compounds of the flavor substances in the liquor; a judgment module, configured to calculate, based on the actual concentration and a pre-established functional relationship, an aroma intensity score corresponding to the compound, and judge the aroma contribution of the corresponding flavor substance in the liquor according to the aroma intensity score corresponding to the compound; The building blocks include: a configuration unit configured to configure an ethanol aqueous solution of a preset concentration, dissolving a single compound corresponding to a flavor substance in the ethanol aqueous solution at different concentration gradients to obtain compound ethanol aqueous solutions of different compound concentrations; An evaluation unit, configured to evaluate the aroma of the compound ethanol aqueous solutions with different compound concentrations, and obtain aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations; The fitting unit is used to obtain the functional relationship between the compound concentration and the aroma intensity score according to the aroma intensity score corresponding to the compound ethanol aqueous solution with different compound concentrations.

[0011] Furthermore, the concentration gradient is set according to the properties of the compound and the concentration range in the liquor.

[0012] Furthermore, aroma evaluation of compound ethanol aqueous solutions with different compound concentrations was performed, including: Aroma scores were scored multiple times for the compound ethanol aqueous solution at each compound concentration by multiple evaluators, and the average of the corresponding aroma scores was used as the aroma intensity score at the corresponding compound concentration.

[0013] Furthermore, the functional relationship between the compound concentration and the aroma intensity score is obtained by fitting, including: Draw a scatter plot based on the aroma intensity scores of compound ethanol aqueous solutions with different compound concentrations, and select the form of the function based on the shape of the scatter plot; The least squares method is used to estimate the parameter value of the function, and the functional relationship between the compound concentration and the aroma intensity score is constructed based on the parameter value. It is then determined whether the determination coefficient of the functional relationship is greater than a preset value. If so, the functional relationship is constructed.

[0014] Furthermore, the compounds corresponding to the flavor substances in the liquor are ester compounds, alcohol compounds, acid compounds, aldehyde and ketone compounds, aromatic compounds or pyrazine compounds.

[0015] The beneficial effects of the present invention are as follows: the aroma contribution evaluation method and device provided by the present invention utilize an ethanol solution to simulate a liquor base, add a single compound at a gradient concentration, and fit a functional relationship after aroma evaluation. The actual concentration of the compound corresponding to the flavor substance in the liquor is substituted into the functional relationship to obtain a corresponding aroma intensity score, thereby realizing a quantitative evaluation of the aroma contribution in the liquor and improving the consistency and accuracy of the aroma contribution evaluation. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 A schematic flow chart of the method for evaluating the aroma contribution of flavor substances in liquor provided in the embodiment; Figure 2 Schematic diagram of fitting the ethyl hexanoate concentration-aroma intensity score curve provided in the examples; Figure 3 Schematic diagram of the acetic acid concentration-aroma intensity score curve fitting provided in the examples; Figure 4 A schematic diagram of the propanol concentration-aroma intensity score curve fitting provided in the examples; Figure 5This is a schematic diagram of the structure of the device for evaluating the aroma contribution of flavor substances in white wine provided in the embodiment. DETAILED DESCRIPTION

[0017] In order to enable those skilled in the art to better understand the solution of the present invention, the technical solution of this embodiment will be clearly and completely described below in conjunction with the drawings in this embodiment.

[0018] Some of the processes described in the specification of the present invention and the figures above include multiple operations that appear in a specific order. However, it should be understood that these operations may not be performed in the order in which they appear herein or may be performed in parallel. The sequence numbers of the operations are merely used to distinguish between different operations and do not represent any order of execution. In addition, these processes may include more or fewer operations, and these operations may be performed sequentially or in parallel.

[0019] The technical solution of the present invention is applicable to the need to evaluate the aroma contribution of flavor substances in liquor, such as Luzhou-flavor liquor, Maotai-flavor liquor, etc.

[0020] The current method commonly used to evaluate aroma contribution is to use OAV, but this method assumes that aroma intensity and concentration are in a positive linear relationship, which contradicts the Weber-Fechner law. This makes this method unable to achieve quantitative evaluation of aroma contribution, and its consistency and accuracy are poor.

[0021] Based on this, the technical solution of the present invention is proposed. In the present invention, a functional relationship between compound concentration and aroma intensity score is pre-constructed; the actual concentration of the compound corresponding to the flavor substance in the liquor is obtained, and the aroma intensity score corresponding to the compound is calculated according to the actual concentration and based on the pre-constructed functional relationship, and the aroma contribution of the corresponding flavor substance in the liquor is judged according to the aroma intensity score corresponding to the compound; the method for constructing the functional relationship includes: configuring an ethanol aqueous solution of preset concentration, dissolving a single compound corresponding to the flavor substance in the ethanol aqueous solution with different concentration gradients, and obtaining compound ethanol aqueous solutions with different compound concentrations; performing aroma evaluation on the compound ethanol aqueous solutions with different compound concentrations, and obtaining aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations; and fitting the functional relationship between the compound concentration and the aroma intensity score according to the aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations.

[0022] Specifically, the functional relationship between compound concentration and aroma intensity score is first constructed. When constructing the functional relationship, the solution is configured with different concentration gradients of a single compound to avoid interference from other compounds and accurately separate the independent contribution of the target compound. By fitting the function between the compound concentration and the aroma intensity, the relationship between different compounds and the aroma intensity can be accurately obtained, and the aroma intensity quantification of the full range of compound concentration can be achieved. Then, the actual concentration of the corresponding compound of the flavor substance in the liquor is detected. Finally, the actual concentration is substituted into the functional relationship to obtain the aroma intensity score of the compound. According to the aroma intensity score, the aroma contribution can be quantitatively evaluated, thereby achieving the purpose of improving the consistency and accuracy of the aroma contribution evaluation.

[0023] The technical solution of this embodiment will be clearly and completely described below in conjunction with the drawings in this embodiment. Obviously, the described embodiment is only a part of the embodiments of the present invention, rather than all the embodiments.

[0024] Figure 1 A flow chart showing a method for evaluating the aroma contribution of flavor substances in liquor is shown. Figure 1 , the method comprises the following steps: Step 1: Pre-construct the functional relationship between compound concentration and aroma intensity score.

[0025] The method for constructing the functional relationship includes: Step 11: Prepare an ethanol aqueous solution of a preset concentration, and dissolve a single compound corresponding to the flavor substance in the ethanol aqueous solution at different concentration gradients to obtain compound ethanol aqueous solutions with different compound concentrations.

[0026] In practical applications, an ethanol aqueous solution of a preset concentration is prepared as a solvent, and a single compound to be evaluated is dissolved in the solvent at different concentration gradients to form a series of ethanol aqueous solutions of the compound.

[0027] The concentration gradient of the compound is set according to the properties of the compound and the concentration range in the liquor. For example, multiple gradients can be set from the threshold, to its common concentration in the liquor (the concentration gradient setting within this range is relatively dense), to its maximum solubility concentration in the ethanol aqueous solution of the target concentration.

[0028] Step 12: Evaluate the aroma of the compound ethanol aqueous solutions with different compound concentrations to obtain aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations.

[0029] In this embodiment, multiple evaluators were used to score the aroma of the compound ethanol aqueous solution at each compound concentration multiple times, and the average of the corresponding aroma scores was used as the aroma intensity score at the corresponding compound concentration.

[0030] In practice, a professionally trained sensory panel evaluated the aroma of ethanol-water solutions of the aforementioned compounds at varying concentrations. Evaluators rated the aroma intensity of each concentration based on their own aroma perception. Scoring was based on a 15-point scale, with 0 indicating no aroma and 15 indicating extremely strong aroma. To ensure the reliability of the evaluation results, each solution was independently scored by at least 10 evaluators, repeated 2-3 times. The results were evaluated for consistency, repeatability, and scientific validity, and the average score was used as the aroma intensity score for that concentration. Step 13: Fitting the aroma intensity scores of the compound ethanol solutions at different compound concentrations to obtain the compound concentration. In this embodiment, fitting the functional relationship between the compound concentration and the aroma intensity score includes: A scatter plot is drawn based on the aroma intensity scores corresponding to the compound ethanol-water solutions at different compound concentrations, and the form of the function is selected based on the shape of the scatter plot; the parameter value of the function is estimated using the least squares method, and a functional relationship between the compound concentration and the aroma intensity score is constructed based on the parameter value, and it is determined whether the determination coefficient of the functional relationship is greater than the preset value. If so, the functional relationship construction is completed.

[0031] In practical applications, a functional relationship model can be established, with compound concentration as the horizontal axis and the corresponding aroma intensity score as the vertical axis. Appropriate mathematical methods, such as nonlinear regression, can be used to fit the data to obtain a functional relationship that accurately describes how the aroma intensity score changes with compound concentration. Step 2: Obtain the actual concentration of the compound corresponding to the flavor substance in the liquor, calculate the aroma intensity score corresponding to the compound based on the actual concentration and a pre-constructed functional relationship, and determine the aroma contribution of the corresponding flavor substance in the liquor based on the aroma intensity score corresponding to the compound.

[0032] In this embodiment, the compounds corresponding to the flavor substances in the white wine are ester compounds (such as ethyl hexanoate, ethyl acetate), alcohol compounds (such as isoamyl alcohol, n-propanol), acid compounds (such as acetic acid, lactic acid), aldehyde and ketone compounds (such as acetaldehyde, furfural), aromatic compounds (such as 4-ethylguaiacol, vanillin) or pyrazine compounds (such as tetramethylpyrazine).

[0033] When it is necessary to evaluate the aroma contribution of the corresponding compounds of flavor substances in liquor, the actual concentration of the compound in the liquor is first detected. The specific detection method can adopt existing gas chromatography, gas chromatography-mass spectrometry, etc.; then the actual concentration of the compound in the liquor is substituted into the corresponding function relationship to obtain the corresponding aroma intensity score. The higher the aroma intensity score, the higher the aroma contribution of the corresponding flavor substance in the liquor. Conversely, the lower the aroma contribution of the corresponding flavor substance in the liquor, thereby achieving quantitative analysis of the aroma contribution.

[0034] Example 1: Taking ethyl hexanoate as an example, the quantitative evaluation method of aroma contribution is described.

[0035] Ethyl caproate is a key aroma compound in baijiu (white spirits), imparting aromas such as pineapple and sweetness. Its concentration in baijiu is high and wide, ranging from 3 to 2,500 mg / L. A sensory panel's three-point test showed that the threshold for ethyl caproate in a 52% vol ethanol-water solution is 0.1 mg / L, and the maximum concentration of ethyl caproate solubility in this solution is approximately 22,000 mg / L. In summary, ethyl hexanoate was dissolved in 52% vol ethanol aqueous solution to form 25 solutions with concentrations of 0.1, 1, 10, 100, 400, 500, 600, 700, 1000, 1250, 1500, 1750, 2000, 2250, 2500, 2750, 3000, 4000, 5000, 6000, 7000, 8000, 9000, 10000, and 22000 mg / L.

[0036] The above 25 solutions were experimented 8 times, and the sensory panel scored according to the aroma intensity of the solutions. The scoring of each sample was repeated twice, and APPsense software was used for data collection and processing. A two-way analysis of variance was performed on the sensory results. The effect of "concentration gradient sample × taster" on the scoring results was not significant, that is, there was no significant difference in the scores of different tasters when tasting different samples, indicating that the evaluation panel had good consistency in scoring. The effect of "concentration gradient sample × repeated sample" on the scoring results was not significant, that is, there was no significant difference in the scores of the tasters when tasting the same sample twice, indicating that the evaluation panel had good repeatability in the evaluation. In summary, the evaluation results of the evaluation panel were consistent and stable, indicating that the evaluation results of the evaluation panel were scientific and reliable. The average value was taken as the aroma intensity score at that concentration, and the results are shown in Table 1.

[0037] Table 1 Ethyl hexanoate concentration-aroma intensity score relationship The threshold value of ethyl hexanoate in a 52% vol ethanol-water solution is 0.1 mg / L. When the ethyl hexanoate content in baijiu is 0.1 mg / L, its OAV is 1; when the ethyl hexanoate content is 1 mg / L, its OAV is 10; and when the ethyl hexanoate content is 10 mg / L, its OAV is 100. These OAV values ​​differ by a factor of 100. If the aroma contribution of an aroma compound is judged solely by its OAV value, the aroma contributions of these three concentrations are significantly different. However, when scoring the aroma intensity of ethyl hexanoate at concentrations between 0.1 and 100 mg / L in a 52% vol ethanol-water solution, the scores show a trend of only 0.7 to 1.2, and the scoring results do not show significant differences. Using the ethyl hexanoate concentration-aroma intensity scoring method can more scientifically and accurately characterize the aroma contribution of aroma compounds in solution systems.

[0038] The logarithm of the ethyl hexanoate concentration in the solution was used as the horizontal axis and the aroma intensity score was used as the vertical axis to perform curve fitting. Figure 2 As shown, the horizontal axis lg (concentration) represents the logarithm of the ethyl hexanoate concentration, and the vertical axis represents the aroma intensity score. Under the double S curve, it has a good fitting effect, R 2 =0.99529. The corresponding equation for ethyl hexanoate concentration and aroma intensity score was obtained. Substituting the measured ethyl hexanoate concentration in the liquor into the equation, the aroma intensity score of the compound at that concentration was obtained, which can more scientifically evaluate the aroma contribution of the compound.

[0039] Example 2: Taking acetic acid as an example, the method for constructing a functional relationship is described.

[0040] Using the method in Example 1, score the acetic acid solutions at different concentrations. Please refer to Table 2 for data processing and curve fitting. Figure 3 ,exist Figure 3 In the figure, the horizontal axis lg (concentration) represents the logarithm of the acetic acid concentration, and the vertical axis represents the aroma intensity score. A good fitting effect is still obtained, R 2 =0.99872.

[0041] Table 2 Relationship between acetic acid concentration and aroma intensity score Example 3: Taking propanol as an example, the method for constructing the functional relationship is explained.

[0042] Using the method in Example 1, score the propanol solutions at different concentrations. Please refer to Table 3 for data processing and curve fitting. Figure 4 ,exist Figure 4 In the figure, the horizontal axis lg (concentration) represents the logarithm of the propanol concentration, and the vertical axis represents the aroma intensity score. A good fitting effect is still obtained, R 2=0.99852.

[0043] Table 3 Propanol concentration-aroma intensity score relationship table In summary, the aroma contribution evaluation method of flavor substances in liquor provided in this embodiment utilizes an ethanol solution to simulate a liquor base, adds a single compound at a gradient concentration, and fits a functional relationship after aroma evaluation. The actual concentration of the compound corresponding to the flavor substance in the liquor is substituted into the functional relationship to obtain the corresponding aroma intensity score, thereby achieving a quantitative evaluation of the aroma contribution in the liquor and improving the consistency and accuracy of the aroma contribution evaluation. In addition, when constructing the functional relationship, by configuring the solution with different concentration gradients of a single compound, interference from other compounds can be avoided, and the independent contribution of the target compound can be accurately separated. By fitting a function between the compound concentration and the aroma intensity, the relationship between different compounds and the aroma intensity can be accurately obtained, and the aroma intensity quantification of the entire range of compound concentrations can be achieved.

[0044] Based on the above technical solution, this embodiment also proposes a device for evaluating the aroma contribution of flavor substances in liquor. Figure 5 , the device comprises: A building module for pre-building the functional relationship between compound concentration and aroma intensity score; An acquisition module is used to obtain the actual concentration of the corresponding compounds of the flavor substances in the liquor; a judgment module, configured to calculate, based on the actual concentration and a pre-established functional relationship, an aroma intensity score corresponding to the compound, and judge the aroma contribution of the corresponding flavor substance in the liquor according to the aroma intensity score corresponding to the compound; The building blocks include: a configuration unit configured to configure an ethanol aqueous solution of a preset concentration, dissolving a single compound corresponding to a flavor substance in the ethanol aqueous solution at different concentration gradients to obtain compound ethanol aqueous solutions of different compound concentrations; An evaluation unit, configured to evaluate the aroma of the compound ethanol aqueous solutions with different compound concentrations, and obtain aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations; The fitting unit is used to obtain the functional relationship between the compound concentration and the aroma intensity score according to the aroma intensity score corresponding to the compound ethanol aqueous solution with different compound concentrations.

[0045] It can be understood that since the aroma contribution evaluation device of flavor substances in white wine described in this embodiment is a device for implementing the aroma contribution evaluation method of flavor substances in white wine described in the embodiment, for the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple. For relevant points, please refer to the partial description of the method, which will not be repeated here.

Claims

1. A method for evaluating the aroma contribution of flavor substances in liquor, characterized in that: The method comprises: The functional relationship between compound concentration and aroma intensity score was pre-constructed; Obtaining the actual concentration of the compound corresponding to the flavor substance in the liquor, calculating the aroma intensity score corresponding to the compound based on the actual concentration and a pre-established functional relationship, and determining the aroma contribution of the corresponding flavor substance in the liquor based on the aroma intensity score corresponding to the compound; The method for constructing the functional relationship includes: preparing an ethanol aqueous solution of a preset concentration, and dissolving a single compound corresponding to the flavor substance in the ethanol aqueous solution at different concentration gradients to obtain compound ethanol aqueous solutions with different compound concentrations; The aroma of the compound ethanol aqueous solution with different compound concentrations is evaluated to obtain the aroma intensity scores corresponding to the compound ethanol aqueous solution with different compound concentrations; According to the aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations, the functional relationship between the compound concentration and the aroma intensity score was obtained by fitting.

2. The aroma contribution evaluation method of flavor substances in liquor according to claim 1, characterized in that: The concentration gradient is set according to the properties of the compound and the concentration range in the liquor.

3. The method for evaluating the aroma contribution of flavor substances in liquor according to claim 1, characterized in that: Aroma evaluation of compound ethanol aqueous solutions at different compound concentrations, including: Aroma scores were scored multiple times for the compound ethanol aqueous solution at each compound concentration by multiple evaluators, and the average of the corresponding aroma scores was used as the aroma intensity score at the corresponding compound concentration.

4. The method for evaluating the aroma contribution of flavor substances in liquor according to claim 1, characterized in that: Fitting the functional relationship between compound concentration and aroma intensity score, including: Draw a scatter plot based on the aroma intensity scores of compound ethanol aqueous solutions with different compound concentrations, and select the form of the function based on the shape of the scatter plot; The least squares method is used to estimate the parameter value of the function, and the functional relationship between the compound concentration and the aroma intensity score is constructed based on the parameter value. It is then determined whether the determination coefficient of the functional relationship is greater than a preset value. If so, the functional relationship is constructed.

5. The method for evaluating the aroma contribution of flavor substances in liquor according to claim 1, characterized in that: The compounds corresponding to the flavor substances in liquor are ester compounds, alcohol compounds, acid compounds, aldehyde and ketone compounds, aromatic compounds or pyrazine compounds.

6. The device for evaluating the aroma contribution of flavor substances in liquor is characterized by: The device comprises: A building module for pre-building the functional relationship between compound concentration and aroma intensity score; An acquisition module is used to obtain the actual concentration of the corresponding compounds of the flavor substances in the liquor; a judgment module, configured to calculate, based on the actual concentration and a pre-established functional relationship, an aroma intensity score corresponding to the compound, and judge the aroma contribution of the corresponding flavor substance in the liquor according to the aroma intensity score corresponding to the compound; The building blocks include: a configuration unit configured to configure an ethanol aqueous solution of a preset concentration, dissolving a single compound corresponding to a flavor substance in the ethanol aqueous solution at different concentration gradients to obtain compound ethanol aqueous solutions of different compound concentrations; An evaluation unit, configured to evaluate the aroma of the compound ethanol aqueous solutions with different compound concentrations, and obtain aroma intensity scores corresponding to the compound ethanol aqueous solutions with different compound concentrations; The fitting unit is used to obtain the functional relationship between the compound concentration and the aroma intensity score according to the aroma intensity score corresponding to the compound ethanol aqueous solution with different compound concentrations.

7. The aroma contribution evaluation device of flavor substances in liquor according to claim 6, characterized in that: The concentration gradient is set according to the properties of the compound and the concentration range in the liquor.

8. The aroma contribution evaluation device of flavor substances in liquor according to claim 6, characterized in that: Aroma evaluation of compound ethanol aqueous solutions at different compound concentrations, including: Aroma scores were scored multiple times for the compound ethanol aqueous solution at each compound concentration by multiple evaluators, and the average of the corresponding aroma scores was used as the aroma intensity score at the corresponding compound concentration.

9. The aroma contribution evaluation device of flavor substances in liquor according to claim 6, characterized in that: Fitting the functional relationship between compound concentration and aroma intensity score, including: Draw a scatter plot based on the aroma intensity scores of compound ethanol aqueous solutions with different compound concentrations, and select the form of the function based on the shape of the scatter plot; The least squares method is used to estimate the parameter value of the function, and the functional relationship between the compound concentration and the aroma intensity score is constructed based on the parameter value. It is then determined whether the determination coefficient of the functional relationship is greater than a preset value. If so, the functional relationship is constructed.

10. The aroma contribution evaluation device of flavor substances in liquor according to claim 6, characterized in that: The compounds corresponding to the flavor substances in liquor are ester compounds, alcohol compounds, acid compounds, aldehyde and ketone compounds, aromatic compounds or pyrazine compounds.

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