A method for dynamic evaluation of flavor substances of skin-source fermented food and a biomimetic digestion device

Abstract

The application discloses a kind of for skin source fermentation food flavour substance dynamic evaluation method and bionic digestion device.The bionic digestion device includes bionic stomach module and flow path system, bionic stomach module is connected with flow path system;Bionic stomach module is connected with gastric emptying regulation module by flow path system;Gastric emptying regulation module is connected with bionic small intestine module, and the digestion product in bionic stomach module is transported to bionic small intestine module to simulate gastric emptying process;Digestion liquid supplement module is connected with bionic stomach module and bionic small intestine module;Detection module is installed in bionic stomach module, gastric emptying regulation module, bionic small intestine module and flow path system;Sampling module is connected with flow path system, and the side deviating from flow path system is connected with flavour response detection unit.By establishing continuous bionic digestion system, the simulation degree of bionic digestion system to human real digestion process is improved, and the continuous evaluation of flavour change of skin source fermentation food in digestion process is realized.

Description

Technical Field

[0001] This invention relates to a method for dynamic evaluation of flavor substances in fermented foods derived from skin and a biomimetic digestion device, belonging to the field of in vitro biomimetic technology. Background Technology

[0002] Fermented foods derived from animal skins have garnered attention in traditional food processing and functional food development due to their rich collagen content, unique flavor characteristics, and potential processing value. However, these foods generally suffer from problems such as a pronounced aftertaste, prolonged bitterness, and insufficient overall flavor harmony during actual consumption. In particular, some products exhibit delayed bitterness or uncoordinated flavors that differ from the initial taste after swallowing and in the early stages of digestion, making it difficult to accurately characterize their flavor profile using traditional evaluation methods. This has become a significant factor restricting their quality evaluation and process optimization.

[0003] Existing research on the flavor of fermented foods derived from skins largely focuses on raw material processing, the formation of flavor compounds during fermentation, and the sensory evaluation results of the final product, typically using olfaction or immediate taste in the finished product as the evaluation criteria. However, actual sensory experience shows that the perception of food flavor does not only occur in the oral cavity. After swallowing, under the influence of saliva, gastric acid, and digestive enzymes, components such as proteins and lipids in the food continue to degrade or undergo structural changes, leading to delayed aftertastes, bitterness, or flavor imbalances. Because these flavor changes have significant time-dependent and digestion condition-dependent characteristics, traditional methods based on endpoint sensory evaluation or static flavor analysis are insufficient to reflect the overall behavior of the continuous evolution of flavor characteristics over time during digestion.

[0004] To address the aforementioned issues, existing technologies often employ in vitro digestion models to study the flavor compounds during the digestion of skin-derived substances. These models typically simulate the digestive environments of the stomach and small intestine by setting up simulated gastric and intestinal fluids, controlling temperature, and implementing enzymatic hydrolysis systems. In these systems, food samples are usually digested acidically in a simulated stomach environment and then transferred to a simulated small intestine environment for further enzymatic hydrolysis. By analyzing the degradation products generated during digestion, the structural changes and release of functional components in the food can be studied. These in vitro digestion systems offer advantages such as controllable experimental conditions, good reproducibility, and relatively simple operation, and are therefore widely used in food digestion behavior research.

[0005] However, most existing in vitro biomimetic digestion systems operate under fixed conditions, typically reacting according to preset pH, enzyme concentrations, and digestion times, with the digestive environment remaining essentially constant throughout the experiment. While these systems can simulate the digestive process of the stomach and small intestine to some extent, they fail to reflect the dynamic characteristics of gastric emptying rhythm changes and continuous secretion of digestive juices during human digestion, thus creating a discrepancy between the in vitro digestion process and the real human digestive environment. Furthermore, in existing in vitro digestion studies used for food flavor evaluation, most methods focus on detecting samples after digestion or at a few time points. This approach often only provides limited time-point information and fails to reflect the continuous process of flavor changes over time during digestion.

[0006] Therefore, there is an urgent need for a system and method that can dynamically simulate the early digestion environment of fermented foods made from skin under biomimetic digestion conditions, continuously acquire information on changes in flavor-related substances during digestion, and systematically evaluate the aftertaste and flavor evolution behavior caused by these substances through objective sensory response signals. This would compensate for the shortcomings of existing technologies in digestion-related flavor research and provide more reliable technical support for flavor regulation, process optimization, and quality evaluation of fermented foods made from skin. Summary of the Invention

[0007] To address the aforementioned technical problems, this invention provides a method for dynamic evaluation of flavor substances in fermented foods made from animal skins and a biomimetic digestion device. Under biomimetic digestion conditions, it can dynamically simulate the early digestion environment of fermented foods made from animal skins, continuously acquire information on changes in flavor-related substances during digestion, and systematically evaluate the aftertaste and flavor evolution behavior caused by these substances through objective sensory response signals. This provides more reliable technical support for flavor control, process optimization, and quality evaluation of fermented foods made from animal skins.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, comprising: a biomimetic stomach module and a flow path system, wherein the biomimetic stomach module is connected to the flow path system; A gastric emptying regulation module, wherein the bionic stomach module is connected to the gastric emptying regulation module through the flow path system; A bionic small intestine module, wherein the gastric emptying regulation module is connected to the bionic small intestine module, and the digestive products in the bionic stomach module are transported to the bionic small intestine module to simulate the gastric emptying process; A digestive fluid replenishment module, which is connected to the bionic stomach module and the bionic small intestine module; The detection module is installed in the bionic stomach module, the gastric emptying regulation module, the bionic small intestine module, and the flow path system; The sampling module is connected to the flow path system at one end, and to the flavor response detection unit at the other end, which is away from the flow path system.

[0009] In one embodiment of the present invention, the bionic stomach module includes a gastric digestive cavity, a temperature control unit, a pH adjustment unit, a mechanical mixing structure, and an enzyme replenishment interface. The temperature control unit and the pH adjustment unit are installed in the gastric digestive cavity, the mechanical mixing structure is connected to the gastric digestive cavity, and the enzyme replenishment interface is connected to the digestive fluid replenishment module.

[0010] In one embodiment of the present invention, the gastric emptying regulation module is a speed-regulating pump or a flow-limiting valve, with a delivery rate of 2~10 mL / min; the flavor response detection unit is an electronic tongue system.

[0011] In one embodiment of the present invention, the bionic small intestine module includes a small intestinal digestive cavity, a pH adjustment unit, and an enzyme solution replenishment interface. The pH adjustment unit is located in the small intestinal digestive cavity, and the enzyme solution replenishment interface is connected to the digestive fluid replenishment module.

[0012] In one embodiment of the present invention, the digestive fluid replenishment module includes a storage container, a metering and conveying device, and a replenishment pipeline. One end of the metering and conveying device is connected to the storage container, and the other end of the metering and conveying device away from the storage container is connected to the replenishment pipeline. The replenishment pipeline is connected to the enzyme replenishment interface.

[0013] In one embodiment of the present invention, the detection module is provided with multiple detection devices, including a pH sensor, a temperature sensor, and an online detection device for detecting the content of soluble protein, amino nitrogen, or small molecule peptides.

[0014] Secondly, the present invention also provides a method for dynamic evaluation of flavor substances in fermented foods derived from skin, using the aforementioned biomimetic digestive device for dynamic evaluation of flavor substances in fermented foods derived from skin, the method comprising: S1: Sample addition and gastric digestion; The skin-derived fermented food sample is added to the bionic stomach module, and simulated gastric juice is added to form a digestion system; The temperature in the bionic stomach module is maintained at 35-40℃, and the pH is adjusted to 1.5-2.5. At the same time, the system is continuously mixed through a mechanical mixing structure. S2: Gastric emptying regulation; After digestion in the stomach, the pre-decomposed substances are transported from the bionic stomach module to the bionic small intestine module through the gastric emptying regulation module; The gastric emptying regulation module adjusts the material transport rate to allow the digestive products to enter the bionic small intestine module; S3: Enzymatic digestion of the small intestine segment; the digestion products are further digested in the bionic small intestine module; the pH value in the bionic small intestine module is maintained within 6.5 to 7.5; S4: Digestive fluid replenishment and state regulation; During the biomimetic digestion process, the detection module detects the digestive fluid content in the biomimetic stomach module and the biomimetic small intestine module in real time, compares the detection results with a preset threshold, and feeds the results back to the control system. The control system controls the digestive fluid replenishment module to replenish the corresponding digestive fluid into the biomimetic stomach module or the biomimetic small intestine module. When the detection result reaches or exceeds the threshold, the delivery rate of the gastric emptying regulation module and the replenishment rate of the digestive fluid replenishment module are adjusted to achieve a balance. S5: Multi-time point sampling; During the continuous operation of the biomimetic digestion system, the sampling module samples the digestion system at set time intervals; The sampling interval is 5 to 15 minutes, thereby obtaining sample sequences at different digestion stages; S6: Flavor response detection and evaluation; The sample collected by the sampling module enters the flavor response detection unit for taste response detection; The flavor response detection unit detects the taste response signal in the sample through multiple taste sensors, and characterizes the detection results of samples at different time points in the same response space, constructing a dynamic trajectory of flavor state changes with the digestion process, thereby realizing the dynamic evaluation of the flavor change behavior of fermented foods from peel during digestion.

[0015] In one embodiment of the present invention, the mechanical hybrid structure is a peristaltic pump, which compresses to simulate gastric contraction at a peristaltic frequency of 3 to 5 times / minute; the amount of digestive fluid added is 1 to 5 mL, and the addition acceleration rate is 0.5 to 2 mL / min.

[0016] In one embodiment of the present invention, the preset thresholds of the detection module (5) include: a stomach pH of 1.8 to 2.2, a small intestine pH of 6.8 to 7.2, an amino nitrogen content of 0.3 to 0.5 g / L, and a small molecule peptide content of 30% to 50%.

[0017] In one embodiment of the present invention, the enzymatic hydrolysis conditions of the biomimetic small intestine module are a temperature of 35-40°C and a pancreatic enzyme concentration of 50-200 U / mL.

[0018] The beneficial effects of this invention are: (1) The present invention provides a biomimetic digestion device for dynamic evaluation of flavor substances in skin-derived fermented foods. By establishing a continuous in vitro biomimetic digestion system and introducing a gastric emptying regulation module and a digestive juice replenishment module, the in vitro digestion process can not only simulate the continuous transfer of the stomach and small intestine segments, but also simulate the changes in gastric emptying rate and the continuous secretion behavior of digestive juice, thereby improving the degree of simulation of the real human digestion process by the biomimetic digestion system.

[0019] (2) The bionic digestion device is equipped with a detection module and combined with a gastric emptying regulation module and a digestive fluid replenishment module. It detects the pH value and digestive fluid content in the bionic stomach module and bionic small intestine module in real time and feeds the detection results back to the control system. The control system adjusts the gastric emptying regulation module and the digestive fluid replenishment module to control the emptying rate of the gastric emptying module and the replenishment amount of the digestive fluid replenishment module. This transforms the in vitro bionic digestion process from fixed-condition operation to a continuous bionic system with dynamic adjustment capabilities, making it more in line with the human digestion process and improving the accuracy of the simulation.

[0020] (3) This biomimetic digestion device is equipped with a flavor response detection unit, which consists of an electronic tongue system. Through continuous biomimetic digestion, multi-time-point sampling, and electronic tongue detection, it can correlate the changes in flavor-related substances and taste response signals of fermented foods from peels during digestion with time series, thereby achieving an objective and dynamic evaluation of aftertaste, bitterness, and flavor evolution. It realizes continuous evaluation of flavor changes in fermented foods from peels during digestion, avoiding the evaluation distortion problem caused by the fragmentation of digestion conditions in traditional segmented digestion or endpoint detection methods. It does not rely on human evaluation, improving the objectivity, repeatability, and stability of the evaluation results, and is suitable for flavor research, process optimization, and quality evaluation of various fermented foods from peels. At the same time, the system can be applied to the dynamic evaluation of various peel-derived substances or other substances through parameter adjustment. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 This is a schematic diagram of the structure of a biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, provided by the present invention.

[0023] Figure 2 The diagram shows the analysis results of the main components of sheepskin flavor substances at different time points in Example 1 of the present invention.

[0024] In the diagram: 1. Bionic stomach module; 2. Gastric emptying regulation module; 3. Bionic small intestine module; 4. Digestive fluid replenishment module; 5. Detection module; 6. Sampling module; 7. Flavor response detection unit; 8. Flow path system. Detailed Implementation

[0025] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] The flavor-related substances in this invention include, but are not limited to, flavor-contributing components formed by the degradation or transformation of food components such as proteins and lipids during digestion, which can trigger taste response signals. Digestion-derived small molecule peptides are used as typical examples.

[0027] like Figure 1 As shown, this invention provides a biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, comprising a biomimetic stomach module 1, a gastric emptying regulation module 2, a biomimetic small intestine module 3, a digestive fluid replenishment module 4, a detection module 5, a sampling module 6, a flavor response detection unit 7, and a flow path system 8. The biomimetic stomach module 1 is connected to the gastric emptying regulation module 2 via the flow path system 8, and the gastric emptying regulation module 2 is connected to the biomimetic small intestine module 3, forming a continuously operating biomimetic digestion system. The digestive fluid replenishment module 4 is connected to the biomimetic stomach module 1 and the biomimetic small intestine module 3, enabling the replenishment of digestive fluid into these modules. The detection module 5 is installed within the biomimetic stomach module 14, the gastric emptying regulation module 2, the biomimetic small intestine module 3, and the flow path system 8. One end of the sampling module 6 is connected to the flow path system 8 for online sampling during continuous material flow. Compared to sampling directly within the bionic stomach module 1 or the bionic small intestine module 3, this structure can acquire samples without disturbing the stability of the digestive system within the digestive cavity, thus ensuring the continuity and stability of the bionic digestion process. The other end connects to the flavor response detection unit 7, transporting the collected samples to the flavor detection unit 7 for detection.

[0028] In some embodiments, the biomimetic stomach module 1 is used to simulate the digestive environment of a gastric segment, and includes a gastric segment digestive cavity, a temperature control unit, a pH adjustment unit, a mechanical mixing structure, and an enzyme solution replenishment interface. The temperature control unit and pH adjustment unit are installed within the gastric segment digestive cavity, the mechanical mixing structure is connected to the gastric segment digestive cavity, and the enzyme solution replenishment interface is connected to a digestive fluid replenishment module. The gastric segment digestive cavity is used to contain the fermented skin-derived food to be digested and the digestive fluid. The temperature control unit is used to maintain the digestive system within a temperature range close to that of the human stomach environment. The pH adjustment unit is used to adjust the pH value of the system to form an acidic environment simulating gastric segment digestion. The mechanical mixing structure is used to simulate the mechanical mixing action of gastric peristalsis on the food, ensuring that the sample remains uniformly mixed during digestion. The enzyme solution replenishment interface is used to add enzyme solution into the gastric segment digestive cavity.

[0029] Specifically, in this embodiment, the temperature control unit is a constant temperature water bath circulation jacket structure, such as a constant temperature circulating water bath or a constant temperature oil bath device. It heats or controls the temperature of the gastric digestive cavity through an external constant temperature circulation device, so that the temperature of the digestive system is maintained within a set range. The pH adjustment unit is connected to the gastric digestive cavity and can add acid or alkaline solutions to the gastric digestive cavity to adjust the pH of the gastric digestive cavity. The mechanical mixing structure is a peristaltic pump, which compresses to simulate gastric contraction at a peristaltic frequency of 3 to 5 times / minute.

[0030] In some embodiments, a gastric emptying regulation module 2 is disposed between the bionic stomach module 1 and the bionic small intestine module 3, and is used to regulate the delivery rate of digestive products from the stomach segment into the bionic small intestine module 3 to simulate the human gastric emptying process, wherein the delivery rate is in the range of 2~10 mL / min. The gastric emptying regulation module 2 includes one or more combinations of a speed-regulating pump, a flow-limiting valve, a throttling channel, or an intermittent delivery unit. By adjusting the operating parameters of the above structures, the delivery rate of materials in the digestive system from the bionic stomach module 1 to the bionic small intestine module 3 can be changed, thereby simulating digestive behavior under different gastric emptying rhythm conditions.

[0031] In some embodiments, the biomimetic small intestine module 3 is used to simulate the enzymatic digestion environment of the small intestine stage. It includes a small intestinal digestive cavity, a pH adjustment unit, and an enzyme solution replenishment interface. The pH adjustment unit is located within the small intestinal digestive cavity, and the enzyme solution replenishment interface is connected to a digestive fluid replenishment module. The small intestinal digestive cavity is used to contain digestive products discharged from the biomimetic stomach module 1 and to provide space for enzymatic reactions. The pH adjustment unit is used to maintain the small intestinal digestive environment within a suitable pH range. The enzyme solution replenishment interface is used to add pancreatic enzyme solution or other digestive enzyme solutions to the small intestinal digestive cavity to simulate the enzymatic digestion process of the small intestine stage.

[0032] In some embodiments, the digestive fluid replenishment module 4 is used to replenish digestive fluids into the digestive system during biomimetic digestion to simulate the continuous secretion behavior of human digestive fluids during digestion. The digestive fluid replenishment module 4 includes a storage container, a metering and delivery device, and a replenishment pipeline. One end of the metering and delivery device is connected to the storage container, and the end of the metering and delivery device opposite to the storage container is connected to the replenishment pipeline, which is connected to an enzyme replenishment interface. The storage container is used to store gastric juice, pancreatic enzyme solution, or other digestive fluids. The metering and delivery device is used to deliver the digestive fluids to the digestive system according to a set flow rate. The replenishment pipeline is connected to the biomimetic stomach module 1 and the biomimetic small intestine module 3, respectively, thereby enabling the replenishment of digestive fluids at different stages of digestion.

[0033] In some embodiments, the detection module 5 is used to acquire state information of the biomimetic digestive system. The detection module 5 is equipped with several detection devices, including a pH sensor, a temperature sensor, and an online detection device for detecting the content of soluble protein, amino nitrogen, or small molecule peptides. These devices are used to detect the pH value, temperature, and digestion degree indicators in the digestive system, wherein the digestion degree indicators can be characterized by detecting the content of soluble protein, small molecule peptides, or amino nitrogen in the sample. The detection module 5 is located at the outlet of the biomimetic stomach module 1, the gastric emptying regulation module 2, the biomimetic small intestine module 3, and the flow path system 8 to acquire state information at different digestive stages. During system operation, the delivery rate of the gastric emptying regulation module 2 and the replenishment rate of the digestive fluid replenishment module 4 can be appropriately adjusted based on the state information acquired by the detection module 5, thereby making the biomimetic digestive process closer to the real human digestive environment.

[0034] In some embodiments, the sampling module 6 is disposed on the flow path system 8. The sampling module 6 may include structures such as a three-way sampling valve, a quantitative sampling tube, or a micro-sampling pump. By opening the sampling valve or starting the micro-sampling pump, a portion of the digestate in the flow path system 8 is introduced into the sampling channel according to a set volume, thereby achieving online quantitative sampling. The sampled sample is transported to the flavor response detection unit 7 through the sampling tube for taste response detection. During the continuous operation of the digestion system, the sampling module 6 samples the digestion system at set time intervals to obtain a sample sequence with a time-order relationship.

[0035] In some embodiments, the flavor response detection unit 7 is connected to the sampling module 6 and is used to detect the taste response of digested samples at different time points.

[0036] Specifically, in this embodiment, the flavor response detection unit 7 is an electronic tongue system. This electronic tongue system can perform multi-channel detection of taste response signals in the sample and characterize the taste response information of samples at different time points in the same response space. By comparing the detection results of samples at different time points, a dynamic trajectory of flavor state changes with the digestion process can be constructed, thereby realizing the dynamic evaluation of flavor change behavior of fermented foods from peels during biomimetic digestion.

[0037] Furthermore, the present invention also provides a method for dynamic evaluation of flavor substances in fermented foods derived from skin. This method uses the aforementioned biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, and the evaluation method includes the following steps: S1: Sample addition and gastric digestion The fermented food sample derived from the skin was added to the biomimetic stomach module 1, along with simulated gastric juice to form a digestive system. The temperature control unit in the biomimetic stomach module 1 maintained the system temperature at 35–40 °C, while the acidity adjustment unit adjusted the pH to a range of 1.5–2.5. Simultaneously, a mechanical mixing structure continuously mixed the system, allowing the sample to undergo initial digestion in an acidic environment. During this stage, proteins and related flavor compounds in the fermented food derived from the skin underwent initial decomposition and release, laying the foundation for further enzymatic digestion in the small intestine.

[0038] S2: Gastric emptying regulation After a certain period of digestion in the stomach, the pre-decomposed substances are transported from the bionic stomach module 1 to the bionic small intestine module 3 at a certain rate via the gastric emptying regulation module 2. The gastric emptying regulation module 2 can adjust the material transport rate through a speed-regulating pump or a flow-limiting structure, so that the digestive products enter the bionic small intestine module 3 according to a set rhythm, thereby simulating the human gastric emptying process.

[0039] S3: Enzymatic digestion of the small intestine The digestive products entering the biomimetic small intestine module 3 undergo further digestion under suitable enzymatic hydrolysis conditions. These conditions are: temperature maintained at 37℃, pH maintained at 6.5–7.5, and pancreatic enzyme solution added to the system to achieve a final concentration of 50–200 U / mL. Simultaneously, pancreatic enzyme solution or other digestive enzymes are added to the system through the enzyme replenishment interface, allowing the enzymatic reaction to proceed under continuous flow conditions, thereby gradually converting large molecules into smaller molecules.

[0040] S4: Digestive fluid replenishment and state regulation During the biomimetic digestion process, the digestive fluid content in the biomimetic stomach and small intestine modules is monitored in real time by a detection module. The detection results are compared with preset thresholds and fed back to the control system. The control system then controls the digestive fluid replenishment module 4 to replenish the corresponding digestive fluid into the biomimetic stomach module 1 or the biomimetic small intestine module 3. The replenishment amount is 1-5 mL each time, preferably 2 mL; the replenishment rate is 0.5-2 mL / min, preferably 1 mL / min, to simulate the continuous secretion behavior of human digestive fluids during digestion. Simultaneously, the state information of the digestive system, such as system pH or other indicators reflecting the digestive state, is acquired by the detection module 5. The detection results are compared with preset thresholds. When the detection results reach or exceed the thresholds, the delivery rate of the gastric emptying regulation module and the replenishment rate of the digestive fluid replenishment module are adjusted. The adjustment can be achieved by increasing or decreasing the delivery rate of the gastric emptying regulation module or changing the replenishment rate of the digestive fluid replenishment module, making the biomimetic digestion process closer to the real human digestive environment.

[0041] S5: Multi-time point sampling During the continuous operation of the biomimetic digestion system, the sampling module 6 samples the digestion system at set time intervals. Preferably, the sampling interval is 5 to 15 minutes, thereby obtaining sample sequences at different digestion stages to reflect the changes in flavor-related substances during digestion.

[0042] S6: Flavor Response Detection and Evaluation Samples collected by sampling module 6 are fed into flavor response detection unit 7 for taste response detection. Flavor response detection unit 7 uses multiple taste sensors to detect taste response signals in the samples and characterizes the detection results of samples at different time points within the same response space. By comparing the changing trends of taste response signals at different time points, a dynamic trajectory of flavor state changes during the digestion process can be constructed, thereby enabling dynamic evaluation of the flavor change behavior of fermented foods derived from skins during digestion.

[0043] Optionally, fermented foods derived from animal hides can be fermented products made from sheepskin, but fermented foods derived from various animal hides such as cowhide, pigskin, and fish skin can all be evaluated using the above method, and their digestion conditions and parameters can be appropriately adjusted according to the characteristics of the raw materials.

[0044] Optionally, the digestion time, sampling interval, and digestion fluid replenishment rate in the above evaluation method can be adjusted according to the properties of different samples.

[0045] Example 1: Evaluation of flavor changes in fermented foods derived from hides in a dynamic biomimetic digestive system (using sheepskin as an example) This embodiment uses a fermented food product derived from sheepskin as an example sample. The sample is added to the aforementioned dynamically regulated biomimetic digestive system for continuous digestion. The sample first enters the biomimetic stomach module 1, where simulated gastric juice is added to form a digestive system.

[0046] The temperature control unit in the biomimetic stomach module 1 maintains the system temperature at 37°C, the acidity adjustment unit adjusts the system pH to 2.0, and a peristaltic pump continuously mixes the system at 4 times / minute to simulate gastric peristalsis and mixing. Under these conditions, gastric digestion is performed for 2 hours, causing the initial degradation and release of proteins and flavor-related substances in the sample.

[0047] During gastric digestion, some digestive products gradually enter the biomimetic small intestine module 3 under the control of the gastric emptying regulation module 2. The gastric emptying regulation module 2 adjusts the material delivery rate through a speed-regulating pump, so that the digestive system enters the biomimetic small intestine module 3 from the biomimetic stomach module 1 according to a set rhythm. The delivery rate of the gastric emptying regulation module 2 is controlled at approximately 5 mL / min, thereby simulating the human gastric emptying process.

[0048] After entering the bionic small intestine module 3, the system undergoes further digestion under suitable enzymatic conditions. The pH adjustment unit in the bionic small intestine module 3 adjusts the system to approximately 7.0, and 10 mL of pancreatic enzyme solution is added at the start of small intestinal digestion to achieve a final pancreatic enzyme concentration of approximately 100 U / mL. Subsequently, pancreatic enzyme solution is added to the system through the enzyme replenishment interface, allowing the enzymatic reaction to proceed under continuous flow conditions. Simultaneously, digestive fluid is added to the system through the digestive fluid replenishment module 4 to simulate the continuous secretion of digestive fluids in the human body during digestion. Each replenishment is 2 mL, with a replenishment rate of 1 mL / min, and is repeated 5–8 times throughout the small intestinal digestion stage based on the detection results from the detection module 5.

[0049] During the operation of the biomimetic digestive system, the system status is monitored in real time by the detection module 5. The monitoring includes the system's pH value, temperature, and digestibility indicators, which are characterized by soluble protein content, small molecule peptide content, or amino nitrogen content. When the detection module 5 detects a deviation of the system status from preset thresholds, these thresholds include a gastric pH of 1.8–2.2, a small intestinal pH of 6.8–7.2, and an amino nitrogen content reaching 0.3 g / L or a small molecule peptide content reaching 30%. By adjusting the delivery rate of the gastric emptying regulation module 2 and the replenishment rate of the digestive fluid replenishment module 4, the digestive system is appropriately regulated to maintain stable digestion.

[0050] During continuous biomimetic digestion, sampling module 6 performs multi-timepoint sampling at 10-minute intervals to obtain sample sequences at different digestion stages. The collected samples are then fed into flavor response detection unit 7 for taste response detection. Flavor response detection unit 7 is an electronic tongue system that uses multiple taste sensors to detect taste response signals in the samples, obtaining multi-channel taste response data from samples at different time points. Representative time-point samples are then selected for electronic tongue response analysis. By analyzing the changing trends of taste response signals at different time points, a dynamic trajectory of flavor state changes during the digestion process can be constructed.

[0051] In this embodiment, as the biomimetic digestion process proceeds, the electronic tongue detects a gradual decrease in the bitterness response signal and a gradual increase in the umami response signal, resulting in a significant change in the overall taste characteristics. At the initial stage of digestion, the bitterness response value of the sample is approximately 0.42, decreasing to approximately 0.26 at the end of digestion, a decrease of about 38%.

[0052] like Figure 2 As shown, the distribution of samples at different time points in the principal component analysis diagram of the electronic tongue exhibits obvious time-series characteristics. Stomach segment samples gradually migrate from the lower left region to the central region, while small intestine segment samples migrate further to the upper right region, indicating that the flavor state of fermented foods derived from the skin continuously changes during biomimetic digestion. Simultaneously, the soluble protein content and amino nitrogen content of some samples were detected, and the results showed that they gradually increased with the digestion process, which is basically consistent with the increasing trend of umami response detected by the electronic tongue. Example 2: Evaluation of flavor changes in fermented foods derived from hides in a dynamic biomimetic digestive system (using cowhide as an example) This embodiment uses fermented food derived from cowhide as an example sample. The sample is added to the aforementioned dynamically regulated biomimetic digestive system for continuous digestion. The sample first enters the biomimetic stomach module 1, where simulated gastric juice is added to form a digestive system.

[0053] The temperature control unit in the biomimetic stomach module 1 maintains the system temperature at 37 ℃, the acidity adjustment unit adjusts the system pH to 2.0, and a peristaltic pump continuously mixes the system at 4 times / minute to simulate gastric peristalsis and mixing. Under these conditions, gastric digestion is performed for 2 hours, causing the initial degradation and release of proteins and flavor-related substances in the sample.

[0054] During gastric digestion, some digestive products gradually enter the biomimetic small intestine module 3 under the control of the gastric emptying regulation module 2. The gastric emptying regulation module 2 adjusts the material delivery rate through a speed-regulating pump, so that the digestive system enters the biomimetic small intestine module 3 from the biomimetic stomach module 1 according to a set rhythm. The delivery rate of the gastric emptying regulation module 2 is controlled at approximately 5 mL / min, thereby simulating the human gastric emptying process.

[0055] After entering the bionic small intestine module 3, the system undergoes further digestion under suitable enzymatic conditions. The pH adjustment unit in the bionic small intestine module 3 adjusts the system to approximately 7.0, and 10 mL of pancreatic enzyme solution is added at the start of small intestinal digestion to achieve a final pancreatic enzyme concentration of approximately 100 U / mL. Pancreatic enzyme solution is then added to the system through the enzyme replenishment interface, allowing the enzymatic reaction to proceed under continuous flow conditions. Simultaneously, digestive fluid is added to the system through the digestive fluid replenishment module 4 to simulate the continuous secretion of digestive fluids in the human body during digestion. Each replenishment is 2 mL, with a replenishment rate of 1 mL / min, and is repeated 5–8 times throughout the small intestinal digestion stage, based on the detection results from the detection module 5.

[0056] During the operation of the biomimetic digestive system, the system status is monitored in real time by the detection module 5. The monitoring includes the system's pH value, temperature, and digestibility indicators. The pH value is detected by a pH sensor, the temperature by a temperature sensor, and the digestibility indicators are characterized by the content of soluble protein, amino nitrogen, or small molecule peptides in the sample detected by an online detection device. When the detection module detects that the system status deviates from preset thresholds, these thresholds include a stomach pH of 1.8–2.2, a small intestine pH of 6.8–7.2, an amino nitrogen content of 0.3 g / L, or a small molecule peptide content of 30%. By adjusting the delivery rate of the gastric emptying regulation module 2 and the replenishment rate of the digestive fluid replenishment module 4, the digestive system is appropriately regulated to maintain stable operation of the digestive process.

[0057] During continuous biomimetic digestion, sampling module 6 performs multi-timepoint sampling at 10-minute intervals to obtain sample sequences at different digestion stages. The collected samples are then fed into flavor response detection unit 7 for taste response detection. Flavor response detection unit 7 is an electronic tongue system that uses multiple taste sensors to detect taste response signals in the samples, obtaining multi-channel taste response data from samples at different time points. Representative time-point samples are then selected for electronic tongue response analysis. By analyzing the changing trends of taste response signals at different time points, a dynamic trajectory of flavor state changes during the digestion process can be constructed.

[0058] In this embodiment, as the biomimetic digestion process proceeds, the electronic tongue detects a gradual decrease in the bitterness response signal and a gradual increase in the umami response signal, resulting in a significant change in the overall taste characteristics. At the initial stage of digestion, the bitterness response value of the sample is approximately 0.39, decreasing to approximately 0.24 at the end of digestion, a decrease of about 38%. The distribution of samples at different time points in the principal component analysis diagram of the electronic tongue exhibits a clear time-series characteristic, indicating that the system of this invention can reflect the flavor change behavior of fermented foods derived from cowhide during digestion.

[0059] Comparative Example 1: No gastric emptying regulation module was installed. This comparative example uses the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature control unit in the biomimetic stomach module maintains the system temperature at 37 °C, adjusts the pH of the digestion system to 2.0, and performs gastric segment digestion for 2 hours to allow the proteins and flavor-related substances in the sample to undergo preliminary degradation.

[0060] Unlike Example 1, this comparative example does not include a gastric emptying regulation module 2. After digestion in the gastric segment is completed, the digestive products in the bionic stomach module no longer flow continuously into the bionic small intestine module 3, but are directly transferred as a whole to the bionic small intestine module 3 for subsequent digestion, thereby simulating the digestion process under conditions without gastric emptying regulation.

[0061] After entering the biomimetic small intestine module, the pH of the small intestine system was adjusted to approximately 7.0, and digestive fluid was replenished according to the conditions of Example 1, i.e., 2 mL was added each time at a rate of 1 mL / min. Under the same sampling conditions, samples at different time points were detected using an electronic tongue system. The results showed that under these conditions, the bitterness response value of the samples decreased from approximately 0.42 to approximately 0.34, a decrease of approximately 19%, which was significantly lower than the decrease observed in Example 1. This indicates that the continuous gastric emptying process plays an important role in reflecting flavor changes during digestion.

[0062] Comparative Example 2: No digestive fluid replenishment module was installed. This comparative example used the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature in the biomimetic stomach module was maintained at 37 °C, the pH of the digestion system was adjusted to 2.0, and gastric segment digestion was performed for 2 hours.

[0063] During gastric digestion, digestive products are transported into the biomimetic small intestine module at a rate of approximately 5 mL / min via the gastric emptying regulation module, thereby simulating the human gastric emptying process.

[0064] Unlike Example 1, this comparative example did not include a digestive fluid replenishment module. During the small intestinal digestion stage, a certain amount of pancreatic enzyme solution was added only at the beginning of digestion, and no further replenishment was made during subsequent digestion. The pH of the small intestinal system was adjusted to approximately 7.0, and the enzymatic hydrolysis reaction was carried out under continuous flow conditions.

[0065] Under the same sampling conditions, the taste response signal of the samples was detected using an electronic tongue system. The results showed that under these conditions, the bitterness response value of the samples decreased from about 0.42 to about 0.33, a decrease of about 21%, which was lower than the decrease in Example 1. This indicates that continuous supplementation of digestive fluid helps maintain a stable digestive environment and promotes the flavor change process.

[0066] Comparative Example 3: No detection module was set up This comparative example used the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature in the biomimetic stomach module was maintained at 37 °C, the pH of the digestion system was adjusted to 2.0, and gastric segment digestion was performed for 2 hours. During gastric segment digestion, the digestive products entered the biomimetic small intestine module through the gastric emptying regulation module at a delivery rate of approximately 5 mL / min.

[0067] After entering the biomimetic small intestine module, the pH of the small intestine system was adjusted to approximately 7.0. Unlike Example 1, this comparative example did not include a detection module. The system did not dynamically adjust according to the system state throughout the digestion process, but instead operated continuously under fixed conditions, namely, the gastric emptying rate was always maintained at 5 mL / min, and the digestive fluid replenishment rate was always maintained at 1 mL / min.

[0068] The results of electronic tongue detection showed that under these conditions, the bitterness response value of the sample decreased from about 0.42 to about 0.31, a decrease of about 26%, which was still lower than the decrease in Example 1. This indicates that dynamic adjustment based on the system state has a certain regulatory effect on accurately reflecting the flavor changes during digestion and can improve the accuracy of in vitro devices simulating the human digestive system.

[0069] Comparative Example 4: Traditional Static In Vitro Digestion System This comparative example uses the same skin-derived fermented food sample as Example 1, but the digestion process is carried out in a traditional static in vitro digestion system instead of the dynamic biomimetic digestion system constructed in this invention.

[0070] Specifically, the samples were first digested in simulated gastric juice, with the pH adjusted to 2.0, and the gastric digestion was carried out at 37°C for 2 hours. Subsequently, the digestion system was directly transferred to a simulated small intestine system, with the pH adjusted to approximately 7.0, and pancreatic enzyme solution was added to carry out the enzymatic hydrolysis reaction.

[0071] Throughout the digestion process, no gastric emptying regulation module 2, digestive fluid replenishment module 4, or detection module 5 were installed. The system did not flow continuously and digestion was carried out only in a static manner.

[0072] The results of electronic tongue detection showed that under these conditions, the bitterness response value of the sample decreased from about 0.42 to about 0.35, a decrease of about 17%, which was significantly lower than the decrease in Example 1. This indicates that the traditional static digestion system is difficult to reflect the flavor change process of fermented skin food in a real digestive environment.

[0073] Comparative Example 5: Rapid gastric emptying rate This comparative example uses the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature in the biomimetic stomach module 1 is maintained at 37 °C, the pH of the digestion system is adjusted to 2.0, and gastric segment digestion is performed for 2 hours. Simultaneously, the digestion products enter the biomimetic small intestine module 3 from the biomimetic stomach module 1 for continuous digestion.

[0074] Unlike Example 1, the delivery rate of the gastric emptying regulation module 2 in this comparative example was set to 15 mL / min, which is significantly higher than 5 mL / min in Example 1. Due to the excessively rapid emptying rate, the residence time of gastric digestive products in the gastric module is shortened, and some proteins and flavor precursors enter the small intestine module before being fully degraded.

[0075] After entering the biomimetic small intestine module, the pH of the small intestine system was adjusted to approximately 7.0, and digestive fluid was replenished according to the conditions of Example 1, i.e., 2 mL was added each time at a rate of 1 mL / min. During continuous digestion, samples at different time points were detected using an electronic tongue system. The results showed that under these conditions, the bitterness response value of the samples decreased from approximately 0.42 to approximately 0.32, a decrease of approximately 24%, which was lower than the decrease observed in Example 1. This indicates that an excessively rapid gastric emptying rate is not conducive to the full manifestation of flavor changes.

[0076] Comparative Example 6: Slow gastric emptying rate This comparative example uses the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature in the biomimetic stomach module 1 is maintained at 37°C, the pH of the digestion system is adjusted to 2.0, and the stomach segment is digested for 2 hours.

[0077] Unlike Example 1, the delivery rate of the gastric emptying regulation module 2 in this comparative example is set to 1 mL / min, which is significantly lower than 5 mL / min in Example 1. Due to the slow emptying rate, the digestive products remain in the biomimetic gastric module 1 for too long, resulting in excessive degradation of some flavor-related substances in the gastric segment, thereby affecting the enzymatic digestion process in the subsequent small intestine stage.

[0078] Subsequently, the digestive products were gradually introduced into the biomimetic small intestine module 3. Within the module, the pH was adjusted to approximately 7.0, and digestive fluid was replenished according to the conditions of Example 1, with a replenishment volume of 2 mL at a rate of 1 mL / min. During continuous digestion, the taste response signals of the samples at different time points were detected using an electronic tongue system. The results showed that under these conditions, the bitterness response value of the samples decreased from approximately 0.42 to approximately 0.31, a decrease of approximately 26%, which was still lower than the decrease observed in Example 1. This indicates that a slow gastric emptying rate is also detrimental to the dynamic representation of flavor changes.

[0079] Comparative Example 7: One-time emptying This comparative example uses the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature in the biomimetic stomach module 1 is maintained at 37 °C, the pH of the digestion system is adjusted to 2.0, and the stomach segment is digested for 2 hours.

[0080] Unlike Example 1, this comparative example did not use a continuous emptying method. Instead, after digestion in the gastric segment was completed, all digestion products in the bionic stomach module were transferred into the bionic small intestine module at once, thereby simulating a one-time emptying mode, rather than the continuous emptying process in Example 1.

[0081] After entering the biomimetic small intestine module, the pH of the system was adjusted to approximately 7.0, and digestive fluid was added according to the conditions of Example 1, i.e., 2 mL was added each time at a rate of 1 mL / min. During digestion, changes in the taste response signal of the sample were detected using an electronic tongue system. The results showed that under these conditions, the bitterness response value of the sample decreased from approximately 0.42 to approximately 0.30, a decrease of approximately 29%, which was still lower than the decrease in Example 1. This indicates that a continuous and appropriate rate of gastric emptying plays an important role in reflecting the dynamic changes in flavor of skin-derived fermented foods during digestion.

[0082] Comparative Example 8: Insufficient Digestive Fluid Supplementation This comparative example used the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature in the biomimetic stomach module was maintained at 37 °C, the pH of the digestion system was adjusted to 2.0, and gastric segment digestion was performed for 2 hours. During gastric segment digestion, the digestive products entered the biomimetic small intestine module through the gastric emptying regulation module at a delivery rate of approximately 5 mL / min.

[0083] After entering the bionic small intestine module, the pH of the small intestine system is adjusted to approximately 7.0, and digestive fluids are replenished through the digestive fluid replenishment module.

[0084] Unlike Example 1, the amount of digestive fluid added in this comparative example was set to 0.5 mL each time, and the addition rate was 0.2 mL / min, which was significantly lower than the addition conditions in Example 1.

[0085] Under the same sampling conditions, the changes in the taste response signal of the samples were detected by an electronic tongue system. The results showed that under these conditions, the bitterness response value of the samples decreased from about 0.42 to about 0.31, a decrease of about 26%, which was still lower than the decrease in Example 1. This indicates that too low a supplementation amount will lead to insufficient enzyme concentration in the digestive system, thereby affecting the digestion process and flavor changes.

[0086] Comparative Example 9: Excessive Digestive Fluid Supplementation This comparative example used the same skin-derived fermented food sample and biomimetic digestion system as Example 1. The temperature in the biomimetic stomach module was maintained at 37 °C, the pH of the digestion system was adjusted to 2.0, and gastric segment digestion was performed for 2 hours. During gastric segment digestion, the digestive products entered the biomimetic small intestine module through the gastric emptying regulation module at a delivery rate of approximately 5 mL / min.

[0087] After entering the bionic small intestine module, the pH of the small intestine system is adjusted to approximately 7.0, and digestive fluids are replenished through the digestive fluid replenishment module.

[0088] Unlike Example 1, the amount of digestive fluid added in this comparative example was set to 10 mL each time, and the addition rate was 3 mL / min, which is higher than the addition conditions in Example 1.

[0089] Under the same sampling conditions, the changes in the taste response signal of the samples were detected by an electronic tongue system. The results showed that under these conditions, the bitterness response value of the samples decreased from about 0.42 to about 0.29, a decrease of about 31%, which was still lower than the decrease in Example 1. This indicates that excessive supplementation can change the enzyme concentration and system environment of the digestive system, thereby affecting the flavor change process.

[0090] Table 1. Results of changes in bitterness response of samples under different digestion conditions.

[0091] As shown in Table 1, in Examples 1 and 2, when the dynamically regulated biomimetic digestive system and its evaluation method constructed in this invention were used for digestion, the bitterness response of the samples decreased by approximately 38%, which was significantly higher than that of the comparative examples. By comparing Comparative Examples 1, 2, and 4 with Examples 1 and 2, it can be seen that setting up the gastric emptying regulation module 2 and the digestive fluid replenishment module 4, combined with the detection module to dynamically adjust the system state, can better simulate the human digestive process, thereby more accurately reflecting the flavor changes of fermented foods derived from skins during digestion.

[0092] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be included within the protection scope of the present invention.

Claims

1. A biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, characterized in that, include: A bionic stomach module (1) and a flow path system (8), wherein the bionic stomach module (1) is connected to the flow path system (8); A gastric emptying regulation module (2) is provided, wherein the bionic stomach module (1) is connected to the gastric emptying regulation module (2) via the flow path system (8); The bionic small intestine module (3) is connected to the gastric emptying regulation module (2) to transport the digestive products in the bionic stomach module (1) into the bionic small intestine module (3) to simulate the gastric emptying process. A digestive fluid replenishment module (4) is connected to the bionic stomach module (1) and the bionic small intestine module (3); The detection module (5) is installed in the bionic stomach module (1), the gastric emptying regulation module (2), the bionic small intestine module (3), and the flow path system (8); The sampling module (6) and the flavor response detection unit (7) are provided. One end of the sampling module (6) is connected to the flow path system (8), and the side away from the flow path system (8) is connected to the flavor response detection unit (7).

2. The biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 1, is characterized in that... The bionic stomach module (1) includes a gastric digestive cavity, a temperature control unit, a pH adjustment unit, a mechanical mixing structure, and an enzyme replenishment interface. The temperature control unit and the pH adjustment unit are installed in the gastric digestive cavity. The mechanical mixing structure is connected to the gastric digestive cavity. The enzyme replenishment interface is connected to the digestive fluid replenishment module (4).

3. The biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 1, is characterized in that... The gastric emptying regulation module (2) is a speed-regulating pump or a flow-limiting valve with a delivery rate of 2~10 mL / min; the flavor response detection unit (7) is an electronic tongue system.

4. The biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 2, is characterized in that... The bionic small intestine module (3) includes a small intestinal digestive cavity, a pH adjustment unit and an enzyme solution replenishment interface. The pH adjustment unit is located in the small intestinal digestive cavity, and the enzyme solution replenishment interface is connected to the digestive fluid replenishment module (4).

5. The biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 4, is characterized in that... The digestive fluid replenishment module (4) includes a storage container, a metering and conveying device and a replenishment pipeline. One end of the metering and conveying device is connected to the storage container, and the other end of the metering and conveying device away from the storage container is connected to the replenishment pipeline. The replenishment pipeline is connected to the enzyme replenishment interface.

6. The biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 1, is characterized in that... The detection module (5) is equipped with multiple detection devices, including a pH sensor, a temperature sensor, and an online detection device for detecting the content of soluble protein, amino nitrogen, or small molecule peptides.

7. A method for dynamic evaluation of flavor substances in fermented foods derived from animal skins, using a biomimetic digestion device for dynamic evaluation of flavor substances in fermented foods derived from animal skins as described in any one of claims 1-6, characterized in that, The evaluation method is as follows: S1: Sample addition and gastric digestion; The skin-derived fermented food sample is added to the bionic stomach module (1), and simulated gastric juice is added to form a digestion system; The temperature in the bionic stomach module (1) is maintained at 35-40℃, the pH is adjusted to 1.5-2.5, and the system is continuously mixed through a mechanical mixing structure; S2: Gastric emptying regulation; After digestion in the stomach, the pre-decomposed substances are transported from the bionic stomach module (1) to the bionic small intestine module (3) through the gastric emptying regulation module (2); The gastric emptying regulation module (2) adjusts the material transport rate to allow the digestive products to enter the bionic small intestine module (3); S3: Enzymatic digestion of the small intestine segment; the digestion products are further digested in the bionic small intestine module (3); the pH value in the bionic small intestine module (3) is maintained within 6.5 to 7.5; S4: Digestive fluid replenishment and state regulation; During the bionic digestion process, the digestive fluid content in the bionic stomach module (1) and the bionic small intestine module (3) is detected in real time by the detection module (5), and the detection result is compared with the preset threshold and fed back to the control system. The control system controls the digestive fluid replenishment module (4) to replenish the corresponding digestive fluid into the bionic stomach module (1) or the bionic small intestine module (3); When the detection result reaches or exceeds the threshold, the delivery rate of the gastric emptying regulation module (2) and the replenishment rate of the digestive fluid replenishment module (4) are adjusted to achieve a balance. S5: Multi-time point sampling; During the continuous operation of the biomimetic digestion system, the sampling module (6) samples the digestion system at set time intervals; The sampling interval is 5 to 15 minutes, thereby obtaining sample sequences of different digestion stages; S6: Flavor response detection and evaluation; The sample collected by the sampling module (6) enters the flavor response detection unit (7) for taste response detection; The flavor response detection unit (7) detects the taste response signal in the sample through multiple taste sensors, and characterizes the detection results of samples at different time points in the same response space, constructing a dynamic trajectory of flavor state changes with the digestion process, thereby realizing the dynamic evaluation of the flavor change behavior of fermented foods from the skin during digestion.

8. The method for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 6, is characterized in that... The mechanical hybrid structure is a peristaltic pump, which compresses to simulate gastric contraction at a peristaltic frequency of 3 to 5 times / minute; the amount of digestive fluid added is 1 to 5 mL, and the addition rate is 0.5 to 2 mL / min.

9. The method for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 6, is characterized in that... The preset thresholds of the detection module (5) include: gastric pH of 1.8 to 2.2, small intestinal pH of 6.8 to 7.2, amino nitrogen content of 0.3 to 0.5 g / L, and small molecule peptide content of 30% to 50%.

10. The method for dynamic evaluation of flavor substances in fermented foods derived from skin, as described in claim 6, is characterized in that... The enzymatic hydrolysis conditions of the biomimetic small intestine module (3) are a temperature of 35-40℃ and a pancreatic enzyme concentration of 50-200 U / mL.

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