A digitally assisted method for identifying the origin of spices in flavors

Abstract

The present invention relates to a method for digitally assisting in identifying the origins of fragrances in fragrances, as well as a system, device, and computer-readable storage medium for digitally assisting in identifying the origins of fragrances in fragrances. The method is simple to operate, highly accurate in identifying the origins of fragrances, and can effectively assist perfumers in identifying the origins of fragrances in fragrances.

Description

Technical Field

[0001] The present invention belongs to the field of flavoring, and specifically relates to a method for digitally assisting in identifying the source of flavors in flavors, and also relates to a system, device and computer-readable storage medium for digitally assisting in identifying the source of flavors in flavors. Background Art

[0002] Fragrances are mixtures of two or more fragrances (such as synthetic monomers, essential oils, extracts, and ointments) and certain auxiliary materials, blended according to specific ratios and preparation processes. Fragrances are important additives in the production of consumer goods such as food and cigarettes, and their formulation has always been a core technology for flavor companies and enterprises. The goal of flavor formula analysis is to identify the types of fragrances used in a flavor and their blending ratios. However, identifying multiple fragrances, especially complex natural fragrances, within a complex flavor system has always been a challenge.

[0003] In recent years, advances in analytical instruments and technology have made it possible to fully analyze the composition of complex fragrance systems. However, due to factors such as ingredient rarity and cost, it's not practical to fully utilize the results of these analyses for fragrance compounding. Currently, the analysis of fragrance formulas still relies primarily on perfumers using sensory identification of the fragrances and determining their proportions through repeated blending. This entire analysis process requires a high level of skill and experience from the perfumer. Summary of the Invention

[0004] The present invention provides a digitally assisted method for identifying the source of spices in flavors, comprising:

[0005] Collecting n kinds of spices, wherein the spices include synthetic monomer spices and natural spices (including essential oils, absolutes, tinctures, extracts, extracts, and ointments);

[0006] Detect the ingredients and content of n spices;

[0007] The ingredients and content of each flavor are combined according to the ingredients and flavors, arranged vertically with the ingredients and horizontally with the flavors, forming a data matrix of ingredients × flavors to form a flavor component library. The data in the flavor component library is the content of the ingredients in the flavors. If a certain ingredient in the matrix is ​​not detected in a certain flavor, the data is recorded as 0;

[0008] Compare the ingredients of each flavor, screen out the unique ingredients of natural flavors and synthetic monomer flavors, and use these natural flavors and synthetic monomer flavors and the unique ingredients they contain to build a unique ingredient library;

[0009] Detect the ingredients and content of the flavor to be identified;

[0010] Comparing the components detected in the flavor to be identified with the unique component library, screening out the unique components contained in the flavor to be identified, and identifying the unique spices contained in the flavor to be identified;

[0011] Compare the components detected in the flavor to be identified with the flavor component library, delete the natural flavors that are definitely not contained in the flavor to be identified, and delete the natural flavors that are definitely not contained in the flavor to be identified through sensory smelling. The natural flavors remaining in the flavor component library are the natural flavors that may be contained in the flavor to be identified;

[0012] The ingredient data of the flavor to be identified is set as the dependent variable, the unique flavors contained in the identified flavor to be identified are set as the required variable, and the natural flavors that may be contained in the flavor to be identified are set as the optional independent variable. Stepwise regression analysis is used to identify the natural flavors contained in the flavor to be identified.

[0013] Identify the ingredients detected in the flavor to be identified, delete ingredients derived from natural flavors, solvent ingredients, ingredients that are obviously not synthetic monomer flavors, ingredients with too low content, and ingredients that are obviously not artificially added, and remove the unique ingredients contained in the flavor to be identified. The remaining ingredients are the synthetic monomer flavors that may be contained in the flavor to be identified;

[0014] The component data of the flavor to be identified is set as the dependent variable, the unique spices and natural spices contained in the identified flavor to be identified are set as the required variables, and the synthetic monomer spices that may be contained in the flavor to be identified are set as the optional independent variables. Stepwise regression analysis is used to identify the synthetic monomer spices contained in the flavor to be identified.

[0015] In certain embodiments, stepwise regression analysis is used to identify natural flavors or synthetic monomer flavors contained in the flavor to be identified, and the independent variable is set to enter the regression analysis when the F distribution probability is less than 0.05, and the variable is removed from the regression analysis when it is greater than 0.1.

[0016] In certain embodiments, chromatography-mass spectrometry is used to detect the components and contents of n spices or the components and contents of a flavor to be identified.

[0017] In certain embodiments, n is greater than or equal to 100, e.g., 120, 150, 180, 200, 250, 280, 300, 350, 380, 400, 450, 380, 500, etc.

[0018] The present invention also provides a system for digitally assisting in identifying the source of spices in flavors, comprising:

[0019] Testing instruments, used to detect the composition and content of flavors to be identified and spices used in database construction;

[0020] Construct a fragrance database module, which is used to construct a fragrance component library. The components and content of each fragrance used in the library are combined according to the components and fragrances, arranged vertically with the components and horizontally with the fragrances, forming a data matrix of components × fragrances to form a fragrance component library. The data in the fragrance component library is the content of the components in the fragrance. If a component in the matrix is ​​not detected in a certain fragrance, the data is recorded as 0;

[0021] The unique component library construction module is used to construct a unique component library, compare the components of each fragrance used in the library construction, screen out the unique components of natural fragrances and the unique components of synthetic monomer fragrances, and use these natural fragrances and synthetic monomer fragrances and the unique components they contain to construct a unique component library;

[0022] A unique flavor identification module is used to identify the unique flavor contained in the flavor to be identified, wherein the components detected in the flavor to be identified are compared with the unique component library, the unique components contained in the flavor to be identified are screened out, and the unique flavor contained in the flavor to be identified is identified;

[0023] a natural flavor identification module for identifying the natural flavors contained in the flavor to be identified, wherein the components detected in the flavor to be identified are compared with the flavor component library, and the natural flavors that are definitely not contained in the flavor to be identified are deleted. Moreover, through sensory olfaction, the natural flavors that are definitely not contained in the flavor to be identified are deleted, and the natural flavors remaining in the flavor component library are the natural flavors that may be contained in the flavor to be identified; the component data of the flavor to be identified is set as the dependent variable, the unique flavors contained in the flavor to be identified that have been identified are set as the required variables, and the natural flavors that may be contained in the flavor to be identified are set as the optional independent variables, and stepwise regression analysis is used to identify the natural flavors contained in the flavor to be identified; and

[0024] The module for identifying synthetic monomer fragrances is used to identify the synthetic monomer fragrances contained in the flavor to be identified. The components detected in the flavor to be identified are identified, and the components derived from natural fragrances, solvent components, components that are obviously not synthetic monomer fragrances, and components with too low content and obviously not artificially added are deleted. The unique components contained in the flavor to be identified are also removed, and the remaining components are the synthetic monomer fragrances that may be contained in the flavor to be identified. The component data of the flavor to be identified is set as the dependent variable, the unique fragrances and natural fragrances contained in the flavor to be identified that have been identified are set as required variables, and the synthetic monomer fragrances that may be contained in the flavor to be identified are set as optional independent variables. Stepwise regression analysis is used to identify the synthetic monomer fragrances contained in the flavor to be identified.

[0025] The present invention also provides a device for digitally assisting in identifying the source of spices in flavors, comprising:

[0026] Memory, and

[0027] A processor coupled to the memory is configured to execute the method for digitally assisting in identifying the source of fragrance in fragrance according to the present invention based on instructions stored in the memory.

[0028] The present invention also provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the method of the present invention for digitally assisting in identifying the source of spices in essences.

[0029] Definition of terms

[0030] In the present invention, unless otherwise specified, the scientific and technical terms used in the present invention have the meanings commonly understood by those skilled in the art. At the same time, in order to better understand the present invention, the definitions and explanations of relevant terms are provided below.

[0031] In the present invention, the term "flavor" is a mixture containing two or more or even dozens of spices (sometimes also containing a suitable solvent or carrier) and having a certain aroma, which is artificially formulated.

[0032] For the purposes of this invention, the term "flavor" refers to substances that can be detected by the sense of smell or tasted by the sense of flavor, including natural and synthetic flavors. Natural flavors are processed and extracted from the organs or secretions of aromatic plants and animals, such as various spice extracts, including essential oils, extracts, resins, ointments, absolutes, tinctures, and extracts. Synthetic flavors are synthetic monomeric flavors produced from various raw materials through chemical (or biological) synthesis.

[0033] In the present invention, the term "essential oil" refers to a product containing aromatic substances extracted from spice plants by steam distillation, pressing, cold grinding or dry distillation.

[0034] In the present invention, the term "extract" refers to a spice product obtained by extracting spice plant tissues (such as flowers, leaves, branches, stems, bark, roots, fruits, etc.) without exudates using an organic solvent, and the finished product does not contain the original solvent and water.

[0035] In the present invention, the term "balm", also known as scented liquid, refers to a resinous substance with aromatic components exuded from spice plants due to physiological or pathological reasons.

[0036] In the present invention, the term "fragrant resin" refers to a resinous substance with fragrant components exuded from spice plants by extracting with an organic solvent, and finally removing the solvent and water.

[0037] In the present invention, the term "absolute oil" refers to a water-insoluble product obtained by soaking a raw material with a solvent, dissolving the volatile aroma components of the raw material into the solvent, and then removing the solvent.

[0038] In the present invention, the term "tincture" refers to a clear liquid preparation prepared by extracting or dissolving the raw materials with a certain concentration of ethanol, and can also be prepared by diluting the extract.

[0039] In the present invention, the term "unique ingredient" refers to an ingredient that is unique to a fragrance and not found in other fragrances.

[0040] Beneficial technical effects of the present invention

[0041] The present invention adopts chromatography-mass spectrometry technology to detect the main components in spices, and constructs a fragrance component library and a characteristic component library, and combines the variable screening and regression analysis algorithm in chemometrics to identify the source of spices in flavors.

[0042] The digitally assisted method for identifying the source of spices in flavors provided by the present invention is simple to operate and has high accuracy in identifying the source of spices, and can effectively assist perfumers in identifying the source of spices in flavors. DETAILED DESCRIPTION

[0043] The embodiments of the present invention will be described in detail below with reference to the examples. However, it will be understood by those skilled in the art that the following examples are only intended to illustrate the present invention and should not be construed as limiting the scope of the present invention. Where specific conditions are not specified in the examples, conventional conditions or conditions recommended by the manufacturer were used. Where the raw materials, equipment, or instruments used are not specified by the manufacturer, they are all commercially available conventional products.

[0044] Example 1: Establishing a database

[0045] 1. Sample Collection

[0046] 400 types of spice samples were collected, including essential oils, absolute oils, tinctures, extracts, corkscrews, ointments and synthetic monomers, including 150 natural spices and 250 synthetic monomer spices.

[0047] 2. Fragrance component analysis

[0048] Accurately weigh 0.5g of the fragrance sample and 0.5g of an ethanol solution (0.1%) of the internal standard naphthalene. Dilute the solution to 5g with 95% ethanol, sonicate for ten minutes, and filter through a 0.45μm microporous membrane to obtain the sample to be tested. The fragrance components in the sample to be tested are analyzed by chromatography-mass spectrometry.

[0049] The chromatography-mass spectrometry analysis conditions were as follows:

[0050] (1) Instrument conditions

[0051] Chromatographic column: DB-5MS (60 m × 0.25 mm id × 0.25 μm df); inlet: temperature 250°C, split ratio 10:1, injection volume 1 μL; column flow: helium, constant flow mode, 1 mL / min; transfer line temperature: 280°C; temperature program: hold at 50°C for 2 min, increase to 280°C at 5°C / min, and hold for 25 min.

[0052] Mass spectrometry conditions: ion source (EI) temperature: 280°C; ionization voltage: 70 eV; solvent delay: 4.8 min; scan range: 33-400 u. Detection mode was full scan (MS-scan), and the spectral library was searched using the NIST library.

[0053] 3. Build a fragrance component library

[0054] A total of 675 components were detected in 400 spices, which were arranged vertically with the 675 components and horizontally with the 400 spices, forming a 675×400 data matrix. The data in the matrix are the content of the components in the spices. If a component in the matrix is ​​not detected in a certain spice, the data is recorded as 0.

[0055] 4. Build a unique component library

[0056] By comparing 675 ingredients in 400 spices, 76 natural spices and 93 synthetic monomer spices were screened out as having unique ingredients. These 76 natural spices and 93 synthetic monomer spices and their unique ingredients together constitute the unique ingredient library.

[0057] Example 2 Identification of spices in known formula flavors

[0058] 1. Preparation of known formula flavors and analysis of flavor components

[0059] 100 g of flavor A was prepared using natural flavors and synthetic monomer flavors from the flavor library as raw materials according to the formula in Table 1. The flavor components in flavor A were analyzed using the flavor component analysis method of Example 1. The results are shown in Table 2.

[0060] Table 1 Flavor A formula

[0061] Material Name Formula dosage (g) Raw material concentration Amyl acetate 2.63 100％ Ethyl butyrate 3.2 100％ Nutmeg oil 0.132 100％ Benzaldehyde 3.42 100％ Phenylacetic acid 0.18 100％ Ethyl nonanoate 0.22 100％ Isoamyl isovalerate 1.03 100％ Menthol 4.39 100％ Linalool 1.35 100％ Neryl acetate 0.106 100％ Linalyl acetate 2.52 100％ Clary sage oil 4.8 100％ Coffee extract 13.2 100％ Propylene glycol 481.4 100％ 70% ethanol 481.4 100％

[0062] Table 2 Fragrance components of flavor A

[0063]

[0064]

[0065] 2. Database identification of spices contained in flavor A

[0066] Comparison of the aroma components in Table 2 with the unique component library established in Example 1 shows that Flavor A contains five unique components: ethyl butyrate, menthol, ethyl nonanoate, myristic acid, and amyl acetate. Of these five unique components, ethyl butyrate, menthol, ethyl nonanoate, and amyl acetate are characteristic components of synthetic monomeric fragrances, while myristic acid is a unique component of nutmeg oil. Therefore, Flavor A is confirmed to contain the five spices: ethyl butyrate, menthol, ethyl nonanoate, nutmeg oil, and amyl acetate.

[0067] The aroma components in Table 2 were compared with the aroma component library established in Example 1. Natural flavors that were definitely not present in Flavor A were deleted through sensory analysis. Ultimately, 52 natural flavors were deleted from the 150 natural flavors (Table 3), resulting in the selection of 98 natural flavors that were likely present in Flavor A.

[0068] Table 3 Aroma components, sensory comparison results of natural flavor deletion

[0069]

[0070]

[0071] 3. Digital identification of natural flavors contained in Flavor A

[0072] Based on the results of step 2, the component data of the target flavor A is set as the dependent variable, and the flavor component data in the flavor component library screened out in step 2 is set as the independent variable. The five required flavors are set as required variables, and the other 98 natural flavors are set as optional independent variables. Screening is performed through stepwise regression.

[0073] The independent variable F-value distribution probability (i.e., p-value) was set to enter the regression analysis when it was less than 0.05, and removed from the regression analysis when it was greater than 0.1. Through stepwise regression analysis, two natural raw materials, sage oil and coffee extract, were screened out from 98 natural spices.

[0074] The natural flavor screening results are as follows:

[0075]

[0076] 4. Digital identification of synthetic monomer fragrances contained in flavor A

[0077] The synthetic monomer fragrances in Table 2 were further screened. First, ingredients of natural origin were deleted, including caffeine / caffeine, α-farnesene, (+)-limonene, α-pinene, β-caryophyllene, β-pinene, β-phellandrene, myrcene, (-)-α-cuberene, β-bourbonne, and α-phellandrene. Secondly, ingredients with a content of less than 0.01 mg / g were deleted, including vanillin, cis-linalool oxide, acetophenone, and dehydrolinalool. These ingredients were deleted because their content was too low and they were obviously not artificially added substances. Finally, dipropylene glycol was a solvent, benzaldehyde propylene glycol acetal and dibutyl phthalate were both benzaldehyde derivatives, and n-amyl isovalerate was an isomer of isovalerate. These four ingredients were not synthetic monomer fragrances, so they were deleted. The unique ingredients that had been screened out were then removed. Finally, seven synthetic monomer fragrances were screened out from Table 2, including phenylacetic acid, terpineol, benzaldehyde, linalool, linalyl acetate, neryl acetate (neryl acetate 1 and neryl acetate 2 were classified into one category), and isopentyl isovalerate, and entered into the subsequent regression analysis.

[0078] Based on the results of steps 2 and 3, the component data of the target flavor A is set as the dependent variable, and the fragrance component data in the fragrance component library screened out in steps 2 and 3 is set as the independent variable, among which the five required spices screened out in step 2 and the two required natural spices screened out in step 3 are set as required variables, and the seven synthetic monomers screened out in Table 2, namely phenylacetic acid, terpineol, benzaldehyde, linalool, linalyl acetate, neryl acetate, and isopentyl isovalerate, are set as optional independent variables, and screening is performed through stepwise regression analysis.

[0079] The independent variable F distribution probability was set to enter the regression analysis when it was less than 0.05, and removed from the regression analysis when it was greater than 0.1. Six synthetic monomer fragrance raw materials, namely phenylacetic acid, benzaldehyde, linalool, linalyl acetate, neryl acetate, and isopentyl isovalerate, were further screened through stepwise regression analysis.

[0080] The screening results of synthetic monomer fragrances are as follows:

[0081] Variables EnteRred / Removed(b)

[0082]

[0083] a.All requested variables entered.

[0084] b.Dependent Variable: Sweet base

[0085] At this point, this embodiment accurately identifies all the spices contained in flavor A.

[0086] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to preferred embodiments, ordinary technicians in the field should understand that the specific implementation methods of the present invention can still be modified or some technical features can be replaced by equivalents without departing from the spirit of the technical solutions of the present invention. They should all be included in the scope of the technical solutions claimed for protection by the present invention.

Claims

1. A digitally assisted method for identifying the source of flavors in flavors, comprising: Collecting n kinds of spices, wherein the spices include synthetic monomer spices and natural spices; Detect the ingredients and content of n spices; The ingredients and content of each flavor are combined according to the ingredients and flavors, arranged vertically with the ingredients and horizontally with the flavors, forming a data matrix of ingredients × flavors to form a flavor component library. The data in the flavor component library is the content of the ingredients in the flavors. If a certain ingredient in the matrix is ​​not detected in a certain flavor, the data is recorded as 0; Compare the ingredients of each flavor, screen out the unique ingredients of natural flavors and synthetic monomer flavors, and use these natural flavors and synthetic monomer flavors and the unique ingredients they contain to build a unique ingredient library; Detect the ingredients and content of the flavor to be identified; Comparing the components detected in the flavor to be identified with the unique component library, screening out the unique components contained in the flavor to be identified, and identifying the unique spices contained in the flavor to be identified; Compare the components detected in the flavor to be identified with the flavor component library, delete the natural flavors that are definitely not contained in the flavor to be identified, and delete the natural flavors that are definitely not contained in the flavor to be identified through sensory smelling. The natural flavors remaining in the flavor component library are the natural flavors that may be contained in the flavor to be identified; The ingredient data of the flavor to be identified is set as the dependent variable, the unique flavors contained in the identified flavor to be identified are set as the required variable, and the natural flavors that may be contained in the flavor to be identified are set as the optional independent variable. Stepwise regression analysis is used to identify the natural flavors contained in the flavor to be identified. Identify the ingredients detected in the flavor to be identified, delete ingredients derived from natural flavors, solvent ingredients, ingredients that are obviously not synthetic monomer flavors, ingredients with too low content, and ingredients that are obviously not artificially added, and remove the unique ingredients contained in the flavor to be identified. The remaining ingredients are the synthetic monomer flavors that may be contained in the flavor to be identified; The component data of the flavor to be identified is set as the dependent variable, the unique spices and natural spices contained in the identified flavor to be identified are set as the required variables, and the synthetic monomer spices that may be contained in the flavor to be identified are set as the optional independent variables. Stepwise regression analysis is used to identify the synthetic monomer spices contained in the flavor to be identified.

2. The method of claim 1, wherein the natural flavor comprises an essential oil, an absolute, a tincture, an extract, an infusion, or a balm.

3. The method of claim 1, wherein stepwise regression analysis is used to identify the natural flavors or synthetic monomer flavors contained in the flavor to be identified, and the independent variable is set to enter the regression analysis when the F distribution probability is less than 0.05, and to be removed from the regression analysis when the F distribution probability is greater than 0.

1.

4. The method according to claim 1, wherein the components and contents of n kinds of spices or the components and contents of the flavor to be identified are detected by chromatography-mass spectrometry.

5. The method of any one of claims 1 to 4, wherein n is greater than or equal to 100.

6. The method of claim 5, wherein n is 120, 150, 180, 200, 250, 280, 300, 350, 380, 400, 450, 380 or 500.

7. A system for digitally assisting in identifying the source of flavors in flavors, comprising: Testing instruments, used to detect the composition and content of flavors to be identified and spices used in database construction; Construct a fragrance database module, which is used to construct a fragrance component library. The components and content of each fragrance used in the library are combined according to the components and fragrances, arranged vertically with the components and horizontally with the fragrances, forming a data matrix of components × fragrances to form a fragrance component library. The data in the fragrance component library is the content of the components in the fragrance. If a component in the matrix is ​​not detected in a certain fragrance, the data is recorded as 0; The unique component library construction module is used to construct a unique component library, compare the components of each fragrance used in the library construction, screen out the unique components of natural fragrances and the unique components of synthetic monomer fragrances, and use these natural fragrances and synthetic monomer fragrances and the unique components they contain to construct a unique component library; A unique flavor identification module is used to identify the unique flavor contained in the flavor to be identified, wherein the components detected in the flavor to be identified are compared with the unique component library, the unique components contained in the flavor to be identified are screened out, and the unique flavor contained in the flavor to be identified is identified; The natural flavor identification module is used to identify the natural flavors contained in the flavor to be identified. The components detected in the flavor to be identified are compared with the flavor component library, and the natural flavors that are definitely not contained in the flavor to be identified are deleted. The natural flavors that are definitely not contained in the flavor to be identified are deleted through sensory olfaction. The natural flavors remaining in the flavor component library are the natural flavors that may be contained in the flavor to be identified. The component data of the flavor to be identified is set as the dependent variable, the unique flavors contained in the flavor to be identified that have been identified are set as the required variables, and the natural flavors that may be contained in the flavor to be identified are set as the optional independent variables. Stepwise regression analysis is used to identify the natural flavors contained in the flavor to be identified. and The module for identifying synthetic monomer fragrances is used to identify the synthetic monomer fragrances contained in the flavor to be identified. The components detected in the flavor to be identified are identified, and the components derived from natural fragrances, solvent components, components that are obviously not synthetic monomer fragrances, and components with too low content and obviously not artificially added are deleted. The unique components contained in the flavor to be identified are also removed, and the remaining components are the synthetic monomer fragrances that may be contained in the flavor to be identified. The component data of the flavor to be identified is set as the dependent variable, the unique fragrances and natural fragrances contained in the flavor to be identified that have been identified are set as required variables, and the synthetic monomer fragrances that may be contained in the flavor to be identified are set as optional independent variables. Stepwise regression analysis is used to identify the synthetic monomer fragrances contained in the flavor to be identified.

8. A device for digitally assisting in identifying the source of flavors in a flavor, comprising: Memory, and A processor coupled to the memory, wherein the processor is configured to execute the method for digitally assisting in identifying the source of a fragrance in a fragrance according to any one of claims 1 to 6 based on instructions stored in the memory.

9. A computer-readable storage medium having a computer program stored thereon, wherein when the program is executed by a processor, the method for digitally assisting in identifying the source of a flavor in a flavor according to any one of claims 1 to 6 is implemented.

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