Flavor adjusting method based on odor synergy

Abstract

The invention discloses a flavor regulation method based on smell synergy. The method comprises the following steps: determining the basic fragrance of low-sugar food to be eaten; determining a flavor compensation smell matched with the basic fragrance; the flavor compensating odor is released to the user when the user eats the low sugar food. According to the flavor adjusting method based on odor synergy, the eating experience of the user can be improved by releasing the corresponding odor when the user eats the low-sugar food.

Description

Technical Field

[0001] The present invention particularly relates to a flavor adjustment method based on odor synergy. Background Art

[0002] High-sugar foods or beverages, such as desserts, high-sugar beverages, and high-fat snacks, are rich in carbohydrates and can easily lead to increased blood sugar levels. Long-term consumption can affect health. In order to reduce the adverse effects of high-sugar foods on human health, many manufacturers produce low-sugar foods. Low-sugar foods are healthy alternatives to high-sugar foods, meeting health needs by reducing sugar content. However, low-sugar foods reduce the flavor of the food, thereby reducing the consumer's eating experience. Summary of the invention

[0003] The present invention provides a flavor adjustment method based on odor synergy to solve the above-mentioned technical problems, and specifically adopts the following technical solutions:

[0004] A flavor adjustment method based on odor synergy, comprising:

[0005] Determine the base aroma of the low-sugar food to be consumed;

[0006] determining a flavor compensating aroma that matches the base aroma;

[0007] The flavor compensating aroma is released to the user when the user consumes the low-sugar food.

[0008] Furthermore, after determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further comprises:

[0009] Select a sweet compensating scent to complement the sweet taste;

[0010] The flavor-compensating aroma and the sweetness-compensating aroma are released to the user when the user consumes the low-sugar food.

[0011] Furthermore, after determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further comprises:

[0012] determining a contrasting compensating aroma that contrasts with the base aroma;

[0013] The flavor compensating smell, the sweet compensating smell, and the contrast compensating smell are released to the user when the user consumes the low-sugar food.

[0014] Furthermore, the concentration ratio of the flavor compensating smell, the sweet compensating smell and the contrast compensating smell is (0.5-0.7): (0.2-0.3): (0.1-0.2).

[0015] Furthermore, the flavor adjustment method based on odor synergy also comprises:

[0016] Determine the user's identity information;

[0017] The concentration ratio of the flavor compensating smell, the sweet compensating smell and the contrast compensating smell is set according to the identity information.

[0018] Furthermore, the flavor compensating smell, the sweet compensating smell and the contrast compensating smell are released in a certain order.

[0019] Furthermore, the process of the user eating low-sugar food includes before entering the mouth, during entering the mouth, after entering the mouth and after swallowing;

[0020] The flavor compensation smell is released before the mouth enters, the sweet compensation smell is released when the mouth enters, the contrast compensation smell is released after the mouth enters, and the sweet compensation smell or the flavor compensation smell is released after swallowing.

[0021] Furthermore, the method for determining the basic aroma of the low-sugar food to be consumed is:

[0022] The type of the low-sugar food to be consumed is determined, and the basic aroma of the low-sugar food to be consumed is determined according to the type of the low-sugar food to be consumed.

[0023] Furthermore, before determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further comprises:

[0024] Determine the basic aromas corresponding to different types of low-sugar foods;

[0025] Determining the flavor compensation smell corresponding to each of the basic aromas;

[0026] determining the sweet compensatory odor;

[0027] Determine the comparative compensatory odor corresponding to each of the basic aromas.

[0028] Furthermore, the low-sugar food is a low-sugar drink.

[0029] The benefit of the present invention lies in that the flavor adjustment method based on odor synergy provided can improve the user's eating experience by releasing the corresponding odor when the user eats low-sugar food. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0031] Figure 1 It is a schematic diagram of a flavor adjustment method based on odor synergy of the present invention. DETAILED DESCRIPTION

[0032] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present application, and should not be construed as limiting the present application.

[0033] like Figure 1 The present invention shows a flavor adjustment method based on odor synergy, comprising: S1: determining a basic aroma of a low-sugar food to be consumed. S2: determining a flavor compensation aroma that matches the basic aroma. S3: releasing the flavor compensation aroma to the user when the user consumes the low-sugar food.

[0034] It is understandable that multisensory integration refers to the brain integrating information from different senses to form a complete perceptual experience. When smell and taste appear together, the brain integrates them into a whole experience, thereby enhancing specific taste perception. The flavor adjustment method based on odor synergy of the present application can improve the user's eating experience by releasing the corresponding odor when the user eats low-sugar food. The above steps are described in detail below.

[0035] Regarding step S1: determining the basic aroma of the low-sugar food to be consumed.

[0036] In an embodiment of the present application, the method for determining the basic aroma of the low-sugar food to be consumed is:

[0037] The type of the low-sugar food to be consumed is determined, and the basic aroma of the low-sugar food to be consumed is determined according to the type of the low-sugar food to be consumed.

[0038] In this application, the key smells, i.e., basic aromas, of different types of food are determined by gas chromatography and flavor profile analysis. Taking beverages as an example, aroma components in beverage samples are separated and detected by GC-MS to generate a spectrum of aroma components. The detected aroma molecules are compared with known compounds in the database to determine their chemical structure and relative concentration. The focus is on analyzing aroma molecules with higher concentrations or greater impact on flavor. Usually, only a few key molecules play a decisive role in the typical flavor of a beverage.

[0039] Take strawberry flavored low-sugar beverage as an example:

[0040] GC-MS analysis results: Compounds such as hexyl acetate, cis-3-hexenal, and furanone were detected.

[0041] Flavor profile analysis: Hexyl acetate and cis-3-hexenal were confirmed as the key molecules that mainly contributed to the fruity aroma, while furanone had an enhancing effect on the perception of sweetness.

[0042] Key odor determination: The key odors of strawberry-flavored low-sugar beverages are hexyl acetate and cis-3-hexenal, and the main flavor directions are rich fruity aroma and soft sweetness.

[0043] S2: Determine the flavor compensating aroma that matches the base aroma.

[0044] After confirming the basic aroma, other aroma components with the same or similar aroma molecules are selected as flavor compensation aromas. These components will enhance the overall flavor consistency and form the main tone of the smell.

[0045] Taking strawberry-flavored low-sugar beverages as an example, isoamyl acetate (vanilla aroma) is similar to hexyl acetate, and hexanoic acid (grassy aroma) is similar to cis-3-hexenal.

[0046] In an embodiment of the present application, after determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further includes: selecting a sweetness compensation odor for supplementing the sweetness.

[0047] It is understandable that for the loss of sweetness caused by reducing sugar, adding aromas related to sweetness, such as vanilla, peach or strawberry aromas, can compensate and enhance the perception of sweetness.

[0048] In an embodiment of the present application, after determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further includes: determining a contrasting compensation odor that contrasts with the basic aroma.

[0049] It is understandable that in order to increase the flavor level, an aroma that contrasts with the basic aroma is also selected as a contrasting compensating aroma. It is usually used to add uniqueness to the flavor or provide a contrasting element to enhance the complexity of the overall flavor.

[0050] Taking strawberry-flavored low-sugar beverages as an example, its main aroma is strawberry aroma (hexyl acetate), and its contrasting compensating smell can be lemon aroma (citral), which can increase the sense of freshness and balance the sweetness.

[0051] S3: releasing a flavor compensation scent to the user when the user eats low-sugar food.

[0052] In an embodiment of the present application, a flavor compensation smell, a sweetness compensation smell, and a contrast compensation smell are released to the user when the user eats low-sugar food.

[0053] As the main odor that enhances the perception of sweetness, it accounts for 50%-70% of the total odor concentration. This ratio range takes into account the importance of the main aroma in the overall flavor, while leaving room for auxiliary and modifying aromas to play a role.

[0054] In an embodiment of the present application, the concentration ratio of the flavor compensating smell, the sweet compensating smell and the contrast compensating smell is (0.5-0.7): (0.2-0.3): (0.1-0.2).

[0055] Flavor compensation scents are the main flavors, accounting for 50%-70% of the total odor concentration. This ratio range takes into account the importance of the main flavor in the overall flavor, while leaving room for auxiliary and modifying flavors to play a role.

[0056] Sweetness is a supplementary aroma, accounting for 20%-30% of the total aroma concentration. The supplementary aroma should be coordinated with the main aroma, but should not be too prominent to avoid covering up the main aroma.

[0057] Compensatory scents are used as modified aromas to add unique flavors or provide contrasting elements, accounting for 10%-20% of the total aroma concentration. They provide contrast with the main aroma and auxiliary aromas, and increase the complexity of the flavor.

[0058] In an embodiment of the present application, the flavor adjustment method based on odor synergy further comprises:

[0059] Determine the user's identity information.

[0060] The concentration ratios of the flavor compensation odor, the sweet compensation odor, and the contrast compensation odor are set according to the identity information.

[0061] It is understandable that different users have different taste preferences, and the taste preferences of different users can be preset. In this way, after the user's identity information is identified, a corresponding concentration ratio can be automatically set according to the user's preset preferences.

[0062] In the embodiment of the present application, the flavor compensating odor, the sweet compensating odor and the contrast compensating odor are released in a certain order. The release order of the aroma is designed so that different aromas are gradually released during the user's consumption process, thereby enhancing the overall sensory experience.

[0063] Specifically, the process of users eating low-sugar food includes before entering the mouth, during entering the mouth, after entering the mouth and after swallowing. Before entering the mouth refers to before the food or beverage contacts the taste buds. During entering the mouth refers to when the food or beverage just contacts the taste buds. After entering the mouth refers to the process of chewing or drinking the food or beverage in the mouth. After swallowing refers to the aftertaste stage after the food or beverage is swallowed. Before entering the mouth, use the main flavor (flavor compensation smell) to establish expectations for the food or beverage to be tasted. During entering the mouth, use the auxiliary flavor (sweetness compensation smell) to complement the taste of the food or beverage itself. After entering the mouth, use the modified flavor (contrast compensation smell) to add a sense of layering to the flavor. After swallowing, use the main flavor (flavor compensation smell) or auxiliary flavor (sweetness compensation smell) again to enhance the aftertaste.

[0064] In an embodiment of the present application, before determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further comprises:

[0065] Determine the basic aromas corresponding to different types of low-sugar foods. Determine the flavor compensation smell corresponding to each basic aroma. Determine the sweetness compensation smell. Determine the contrast compensation smell corresponding to each basic aroma. Count the basic aromas, flavor compensation smells, contrast compensation smells, and sweetness compensation smells corresponding to different types of low-sugar foods in advance. In this way, after confirming the type of low-sugar food that the user is going to eat, it is possible to further determine the flavor compensation smell, contrast compensation smell, and sweetness compensation smell.

[0066] It is understandable that the flavor compensation smell, sweetness compensation smell and contrast compensation smell corresponding to a basic aroma may not be unique. Taking strawberry yogurt as an example, the main aroma is strawberry, the auxiliary aroma is vanilla and caramel, and the modifying aroma is mint and lemon.

[0067] To determine which combination strategy to choose in the end, you can set up a calculation model to calculate the score of each combination, and choose the combination with the highest score as the final choice. The following is a specific calculation method using strawberry yogurt as an example.

[0068] Candidate odors and weight settings:

[0069] Main aroma: Strawberry (w_strawberry = 0.5)

[0070] Auxiliary flavors: vanilla (w_vanilla=0.25), caramel (w_caramel=0.25)

[0071] Modified aroma: mint (w_mint = 0.25), lemon (w_lemon = 0.25)

[0072] Sensory evaluation results (perception intensity I_i):

[0073] Strawberry (I_Strawberry = 8)

[0074] Vanilla (I_Vanilla = 6)

[0075] Caramel (I_caramel = 7)

[0076] Mint (I_Mint = 5)

[0077] Lemon (I_lemon = 4)

[0078] Calculate the FEI contribution of each odor:

[0079] FEI_strawberry = w_strawberry * I_strawberry = 0.5 * 8 = 4.0

[0080] FEI_vanilla = w_vanilla * I_vanilla = 0.25 * 6 = 1.5

[0081] FEI_caramel = w_caramel * I_caramel = 0.25 * 7 = 1.75

[0082] FEI_mint = w_mint * I_mint = 0.25 * 5 = 1.25

[0083] FEI_lemon = w_lemon * I_lemon = 0.25 * 4 = 1.0

[0084] Comparison of FEI of different matching schemes:

[0085] Option 1: Strawberry + Vanilla + Mint (FEI_1 = 4.0 + 1.5 + 1.25 = 6.75)

[0086] Solution 2: Strawberry + Vanilla + Lemon (FEI_2 = 4.0 + 1.5 + 1.0 = 6.5)

[0087] Option 3: Strawberry + Caramel + Mint (FEI_3 = 4.0 + 1.75 + 1.25 = 7.0)

[0088] Option 4: Strawberry + Caramel + Lemon (FEI_4 = 4.0 + 1.75 + 1.0 = 6.75)

[0089] Result analysis:

[0090] According to the calculation results, solution 3 (strawberry + caramel + mint) has the highest FEI value (7.0), indicating that this odor combination may provide the best flavor enhancement effect and is therefore selected as the final combination.

[0091] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the above embodiments do not limit the present invention in any form, and any technical solution obtained by equivalent replacement or equivalent transformation falls within the protection scope of the present invention.

Claims

1. A flavor adjustment method based on odor synergy, characterized in that: Include: Determine the base aroma of the low-sugar food to be consumed; determining a flavor compensating aroma that matches the base aroma; The flavor compensating aroma is released to the user when the user consumes the low-sugar food.

2. The flavor adjustment method based on odor synergy according to claim 1, characterized in that: After determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further comprises: Select a sweet compensating scent to complement the sweet taste; The flavor-compensating aroma and the sweetness-compensating aroma are released to the user when the user consumes the low-sugar food.

3. The flavor adjustment method based on odor synergy according to claim 2, characterized in that: After determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further comprises: determining a contrasting compensating aroma that contrasts with the base aroma; The flavor compensating smell, the sweet compensating smell, and the contrast compensating smell are released to the user when the user consumes the low-sugar food.

4. The flavor adjustment method based on odor synergy according to claim 3, characterized in that: The concentration ratio of the flavor compensating smell, the sweet compensating smell and the contrast compensating smell is (0.5-0.7): (0.2-0.3): (0.1-0.2).

5. The flavor adjustment method based on odor synergy according to claim 4, characterized in that: The flavor adjustment method based on odor synergy also comprises: Determine the user's identity information; The concentration ratio of the flavor compensating smell, the sweet compensating smell and the contrast compensating smell is set according to the identity information.

6. The flavor adjustment method based on odor synergy according to claim 3, characterized in that: The flavor compensating smell, the sweet compensating smell and the contrast compensating smell are released in a certain order.

7. The flavor adjustment method based on odor synergy according to claim 6, characterized in that: The process of users eating low-sugar food includes before, during, after and after swallowing; The flavor compensation smell is released before the mouth enters, the sweet compensation smell is released when the mouth enters, the contrast compensation smell is released after the mouth enters, and the sweet compensation smell or the flavor compensation smell is released after swallowing.

8. The flavor adjustment method based on odor synergy according to claim 3, characterized in that: The method for determining the basic aroma of the low-sugar food to be consumed is: The type of the low-sugar food to be consumed is determined, and the basic aroma of the low-sugar food to be consumed is determined according to the type of the low-sugar food to be consumed.

9. The flavor adjustment method based on odor synergy according to claim 8, characterized in that: Before determining the basic aroma of the low-sugar food to be consumed, the flavor adjustment method based on odor synergy further comprises: Determine the basic aromas corresponding to different types of low-sugar foods; Determining the flavor compensation smell corresponding to each of the basic aromas; determining the sweet compensatory odor; Determine the comparative compensatory odor corresponding to each of the basic aromas.

10. The flavor adjustment method based on odor synergy according to claim 1, characterized in that: The low-sugar food is a low-sugar drink.

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