Method for enhancing sweetness of glucose solution by using fen-flavor perfume material and application

Abstract

The invention discloses a method for enhancing the sweetness of a glucose solution by using a fen-flavor fragrant material and application. The method comprises the following steps: (1) preparing a blank control glucose solution and a mixed solution of a fen-flavor fragrant material solution and glucose with different concentrations; (2) evaluating and detecting the mixed solution, namely scoring the sweetness and comfort of the aroma substance glucose solutions with different concentrations by using a standardized scoring table; a sweetness sensor is used as a detection sensor to test sweetness response values of a mixture of the blank glucose solution and the blood-glucose-reducing and sweetness-increasing fen-flavor aroma substance solutions with different concentrations; and (3) in a series of mixed solutions with different concentrations, screening out the mixture with the best sweetening effect according to the sweetness response value and the sweetness and comfort score evaluated by artificial sensory evaluation. According to the method, the sweetness of the food is enhanced without increasing the sugar content, meanwhile, the accuracy of sweetness evaluation is improved, and a new sugar reduction strategy is provided for the food industry.

Description

Technical Field

[0001] The invention relates to the technical field of aroma synergy, and in particular to a method and application of enhancing the sweetness of a glucose solution by utilizing a light aroma raw material. Background Art

[0002] As people's living standards improve, their eating habits are gradually shifting towards high fat, high calories and high sugar, which increases the risk of chronic diseases and has a negative impact on health. Therefore, more and more attention has been paid to the development of the sugar-reducing food industry worldwide. At present, an innovative strategy is to enhance sweetness through odor induction to reduce the sugar content in food. This method takes advantage of the synergistic effect of smell on taste, which can reduce the amount of sugar added without sacrificing sweetness, and provides a new idea for achieving "reducing sugar without reducing sweetness" in the food field.

[0003] Sweetness is one of the important quality attributes of food. Its evaluation has long relied on manual sensory evaluation. However, manual sensory evaluation has disadvantages such as strong subjectivity and susceptibility to environmental influences. Therefore, electronic tongue technology was introduced to combine with artificial senses to comprehensively evaluate the sweetening effect of aroma substances on glucose solution. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method and application of enhancing the sweetness of glucose solution by using light-fragrance raw materials, which can enhance the sweetness of food without increasing the sugar content, improve the accuracy of sweetness evaluation, and provide a new sugar reduction strategy for the food industry.

[0005] The technical problem to be solved by the present invention is achieved through the following technical solutions:

[0006] A method for enhancing the sweetness of a glucose solution by using a light fragrance raw material comprises the following steps:

[0007] (1) Prepare the test solution:

[0008] 11) Prepare a blank control glucose solution: add glucose to distilled water to make up to volume, heat to 30°C and stir until completely dissolved;

[0009] 12) preparing different concentrations of light aroma substance solutions and glucose mixed solutions: adding propylene glycol to the light aroma substance to a fixed volume, heating to 30° C. and stirring until completely dissolved to obtain a mixed solution A; diluting the mixed solution A to obtain a light aroma substance mixed solution B; adding the mixed solution B to a glucose solution, heating to 30° C. and stirring until the glucose is completely dissolved to obtain a series of mixed solutions C of light aroma substance and glucose with different concentrations of blood sugar lowering and sweetening;

[0010] (2) Evaluate and test the mixed solution C:

[0011] Manual sensory evaluation: A standardized scoring table was used to score the sweetness and comfort of glucose solutions with different concentrations of aroma substances;

[0012] Electronic tongue detection: Using the sweetness sensor as the detection sensor, the sweetness response value of the blank glucose solution and the mixture of different concentrations of sugar-lowering, sweetening and fragrant aroma substance solutions was tested;

[0013] (3) Screening the best mixture: Among a series of mixed solutions C with different concentrations, the mixture with the best sweetening effect is screened out based on the sweetness response value and the sweetness and comfort scores of artificial sensory evaluation.

[0014] Preferably, in the above technical solution, step 11) is specifically:

[0015] Take 2.4 g of glucose, add distilled water to make the volume 100 g, place it in a heating type ultrasonic cleaner, heat it to 30° C. and stir until it is completely dissolved to obtain a 2.4% glucose solution.

[0016] Preferably, in the above technical solution, in step 12), the light fragrance aroma substance includes one or more of ethyl caproate, ethyl acetate, trans-2-hexen-1-ol, cinnamyl alcohol, phenylacetaldehyde, and ethyl acetoacetate.

[0017] Preferably, in the above technical solution, a series of aroma substance mixtures of different concentrations used in the artificial sensory evaluation are:

[0018] Ethyl hexanoate: concentration gradient is 0.1, 0.3, 1, 5, 10, 30 mg / kg; and / or,

[0019] Ethyl acetate: concentration gradient of 0.1, 3.3, 10, 15, 20, 30 mg / kg; and / or,

[0020] Trans-2-hexen-1-ol: concentration gradient of 0.05, 0.1, 1, 2, 3, 4, 10, 20, 30 mg / kg; and / or,

[0021] Lauryl alcohol: concentration gradient is 0.1, 1, 5, 10, 20, 33 mg / kg; and / or,

[0022] Phenylacetaldehyde: concentration gradient of 0.005, 0.5, 1, 5, 7, 10 mg / kg; and / or,

[0023] Ethyl acetoacetate: concentration gradient is 0.1, 5, 15, 30, 125 mg / kg.

[0024] Preferably, in the above technical solution, a series of aroma substance mixtures of different concentrations used for electronic tongue detection are:

[0025] Ethyl hexanoate: concentration gradient is 0.1, 1, 5, 10, 30 mg / kg;

[0026] Ethyl acetate: concentration gradient: 0.1, 3.3, 10, 15, 30 mg / kg;

[0027] Trans-2-hexen-1-ol: concentration gradient is 0.1, 2, 4, 10, 20, 30 mg / kg;

[0028] Cinnamyl alcohol: concentration gradient is 0.1, 1, 5, 20, 33 mg / kg;

[0029] Phenylacetaldehyde: concentration gradient: 0.005, 0.05, 0.5, 5, 10 mg / kg;

[0030] Ethyl acetoacetate: concentration gradient is 0.1, 5, 15, 30, 125 mg / kg.

[0031] Preferably, in the above technical solution, in step (3), the concentration value of the mixture with the best sweetening effect is:

[0032] Ethyl hexanoate 10 mg / kg; and / or ethyl acetate 15 mg / kg; and / or trans-2-hexen-1-ol 30 mg / kg; and / or cinnamyl alcohol 20 mg / kg; and / or phenylacetaldehyde 0.05 mg / kg; and / or ethyl acetoacetate 125 mg / kg.

[0033] Preferably, in the above technical solution, the aroma substances for artificial sensory evaluation also include: phenylethanol, with a concentration gradient of 0.1, 0.47, 2, 16, and 30 mg / kg.

[0034] A sweetening fragrance compound additive comprises glucose and aroma substances, wherein the aroma substances include one or more of ethyl caproate, ethyl acetate, trans-2-hexen-1-ol, cinnamyl alcohol, phenylacetaldehyde and ethyl acetoacetate.

[0035] Preferably, in the above technical solution, the glucose concentration is 2.4%.

[0036] A method for enhancing the sweetness of a glucose solution by using a light fragrance raw material or the application of a sweetening light fragrance compound additive in the food industry.

[0037] The above technical solution of the present invention has the following beneficial effects:

[0038] The present invention is a method for odor-induced taste sweetening, which can not only achieve the sweetening effect under the premise of reducing the amount of sugar used, but also improve the taste comfort;

[0039] The sweetening fragrance compound additive of the present invention performs hypoglycemic research by regulating the fragrance, has guiding significance for studying the different sweetening effects influenced by the fragrance, and provides a new strategy for the food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

[0041] Figure 1 The sweetness and comfort scores of ethyl caproate glucose solutions with different concentrations are shown in Figure 2, and the horizontal axis represents the concentration of ethyl caproate.

[0042] Figure 2 is the mean sweetness response of glucose solutions with different concentrations of ethyl caproate, and the horizontal axis is the concentration of ethyl caproate.

[0043] Figure 3 The sweetness and comfort scores of ethyl acetate glucose solutions with different concentrations are shown in the figure, and the horizontal axis is the concentration of ethyl acetate.

[0044] Figure 4 is the mean sweetness response of ethyl acetate glucose solutions with different concentrations, and the horizontal axis is the concentration of ethyl acetate.

[0045] Figure 5 ) are the sweetness and comfort scores of glucose solutions with different concentrations of trans-2-hexen-1-ol, and the abscissa is the concentration of trans-2-hexen-1-ol.

[0046] Figure 6 is the mean sweetness response of glucose solutions with different concentrations of trans-2-hexen-1-ol, and the abscissa is the concentration of trans-2-hexen-1-ol.

[0047] Figure 7 The sweetness and comfort scores of different concentrations of cinnamyl alcohol and glucose solutions are shown in Figure 2, and the horizontal axis represents the concentration of cinnamyl alcohol.

[0048] Figure 8 is the mean sweetness response of glucose solutions with different concentrations of cinnamyl alcohol, and the horizontal axis is the concentration of cinnamyl alcohol.

[0049] Fig. 9 The sweetness and comfort scores of glucose solutions with different concentrations of phenylacetaldehyde are shown on the horizontal axis, and the concentration of phenylacetaldehyde is shown on the horizontal axis.

[0050] Fig.10 is the mean sweetness response of glucose solutions with different concentrations of phenylacetaldehyde, and the abscissa is the concentration of phenylacetaldehyde.

[0051] Fig.11 The sweetness and comfort scores of ethyl acetoacetate glucose solutions with different concentrations are shown on the horizontal axis, and the concentration of ethyl acetoacetate is shown on the horizontal axis.

[0052] Fig.12 is the mean sweetness response of ethyl acetoacetate glucose solution with different concentrations, and the abscissa is the concentration of ethyl acetoacetate. DETAILED DESCRIPTION

[0053] Various exemplary embodiments of the present invention will now be described in detail with reference to the accompanying drawings. It should be noted that the relative arrangement of components and steps, numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present invention unless otherwise specifically stated.

[0054] Unless otherwise specified, the reagents used in this application are all commercially available or obtained through commercial channels, or can be prepared by referring to existing chemical methods.

[0055] A method for enhancing the sweetness of a glucose solution by using a light fragrance raw material comprises the following steps:

[0056] (1) Prepare the test solution:

[0057] 11) Prepare a blank control glucose solution: add glucose to distilled water to make up to volume, heat to 30°C and stir until completely dissolved;

[0058] 12) preparing different concentrations of light aroma substance solutions and glucose mixed solutions: adding propylene glycol to the light aroma substance to a fixed volume, heating to 30° C. and stirring until completely dissolved to obtain a mixed solution A; diluting the mixed solution A to obtain a light aroma substance mixed solution B; adding the mixed solution B to a glucose solution, heating to 30° C. and stirring until the glucose is completely dissolved to obtain a series of mixed solutions C of light aroma substance and glucose with different concentrations of blood sugar lowering and sweetening;

[0059] (2) Evaluate and test the mixed solution C:

[0060] Manual sensory evaluation: A standardized scoring table was used to score the sweetness and comfort of glucose solutions with different concentrations of aroma substances;

[0061] Electronic tongue detection: Using the sweetness sensor as the detection sensor, the sweetness response value of the blank glucose solution and the mixture of different concentrations of sugar-lowering, sweetening and fragrant aroma substance solutions was tested;

[0062] (3) Screening the best mixture: Among a series of mixed solutions C with different concentrations, the mixture with the best sweetening effect is screened out based on the sweetness response value and the sweetness and comfort scores of artificial sensory evaluation.

[0063] The following is a detailed description with examples:

[0064] Example 1

[0065] Method for enhancing the sweetness of glucose solution by using fresh fragrance raw materials:

[0066] (1) Prepare the test solution:

[0067] 11) Prepare blank control glucose solution (control group):

[0068] Take 2.4 g of glucose in an aviation cup, add distilled water to make up to 100 g, place it in a heating type ultrasonic cleaner, heat it to 30°C and stir until it is completely dissolved to obtain a 2.4% glucose solution.

[0069] 12) Prepare different concentrations of fragrance aroma substance solutions and glucose mixed solutions (experimental group):

[0070] Take 0.1 g of ethyl caproate in an aviation cup, add propylene glycol to make the volume 100 g, place it in a heating type ultrasonic cleaner, heat it to 30°C and stir it until it is completely dissolved to obtain a mixed solution A.

[0071] Take 10 g of mixed solution A in an aviation cup, add distilled water to make up to 100 g, place in a heating type ultrasonic cleaner, heat to 30°C and stir until completely dissolved to obtain mixed solution B.

[0072] Take a certain mass of mixed solution B in an aviation cup, add 2.4g of glucose, and then add distilled water to make the volume 100g, place it in a heating ultrasonic cleaner, heat it to 30℃ and stir until it is completely dissolved.

[0073] (2) Evaluate and test the mixed solution C:

[0074] 1. Sensory evaluation experiment:

[0075] The panelists evaluated using a sweetness value scale ranging from 0 to 10 (0: no sweetness, 10: very sweet), and a comfort value scale ranging from 0 to 10 (0: very unpleasant, 10: very pleasant).

[0076] As a control, 2.4% glucose solution was set as the standard solution, and the reference scores of sweetness and comfort were both set at 5 points.

[0077] Ten sensory officials were selected and the three-point matching method was used to score the sweetness and comfort values ​​of glucose solutions containing 0.1, 0.3, 1, 5, 10, and 30 mg / kg of ethyl caproate.

[0078] 2. Electronic tongue experiment:

[0079] According to the artificial sensory results, five concentrations of ethyl hexanoate with better results were selected and added to 2.4% glucose solution for electronic tongue measurement.

[0080] 2.4% glucose solution was used as the reference solution for electronic tongue sweetness detection, and the existing GL1 sweetness sensor was used as the detection sensor for electronic tongue sweetness detection. The test method used the conventional method. Each sample solution was tested 5 times in a cycle, and the average value of the last 3 sweetness response data was taken as the test result.

[0081] Preferably, the response value of a 2.4% glucose solution tested was 29.62. Based on this standard, the greater the electronic tongue response value (>29.62), the lower the sweetness, and vice versa.

[0082] (3) Test and evaluation results (screening the best mixture):

[0083] from Figure 1 It can be seen that the sweetness and comfort of ethyl caproate increase with the increase of concentration. When the concentration increases to 30 mg / kg, the sweetness value and comfort value reach the highest. Figure 2 It can be seen that the mean value of sweetness response increases with the increase of ethyl hexanoate concentration, decreases with the increase of concentration when the concentration reaches 1 mg / kg, and increases with the increase of concentration when the concentration reaches 10 mg / kg. The mean value of sweetness response is the smallest when the concentration is 10 mg / kg, and the sweetening effect is optimal at this time.

[0084] Example 2

[0085] The method is the same as in Example 1, except that ethyl hexanoate is replaced by ethyl acetate.

[0086] from Figure 3 It can be seen that the sweetness of ethyl acetate increases with the increase of concentration. When the concentration increases to 0.1 mg / kg, the sweetness decreases with the increase of concentration. When the concentration increases to 3.3 mg / kg, the sweetness increases with the increase of concentration. Its comfort increases with the increase of concentration. When the concentration increases to 0.1 mg / kg, the comfort decreases with the increase of concentration. When the concentration increases to 3.3 mg / kg, the comfort increases with the increase of concentration. When the concentration increases to 30 mg / kg, the sweetness and comfort reach the highest.

[0087] from Figure 4 The mean value of sweetness response increases with the increase of ethyl acetate concentration. When the concentration reaches 0.1 mg / kg, the mean value increases with the increase of concentration. When the concentration reaches 3.3 mg / kg, the mean value decreases with the increase of concentration. When the concentration reaches 15 mg / kg, the mean value increases with the increase of concentration. The mean value of sweetness response is the smallest when the concentration is 15 mg / kg, and the sweetening effect is the best at this time.

[0088] Example 3

[0089] The method is the same as in Example 1, except that trans-2-hexen-1-ol is used to replace ethyl hexanoate.

[0090] from Figure 5 It can be seen that the sweetness of trans-2-hexen-1-ol increases with the increase of concentration, and when the concentration increases to 30 mg / kg, the sweetness reaches the highest value. Its comfort increases with the increase of concentration, and when the concentration increases to 4 mg / kg, the comfort reaches the highest value, and then decreases with the increase of concentration.

[0091] from Figure 6 It can be seen that the mean value of sweetness response decreases with the increase of trans-2-hexen-1-ol concentration, increases with the concentration when the concentration reaches 2 mg / kg, and decreases with the concentration when the concentration reaches 4 mg / kg. The mean value of sweetness response is the smallest when the concentration is 30 mg / kg, and the sweetening effect is optimal at this time.

[0092] Example 4

[0093] The method is the same as in Example 1, except that ethyl caproate is replaced by cinnamyl alcohol.

[0094] from Figure 7 It can be seen that the sweetness of cinnamyl alcohol increases with the increase of concentration, and the sweetness reaches the highest value when the concentration increases to 33 mg / kg. Its comfort level decreases with the increase of concentration, and the comfort level reaches the highest value when the concentration increases to 10 mg / kg, and then decreases with the increase of concentration.

[0095] from Figure 8 It can be seen that the mean value of sweetness response decreases with the increase of cinnamyl alcohol concentration, increases with the concentration when the concentration reaches 1 mg / kg, decreases with the concentration when the concentration reaches 5 mg / kg, and increases with the concentration when the concentration reaches 20 mg / kg. The mean value of sweetness response is the smallest when the concentration is 20 mg / kg, and the sweetening effect is optimal at this time.

[0096] Example 5

[0097] The method is the same as in Example 1, except that ethyl hexanoate is replaced by phenylacetaldehyde.

[0098] from Fig. 9 It can be seen that the sweetness value of phenylacetaldehyde increases slowly with the increase of concentration. When the concentration reaches 7.0 mg / kg, the concentration continues to increase. Although the sweetness value increases, it is no longer significantly different from the high concentration. The comfort value reaches the optimal comfort value at 7.0 mg / kg, and it is also significantly different from the high concentration.

[0099] from Fig.10 It can be seen that the overall mean value of the sweetness response is relatively low, indicating that phenylacetaldehyde has an obvious sweetening effect. Judging from the current figure, the sweetening effect is more significant when it is higher than 0.05 mg / kg.

[0100] Example 6

[0101] The method is the same as in Example 1, except that ethyl acetoacetate is used to replace ethyl hexanoate.

[0102] from Fig.11 It can be seen that the sweetening effect of ethyl acetoacetate has a slowly increasing trend with the increase of concentration. When the concentration increases to 30 mg / kg, the sweetness value increases rapidly, the comfort value decreases rapidly and then continues to increase with the increase of concentration, and there is a significant difference.

[0103] from Fig.12 It can be seen that the mean sweetness response of ethyl acetoacetate first increases and then decreases with the increase of concentration. The mean sweetness response is the highest at 15 mg / kg, and then reaches the lowest at 125 mg / kg, at which time the sweetening effect is the best.

[0104] In summary, the present invention uses a mode combining artificial sense organ and electronic tongue technology to evaluate whether the aroma substance has a sweetening effect on a 2.4% glucose solution using a sweetness response value, and it is concluded that ethyl caproate, ethyl acetate, trans-2-hexen-1-ol, cinnamyl alcohol, phenylacetaldehyde and ethyl acetoacetate all have an enhancing effect on the sweetness of a 2.4% glucose solution, and can achieve a blood sugar lowering and sweetening effect. The results are intuitive and reliable, and the scope of application is wide.

[0105] The above aroma substances and glucose are compounded to support a sweetening type aroma compound additive, and the sweetening type aroma compound additive can be applied in the field of food industry.

[0106] Although the present invention has been disclosed as above by the embodiments, it is not intended to limit the present invention. Any person skilled in the art may make various choices and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention is limited by the claims and their equivalents.

Claims

1. A method for enhancing the sweetness of a glucose solution using a light fragrance raw material, characterized in that: The following steps are involved: (1) Prepare the test solution: 11) Prepare a blank control glucose solution: add glucose to distilled water to make up to volume, heat to 30°C and stir until completely dissolved; 12) preparing different concentrations of light aroma substance solutions and glucose mixed solutions: adding propylene glycol to the light aroma substance to a fixed volume, heating to 30° C. and stirring until completely dissolved to obtain a mixed solution A; diluting the mixed solution A to obtain a light aroma substance mixed solution B; adding the mixed solution B to a glucose solution, heating to 30° C. and stirring until the glucose is completely dissolved to obtain a series of mixed solutions C of light aroma substance and glucose with different concentrations of blood sugar lowering and sweetening; (2) Evaluate and test the mixed solution C: Manual sensory evaluation: A standardized scoring table was used to score the sweetness and comfort of glucose solutions with different concentrations of aroma substances; Electronic tongue detection: Using the sweetness sensor as the detection sensor, the sweetness response value of the blank glucose solution and the mixture of different concentrations of sugar-lowering, sweetening and fragrant aroma substance solutions was tested; (3) Screening the best mixture: Among a series of mixed solutions C with different concentrations, the mixture with the best sweetening effect is screened out based on the sweetness response value and the sweetness and comfort scores of artificial sensory evaluation.

2. The method for enhancing the sweetness of a glucose solution by using a light fragrance raw material according to claim 1, characterized in that: Step 11) is specifically as follows: Take 2.4 g of glucose, add distilled water to make the volume 100 g, place it in a heating type ultrasonic cleaner, heat it to 30° C. and stir until it is completely dissolved to obtain a 2.4% glucose solution.

3. The method for enhancing the sweetness of a glucose solution by using a light fragrance raw material according to claim 1, characterized in that: In step 12), the light fragrance aroma substance includes one or more of ethyl caproate, ethyl acetate, trans-2-hexen-1-ol, cinnamyl alcohol, phenylacetaldehyde, and ethyl acetoacetate.

4. The method for enhancing the sweetness of a glucose solution by using a light fragrance raw material according to claim 3, characterized in that: A series of aroma substance mixtures with different concentrations used in the artificial sensory evaluation are: Ethyl hexanoate: concentration gradient is 0.1, 0.3, 1, 5, 10, 30 mg / kg; and / or, Ethyl acetate: concentration gradient of 0.1, 3.3, 10, 15, 20, 30 mg / kg; and / or, Trans-2-hexen-1-ol: concentration gradient of 0.05, 0.1, 1, 2, 3, 4, 10, 20, 30 mg / kg; and / or, Lauryl alcohol: concentration gradient is 0.1, 1, 5, 10, 20, 33 mg / kg; and / or, Phenylacetaldehyde: concentration gradient of 0.005, 0.5, 1, 5, 7, 10 mg / kg; and / or, Ethyl acetoacetate: concentration gradient is 0.1, 5, 15, 30, 125 mg / kg.

5. The method for enhancing the sweetness of a glucose solution by using a light fragrance raw material according to claim 3, characterized in that: The series of aroma mixtures with different concentrations used in the electronic tongue test are: Ethyl hexanoate: concentration gradient is 0.1, 1, 5, 10, 30 mg / kg; Ethyl acetate: concentration gradient: 0.1, 3.3, 10, 15, 30 mg / kg; Trans-2-hexen-1-ol: concentration gradient is 0.1, 2, 4, 10, 20, 30 mg / kg; Cinnamyl alcohol: concentration gradient is 0.1, 1, 5, 20, 33 mg / kg; Phenylacetaldehyde: concentration gradient: 0.005, 0.05, 0.5, 5, 10 mg / kg; Ethyl acetoacetate: concentration gradient is 0.1, 5, 15, 30, 125 mg / kg.

6. The method for enhancing the sweetness of a glucose solution by using a light fragrance raw material according to claim 3, characterized in that: In step (3), the concentration of the mixture with the best sweetening effect is: Ethyl hexanoate 10 mg / kg; and / or ethyl acetate 15 mg / kg; and / or trans-2-hexen-1-ol 30 mg / kg; and / or cinnamyl alcohol 20 mg / kg; and / or phenylacetaldehyde 0.05 mg / kg; and / or ethyl acetoacetate 125 mg / kg.

7. The method for enhancing the sweetness of a glucose solution by using a light fragrance raw material according to claim 3, characterized in that: The aroma substances evaluated by artificial sensory evaluation also include: phenylethanol, with a concentration gradient of 0.1, 0.47, 2, 16, and 30 mg / kg.

8. A sweetening fragrance compound additive, characterized in that: It comprises glucose and the aroma substance according to any one of claims 1 to 7, wherein the aroma substance comprises one or more of ethyl caproate, ethyl acetate, trans-2-hexen-1-ol, cinnamyl alcohol, phenylacetaldehyde and ethyl acetoacetate.

9. The sweetening fragrance compound additive according to claim 8, characterized in that: The glucose concentration was 2.4%.

10. The method for enhancing the sweetness of glucose solution by using light fragrance raw materials according to any one of claims 1 to 7 or the use of the sweetening light fragrance compound additive according to any one of claims 8 to 9 in the food industry.

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