Method for detecting flavor perception dynamic change in white spirit drinking process

Abstract

The invention provides a method for detecting flavor perception dynamic change in a white spirit drinking process, and relates to the technical field of white spirits.Gas exhaled by an evaluator is collected through a nose mask and guided into a mass spectrum analyzer and a gas flow meter; the change condition of the content of each ion in unit exhaled gas flow along with time caused by the fact that an evaluator drinks white spirit is analyzed through a mass spectrum analyzer and a gas flow meter, the change condition of sensory perception attributes of the evaluator along with time is obtained through test analysis software, and time is taken as a reference; comparing and analyzing the change condition of each ion content along with time in unit exhaled air flow caused by drinking white spirit and the change condition of the sensory perception attribute of the evaluator along with time to obtain the change condition of the corresponding relationship between the ion content and the sensory perception attribute along with time; the method solves the problem that in the prior art, the flavor perception dynamic change rule after drinking of the white spirit cannot be obtained, and is suitable for white spirit quality management.

Description

Technical Field

[0001] The present invention relates to the technical field of Chinese liquor, and particularly to a method for detecting the dynamic change of flavor perception during the drinking process of Chinese liquor. Background Art

[0002] So far, the research on the flavor of Chinese liquor has mainly focused on the composition and content of flavor compounds. The flavor perception after drinking Chinese liquor is a new aspect of the research on the flavor of Chinese liquor.

[0003] The national standard for detecting volatile organic compounds is the combination of gas chromatography and mass spectrometry, which cannot detect the dynamic change law of aroma compounds in food. By exploring the change law of Chinese liquor during the drinking process, we can understand how the concentration of aroma compounds changes over time, and how the flavor corresponds to the perception of consumers, better realizing the association between aroma compounds and the characteristic aroma of samples during the perception process after drinking Chinese liquor, and clarifying the main characteristics that drive the compound release mode during the drinking process. Summary of the Invention

[0004] The technical problem to be solved by the present invention: Provide a method for detecting dynamic flavor perception after drinking Chinese liquor, and solve the problem that the prior art cannot know the dynamic change law of flavor perception after drinking Chinese liquor.

[0005] The technical solution adopted by the present invention to solve the above technical problem: A method for detecting the dynamic change of flavor perception during the drinking process of Chinese liquor, comprising the following steps:

[0006] S1. The assessor wears a nose mask, which is used to introduce the exhaled gas of the assessor into a mass spectrometer and a gas flowmeter. The mass spectrometer is used to analyze the change of each ion content in the exhaled gas over time, and the gas flowmeter is used to measure the exhaled gas flow.

[0007] S2. Before drinking Chinese liquor, the assessor breathes within a first preset time. By mass spectrometry analysis, the change of each ion content in the exhaled gas of the assessor before drinking Chinese liquor over time is obtained. By measuring the exhaled gas flow of the assessor before drinking Chinese liquor with a gas flowmeter, based on the exhaled gas flow before drinking Chinese liquor and the change of each ion content in the exhaled gas over time, the change of each ion content per unit exhaled gas flow before drinking Chinese liquor over time is obtained.

[0008] S3. During the process of the assessor drinking white liquor, the change of the assessor's sensory perception attributes over time is obtained through the test analysis software, the change of the content of each ion in the exhaled gas of the assessor after drinking white liquor over time is obtained through the mass spectrometer, the exhaled gas flow rate of the assessor after drinking white liquor is measured by the gas flow meter, and based on the exhaled gas flow rate after drinking white liquor and the change of the content of each ion in the exhaled gas over time, the change of the content of each ion in the unit exhaled gas flow after drinking white liquor over time is obtained;

[0009] S4. By comparing the change of the content of each ion in the unit exhaled gas flow before and after drinking white liquor over time, the change of the content of each ion in the unit exhaled gas flow caused by drinking white liquor over time is obtained;

[0010] S5. Taking time as the benchmark, by comparing and analyzing the change of the content of each ion in the unit exhaled gas flow caused by drinking white liquor over time and the change of the assessor's sensory perception attributes over time, the change of the corresponding relationship between the ion content and the sensory perception attributes over time is obtained.

[0011] Furthermore, based on the exhaled gas flow rate before drinking white liquor and the change of the content of each ion in the exhaled gas over time, the change of the content of each ion in the unit exhaled gas flow before drinking white liquor over time is obtained, specifically including: for each time point, dividing the content of each ion in the exhaled gas by the exhaled gas flow rate to obtain the content of each ion in the unit exhaled gas flow.

[0012] Furthermore, the obtaining of the change of the assessor's sensory perception attributes over time through the test analysis software includes: while the assessor is drinking white liquor, clicking the start button on the interface of the test analysis software, holding the white liquor in the mouth, inhaling through the mouth and exhaling through the nose, swallowing the white liquor after a period of time until no sensory perception attributes can be felt, then clicking the end button on the interface of the test analysis software, and during the process from drinking white liquor until no sensory perception attributes can be felt, clicking the sensory perception attributes on the interface of the test analysis software in sequence to record the change of the assessor's sensory perception attributes over time.

[0013] Furthermore, the said period of time is 20 seconds.

[0014] Furthermore, the nasal mask includes a nasal cavity collection device, a gas transmission pipeline and a heating tape. The nasal cavity collection device is a hollow silica gel pad. One end of the hollow silica gel pad is connected to the nostrils of the assessor, and the other end of the hollow silica gel pad is connected to one end of the gas transmission pipeline. The other end of the gas transmission pipeline is connected to the mass spectrometer and the gas flow meter, and the heating tape is wound around the outside of the gas transmission pipeline.

[0015] Furthermore, the said first preset time is 60 seconds.

[0016] Further, the sensory perception attributes include apple, pineapple, mellow fragrance, sorghum fragrance, nectar fragrance, stench, spiciness, sweetness, freshness, and softness.

[0017] Advantages of the present invention: The present invention provides a method for detecting the dynamic change of flavor perception during the consumption of Baijiu. By collecting the exhaled gas of the evaluator through a nasal mask and introducing it into a mass spectrometer and a gas flow meter, the change of the content of each ion in the unit exhaled gas flow caused by the evaluator's consumption of Baijiu over time is analyzed by the mass spectrometer and the gas flow meter. The change of the sensory perception attributes of the evaluator over time is obtained through the test analysis software. Taking time as the benchmark, the change of the content of each ion in the unit exhaled gas flow caused by the consumption of Baijiu over time and the change of the sensory perception attributes of the evaluator over time are compared and analyzed to obtain the change of the corresponding relationship between the ion content and the sensory perception attributes over time. Thus, the problem that the prior art cannot know the dynamic change law of flavor perception after consuming Baijiu is solved. Description of the Drawings

[0018] Figure 1 is a schematic flow chart of a method for detecting the dynamic change of flavor perception during the consumption of Baijiu provided by the present invention. Detailed Embodiments

[0019] Aiming at the problem that the prior art cannot know the dynamic change law of flavor perception after consuming Baijiu, the present invention provides a method for detecting the dynamic change of flavor perception during the consumption of Baijiu, as Figure 1 shown, including the following steps:

[0020] S1. The evaluator wears a nasal mask, which is used to introduce the exhaled gas of the evaluator into a mass spectrometer and a gas flow meter. The mass spectrometer is used to analyze the change of the content of each ion in the exhaled gas over time, and the gas flow meter is used to measure the flow rate of the exhaled gas.

[0021] Specifically, the nasal mask includes a nasal cavity collection device, a gas transmission pipeline, and a heating tape. The nasal cavity collection device is a hollow silica gel pad. One end of the hollow silica gel pad is connected to the nostrils of the evaluator, and the other end of the hollow silica gel pad is connected to one end of the gas transmission pipeline. The other end of the gas transmission pipeline is connected to the mass spectrometer and the gas flow meter, and the heating tape is wound around the outside of the gas transmission pipeline.

[0022] The mass spectrometer is a PTR-ToF-MS. When using the PTR-ToF-MS, relevant parameters usually need to be set, such as ionization source current, drift pressure, drift temperature, and drift voltage. For example, the ionization source current is set to 3 mA, the drift pressure is set to 2.30 mbar, the drift temperature is set to 80 °C, and the drift voltage is set to 447.10 V. [H2O+H]+ is used as the reagent ion, and the ratio of the electric field strength to the gas density is 102 Td, where 1 Td = 10-17 V·cm2. The detection mass range of the PTR-ToF-MS is m / z 0 to m / z 226.

[0023] S2. Before the assessor drinks the baijiu, breathe within the first preset time. Obtain the change of the content of each ion in the exhaled gas of the assessor before drinking baijiu over time through mass spectrometry analysis. Measure the exhaled gas flow rate of the assessor before drinking baijiu through a gas flow meter. Based on the exhaled gas flow rate before drinking baijiu and the change of the content of each ion in the exhaled gas over time, obtain the change of the content of each ion per unit exhaled gas flow rate before drinking baijiu over time.

[0024] Specifically, the first preset time is 60 seconds, thus forming a blank control before drinking.

[0025] For each time point, divide the content of each ion in the exhaled gas by the exhaled gas flow rate to obtain the content of each ion per unit exhaled gas flow rate, thereby obtaining the change of the content of each ion per unit exhaled gas flow rate before drinking baijiu over time.

[0026] S3. During the process of the assessor drinking baijiu, obtain the change of the sensory perception attributes of the assessor over time through the test analysis software. Obtain the change of the content of each ion in the exhaled gas of the assessor after drinking baijiu over time through the mass spectrometer. Measure the exhaled gas flow rate of the assessor after drinking baijiu through a gas flow meter. Based on the exhaled gas flow rate after drinking baijiu and the change of the content of each ion in the exhaled gas over time, obtain the change of the content of each ion per unit exhaled gas flow rate after drinking baijiu over time.

[0027] Specifically, the test analysis software is TofDAQ. The test analysis software interface includes a start button, an end button, and multiple sensory perception attribute buttons. The sensory perception attributes include apple, pineapple, mellow fragrance, sorghum fragrance, nectar fragrance, sour stench, spicy, sweet, fresh, and gentle. The order of the sensory perception attributes is random to prevent the appraiser from preferentially selecting the top attributes in the list. The period of time is 20 seconds. The change of the appraiser's sensory perception attributes over time is obtained through the test analysis software, including: while drinking the baijiu, the appraiser clicks the start button on the test analysis software interface, holds the baijiu in the mouth, inhales through the mouth and exhales through the nose, swallows the baijiu after a period of time until no sensory perception attribute can be felt, then clicks the end button on the test analysis software interface, and during the process of drinking the baijiu until no sensory perception attribute can be felt, clicks the sensory perception attribute buttons on the test analysis software interface in sequence to record the change of the appraiser's sensory perception attributes over time.

[0028] S4. Compare the change of the content of each ion in the unit exhaled gas flow before and after drinking baijiu over time to obtain the change of the content of each ion in the unit exhaled gas flow caused by drinking baijiu over time.

[0029] Specifically, the change of the content of each ion in the unit exhaled gas flow before drinking baijiu over time has been obtained in S2, and the change of the content of each ion in the unit exhaled gas flow after drinking baijiu over time has been obtained in S3. By subtracting in the time dimension, the change of the content of each ion in the unit exhaled gas flow caused by drinking baijiu over time can be obtained.

[0030] S5. Based on time, compare and analyze the change of the content of each ion in the unit exhaled gas flow caused by drinking baijiu over time and the change of the appraiser's sensory perception attributes over time to obtain the change of the corresponding relationship between the ion content and the sensory perception attributes over time.

[0031] Specifically, from S5, the content of each ion corresponding to a certain moment in the unit exhaled gas flow and its corresponding sensory perception attributes can be obtained. Thus, the change of the corresponding relationship between the ion content and the sensory perception attributes over time can be obtained, and the dynamic change of flavor perception can be obtained, that is, what change in ion content causes the change of sensory perception attributes.

[0032] Example:

[0033] Taking the reconstructed sample of a certain high- and low-degree finished baijiu as the baijiu, the dynamic flavor perception detection is carried out by using the present invention, which specifically includes the following steps:

[0034] Clean the nasal mask with ultrasonic waves for 30 minutes, then put on the nasal mask and breathe normally for 60 seconds. Obtain the change of each ion content in the exhaled gas of the evaluator before drinking white liquor over time through mass spectrometry analysis. Measure the exhaled gas flow rate of the evaluator before drinking white liquor with a gas flow meter. Based on the exhaled gas flow rate before drinking white liquor and the change of each ion content in the exhaled gas over time, obtain the change of each ion content per unit exhaled gas flow rate over time before drinking white liquor as a blank control.

[0035] While the evaluator is drinking white liquor, click the start button on the test analysis software interface, hold the white liquor in the mouth, inhale through the mouth and exhale through the nose. After 20 seconds, swallow the white liquor. When no sensory perception attribute can be felt, click the end button on the test analysis software interface, and record the change of sensory perception attributes during the process from drinking white liquor to not feeling any sensory perception attribute by clicking on the sensory perception attributes on the test analysis software interface in sequence.

[0036] Obtain the change of each ion content in the exhaled gas of the evaluator after drinking white liquor over time through a mass spectrometer, measure the exhaled gas flow rate of the evaluator after drinking white liquor with a gas flow meter, and based on the exhaled gas flow rate after drinking white liquor and the change of each ion content in the exhaled gas over time, obtain the change of each ion content per unit exhaled gas flow rate over time after drinking white liquor.

[0037] Compare the change of each ion content per unit exhaled gas flow rate over time before and after drinking white liquor to obtain the change of each ion content per unit exhaled gas flow rate over time caused by drinking white liquor.

[0038] Taking time as a benchmark, compare and analyze the change of each ion content per unit exhaled gas flow rate over time caused by drinking white liquor and the change of the evaluator's sensory perception attributes over time to obtain the change of the corresponding relationship between ion content and sensory perception attributes over time.

[0039] Among the 20 ester substances observed, 7 ions with mass spectrometry of m / z 131, m / z 145, m / z 159, m / z 165, m / z 173, m / z 201 and m / z 229 only correspond to one or more ester compounds. The concentrations of these important ester compounds are the highest at the moment when they are held in the mouth and then gradually decrease. After 20 seconds, the evaluator swallows the sample. At the moment after swallowing, the compound concentration in the nasal cavity rises rapidly within 5 seconds and reaches the highest at about 25 seconds, and then gradually decreases.

[0040] m / z 89 (ethyl acetate and butyric acid), m / z 117 (ethyl isobutyrate, ethyl butyrate, hexanoic acid and 2-heptanol) not only correspond to ester compounds, but also include acid and alcohol compounds. From the changes of these two ion mass spectra over time, it can be seen that at the moment of being held in the mouth, the concentration of compounds in the nasal cavity rises rapidly within 5 seconds, reaches the highest at 5 to 10 seconds, and then gradually decreases.

[0041] The same trend also exists for m / z 61 (acetic acid), m / z 75 (isobutanol) and m / z 103 (n-hexanol and isovaleric acid). From the changes of the mass spectrum over time, it can be seen that at the moment of being held in the mouth, the concentration of compounds in the nasal cavity rises rapidly within 5 seconds, reaches the highest at about 5 to 10 seconds, and then gradually decreases.

[0042] m / z 87 (isovaleraldehyde), m / z 101 (hexanal), m / z 119 (acetal), m / z 129 (octanal), m / z 139 (trans, cis-2,6-nonadienal) correspond to aldehyde substances. The concentration of these compounds in the mouth rises within 5 seconds, reaches the highest point and then gradually decreases. At the moment of swallowing, the concentration of compounds in the nasal cavity rises rapidly within 5 seconds, reaches the highest at about 25 s, and then gradually decreases.

[0043] By comparing and analyzing with the changes of the sensory perception attributes of the assessors over time, the change of the corresponding relationship between the ion content and the sensory perception attributes over time can be obtained. Since the ions can be corresponded to the corresponding compounds, it is equivalent to obtaining the change of the corresponding relationship between the compound content and the sensory perception attributes over time.

Claims

1. A method for detecting dynamic changes in flavor perception during liquor drinking, characterized in that: The following steps are involved: S1. The evaluator wears a nasal mask, which is used to guide the evaluator's exhaled gas into a mass spectrometer and a gas flow meter. The mass spectrometer is used to analyze the changes in the content of each ion in the exhaled gas over time, and the gas flow meter is used to measure the exhaled gas flow rate; S2. The evaluator breathes within a first preset time before drinking liquor, and the change of each ion content in the exhaled gas of the evaluator before drinking liquor over time is obtained by mass spectrometry analysis. The gas flow rate of the evaluator's exhaled gas before drinking liquor is measured by a gas flow meter. Based on the change of the exhaled gas flow rate before drinking liquor and the change of each ion content in the exhaled gas over time, the change of each ion content in the unit exhaled gas flow rate before drinking liquor over time is obtained; S3. During the process of drinking liquor, the evaluator obtains the changes of sensory perception attributes of the evaluator over time through test analysis software, obtains the changes of each ion content in the exhaled gas of the evaluator after drinking liquor over time through mass spectrometer, measures the exhaled gas flow rate of the evaluator after drinking liquor through gas flow meter, and obtains the changes of each ion content in the unit exhaled gas flow rate after drinking liquor based on the changes of the exhaled gas flow rate and the content of each ion in the exhaled gas over time; S4. Compare the changes of each ion content in the unit exhaled gas flow rate with time before and after drinking liquor, and obtain the changes of each ion content in the unit exhaled gas flow rate with time caused by drinking liquor; S5. Based on time, compare and analyze the changes in the content of each ion in the unit exhaled gas flow caused by drinking liquor and the changes in the sensory perception attributes of the evaluators over time, and obtain the changes in the corresponding relationship between the ion content and the sensory perception attributes over time.

2. The method for detecting dynamic changes in flavor perception during liquor drinking according to claim 1, characterized in that: Based on the changes in the exhaled gas flow rate and the content of each ion in the exhaled gas before drinking white wine over time, the changes in the content of each ion in the unit exhaled gas flow rate before drinking white wine over time are obtained, specifically including: for each time point, the content of each ion in the exhaled gas is divided by the exhaled gas flow rate to obtain the content of each ion in the unit exhaled gas flow rate.

3. The method for detecting dynamic changes in flavor perception during liquor drinking according to claim 1, characterized in that: The method of obtaining the changes of the sensory perception attributes of the evaluator over time through the test and analysis software includes: while drinking the liquor, the evaluator clicks the start button on the test and analysis software interface, holds the liquor in the mouth, inhales through the mouth and exhales through the nose, swallows the liquor after a period of time, and clicks the end button on the test and analysis software interface when no sensory perception attributes can be felt. In the process of drinking the liquor until no sensory perception attributes can be felt, the evaluator clicks on the sensory perception attributes on the test and analysis software interface in sequence to record the changes of the sensory perception attributes of the evaluator over time.

4. The method for detecting dynamic changes in flavor perception during liquor drinking according to claim 3, characterized in that: The period of time is 20 seconds.

5. The method for detecting dynamic changes in flavor perception during liquor drinking according to claim 1, characterized in that: The nasal mask includes a nasal collection device, a gas transmission pipeline and a heating belt. The nasal collection device is a hollow silicone pad. One end of the hollow silicone pad is connected to the nostrils of the evaluator, and the other end of the hollow silicone pad is connected to one end of the gas transmission pipeline. The other end of the gas transmission pipeline is connected to a mass spectrometer and a gas flow meter. The outside of the gas transmission pipeline is wrapped with a heating belt.

6. The method for detecting dynamic changes in flavor perception during liquor drinking according to claim 1, characterized in that: The first preset time is 60 seconds.

7. The method for detecting dynamic changes in flavor perception during liquor drinking according to claim 1, characterized in that: The sensory perception attributes include apple, pineapple, mellow, sorghum, nectar, sour, spicy, sweet, refreshing and soft.

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