Evaluation model construction method and evaluation method for flavors of different substances and application of evaluation model construction method and evaluation method

Abstract

The invention belongs to the field of flavor preference evaluation, and particularly relates to a construction method of a flavor evaluation model of different substances, an evaluation method and application. According to the multi-channel smell condition position preference device based on controllable delivery and the motion trail recording system thereof, a flavor preference value is obtained through a specific formula; obtaining a flavor stimulation value based on an unconstrained whole body plethysmography system; a two-dimensional evaluation model of flavor is constructed based on the preference value and the flavor value, and evaluation of a low-dimension single-factor level of the flavor substance is mapped to evaluation of a high-latitude two-dimensional level based on irritation and preference, so that the irritation is no longer an adverse factor causing deterioration of the flavor substance; the synergistic effect with the preference can also improve the evaluation of the individual on the flavor substances. The evaluation model provided by the invention is more accurate in flavor evaluation, can quantify specific feelings of flavor substances with different characteristics, is simple and easy to understand in process, and effectively shows the diversity of the flavor substances.

Description

Technical Field

[0001] The present invention belongs to the field of flavor preference evaluation, and particularly relates to a method for constructing a flavor evaluation model of different substances, an evaluation method and an application thereof. Background Art

[0002] Odors originate from various flavor substances. As a silent language, they have their unique charm and power, and deeply affect our lives. They can evoke distant memories, change emotions, and even influence behaviors. In addition, odors can also affect people's emotions. A large number of studies have found that the fragrance of lavender can reduce anxiety and stress, while the fragrance of citrus can improve mental vitality and well-being. Odors regulate emotional states by affecting the release levels of neurotransmitters (such as serotonin and dopamine) in the brain and the activities of neurons, revealing the characteristics that odors can affect overall emotions and even preferences. Therefore, scientifically classifying flavor substances with different characteristics according to the unique properties of odors can enable researchers to better understand and utilize this silent and powerful language.

[0003] However, in traditional sensory science research, researchers can only understand the feelings and views of subjects on different flavor substances through post hoc inquiries. However, such results often undergo subjective processing by people, with a large degree of subjectivity, and it is often impossible to distinguish the subtle differences between different odors. Therefore, it is impossible to use a unified standard to accurately classify flavor substances with different characteristics.

[0004] The irritation and preference of flavor substances are two important dimensions for judging whether they are popular. The preference of flavor substances refers to the positive or negative reaction of an individual to a flavor substance, described as like or dislike of the flavor. For laboratory mice, which cannot communicate with humans at the language level, the preference of an odor can be characterized according to its specific behaviors when exposed to different flavor substances: for example, when a mouse smells a liked odor, it shows an attraction behavior, and when it smells an odor it dislikes or fears, it shows an avoidance behavior. These attraction, avoidance or staying behaviors are collectively referred to as the characterization of the preference of mice for flavor substances with different characteristics.

[0005] The irritation of a flavor substance refers to the activation degree of the flavor substance to an individual, described as the physiological and psychological arousal level of the body caused by flavor exposure. Low-irritation flavors are manifested as calm and relaxed; high-irritation flavors are manifested as spicy, tense and excited. The irritation of certain special flavor substances in food endows the food with a unique sensory experience, and cooperates with the odor of the food itself to form a unique evaluation of the flavor substance.

[0006] In summary, there is an urgent need to develop an effective flavor evaluation method to quantitatively describe and standardize the evaluation of flavor characteristics. Summary of the Invention

[0007] To solve the above problems, the present invention constructs a flavor evaluation model based on irritation and preference, such that irritation is no longer simply an adverse factor that causes flavor substances to deteriorate, and its synergistic effect with preference can also improve an individual's evaluation of flavor substances.

[0008] On the one hand, the present invention provides a method for constructing a flavor substance evaluation model, and the construction method includes the following steps:

[0009] S1. Collect the preference value of the flavor;

[0010] S2. Collect the irritation value of the flavor;

[0011] S3. Establish a two-dimensional flavor evaluation model based on the preference value in step S1 and the irritation value in step S2;

[0012] S4. Flavor substance classification and evaluation;

[0013] The preference value in step S1 is collected by a multi-channel odor conditioned place preference device with controllable delivery;

[0014] The calculation formula for the preference value is: (T1 - T2) / T2, where T1 = residence time in the first activity area; T2 = residence time in the second activity area.

[0015] Specifically, the steps for measuring the irritation value in step S2 are as follows:

[0016] (1) Measure the enhanced expiratory pause value A of the representative irritating flavor substance;

[0017] (2) Measure the enhanced expiratory pause value B under the aerosol exposure condition of physiological saline;

[0018] (3) Collect the enhanced expiratory pause value through an unconstrained whole-body plethysmography system and obtain its average value C;

[0019] (4) Perform normalization processing on the above values, and the normalization formula is: (C - B) / (A - B), that is, the irritation value is obtained.

[0020] More specifically, the representative irritating flavor substance in step (1) is nicotine.

[0021] More specifically, the critical point of the irritation value is 1. In the two-dimensional evaluation model, if the irritation value of the flavor substance is greater than 1, it is determined that the irritation is relatively high; if it is less than 1, it is determined that the irritation value is relatively low.

[0022] Specifically, in the two-dimensional flavor evaluation model in step S3, the x-axis is the preference value and the y-axis is the irritation value.

[0023] Specifically, the two-dimensional flavor evaluation model includes a first quadrant, a second quadrant, a third quadrant, and a fourth quadrant.

[0024] Specifically, for the flavor substances in the first quadrant, the stimulation value > 1 and the preference value is a positive number; for the flavor substances in the second quadrant, the stimulation value > 1 and the preference value is a negative number; for the flavor substances in the third quadrant, the stimulation value < 1 and the preference value is a negative number; for the flavor substances in the fourth quadrant, the stimulation value < 1 and the preference value is a positive number.

[0025] More specifically, it is characterized in that the flavor substances in the first quadrant are evaluated as exciting, addictive, sensitive and pleasant flavor substances; the flavor substances in the second quadrant are evaluated as repulsive, low-addictive, and unpleasant flavor substances; the flavor substances in the third quadrant are evaluated as boring and ordinary flavor substances; the flavor substances in the fourth quadrant are evaluated as peaceful, soothing, relaxing and pleasant flavor substances.

[0026] On the other hand, the present invention provides a flavor substance evaluation model obtained by the foregoing construction method.

[0027] On the other hand, the present invention provides a flavor substance evaluation method, which is characterized in that the evaluation is carried out by the foregoing flavor substance evaluation model.

[0028] On the other hand, the present invention provides the application of the foregoing construction method, flavor substance evaluation model or flavor substance evaluation method in flavor substance evaluation.

[0029] On the other hand, the present invention provides the application of the foregoing construction method, flavor substance evaluation model or flavor substance evaluation method in flavor substance classification.

[0030] The technical effects achieved by the present invention:

[0031] The present invention provides a classification and evaluation method based on the irritation and preference value of flavor substances. By establishing a two-dimensional evaluation model of flavor, the degree to which the evaluation method of flavor substances reflects the flavor substances themselves is improved. For flavor substances with different characteristics, the evaluation changes from a relatively general "good" and "bad" determined by a simple single factor to more abstract and accurate evaluations such as "exciting", "disgusting", "boring", and "pleasant" under the joint influence of two factors. This classification and evaluation method makes it possible that the relatively favorable odor properties of "preference" and "low irritation" may also become the culprit for the "boring" of flavor substances; and the relatively unfavorable "high irritation" factor may also become the finishing touch for the "addictive feeling" of flavor substances with the blessing of "preference". The two-dimensional quantitative analysis of the specific feelings of different characteristic flavor substances has good guiding effects in the fields of food, personal care, life science research, etc. Description of the Drawings

[0032] Figure 1 Structural schematic diagram of a multi-channel odor-conditioned place preference device for controlled delivery;

[0033] Figure 2 Simple schematic diagram of the internal structure of the box;

[0034] Reference numerals: 1, box; 1-1, first activity area; 1-2, intermediate buffer area; 1-3, second activity area; 2, multi-channel odor delivery system; 2-1, intake valve; 2-2, metering bottle; 2-3, first control valve; 2-4, odor bottle; 2-5, second control valve; 2-6, outlet valve; 3, movement trajectory recording system; 3-1, first camera; 3-2, second camera; 4, air pump; 5, exhaust fan; 6, isolation box; 7, door.

[0035] Figure 3 Flowchart of the steps of the information processing method.

[0036] Figure 4 Two-dimensional evaluation model of flavor.

[0037] Figure 5 Comparison of the measured preference values of five batches of mice for the same odor: eugenol. The differences between groups in each batch are small and not significant; (P value = 0.9146 > 0.05).

[0038] Figure 6 Comparison of the measured stimulation values of five batches of mice for the same odor: eugenol. The differences between groups in each batch are small and not significant; (P value = 0.9931 > 0.05).

[0039] Figure 7 Comparison of the measured preference values of five batches of mice for the same odor: limonene. The differences between groups in each batch are small and not significant; (P value = 0.9996 > 0.05).

[0040] Figure 8 Comparison of the measured stimulation values of five batches of mice for the same odor: limonene. The differences between groups in each batch are small and not significant; (P value = 0.9998 > 0.05). Detailed implementation manners

[0041] The present invention will be further elaborated in detail below in conjunction with specific embodiments. The following embodiments are not used to limit the present invention, but only to illustrate the present invention. The experimental methods used in the following embodiments, unless otherwise specified, and the experimental methods without specific conditions indicated in the embodiments are generally in accordance with conventional conditions. The materials, reagents, etc. used in the following embodiments, unless otherwise specified, can be obtained from commercial channels.

[0042] Example 1

[0043] In this example, eugenol and limonene are taken as examples to describe the process of classifying and evaluating them using a two-dimensional evaluation model of flavor.

[0044] 1.1 Experimental method

[0045] Based on the respiratory parameter acquisition process, the present invention specifically selects the indicators characterizing bronchoconstriction in the respiratory parameters of mice to characterize the irritation of flavor substances, and combines a multi-channel odor-conditioned place preference device with controllable delivery (as Figure 1 shown, the patent application number is: 2024220032964) and sets a formula at the same time to measure and calculate the preference value of the same mouse for this flavor substance, so as to establish a two-dimensional evaluation model of flavor and classify, summarize and analyze different characteristic flavor substances according to this model.

[0046] The described respiratory parameter acquisition process is as follows: An unrestrained whole-body plethysmograph system (manufacturer: DSI-BUXCO, USA, system model: Whole-body Plethysmograph) is used to monitor the development of the lung disease course and the drug efficacy of mice in real time. Three days before the monitoring, the mice participating in the monitoring need to be placed separately in the chamber of the whole-body plethysmograph system to fully adapt to the chamber environment to reduce stress. At the beginning of the monitoring, the mice are placed separately in the chamber of the whole-body plethysmograph system, and their respiratory parameters are monitored in real time.

[0047] The multi-channel odor-conditioned place preference device with controllable delivery and its movement trajectory recording system are composed of two parts of boxes. The internal box is mainly composed of an intermediate buffer area, a first activity area and a second activity area, which is the main activity area of experimental mice. The external box is lined with sound insulation cotton to ensure that the internal box is in a dark and sound-insulated environment. The movement trajectory recording system is installed inside the external box directly above the first activity area and the second activity area. Its main function is to monitor the spatial activity position information of mice in the internal box, and collect the residence time and movement trajectory of mice in the two side areas of the internal box respectively in real time, so as to characterize the preference for flavor substances; the unrestrained whole-body plethysmograph system can be used to detect the respiratory function of experimental animals in a conscious, unrestrained and non-anesthetized state. The experimental animals are placed in a specially designed chamber for aerosol exposure experiments, and the respiratory frequency and enhanced expiratory pause of the animals are detected and calculated in real time by detecting the subtle pressure changes generated by the gas flow inside and outside the chamber. The unrestrained whole-body plethysmograph system is mainly used to detect the development of the lung-related disease course and the drug efficacy of experimental mice. Different parameters detected by it can represent different meanings. Among them, the enhanced expiratory pause is an indicator of bronchoconstriction and is used to characterize the irritation of flavor substances.

[0048] This system method includes the following steps:

[0049] (1) Adaptive feeding

[0050] SPF (Specific pathogen free) - level healthy male mice aged 6 - 8 weeks were selected. The mouse strain was C57 / 6J, purchased from Spf (Beijing) Biotechnology Co., Ltd., with a body weight of 18g ± 2g. A total of five batches were purchased. The five batches of mice were divided into five groups according to batches, with 8 mice in each group, totaling 80 mice.

[0051] Before the experiment started, the mice participating in the experiment needed to be individually placed in the system box of the controllable delivery multi - channel odor - conditioned place preference device and the unrestrained whole - body plethysmography system for 3 days to fully adapt to the chamber environment and reduce stress.

[0052] (2) Preference value collection

[0053] At the start of the experiment, the controllable delivery multi - channel odor - conditioned place preference device should be used to collect and calculate the preference values of mice for eugenol and limonene. The awake experimental mice were placed in the middle buffer area of the inner box of the device (as Figure 2 shown). The door of the outer box was closed to make the entire inner box in a dark and sound - insulated environment. The air - extraction pump in the middle buffer area was turned on to make the inside of the box in a slightly negative pressure state. The first multi - channel odor delivery system was turned on, and eugenol and limonene were respectively delivered to the first activity area. The inner wall of the device should be thoroughly cleaned and there should be an interval of more than 24 hours between the two deliveries. The air - extraction pump in the middle buffer area could better prevent the odor in the first activity area from escaping to the second activity area. The motion trajectory recording system was used to count the motion trajectory and residence time of the mice in the first activity area: for the mice delivered with eugenol odor, if it was found that the motion trajectory in the first activity area was denser than that in the second activity area and the residence time in the first activity area was significantly longer than that in the second activity area, it was determined that the mice showed a preference for eugenol; on the contrary, for the mice delivered with limonene odor, if it was found that the motion trajectory in the first activity area was sparser than that in the second activity area and the residence time in the first activity area was significantly shorter than that in the second activity area, it was determined that the mice did not show a preference for limonene. After the experiment was completed, the formula: (T1 - T2) / T2 (T1 = residence time in the first activity area; T2 = residence time in the second activity area) was used to calculate the preference values of eugenol and limonene respectively.

[0054] (3) Stimulus value collection

[0055] First, the Penh value of a representative stimulating flavor substance, nicotine, was measured, that is, the enhanced expiratory pause value (the measured value was 3.83981) and the Penh value measured under the blank control (solvent normal saline) (the measured value was 0.81524). Then, the Penh value of the flavor substance was measured.

[0056] A unrestrained whole-body plethysmography system can be used to collect the relative Penh value. At the beginning of the experiment, the airtightness of the chamber of the whole-body plethysmography system and the atomization rate of the atomizing head were calibrated using a specific program preset by the system to ensure good airtightness of the whole system and a unified atomizing head rate. The experimental mice that had been pre-adapted to the chamber were placed in the chamber of the whole-body plethysmography system. The software of the whole-body plethysmography system was operated to start real-time recording of the respiratory system-related parameters. After waiting for the respiratory waveform of the mice to be stable, the software of the whole-body plethysmography system was operated to make the atomizing heads loaded with eugenol and limonene start to work, and the generated aerosol was evenly distributed in the chamber. All the Penh values of the mice during the aerosol exposure were selected, and the average values were calculated respectively. The data obtained after normalization was the stimulation value of the flavor substance, that is, the stimulation values of eugenol and limonene.

[0057] The normalization formula is: (Penh A - 0.81524) / [3.83981 (Penh value of the representative stimulating flavor substance) - 0.81524 (Penh value under the blank control)], where Penh A is the average value of the Penh values read from the unrestrained whole-body plethysmography system under the exposure of the flavor substance.

[0058] (4) Construction of the two-dimensional evaluation model

[0059] To more intuitively classify and evaluate different flavor substances, a two-dimensional evaluation model of flavor was created based on two important evaluation dimensions of the irritancy and preference of the flavor substances. This model established a two-dimensional coordinate system with the preference value as the x-axis and the stimulation value as the y-axis. According to the data collected and calculated in the above experimental part, the measured flavor substances were divided into two dimensions of "stimulating" and "preferred", and a collaborative evaluation was carried out on them.

[0060] Since normalization was carried out using the representative stimulating flavor substance nicotine as the standard, 1 was defined as the critical point of the stimulation value. In the two-dimensional evaluation model, if the stimulation value of the flavor substance was greater than 1, it was determined to have a higher irritancy, and if it was less than 1, it was determined to have a lower stimulation value.

[0061] The two-dimensional evaluation model has a total of four quadrants: for the flavor substances in the first quadrant, the stimulation value > 1 and the preference value is positive, indicating that the flavor substances have a high level of irritation but are generally preferred, and are thus evaluated as exciting, addictive, sensitive, and pleasant flavor substances; for the flavor substances in the second quadrant, the stimulation value > 1, while the preference value is negative, indicating that the flavor substances have a high level of irritation and are generally disliked, and are thus evaluated as repulsive, lowly addictive, and unpleasant flavor substances; for the flavor substances in the third quadrant, the stimulation value < 1 and the preference value is negative, indicating that the flavor substances have a low level of irritation but are generally not preferred, and are thus evaluated as boring and ordinary flavor substances; for the flavor substances in the fourth quadrant, the stimulation value < 1, while the preference value is positive, indicating that the flavor substances have a low level of irritation but are generally preferred, and are thus evaluated as gentle, soothing, relaxing, and pleasant flavor substances.

[0062] 1.2 Results and Analysis

[0063] The preference values and stimulation values of different flavor substances were measured for five batches of mice respectively.

[0064] As Figure 5 shown, the five columns respectively represent the preference values of five batches of mice for the flavor substance eugenol. Among them, the discrete points on each column represent the preference values measured under the preference behavior of a single mouse. In each group of 8 mice, one highest value and one lowest value were excluded, and the column height is the average value of the remaining 6 mice. The average preference values of the five batches of mice measured for eugenol are all positive and there is no significant difference between groups, indicating that the measured preference values are reliable and do not have batch differences.

[0065] As Figure 6 shown, the five columns respectively represent the stimulation values of five batches of mice for the flavor substance eugenol. Among them, the discrete points on each column represent the stimulation values measured under the respiratory behavior of a single mouse. In each group of 8 mice, one highest value and one lowest value were excluded, and the column height is the average value of the remaining 6 mice. The average stimulation reaction values of the five batches of mice measured for eugenol are all > 1 and there is no significant difference between groups, indicating that the measured stimulation values are reliable and do not have batch differences.

[0066] As Figure 7 shown, the five columns respectively represent the preference values of five batches of mice for the flavor substance limonene. Among them, the discrete points on each column represent the preference values measured under the preference behavior of a single mouse. In each group of 8 mice, one highest value and one lowest value were excluded, and the column height is the average value of the remaining 6 mice. The average preference values of the five batches of mice measured for limonene are all negative and there is no significant difference between groups, indicating that the measured preference values are reliable and do not have batch differences.

[0067] AsFigure 8 The five columns shown respectively represent the stimulation values of five batches of mice to the flavor substance limonene. Among them, the discrete points on each column represent the stimulation values measured under the respiratory behavior of one mouse. In each group of 8 mice, one highest value and one lowest value are excluded, and the column height is the average value of the remaining 6 mice. The average values of the stimulation responses of the five batches of mice to limonene are all <1 and there is no significant difference between each group, indicating that the measured stimulation values are reliable and there is no batch difference.

[0068] The stimulation values and preference values of the two flavor substances collected and calculated according to the above experiments: Eugenol is classified and placed in the first quadrant and is evaluated as an exciting, strong and addictive flavor substance; Limonene is classified in the third quadrant and is evaluated as a mild and boring flavor substance (as Figure 4 shown).

Claims

1. A method for constructing a flavor substance evaluation model, characterized in that The construction method includes the following steps: S1. Collect the preference value of the flavor; S2. Collect the stimulation value of the flavor; S3. Establish a two-dimensional flavor evaluation model based on the preference value in step S1 and the stimulation value in step S2; S4. Flavor substance classification and evaluation; The preference value in step S1 is collected by a multi-channel odor conditioned place preference device with controllable delivery; The calculation formula of the preference value is: (T1 - T2) / T2, where T1 = the residence time in the first activity area; T2 = the residence time in the second activity area.

2. The construction method according to claim 1, wherein The measurement steps of the stimulation value in step S2 are as follows: (1) Measure the enhanced expiratory pause value A of the representative stimulating flavor substance; (2) Measure the enhanced expiratory pause value B under the aerosol exposure condition of physiological saline; (3) Collect the enhanced expiratory pause value through an unconstrained whole-body plethysmography system and obtain its average value C; (4) Perform normalization processing on the above values, and the normalization formula is: (C - B) / (A - B), that is, the stimulation value is obtained.

3. The construction method according to claim 2, characterized in that, The representative stimulating flavor substance in step (1) is nicotine.

4. The construction method according to claim 3, characterized in that The critical point of the stimulation value is 1. In the two-dimensional evaluation model, if the stimulation value of the flavor substance is greater than 1, it is determined to have a higher irritation; if it is less than 1, it is determined to have a lower stimulation value.

5. The construction method according to claim 4, characterized in that In the two-dimensional flavor evaluation model in step S3, the x-axis is the preference value and the y-axis is the stimulation value.

6. The construction method according to claim 5, characterized in that, The two-dimensional flavor evaluation model includes the first quadrant, the second quadrant, the third quadrant, and the fourth quadrant.

7. The construction method according to claim 6, characterized in that, For the flavor substances in the first quadrant, the stimulation value > 1 and the preference value is positive; for the flavor substances in the second quadrant, the stimulation value > 1 and the preference value is negative; For the flavor substances in the third quadrant, the stimulation value < 1 and the preference value is negative; For the flavor substances in the fourth quadrant, the stimulation value < 1 and the preference value is positive.

8. The construction method according to claim 7, wherein The flavor substances in the first quadrant are evaluated as exciting, addictive, sensitive and pleasant flavors; the flavor substances in the second quadrant are evaluated as repulsive, low-addictive, and unpleasant flavors; the flavor substances in the third quadrant are evaluated as boring and ordinary flavors; the flavor substances in the fourth quadrant are evaluated as peaceful, soothing, relaxing and pleasant flavors.

9. A flavor substance evaluation model, characterized in that, Obtained by the construction method according to any one of claims 1 - 8.

10. A method for evaluating flavor substances, characterized in that, Evaluate through the flavor substance evaluation model according to claim 9.

11. The application of the construction method according to any one of claims 1 - 8, or the flavor substance evaluation model according to claim 9, or the flavor substance evaluation method according to claim 10 in flavor substance evaluation.

12. The application of the construction method according to any one of claims 1 - 8, or the flavor substance evaluation model according to claim 9, or the flavor substance evaluation method according to claim 10 in flavor substance classification.

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