Analysis method for enhancing sweetness perception by aroma substances

Abstract

The invention discloses an analysis method for enhancing sweetness perception by aroma substances, which comprises the following steps: (1) dissolving the sweet substances in water according to different solubilities, and carrying out sweetness sensory evaluation scoring; (2) fitting the data in the step (1), and simulating a curve according to S = k * Cn by taking the concentration of the sweet substance solution as an abscissa and the sweetness value as an ordinate to obtain an n0 value; (3) adding an aroma substance into the solution obtained in the step (1), and uniformly mixing; (4) carrying out sweet taste sensory evaluation scoring on the solution in the step (3); (5) fitting the data in the step (4), and simulating a curve according to S = k * Cn by taking the concentration of the sweet substance solution as an abscissa and the sweetness value as an ordinate to obtain an n1 value; and (6) according to the ratio of n1 to n0, judging the action effect of the aroma substance on sweetness perception. According to the method, the aroma-enhanced sweetness perception effect is visually displayed, the aroma sweetening degree is classified and defined, and the blank in the aspect of aroma substance-enhanced sweetness perception research technology is filled.

Description

Technical Field

[0001] The present invention relates to the technical field of food chemistry, and particularly relates to an analysis method for aroma substances to enhance sweet taste perception. Background Art

[0002] With the improvement of people's living standards, people are paying more and more attention to food health problems, and the development of low-sugar and sugar-reduced foods has become the focus of global attention. Aroma and taste are two main influencing factors of food flavor. Olfaction and gustation do not independently affect flavor, but interact with each other to affect people's senses. Currently, inducing sensory changes through odor has been used as a new way to reduce the sugar content in food, and it is a way to increase the sweet taste and enhance or improve food flavor by utilizing the synergistic effect between olfaction and gustation.

[0003] However, the current technology lacks a method to characterize the interaction between aroma substances and taste substances. In recent years, there has been less research on the interaction between aroma substances and taste substances, and the characterization methods mainly focus on sensory changes and cannot reflect the degree of sensory effects.

[0004] In view of this, there is an urgent need to propose an analysis method for aroma substances to enhance sweet taste perception, which provides a theoretical basis and technical guidance for the research on the sweetening effect of aroma substances. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide an analysis method for aroma substances to enhance sweet taste perception, aiming to intuitively show the degree of aroma-enhanced sweetness by using a mathematical formula based on Weber-Fechner's law, analyze the effect of aroma substances on enhancing sweet taste perception, and provide an effective and reliable method for screening aroma substances that enhance sweet taste perception.

[0006] The technical problem to be solved by the present invention is realized through the following technical solutions:

[0007] An analysis method for aroma substances to enhance sweet taste perception, comprising the following steps:

[0008] (1) Dissolve sweet substances in water at different concentrations, conduct a sweet taste sensory evaluation on the solution, and score the sweetness of the solution on a 0-10 scale;

[0009] (2) Fit the data in step (1), with the concentration of the sweet substance solution as the abscissa and the sweetness value as the ordinate, and simulate a curve according to the formula S = k·C n to obtain the n0 value;

[0010] (3) Add aroma substances to the solution in step (1) in a certain proportion and mix evenly;

[0011] (4) Conduct a sweet taste sensory evaluation on the solution in step (3), and score the sweetness of the solution on a 0-10 scale;

[0012] (5) Fit the data in step (4), with the concentration of the sweet substance solution as the abscissa and the sweetness value as the ordinate, and according to the formula S = k·C n Simulate the curve to obtain the n1 value;

[0013] (6) Judge the effect of the aroma substance on sweet perception according to the ratio of n1 to n0.

[0014] Preferably, in the above technical solution, the sweet substance used in step (1) is selected from any one of sucrose, fructose, glucose, lactose, and maltose.

[0015] Preferably, in the above technical solution, the concentration of the sweet substance in step (1) is 10, 20, 40, 60, 80, 100, 120, 140 g / L (taking sucrose as an example, other sweet substances can be adjusted according to the sweetness).

[0016] Preferably, in the above technical solution, in the formula of step (3), S represents the sweetness value of the solution; C represents the concentration of the sweet substance solution.

[0017] Preferably, in the above technical solution, the aroma substances in step (3) include allyl hexanoate, phenethyl alcohol, ethyl butyrate, ethyl benzoate, vanillin, menthol, eugenol, ethyl maltol, citral, etc. The concentration is the concentration corresponding to medium richness of the aroma substance.

[0018] Preferably, in the above technical solution, step (6) is specifically:

[0019] Criterion for judging the effect of the aroma substance on sweet perception: D = n1 / n0, where n1 represents the n value obtained by simulating the formula after adding the aroma substance, and n0 represents the n value obtained by simulating the formula of the sucrose solution without adding the aroma substance;

[0020] Result judgment: When D > 1, there is a masking effect; when D = 1, there is no effect; when 0.5 < D < 1, there is an additive effect; when D ≤ 0.5, there is a synergistic effect.

[0021] Preferably, in the above technical solution, the scoring process in steps (1) and (4) is as follows: In an evaluation room without peculiar smell, with suitable and stable temperature and humidity, the sensory panel consists of 10 sensory personnel who are in good health, have normal olfaction, and sensitive taste. The sensory panel scores the sweetness of the solution. The sensory personnel score the sweetness of a sucrose solution every 5 minutes, taste about 5 mL each time, and rinse their mouths with pure water after scoring.

[0022] Use of an analytical method for enhancing sweet taste perception by aroma substances in any one or more of the following fields, including the food field, the pharmaceutical field, the cosmetics field, and the agricultural field.

[0023] The above technical solution of the present invention has the following beneficial effects:

[0024] Compared with the prior art, the present invention no longer limits the enhancement of sweet taste perception by aroma substances to sensory experiments. The effect of aroma enhancing sweet taste perception is intuitively shown by formulas and charts, and the degree of sweetening by aroma is classified and defined, filling the gap in the research technology of aroma substances enhancing sweet taste perception. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The drawings incorporated in and constituting a part of this specification illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.

[0026] Figure 1 It is the effect diagram of allyl hexanoate enhancing the sweet taste perception of sucrose in Example 1. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] Various exemplary embodiments of the present invention will now be described in detail with reference to the drawings. It should be noted that: unless otherwise specifically stated, the relative arrangements of components and steps, numerical expressions, and numerical values set forth in these embodiments do not limit the scope of the present invention.

[0028] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods. The materials and reagents used, unless otherwise specified, can be obtained from commercial sources. The equipment used in the experiments, unless otherwise specified, is well-known to those skilled in the art.

[0029] Example 1

[0030] An analytical method for enhancing sweet taste perception by aroma substances, comprising the following steps:

[0031] (1) Dissolve sucrose solutions in water at 0, 10, 20, 40, 60, 80, 100, 120, 140 g / L. The sensory experiment of the sucrose solution refers to GB / T 14454.2-2008 Aroma Evaluation Method for Spices. In an odorless, temperature- and humidity-controlled and stable evaluation room, the sensory panel consists of 10 healthy sensory personnel with normal olfaction and sensitive gustation. The sensory panel scores the sweetness of the sucrose solution. The sensory personnel score the sweetness of one sucrose solution every 5 minutes, taste about 5 mL each time, and rinse their mouths with pure water after scoring. Referring to relevant literature on sweetness scoring, the sweetness sensory evaluation of the solution is carried out according to a 0-10 scale to obtain the sweetness of sucrose solutions at different concentrations.

[0032] (2) Fit the sweetness data of the sucrose solution. Use the sucrose solution concentration as the abscissa and the sweetness as the ordinate. According to the formula S = k·C n Use Origin software to simulate the curve and obtain the n0 value.

[0033] (3) Add the edible spice - allyl hexanoate, which is allowed to be added in the "National Food Safety Standard General Standard for Food Flavors GB 29938-2020", into the solution in step (1) at a concentration of 0.05%, and mix evenly.

[0034] (4) Conduct a sensory evaluation of the sweetness of the solution in step (3), and score the sweetness of the solution on a 0-10 scale.

[0035] (5) Fit the data in step (4). Use the sucrose solution concentration as the abscissa and the sweetness as the ordinate. According to the formula S = k·C n Simulate the curve and obtain the n1 value.

[0036] (6) The judgment basis for the effect of aroma substances enhancing the sweetness perception is: D = n1 / n0 is 0.88. When 0.5 < D < 1 at this time, it indicates that allyl hexanoate has an additive effect on the sucrose solution.

[0037] According to the data of the sensory panel, the results of the sucrose solution concentration and sweetness before and after adding allyl hexanoate are shown in Table 1. According to the formula S = k·C n Simulate the curve to fit the results, and obtain the curves of the sucrose solution concentration and sweetness before and after adding allyl hexanoate. It can be clearly seen that after adding allyl hexanoate, the curve of the sucrose solution sweetness and concentration moves to the left, indicating that allyl propionate has the ability to enhance the sweetness perception of the sucrose solution. The n0 value obtained from the curve is 0.6561, and the n1 value is 0.5750. By calculating D = n1 / n0 as 0.88, when 0.5 < D < 1 at this time, it indicates that the addition effect of allyl hexanoate on the sucrose solution belongs to the additive effect.

[0038] Table 1 Comparison of the sweetness of sucrose solution and sucrose solution containing allyl acetate

[0039]

[0040] Example 2

[0041] The method of this example is the same as that of Example 1, except that maltose is used to replace sucrose and vanillin is used to replace allyl acetate. The results are similar to those of Example 1, showing an additive effect.

[0042] Select the sweet substances and aroma substances defined in this application and conduct combined experiments. It is found that any combination of the sweet substances and aroma substances screened by this application exhibits an additive effect or a synergistic effect. For the specific experimental method, refer to Example 1 and it will not be elaborated here.

[0043] The analysis method for the aroma substances of this application to enhance sweet perception can be applied to any of the following fields, such as the food field, the pharmaceutical field, the cosmetics field, and the agricultural field. In the food field, such as developing low-sugar foods (for developing low-sugar or sugar-free beverages, candies, baked goods, ice creams, etc., by adding aroma substances to enhance sweet perception and reduce the use of sugar) and flavor improvement (for improving the flavor of foods, enabling them to maintain or enhance the sweet taste experience while reducing sugar content to meet the needs of consumers with strong health awareness). In the pharmaceutical field, such as improving the taste of drugs (by adding aroma substances to enhance sweet perception and reduce the use of sugar, while avoiding the adverse effects on health caused by excessive sugar use) and developing health products (for developing low-sugar or sugar-free health products, by adding aroma substances to enhance sweet perception and improve the taste and acceptance of products). In the cosmetics field, such as for developing skin care products with specific scents, by adding aroma substances to enhance the sensory experience of products while reducing the use of sugar. In the agricultural field, such as for processing low-sugar or sugar-free agricultural products, such as jams and jellies, by adding aroma substances to enhance sweet perception and reduce the use of sugar, while maintaining the flavor and taste of products.

[0044] Although the present invention has been disclosed above by way of examples, it is not intended to limit the present invention. Any person skilled in the art can make various different selections and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention is defined by the claims and their equivalent forms.

Claims

1. An analytical method for enhancing sweet taste perception by aroma substances, characterized in that, It includes the following steps: (1) Dissolve the sweetening substances in water at different concentrations, conduct a sweet taste sensory evaluation on the solution, and score the sweetness of the solution on a 0-10 scale; (2) Fit the data in step (1), with the concentration of the sweet substance solution as the abscissa and the sweetness value as the ordinate, and obtain the value of n0 according to the formula S = k·C n Simulate the curve (3) Add the aroma substances into the solution in step (1) according to a certain ratio and mix evenly; (4) Conduct a sweet taste sensory evaluation on the solution in step (3), and score the sweetness of the solution on a 0-10 scale; (5) Fit the data in step (4), with the concentration of the sweet substance solution as the abscissa and the sweetness value as the ordinate, and according to the formula S = k·C n Simulate the curve to obtain the value of n1; (6) Judge the effect of the aroma substances on sweet taste perception according to the ratio of n1 to n0.

2. The analytical method for enhancing sweet taste perception by aroma substances according to claim 1, wherein The sweetening substance used in step (1) is selected from any one of sucrose, fructose, glucose, lactose, and maltose.

3. The analytical method for enhancing sweet taste perception by aroma substances according to claim 1, characterized in that, The concentration of the sweetening substance in step (1) is 0, 10, 20, 40, 60, 80, 100, 120, 140 g / L.

4. The analytical method for enhancing the sweet taste perception by aroma substances according to claim 1, wherein In the formula of step (3), S represents the sweetness value of the solution; C represents the concentration of the sweetening substance solution.

5. The analytical method for enhancing sweet taste perception by aroma substances according to claim 1, characterized in that, The aroma substances in step (4) include allyl hexanoate, phenethyl alcohol, ethyl butyrate, ethyl benzoate, vanillin, menthol, eugenol, ethyl maltol, and citral.

6. The analytical method for enhancing sweet taste perception by aroma substances according to claim 1, characterized in that, Step (6) is specifically: The determination criterion for the effect of the aroma substances on sweet taste perception: D = n1 / n0, where n1 represents the n value obtained by simulating the formula after adding the aroma substances, and n0 represents the n value obtained by simulating the formula of the sucrose solution without adding the aroma substances; Result judgment: When D > 1, it is a masking effect; when D = 1, it has no effect; when 0.5 < D < 1, it is an additive effect; when D ≤ 0.5, it is a synergistic effect.

7. The analytical method for enhancing the sweet taste perception by aroma substances according to claim 1, wherein, The scoring process in steps (1) and (4) is as follows: In an evaluation room without peculiar smell, with suitable and stable temperature and humidity, the sensory panel consists of 10 sensory personnel who are in good health, have normal olfaction, and sensitive taste. The sensory panel scores the sweetness of the solution. The sensory personnel score the sweetness of a sucrose solution every 5 minutes, taste about 5 mL each time, and rinse their mouths with pure water after scoring.

8. Use of the method for analyzing the enhancement of sweet taste perception by aroma substances according to any one of claims 1-7 in any one or more of the following fields, characterized in that, The said fields include the food field, the pharmaceutical field, the cosmetic field, and the agricultural field.

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