Method and apparatus for blending premium-grade baijiu based on aroma activity value

Abstract

This invention primarily relates to the field of baijiu blending technology. To address the problem of baijiu flavor blending relying on manual experience and lacking unified quantitative indicators and optimization mechanisms, this invention provides a method and apparatus for blending premium baijiu based on odor activity values. The core idea is to establish a compound olfactory threshold calculation model. This model fits the compound olfactory threshold of the target premium baijiu based on its alcohol content. Based on the calculated compound olfactory threshold and the set odor activity value of the target premium baijiu, the concentration of compounds in the target premium baijiu is calculated. Using the odor activity value of the target premium baijiu as the optimization target, the concentration of compounds in the target premium baijiu is controlled by adjusting the proportion of each base liquor in the base liquor combination. The recommended blending ratio of the base liquor combination that meets the alcohol content of the target premium baijiu and has the smallest error with the odor activity value of the target premium baijiu is taken as the recommended blending ratio of the target premium baijiu, thereby improving the R&D efficiency and quality stability of baijiu blending.

Description

Technical Field

[0001] This invention mainly relates to the field of liquor blending technology, and in particular to a method and apparatus for blending premium liquor based on aroma activity value. Background Technology

[0002] Odor Activity Value (OAV) plays the role of a flavor navigator in the blending of baijiu, and its core function is to quantify the contribution of each aroma component to the overall flavor.

[0003] Traditionally, the blending of premium-grade baijiu relies heavily on the subjective sensory judgment of tasters. This experience-dependent approach is not only inefficient but also lacks standardized quantitative indicators and optimization mechanisms, hindering standardization and rapid trial-and-error. The resulting baijiu exhibits low quality stability and fails to meet the demands of modern baijiu production for high efficiency, stability, and standardization. Therefore, there is an urgent need for a method and apparatus capable of scientifically blending premium-grade baijiu based on quantitative indicators to improve the efficiency and quality stability of baijiu product development. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method and apparatus for blending premium baijiu based on aroma activity value, with the aim of solving the problem that the blending of baijiu flavors relies on human experience and lacks unified quantitative indicators and optimization mechanisms.

[0005] The technical solution adopted by the present invention to solve the above-mentioned technical problems is as follows:

[0006] On one hand, the present invention provides a method for blending premium-grade baijiu based on odor activity values, the method comprising:

[0007] Based on the calculation model of olfactory threshold of compounds in wine by fitting alcohol content;

[0008] Construct a blend of base spirits and obtain the alcohol content and compound concentration of each base spirit in the blend;

[0009] The target premium wine's alcohol content and compound odor activity value are defined. The compound odor threshold calculation model calculates the compound odor threshold in the target premium wine based on its alcohol content. The compound concentration is calculated based on the target premium wine's compound odor threshold and the defined compound odor activity value. The target premium wine's compound odor activity value is used as the optimization target. The compound concentration in the target premium wine is adjusted by controlling the proportion of each base wine in the base wine blend. The base wine blend ratio that meets the target premium wine's alcohol content and has the smallest error with the target premium wine's odor activity value is taken as the recommended blending ratio of the target premium wine.

[0010] Furthermore, the compound olfactory threshold calculation model is as follows: ;in, As a category of compounds, For compounds The olfactory threshold For alcohol content, Based on the basic scale parameter, This is the alcohol sensitivity coefficient. This is the high alcohol content limit offset coefficient.

[0011] Furthermore, the basic scale parameters Alcohol sensitivity coefficient High alcohol content limit offset coefficient The least squares method was used to fit the olfactory threshold of the corresponding compound at different compound concentrations.

[0012] Furthermore, the proportion of original wine in the original wine blend is adjusted based on an evolutionary algorithm, and the error between the aroma activity value of the original wine blend and the aroma activity value of the target premium wine is calculated based on the selected fitness function.

[0013] Furthermore, the fitness function is mean squared error, standardized error, weighted error, and / or mixed error;

[0014] The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on the mean square error includes:

[0015] ;

[0016] The error in calculating the aroma activity value of the base wine blend and the aroma activity value of the target premium wine based on standardized error includes:

[0017] ;

[0018] The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on weighted error includes:

[0019] ;

[0020] The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on mixing error includes:

[0021] ;

[0022] in, The number of compounds. The first in the original spirit blend Odor activity values ​​of each compound; The first in the target premium wine Odor activity values ​​of each compound; for and Normalized relative error; For the first The weights of the odor activity values ​​of each compound, where γ is the weighting index. and These are the coefficients used in calculating mixed errors.

[0023] On the other hand, the present invention also provides a blending device for premium-grade baijiu based on odor activity value, the device comprising:

[0024] Data input module: used to load the alcohol content and compound concentration of different base wines, and to define the alcohol content and compound aroma activity values ​​of the target premium wine;

[0025] Compound olfactory threshold calculation module: used to calculate the olfactory threshold of compounds in the target premium wine based on the alcohol content of the target premium wine;

[0026] Compound Concentration Calculation Module: Used to calculate the compound concentration of the target premium wine based on the compound olfactory threshold calculated by the compound olfactory threshold calculation module and the defined target wine compound odor activity value;

[0027] The blending optimization module is used to optimize the compound aroma activity value of the target premium wine by controlling the proportion of each base wine in the base wine combination to adjust the compound concentration in the target premium wine, and obtain the base wine combination ratio that meets the alcohol content of the target premium wine and has the smallest error with the aroma activity value of the target premium wine as the recommended blending ratio of the target premium wine.

[0028] Results output module: Used to output the recommended blending ratio of the target premium wine.

[0029] Furthermore, the result output module is also used to output a comparison chart of the compound aroma activity of the recommended blending ratio and the target premium wine.

[0030] The beneficial effects of the present invention are as follows: The method and apparatus for blending premium baijiu based on aroma activity value described in the present invention do not rely on human experience and provide a data-driven configuration method for blending premium baijiu. It can achieve standardization and rapid trial and error in baijiu blending, effectively improve R&D efficiency and the quality stability of blended baijiu products, and adapt to different baijiu blending needs. Attached Figure Description

[0031] Figure 1 This is a schematic diagram of the blending method for premium-grade baijiu based on aroma activity values;

[0032] Figure 2 This is a schematic diagram of a blending device for premium-grade baijiu based on odor activity values. Detailed Implementation

[0033] The core technical solution of the blending method and apparatus for premium-grade baijiu based on odor activity value described in this invention to solve the above-mentioned technical problems is as follows: A compound odor threshold calculation model is established using existing data. This model fits the odor threshold of each compound in the target premium-grade baijiu based on its alcohol content. Based on the calculated compound odor thresholds and the set odor activity value of the target premium-grade baijiu, the concentration of each compound in the target premium-grade baijiu is calculated. The odor activity value of the target premium-grade baijiu is used as the optimization target. By adjusting the proportion of the original baijiu, the concentration of each compound in the target premium-grade baijiu is controlled. The original baijiu combination ratio that meets the target premium-grade baijiu alcohol content and has the smallest error with the target premium-grade baijiu odor activity value is taken as the recommended blending ratio of the target premium-grade baijiu. This achieves data-driven premium-grade baijiu blending with target alcohol content and odor activity value as the objectives.

[0034] like Figure 1 As shown, the method for blending premium-grade baijiu based on odor activity value according to the present invention includes:

[0035] Step S1: Establish an olfactory threshold calculation model to calculate the olfactory threshold of different compounds based on alcohol content and compound type.

[0036] In an ethanol system, the olfactory threshold of a certain volatile compound varies with alcohol content. (Volume fraction, %vol) exhibits an exponential change, used to describe the threshold "plateau" effect at high alcohol content. For each compound, three empirical parameters were pre-fitted using the least squares method based on the compound concentration and olfactory threshold at 5–8 alcohol content gradients: the basic scale parameter... Alcohol sensitivity coefficient High alcohol content limit offset coefficient The olfactory threshold calculation model is established based on empirical parameters as follows: ,in, Used to indicate the category of compounds, For alcohol content, For the corresponding alcohol content, the first The olfactory threshold of a compound.

[0037] Step S2: Construct a base wine combination and obtain the alcohol content and compound concentration of each base wine in the base wine combination.

[0038] Step S3: Define the alcohol content and aroma activity value of the target premium wine. Based on the compound olfactory threshold calculation model, calculate the olfactory threshold of each compound according to the alcohol content of the target premium wine. At the same time, calculate the concentration of each compound in the target premium wine according to the defined aroma activity value and olfactory threshold of each compound.

[0039] Step S4: Using the target premium wine's compound aroma activity value as the optimization target, adjust the compound concentration in the target premium wine by controlling the proportion of each base wine in the base wine blend. The base wine blend ratio that meets the target premium wine's alcohol content and has the smallest error with the target premium wine's aroma activity value is taken as the recommended blending ratio for the target premium wine.

[0040] Preferably, in this invention, the proportion of various types of raw wines in the raw wine combination is optimized based on an evolutionary algorithm. The constraint is set that the sum of the proportions of all raw wines is 1, and the proportion of each raw wine is between 0 and 1. The error of the aroma activity values ​​of various compounds of the raw wine combination and the target premium wine is calculated based on the selected fitness function. The fitness function is selected from one or more of the following: mean squared error (MSE), normalized error, weighted error, and hybrid error.

[0041] The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on the mean square error includes:

[0042] ;

[0043] The error in calculating the aroma activity value of the base wine blend and the aroma activity value of the target premium wine based on standardized error includes:

[0044] ;

[0045] The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on weighted error includes:

[0046] ;

[0047] The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on mixing error includes:

[0048] ;

[0049] in, The number of compounds. The first in the original spirit blend Odor activity values ​​of each compound; The first in the target premium wine Odor activity values ​​of each compound; for and Normalized relative error; For the first The weights of the odor activity values ​​of each compound, where γ is the weighting index. and These are the coefficients used in calculating mixed errors.

[0050] like Figure 2 As shown, the baijiu blending device based on odor activity value of the present invention includes a data input module, a compound olfactory threshold calculation module, a compound concentration calculation module, a ratio optimization module, and a result output module.

[0051] According to the input module: used to load the alcohol content and compound concentration of different base wines, and to define the alcohol content and compound aroma activity values ​​of the target premium wine;

[0052] Compound olfactory threshold calculation module: used to calculate the olfactory threshold of compounds in the target premium wine based on the alcohol content of the target premium wine;

[0053] Compound Concentration Calculation Module: Used to calculate the compound concentration of the target premium wine based on the compound olfactory threshold calculated by the compound olfactory threshold calculation module and the defined target wine compound odor activity value;

[0054] The blending optimization module is used to optimize the compound aroma activity value of the target premium wine by controlling the proportion of each base wine in the base wine combination to adjust the compound concentration in the target premium wine, and obtain the base wine combination ratio that meets the alcohol content of the target premium wine and has the smallest error with the aroma activity value of the target premium wine as the recommended blending ratio of the target premium wine.

[0055] The results output module is used to output the recommended blending ratio of the target premium wine. Additionally, the results output module also outputs the proportion of base wine with the smallest error in the aroma activity values ​​of various compounds of the target premium wine, and a comparison chart of the aroma activity of the target premium wine.

[0056] The baijiu blending device based on odor activity value described in this invention can be developed using the Python language, and its graphical interface can be built using Python libraries such as PySide6, NumPy, pandas, matplotlib, and SciPy.

Claims

1. A method for blending premium-grade baijiu based on odor activity values, characterized in that, The method includes: The calculation model for the olfactory threshold of compounds in alcoholic beverages is based on fitting the alcohol content; the calculation model for the olfactory threshold of compounds is as follows: ;in, As a category of compounds, For compounds The olfactory threshold For alcohol content, Based on the basic scale parameter, This is the alcohol sensitivity coefficient. The high alcohol content limit offset coefficient; the basic scale parameter Alcohol sensitivity coefficient High alcohol content limit offset coefficient The least squares method was used to fit the olfactory threshold of the corresponding compound at different compound concentrations; Construct a blend of base spirits and obtain the alcohol content and compound concentration of each base spirit in the blend; Define the alcohol content and compound odor activity value of the target premium wine. The compound olfactory threshold calculation model calculates the compound olfactory threshold in the target premium wine based on the alcohol content of the target premium wine. The compound concentration is calculated based on the compound olfactory threshold of the target premium wine and the defined compound odor activity value. The optimization objective is to optimize the aroma activity value of the target premium wine compounds. By controlling the proportion of each base wine in the base wine blend, the concentration of each compound in the target premium wine is adjusted. The recommended blending ratio of the base wine blend that meets the target premium wine alcohol content and has the smallest error with the aroma activity value of the target premium wine is taken as the recommended blending ratio of the target premium wine. In this process, the proportion of base wines in the base wine blend is adjusted based on an evolutionary algorithm, and the error between the aroma activity value of the base wine blend and the aroma activity value of the target premium wine is calculated based on the selected fitness function.

2. The method for blending premium-grade baijiu based on odor activity value according to claim 1, characterized in that, The fitness function is the mean squared error, standardized error, weighted error, and / or mixed error; The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on the mean square error includes: ； The error in calculating the aroma activity value of the base wine blend and the aroma activity value of the target premium wine based on standardized error includes: ； The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on weighted error includes: ； The error in calculating the aroma activity value of the original wine blend and the aroma activity value of the target premium wine based on mixing error includes: ； in, The number of compounds. The first in the original spirit blend Odor activity values ​​of each compound; The first in the target premium wine Odor activity values ​​of each compound; for and Normalized relative error; For the first The weights of the odor activity values ​​of each compound, where γ is the weighting index. and These are the coefficients used in calculating mixed errors.

3. A blending device for premium-grade baijiu based on odor activity value, used to implement the blending method for premium-grade baijiu based on odor activity value as described in any one of claims 1-2, characterized in that, The device includes: Data input module: used to load the alcohol content and compound concentration of different base wines, and to define the alcohol content and compound aroma activity values ​​of the target premium wine; Compound olfactory threshold calculation module: used to calculate the olfactory threshold of compounds in the target premium wine based on the alcohol content of the target premium wine; Compound Concentration Calculation Module: Used to calculate the compound concentration of the target premium wine based on the compound olfactory threshold calculated by the compound olfactory threshold calculation module and the defined target wine compound odor activity value; The blending optimization module is used to optimize the compound aroma activity value of the target premium wine by controlling the proportion of each base wine in the base wine combination to adjust the compound concentration in the target premium wine, and obtain the base wine combination ratio that meets the alcohol content of the target premium wine and has the smallest error with the aroma activity value of the target premium wine as the recommended blending ratio of the target premium wine. Results output module: Used to output the recommended blending ratio of the target premium wine.

4. The blending device for premium-grade baijiu based on odor activity value according to claim 3, characterized in that, The result output module is also used to output a comparison chart of the compound aroma activity of the recommended blending ratio and the target premium wine.

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