Method and device for predicting salty taste perception intensity after exercise

Abstract

The invention aims to solve the problem that a salty taste test result in a resting state cannot reflect an actual condition in exercise, and provides a method for predicting post-exercise salty taste perception intensity, which comprises the following steps: a pre-exercise salty taste score acquisition step: acquiring a salty taste sensory score of a to-be-evaluated food before exercise of a user as a pre-exercise salty taste score; a sodium and potassium loss obtaining step: obtaining the sodium and potassium loss of the user after exercise; and a salty feeling score prediction step: calculating the salty feeling score after the exercise according to the salty feeling score before the exercise and the sodium and potassium loss amount. Due to the fact that a good linear relation exists among the sodium and potassium loss amount, the pre-exercise salty feeling score and the post-exercise salty feeling score, the post-exercise salty feeling score can be obtained through prediction, developers of related food enterprises can be guided to specifically develop and meet the salty taste sensory preference of exercise crowds in the exercise, and the salty taste sensory preference of the exercise crowds in the exercise process is improved. And manpower and material resources consumed in the development process are reduced. The invention also provides a corresponding prediction device.

Description

Technical Field

[0001] This invention belongs to the field of sports nutrition foods and relates to a method and apparatus for predicting the intensity of salty taste perception after exercise. Background Technology

[0002] Most sports nutrition products are used during or after exercise. Because exercise leads to significant sweat loss, commercially available sports nutrition products typically contain added salt to replenish lost electrolytes. This saltiness imparts a salty taste to the products; therefore, appropriately adjusting the concentration to achieve a suitable level of saltiness is crucial for user acceptance and enjoyment.

[0003] In existing sports nutrition products, the testing of flavors such as saltiness is usually conducted through sensory evaluation. This involves recruiting volunteers, having them taste the food, and then scoring it according to certain standards. The suitability of the flavor is determined based on the scores from multiple volunteers. These tests are all conducted when volunteers are at rest, which cannot accurately reflect taste perception during exercise. Summary of the Invention

[0004] The inventors discovered that during exercise, when the body sweats profusely, the user's perception of taste, especially saltiness, changes, leading to a significant difference between test results at rest and the actual feeling after exercise. The inventors further discovered that the difference between saltiness perception after exercise and at rest is directly related to individual physiological and biochemical parameters during exercise. Therefore, based on the saltiness perception test results at rest and the individual's physiological and biochemical parameter test results during exercise, the saltiness perception result after exercise can be predicted.

[0005] Based on the above findings, in order to address the problem that the results of saltiness tests in a resting state cannot reflect the actual situation after exercise, this invention provides a predictive model to quantify changes in saltiness perception after exercise, and provides a method and device for predicting the intensity of saltiness perception after exercise based on this predictive model, thereby guiding relevant food companies to develop products that specifically meet the sensory preferences of athletes after exercise.

[0006] Specifically, the present invention provides a method for predicting the intensity of salty taste perception after exercise, used to predict a user's post-exercise salty taste score for a food to be evaluated after exercise, characterized by comprising:

[0007] The steps for obtaining the pre-exercise saltiness score are as follows: the user's sensory rating of the saltiness of the food being evaluated before exercise is obtained as the pre-exercise saltiness score.

[0008] The steps for obtaining sodium and potassium loss include acquiring the user's sodium and potassium loss after exercise; and

[0009] The steps for predicting saltiness score involve calculating the post-exercise saltiness score based on the pre-exercise saltiness score and the amount of sodium and potassium loss.

[0010] Furthermore, the post-motor saltiness score in the saltiness score prediction step is calculated based on a prediction formula, which can be:

[0011] Y = -0.001X1 + 1.035X2 - 0.552

[0012] In the formula, X1 represents the amount of sodium and potassium lost, X2 represents the pre-exercise saltiness score, and Y represents the post-exercise saltiness score.

[0013] The method for predicting the intensity of salty taste perception after exercise provided by the present invention may also have the following feature, wherein the amount of sodium and potassium loss is the sum of the amount of potassium ions lost during exercise and the amount of sodium ions lost.

[0014] Furthermore, the process for obtaining this sodium and potassium loss is as follows:

[0015] Sweat samples were collected from users after exercise, and the levels of sodium and potassium ions in the sweat were measured to obtain the sodium and potassium ion concentrations in the sweat.

[0016] The amount of sodium ions lost during exercise = the amount of sweat × the concentration of sodium ions in sweat.

[0017] The amount of potassium ions lost during exercise = amount of sweat × concentration of potassium ions in sweat.

[0018] In addition, the present invention also provides a device for predicting the intensity of salty taste perception after exercise, used to predict the post-exercise salty taste score of a user on a food to be evaluated after exercise, characterized in that it includes:

[0019] The module for obtaining pre-exercise saltiness rating acquires the user's sensory rating of the saltiness of the food being evaluated before exercise as the pre-exercise saltiness rating.

[0020] The sodium and potassium loss acquisition module acquires the user's sodium and potassium loss after exercise; and

[0021] The saltiness rating prediction module calculates the post-exercise saltiness rating based on the pre-exercise saltiness rating and sodium and potassium loss.

[0022] According to the method and apparatus for predicting the intensity of salty taste perception after exercise provided by the present invention, since there is a good linear relationship between sodium and potassium loss, pre-exercise salty taste score, and post-exercise salty taste score, the post-exercise salty taste score can be calculated based on the pre-exercise salty taste score and the sodium and potassium loss caused by exercise. That is, the post-exercise salty taste score can be obtained without conducting a post-exercise salty taste test, thereby allowing for the adjustment of the amount of salt-added ingredients in sports nutrition foods. This can guide food industry developers to specifically develop sports nutrition foods that meet the salty taste sensory preferences of athletes during exercise, and reduce the manpower and resources required in the development process. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the experimental process for the salty sensory evaluation model of the present invention.

[0024] Figure 2 This is a schematic diagram illustrating the principle of the 9 cm linear scaling method for sensory evaluation of saltiness in this invention. Detailed Implementation

[0025] The specific embodiments of the present invention are described below with reference to the accompanying drawings and examples. In the following text, "parts" refers to parts by weight, all raw materials are from commercially available sources, and experimental procedures and conditions not mentioned are performed using conventional techniques.

[0026] This embodiment conducted a salty sensory evaluation model experiment, namely: the salty sensory evaluation was tested before and after running exercise, and sweat was collected and tested to determine whether physiological and biochemical parameters affected the salty sensory evaluation before and after exercise. This process was carried out by recruiting volunteers as subjects.

[0027] 1. Experimental Procedure

[0028] Figure 1 This is a schematic diagram of the experimental process for the salty sensory evaluation model of the present invention.

[0029] like Figure 1 As shown, the experimental process of the salty sensory evaluation model includes:

[0030] Step S1: Before the exercise begins, the participants are asked to conduct a sensory evaluation of saltiness to obtain a pre-exercise saltiness score. Specifically:

[0031] Using a 9 cm linear scaling method, subjects rated the intensity of saltiness after drinking the salty solution. The salty solution was a 30 mM or 60 mM NaCl aqueous solution, prepared in multiple portions and refrigerated. Before use, the solutions were brought to room temperature and placed in transparent, odorless PET cups. Each cup contained 20 g of salty solution, and subjects rated their experience after drinking one cup. Each cup of salty solution was assigned a unique three-digit random code to prevent subjects from knowing the concentration of the solution beforehand. After all subjects had drunk and rated the solution, the concentration of the salty solution in each cup, along with the corresponding subject and score, was recorded based on the code.

[0032] Figure 2 This is a schematic diagram illustrating the principle of the 9 cm linear scaling method for sensory evaluation of saltiness in this invention.

[0033] like Figure 2 As shown, the 9 cm linear scale method uses a graduated straight line to represent the intensity of saltiness. 0 points indicates no saltiness, 1-3 points indicate weak saltiness, 4-6 points indicate medium saltiness, and 7-9 points indicate high saltiness. After the subject drinks the salty solution, their saltiness is marked by drawing a vertical line on the straight line. The intensity of saltiness is quantified according to the specific scale corresponding to the mark, which is the pre-exercise saltiness score.

[0034] In addition, before drinking the salty solution, the subjects were required to empty their bladders as completely as possible and remove all clothing, watches, glasses and other accessories before weighing themselves using a home scale.

[0035] Step S2 involves having the subject perform a running test. Specifically:

[0036] Before the official start of the run, the subjects need to warm up for 5 minutes in a low-power state. Then, the subjects will run on the treadmill and exercise intervention will be applied to the subjects according to the results of the VO2max measurement method. The speed / incline will be increased according to the incremental load plan until exhaustion. If chest pain, chest tightness, dizziness, difficulty breathing or other conditions occur during the test, the subjects can raise their hands to indicate that they want to stop the test. The incremental load plan starts with the initial load intensity and gradually increases the load at a fixed time frequency. The running test will be stopped when the subject has any of the following signs: (1) showing heart discomfort and difficulty breathing; (2) VO2max does not continue to rise with the increase of exercise volume, but instead stagnates or declines; (3) HR exceeds 180; (4) respiratory quotient is greater than or equal to 1.10.

[0037] Step S3: After the running test, the subjects tasted the salty solution again to obtain a saltiness sensory evaluation and a post-exercise saltiness score. Sweat was also collected and weight was measured. Specifically:

[0038] Immediately after the running test, sweat was collected using 2mL EP tubes and refrigerated at 4°C. After settling, the clear liquid was collected for analysis. Each subject was then asked to taste the salty solution again for sensory evaluation, using the same method as in step S1. The salty solution was also randomly coded with a three-digit code, which did not need to be the same as in step S1 to avoid the subject knowing the nature of the solution they had consumed. Afterwards, the subjects removed all clothing, watches, glasses, and other accessories, dried their bodies, and then weighed. During the time interval between the two weight measurements in steps S1 and S3, subjects were not allowed to drink any other water or urinate except for the salty solution. The sum of the volume of salty solution ingested and the difference between the two weight measurements was defined as the subject's sweat volume for this test: sweat volume = pre-exercise net weight - post-exercise net weight + ingested solution weight. Since sweat is approximately 99% water, the sweat density was considered to be 1.00 g / mL.

[0039] Step S4 involves determining the concentration of sodium and potassium ions in the collected sweat. Specifically:

[0040] The sodium ion (Na+) colorimetric assay kit (Elabscience®) is used to determine the sodium ion concentration in sweat. The kit works by using sodium-activated β-galactosidase to catalyze the formation of nitrophenol from the substrate nitropyranoside. The rate of increase in the absorbance of nitrophenol at 405 nm per unit time is directly proportional to the sodium concentration.

[0041] The concentration of potassium ions in sweat was determined using the microplate method of the potassium test kit (Nanjing Jiancheng). The detection principle of this kit is that in an alkaline medium, potassium ions in serum samples treated with protein precipitant react with NA-TPB to produce turbidity and a stable suspension. The turbidity is directly proportional to the concentration of potassium ions in the sample.

[0042] Based on the amount of sweat obtained in step S3 and the concentrations of sodium and potassium ions in the sweat measured in step S4, the amount of sodium ions lost during exercise can be calculated by multiplying the amount of sweat by the concentration of sodium ions in the sweat. Similarly, the amount of potassium ions lost during exercise can be calculated by multiplying the amount of sweat by the concentration of potassium ions in the sweat.

[0043] 2. Experimental Results and Model Analysis

[0044] In the following analysis and calculation process, the sodium and potassium loss is the sum of the potassium and sodium ion loss due to the subject's exercise, and the saltiness score is the score given in the saltiness sensory test in step S1.

[0045] (1) Relationship analysis between sodium and potassium loss and post-exercise saltiness score

[0046] Because the intensity of salty taste perception varies from person to person, and each subject's salty taste score after exercise is strongly correlated with their salty taste score before exercise, IBM SPSS Statistics was used to perform partial correlation analysis on the data. Specifically, pre-exercise salty taste scores, post-exercise salty taste scores, and sodium and potassium loss data were imported, with the pre-exercise salty taste score set as a control variable. The partial correlation between sodium and potassium loss in sweat and the post-exercise salty taste score was investigated. The results are shown in the table below:

[0047] Table 1. Partial correlation between sodium and potassium loss in sweat and post-exercise saltiness score.

[0048]

[0049] As shown in the table above, the saltiness score after exercise showed a significant partial correlation with the amount of sodium and potassium lost in sweat (p < 0.01), indicating that for individual subjects, the amount of sodium and potassium lost in sweat due to exercise affected the intensity of their perception of saltiness. This suggests that the amount of sodium and potassium lost in sweat can be used as a predictor of the saltiness score after exercise.

[0050] (2) Linear regression fitting analysis of sodium and potassium loss and saltiness scores before and after exercise

[0051] The amount of sodium and potassium lost in sweat was recorded as X1 (in mg), the pre-exercise saltiness score was recorded as X2, and the post-exercise saltiness score was recorded as Y. Linear regression analysis was performed, and the results are shown in Table 2 below:

[0052] Table 2. Linear regression analysis of salinity scores and sodium and potassium loss before and after exercise.

[0053]

[0054] As shown in the table above, under conditions of 30mM, 60mM, and different subjects, there is a good linear relationship between sodium and potassium loss X1, pre-exercise salinity score X2, and post-exercise salinity score Y. The regression equation is Y = -0.001X1 + 1.035X2 - 0.552. Therefore, by using this regression equation as a prediction formula and substituting the pre-exercise salinity score and sodium and potassium loss into the calculation, the post-exercise salinity score can be obtained, thus predicting the post-exercise salinity score.

[0055] 3. Verification Experiment

[0056] Using a 30mM NaCl solution as the saline solution, one additional subject underwent steps S1-S4. Based on the pre-exercise salinity score obtained in step S1 and the sodium and potassium loss obtained in step S4, the regression equation shown in Table 2 was used as a predictive formula to calculate the corresponding post-exercise salinity score. Similarly, this process was repeated using a 60mM NaCl solution as the salinity solution to obtain the pre-exercise salinity score and sodium and potassium loss, and the predictive formula was used to calculate the post-exercise salinity score. The results are shown in the table below:

[0057] Table 3 Prediction Validation Results

[0058]

[0059] In Table 3, the "Predicted Y-value" is the post-exercise saltiness score calculated according to the prediction formula, and the "Actual Y-value" is the actual post-exercise saltiness score given by the subject. As shown in Table 3, based on the linear regression equation obtained in Table 2, the post-exercise saltiness score calculated using sodium and potassium loss (i.e., the predicted saltiness score) is basically consistent with the actual post-exercise saltiness score given by the subject, indicating that the prediction formula can be used to predict the post-exercise saltiness score.

[0060] In other words, during the development of sports nutrition products, if it is necessary to predict the user's actual saltiness perception of the product after exercise, volunteers can be recruited to conduct pre-exercise saltiness assessments and obtain corresponding pre-exercise saltiness scores. Simultaneously, the amount of sodium and potassium lost by users after exercise can be obtained through exercise testing combined with sweat collection and sodium and potassium ion measurement. Then, based on the pre-exercise saltiness score and sodium and potassium loss, the post-exercise saltiness score can be calculated using the aforementioned predictive formula. This process reduces the workload of development by eliminating the need for actual post-exercise saltiness sensory testing, while simultaneously obtaining the post-exercise saltiness score. Furthermore, based on the calculated post-exercise saltiness score, the amount of salting agent added to the sports nutrition product can be adjusted without extensive testing. For example, if the calculated saltiness score is generally high, the amount of salting agent added to the sports nutrition product can be reduced.

[0061] The aforementioned prediction process can be performed using a computer program. For example, this computer program has input / output, storage, and calculation functions, including a pre-exercise saltiness score acquisition module for obtaining the user's pre-exercise saltiness sensory rating of the food to be evaluated; a post-exercise sodium and potassium loss acquisition module for obtaining the user's post-exercise sodium and potassium loss; and a post-exercise saltiness score prediction module for calculating the post-exercise saltiness score based on the pre-exercise saltiness score and the sodium and potassium loss. Specifically, the pre-exercise saltiness score acquisition module can directly obtain the pre-exercise saltiness score based on the input results from the experimental operator. The sodium and potassium loss acquisition module can obtain the sodium and potassium loss directly based on the input results from the experimental operator, or it can calculate the corresponding sodium and potassium loss after obtaining the sodium ion concentration, potassium ion concentration, and corresponding sweat volume of the subject input by the experimental operator. The saltiness score prediction module pre-stores prediction formulas and calculates the post-exercise saltiness score based on the obtained pre-exercise saltiness score and sodium and potassium loss.

[0062] Furthermore, the sodium and potassium loss in the above process is obtained by combining exercise testing with sweat collection and sodium and potassium ion concentration measurement. In practical applications, this exercise testing can be conducted in an appropriate manner. For example, for a specific sports nutrition product, volunteers can be recruited and tested based on the target population of that product, and the results can be used as the input for the sodium and potassium loss of that specific population. Alternatively, sodium and potassium loss can also be obtained based on industry-standard exercise testing reports or by having users wear commercially available wearable smart sweat sensors and estimating the loss based on sensor detection results.

Claims

1. A method for predicting the intensity of perceived saltiness after exercise, used to predict a user's post-exercise saltiness rating of a food to be evaluated after exercise, characterized in that, include: The pre-exercise saltiness score acquisition step involves acquiring the user's pre-exercise saltiness sensory score for the food to be evaluated. The sodium and potassium loss measurement step involves obtaining the sodium and potassium loss of the user after the exercise; and The saltiness score prediction step calculates the post-exercise saltiness score based on the pre-exercise saltiness score and the amount of sodium and potassium loss.

2. The method for predicting the intensity of salty taste perception after exercise according to claim 1, characterized in that: in, The post-exercise saltiness score in the saltiness score prediction step is calculated based on a prediction formula, which is: Y = -0.001X1 + 1.035X2 - 0.552 In the above formula, X1 is the amount of sodium and potassium loss, X2 is the pre-exercise saltiness score, and Y is the post-exercise saltiness score.

3. The method for predicting the intensity of salty taste perception after exercise according to claim 1, characterized in that: in, The sodium and potassium loss is the sum of the amount of potassium ions lost due to motion and the amount of sodium ions lost.

4. The method for predicting the intensity of salty taste perception after exercise according to claim 3, characterized in that: in, The process for obtaining the sodium and potassium loss is as follows: The user's sweat was collected after exercise, and the levels of sodium and potassium ions in the sweat were measured to obtain the sodium and potassium ion concentrations in the sweat. The amount of sodium ions lost during exercise = amount of sweat × sodium ion concentration in sweat The amount of potassium ions lost during exercise = amount of sweat × concentration of potassium ions in sweat.

5. A device for predicting the intensity of salty taste perception after exercise, used to predict a user's post-exercise saltiness score for a food to be evaluated after exercise, characterized in that, include: The pre-exercise saltiness rating acquisition module acquires the user's sensory rating of saltiness of the food to be evaluated before exercise as the pre-exercise saltiness rating. The sodium and potassium loss acquisition module acquires the sodium and potassium loss of the user after the exercise; and The saltiness assessment prediction module calculates the post-exercise saltiness assessment score based on the pre-exercise saltiness assessment score and the sodium and potassium loss using a prediction formula. The prediction calculation formula is as follows: Y = -0.001X1 + 1.035X2 - 0.552 In the above formula, X1 is the amount of sodium and potassium loss, X2 is the pre-exercise saltiness score, and Y is the post-exercise saltiness score.

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