Evaluation method and application of stability of emulsified essence

Abstract

The invention provides an emulsion essence stability evaluation method, belongs to the technical field of emulsion essence stability evaluation, and can solve the technical problems of hysteresis, many interference factors and incapability of judging the emulsion essence stability in advance in an existing emulsion essence stability evaluation method. The method for evaluating the stability of the emulsified essence comprises the following steps: dividing emulsified essence samples into three groups, respectively carrying out heat treatment, oscillation treatment and alcohol addition treatment, then sequentially carrying out dilution and centrifugation treatment on each group of emulsified essence samples, and evaluating the stability of the emulsified essence samples based on the turbidity ratio of each group of emulsified essence samples before and after centrifugation. The evaluation method has the characteristic of directly, quickly and efficiently judging the stability of the emulsified essence, and can be applied to the quick screening aspect of the emulsified essence.

Description

Technical Field

[0001] This invention belongs to the field of emulsified flavor stability evaluation technology, and particularly relates to a method and application for evaluating the stability of emulsified flavors. Background Technology

[0002] Emulsified flavorings are a class of multifunctional food additives formed by uniformly dispersing hydrophobic flavoring substances in an aqueous phase, creating a thermodynamically unstable system that maintains kinetic stability over a certain period. Emulsified flavorings also possess functions such as coloring and turbidity adjustment, and are widely used in alcoholic beverages. The stability of emulsified flavorings has always been a major challenge for the industry, mainly manifested in processes such as layering, flocculation, aggregation, and Australtic ripening, ultimately leading to oil phase separation, changes in beverage appearance, and thus affecting the final product quality and shelf life.

[0003] Currently, the commonly used method in the industry for evaluating the stability of emulsified flavorings mainly involves adding the emulsified flavorings to simulated or actual beverage matrices in a specific ratio and then tracking the stability of the beverage samples. However, this method suffers from latency, is susceptible to numerous interfering factors, and cannot determine the stability of the emulsified flavorings in advance.

[0004] Therefore, providing a method for rapidly and accurately evaluating the stability of emulsified flavorings is a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0005] This invention addresses the technical problems of current methods for evaluating the stability of emulsified flavorings, such as lag, numerous interfering factors, and the inability to determine the stability of emulsified flavorings in advance. It proposes a method for evaluating the stability of emulsified flavorings and its application. This evaluation method is characterized by its direct, rapid, and efficient determination of the stability of emulsified flavorings and can be applied to the rapid screening of emulsified flavorings in alcohol / beverage production.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: a method for evaluating the stability of emulsified flavorings, wherein the emulsified flavoring samples are divided into three groups, and after being subjected to heat treatment, shaking treatment and alcohol addition treatment respectively, each group of emulsified flavoring samples is then diluted and centrifuged in sequence, and the stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation.

[0007] In one embodiment, the heat treatment includes the following steps: heating the emulsified fragrance sample at 60℃-80℃ for 1-2 hours, wherein the heating method is a water bath or a metal bath. It is understood that those skilled in the art can adjust the heating temperature and heating time within the above range according to actual conditions. For example, the heating temperature can also be 60℃, 65℃, 70℃, 75℃, 80℃, or any value within the above range; and the heating time can also be 1 hour, 1.5 hours, 2 hours, or any value within the above range.

[0008] In one embodiment, the oscillation process includes the following steps: oscillating the emulsified fragrance sample at a vibration frequency of 1000 times / minute to 2000 times / minute for 1 hour to 2 hours, wherein the oscillation method uses a mechanical oscillator.

[0009] In one embodiment, the alcohol addition process includes the following steps: adding 1%-10% alcohol by volume to the emulsified fragrance sample and mixing thoroughly. It is understood that those skilled in the art can adjust the volume ratio of alcohol added within the above range according to actual circumstances. For example, the volume ratio of alcohol added can also be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or any value within the above range.

[0010] In one embodiment, the dilution includes the following steps: diluting the emulsified fragrance sample with distilled water at a ratio of 1:100 to 1:1000.

[0011] In one embodiment, the centrifugation process includes the following steps: taking a diluted emulsified flavor sample and centrifuging it at a speed of 1000 rpm to 5000 rpm for 10 min to 60 min. Centrifugation can accelerate the separation of the emulsified flavor sample. It is understood that those skilled in the art can adjust the centrifugation speed and centrifugation time within the above range according to actual conditions. For example, the centrifugation speed can also be 1000 rpm, 2000 rpm, 3000 rpm, 4000 rpm, 5000 rpm, or any value within the above range; and the centrifugation time can also be 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min, or any value within the above range.

[0012] In one embodiment, the stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation, including an evaluation of the thermal stability of the emulsified flavoring samples, specifically: The turbidity values ​​at a 90° angle before and after centrifugation of the heat-treated emulsified flavor sample were measured using a turbidimeter, and the turbidity ratio of the emulsified flavor sample before and after centrifugation was calculated. If the turbidity ratio T of the heat-treated emulsified flavor sample before and after centrifugation satisfies 1≤T≤2, the thermal stability of the emulsified flavor sample is deemed to meet the requirements. If the turbidity ratio T of the heat-treated emulsified flavor sample before and after centrifugation satisfies T>2, the thermal stability of the emulsified flavor sample is determined to be unsatisfactory.

[0013] In one embodiment, the stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation, including an evaluation of the oscillation stability of the emulsified flavoring samples, specifically: The turbidity values ​​at a 90° angle before and after centrifugation of the oscillated flavoring sample were measured using a turbidimeter, and the turbidity ratio of the turbid flavoring sample before and after centrifugation was calculated. If the turbidity ratio T of the oscillation-treated emulsified flavor sample before and after centrifugation satisfies 1≤T≤2, the oscillation stability of the emulsified flavor sample is deemed to meet the requirements. If the turbidity ratio T of the oscillated flavor sample before and after centrifugation satisfies T>2, the oscillation stability of the oscillation flavor sample is deemed not to meet the requirements.

[0014] In one embodiment, the stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation, including an evaluation of the alcohol tolerance of the emulsified flavoring samples, specifically: The turbidity values ​​at a 90° angle before and after centrifugation of the emulsified flavor sample treated with added alcohol were measured using a turbidimeter, and the turbidity ratio of the emulsified flavor sample before and after centrifugation was calculated. If the turbidity ratio T of the emulsified flavor sample before and after centrifugation after adding alcohol satisfies 1≤T≤2, the alcohol tolerance of the emulsified flavor sample is deemed to meet the requirements. If the turbidity ratio T of the emulsified flavor sample before and after centrifugation after adding alcohol satisfies T>2, the alcohol tolerance of the emulsified flavor sample is determined to be unsatisfactory.

[0015] The method for evaluating the stability of emulsified flavorings of this invention can be used to evaluate the thermal stability, oscillation stability, and alcohol tolerance of emulsified flavoring samples individually, or in combination, depending on the specific application scenario of the emulsified flavoring, such as high-temperature sterilization or addition to alcoholic beverages.

[0016] In another aspect, the present invention provides an application of the method for evaluating the stability of the emulsified flavoring, which is used for the rapid screening of emulsified flavoring in the production of alcoholic beverages.

[0017] Compared with the prior art, the advantages and positive effects of the present invention are as follows: The method for evaluating the stability of emulsified flavorings of the present invention, targeting the usage scenarios of emulsified flavorings, destroys their stability by heating, shaking, adding alcohol, etc., and then accelerates the process by centrifugation, and detects the change in turbidity of the emulsified flavorings before and after destruction, thereby evaluating the stability of the emulsified flavorings. It can directly, quickly, and efficiently determine the stability of emulsified flavorings, shortening the stability assessment to a few hours, and providing an effective technical means for the rapid screening of emulsified flavorings in alcohol / beverage production. Attached Figure Description

[0018] Figure 1This is a schematic diagram illustrating the turbidity change of a beverage with added emulsified flavorings A, B, and C during shelf life, as shown in Example 1 of the present invention. Figure 2 This is a schematic diagram showing the turbidity change of a beverage with added emulsified flavorings D, E, F, and G during shelf life, as described in Example 1 of the present invention. Detailed Implementation

[0019] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Currently, the conventional method for evaluating the stability of emulsified flavorings involves centrifugation followed by visual observation or spectrophotometer measurement of absorbance changes. However, this method has certain drawbacks. Visual observation cannot quantify the changes and is subject to subjective variations; while spectrophotometers reflect absorbance changes, which are affected by the different colors of the emulsified flavoring, resulting in inconsistencies with actual turbidity differences. Furthermore, due to the small size (nanometer level) of colloidal particles in emulsified flavorings, absorbance cannot accurately reflect turbidity differences. This invention provides a method for evaluating the stability of emulsified flavorings. By heating, shaking, and adding alcohol to the emulsified flavoring to disrupt its stability, followed by centrifugation for accelerated processing, and then using a turbidimeter to measure the intensity of light scattered at a 90° angle, this method is more suitable for analyzing turbidity changes in small-sized colloidal particles, thereby evaluating the stability of the emulsified flavoring. This method provides a direct, rapid, and efficient way to determine the stability of emulsified flavorings, offering an effective technical means for the rapid screening of corresponding emulsified flavorings in alcoholic beverage production. This invention addresses the application scenarios of emulsified flavorings by evaluating stability from multiple aspects, including temperature tolerance, vibration stability, and alcohol tolerance. The method is rapid and simple, and can shorten the stability assessment to a few hours.

[0021] The method for evaluating the stability of emulsified flavorings in this invention involves dividing the emulsified flavoring samples into three groups, subjecting them to heat treatment, shaking treatment, and alcohol addition treatment, respectively. Then, each group of emulsified flavoring samples is diluted and centrifuged sequentially. The stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation.

[0022] In the evaluation method for the stability of emulsified flavorings in this embodiment of the invention, the heat treatment includes the following steps: using a water bath or metal bath or other equipment, the emulsified flavoring sample is heated at 60℃-80℃ for 1h-2h.

[0023] In the evaluation method for the stability of emulsified flavorings in this embodiment of the invention, the oscillation treatment includes the following steps: using a mechanical oscillator or other equipment, the emulsified flavoring sample is oscillated at a vibration frequency of 1000 times / minute to 2000 times / minute for 1 hour to 2 hours.

[0024] In the method for evaluating the stability of emulsified fragrance in this embodiment of the invention, the alcohol addition treatment includes the following steps: adding 1%-10% alcohol by volume to the emulsified fragrance sample and mixing it evenly.

[0025] In the method for evaluating the stability of emulsified flavorings according to embodiments of the present invention, the dilution includes the following steps: diluting the emulsified flavoring sample with distilled water at a ratio of 1:100 to 1:1000. Too low or too high a dilution ratio will affect the stability of the emulsified flavoring and cause a decrease in sensitivity. The present invention, by limiting the dilution ratio, can avoid stability evaluation errors caused by reduced sensitivity.

[0026] In the method for evaluating the stability of emulsified flavorings in this embodiment of the invention, the centrifugation process includes the following steps: taking the diluted emulsified flavoring sample and centrifuging it at a speed of 1000 rpm to 5000 rpm for 10 min to 60 min.

[0027] In the method for evaluating the stability of emulsified flavorings in this embodiment of the invention, the stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation, including the evaluation of the thermal stability of the emulsified flavoring samples, specifically as follows: The turbidity values ​​at a 90° angle before and after centrifugation of the heat-treated emulsified flavor sample were measured using a turbidimeter, and the turbidity ratio of the emulsified flavor sample before and after centrifugation was calculated. If the turbidity ratio T of the heat-treated emulsified flavor sample before and after centrifugation is greater than or equal to 1 and less than or equal to 2, i.e. 1≤T≤2, the thermal stability of the emulsified flavor sample is deemed to meet the requirements. If the turbidity ratio T of the heat-treated emulsified flavor sample before and after centrifugation is greater than 2, i.e., T>2, the thermal stability of the emulsified flavor sample is deemed not to meet the requirements.

[0028] In the method for evaluating the stability of emulsified flavorings in this embodiment of the invention, the stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation, including the evaluation of the oscillation stability of the emulsified flavoring samples, specifically: The turbidity of the emulsified flavor sample before and after centrifugation was measured using a turbidimeter, and the turbidity ratio of the emulsified flavor sample before and after centrifugation was calculated. If the turbidity ratio T of the oscillation-treated emulsified flavor sample before and after centrifugation satisfies 1≤T≤2, the oscillation stability of the emulsified flavor sample is deemed to meet the requirements. If the turbidity ratio T of the oscillated flavor sample before and after centrifugation satisfies T>2, the oscillation stability of the oscillation flavor sample is deemed not to meet the requirements.

[0029] In the method for evaluating the stability of emulsified flavorings in this embodiment of the invention, the stability of the emulsified flavoring samples is evaluated based on the turbidity ratio of each group of emulsified flavoring samples before and after centrifugation, including the evaluation of the alcohol tolerance of the emulsified flavoring samples, specifically as follows: The turbidity of the emulsified flavoring sample treated with added alcohol was measured before and after centrifugation using a turbidimeter, and the turbidity ratio of the emulsified flavoring sample before and after centrifugation was calculated. If the turbidity ratio T of the emulsified flavor sample before and after centrifugation after adding alcohol satisfies 1≤T≤2, the alcohol tolerance of the emulsified flavor sample is deemed to meet the requirements. If the turbidity ratio T of the emulsified flavor sample before and after centrifugation after adding alcohol satisfies T>2, the alcohol tolerance of the emulsified flavor sample is determined to be unsatisfactory.

[0030] The method for evaluating the stability of emulsified flavorings described above in this invention can be applied to the rapid screening of emulsified flavorings in alcohol / beverage production.

[0031] To provide a clearer and more detailed description of the method for evaluating the stability of emulsified flavors provided in the embodiments of the present invention, specific embodiments will be described below.

[0032] Example 1: Determination of Evaluation Criteria for the Stability of Emulsified Flavors 1.1 Shelf life tracking was conducted on different beverages using emulsified flavorings A, B, C, D, E, F, and G. The results are as follows: Figure 1 and Figure 2 As shown in the diagram, A1 represents product #1 using emulsified flavoring A, A2 represents product #2 using emulsified flavoring A, B1 represents product #1 using emulsified flavoring B, B2 represents product #2 using emulsified flavoring B, C1 represents product #1 using emulsified flavoring C, D1 represents product #1 using emulsified flavoring D, D2 represents product #2 using emulsified flavoring D, E1 represents product #1 using emulsified flavoring E, F1 represents product #1 using emulsified flavoring F, and G2 represents product #2 using emulsified flavoring G. Emulsified flavorings A, B, and C are orange-flavored emulsified flavorings from different brands, appearing orange-red; emulsified flavorings D, E, F, and G are ordinary emulsified flavorings from different brands, appearing milky white; product #1 is beer, and product #2 is a carbonated beverage.

[0033] Through shelf-life tracking, by Figure 1 and Figure 2It can be seen that the turbidity of different beverages using emulsified flavorings A, B, C, D, E, F, and G all decreased over the shelf life. Among them, the products using emulsified flavorings A, B, and C had a smaller decrease in turbidity over the 6-month shelf life, all below 30%; while the products using emulsified flavorings D, E, F, and G had a larger decrease in turbidity over the 6-month shelf life, all above 50%.

[0034] 1.2 The stability of emulsified flavorings A, B, C, D, E, F, and G was evaluated using the following method, which included the following steps: 1 mL of emulsified flavoring sample was taken and diluted with distilled water at a ratio of 1:1000 to obtain a diluted sample; 500 mL of the diluted sample was taken and centrifuged at 3000 rpm for 30 min; the turbidity of the diluted sample at a 90° angle before and after centrifugation was measured using a turbidimeter, and the results are shown in Table 1.

[0035] Table 1. Changes in turbidity of emulsified flavorings A, B, C, D, E, F, and G before and after centrifugation.

[0036] Table 1 shows that the turbidity ratios before and after centrifugation for emulsified flavorings A, B, and C are all less than 2, while the ratios for emulsified flavorings D, E, F, and G are all greater than 2. Therefore, the turbidity ratio of 2 before and after centrifugation is used as the criterion for determining the stability of the emulsified flavorings. Centrifugation accelerates the sedimentation of the emulsifier, reducing the turbidity value. The greater the reduction in turbidity, the larger the T value. A value of 1 represents no change in turbidity before and after centrifugation, indicating the most stable state. Based on the above, if the turbidity ratio T before and after centrifugation of the emulsified flavoring sample satisfies 1 ≤ T ≤ 2, the stability of the emulsified flavoring sample is considered to meet the requirements; if the turbidity ratio T before and after centrifugation satisfies T > 2, the stability of the emulsified flavoring sample is considered to not meet the requirements.

[0037] Example 2: Evaluation of the stability of common emulsified fragrance H To produce a cloudy, formulated beer with a 2.0% alcohol content, common emulsified flavoring H is added to the beer. To ensure its shelf-life turbidity stability, the stability of emulsified flavoring H needs to be evaluated.

[0038] 2.1 The method for evaluating the stability of common emulsified flavor H in this embodiment includes the following steps: Take 6 portions of emulsified fragrance H, each 10 mL, and label them as sample H1, sample H2, sample H3, sample H4, sample H5, and sample H6, respectively. Sample H1 was left untreated and used as a blank control. Sample H2 was heated in an 80°C water bath for 1 hour to evaluate its thermal stability. Sample H3 was vibrated at a mechanical oscillator at a vibration frequency of 2000 times / minute for 1 hour to evaluate its oscillation stability. Sample H4 was mixed with 2% alcohol by volume to evaluate its alcohol tolerance. Sample H5 was mixed with 4% alcohol by volume to evaluate its alcohol tolerance. Sample H6 was mixed with 6% alcohol by volume to evaluate its alcohol tolerance. Take 1 mL of each of samples H1-H6 and dilute them with distilled water at a ratio of 1:1000. Take 500 mL of each diluted sample and centrifuge at 3000 rpm for 30 min. The turbidity of each sample at a 90° angle before and after centrifugation was measured using a turbidimeter. The ratio of the turbidity before centrifugation to the turbidity after centrifugation was used as the evaluation index T. The results are shown in Table 2.

[0039] Table 2. Changes in turbidity of samples H1-H6 before and after centrifugation.

[0040] As shown in Table 2, this embodiment evaluated the stability of emulsified flavor H from several different dimensions, including thermal stability (sample H2), oscillation stability (sample H3), and alcohol tolerance (samples H4-H6). The ratios of turbidity before and after centrifugation for samples H2, H3, H4, H5, and H6 were all greater than 1 and less than 2, indicating that the thermal stability, oscillation stability, and alcohol tolerance of emulsified flavor H all met the requirements. This shows that emulsified flavor H has good stability and can be used as an additive in alcoholic beverages. Furthermore, the high temperature of pasteurization did not affect the stability of emulsified flavor H, and it can be used normally.

[0041] 2.2 Validation of the stability evaluation of common emulsified flavor H When emulsified flavoring H was added to beer containing 2.0% alcohol, shelf-life monitoring revealed no significant change in turbidity. The turbidity decreased by 28% over a 3-month shelf life, indicating good stability of emulsified flavoring H. This result is consistent with the stability assessment of emulsified flavoring H in section 2.1. The aforementioned reduction reflects overall stability. Beer contains alcohol and requires heat sterilization, thus demanding high thermal stability and alcohol tolerance from the emulsified flavoring. The evaluation method described in this embodiment demonstrates that the various stability requirements of emulsified flavoring H are met. Adding it to beer and tracking the finished product's shelf life also verified that the various stability requirements of emulsified flavoring H are met.

[0042] Example 3: Evaluation of the stability of emulsified flavoring I To produce a cloudy, formulated beer with a 4.2% alcohol content, emulsified flavoring I was added to the beer. To ensure its shelf-life turbidity stability, the stability of emulsified flavoring I needed to be evaluated.

[0043] 3.1 The method for evaluating the stability of emulsified flavor I in this embodiment includes the following steps: Take 6 portions of emulsified fragrance I, each 10 mL, and label them as sample I1, sample I2, sample I3, sample I4, sample I5, and sample I6, respectively. Sample I1 was left untreated and used as a blank control. Sample I2 was heated in a metal bath at 80°C for 1 hour to evaluate its thermal stability. Sample I3 was shaken with a mechanical shaker at a vibration frequency of 2000 times / minute for 1 hour to evaluate its oscillation stability. Sample I14 was mixed with 2% alcohol by volume to evaluate its alcohol tolerance. Sample I5 was mixed with 4% alcohol by volume to evaluate its alcohol tolerance. Sample I6 was mixed with 6% alcohol by volume to evaluate its alcohol tolerance. Take 1 mL of each of samples I1-I6 and dilute them with distilled water at a ratio of 1:1000. Take 500 mL of each diluted sample and centrifuge at 3000 rpm for 30 min. The turbidity of each sample before and after centrifugation was measured using a turbidimeter. The ratio of the turbidity before centrifugation to the turbidity after centrifugation was used as the evaluation index T. The results are shown in Table 3.

[0044] Table 3. Turbidity changes of samples I1-I6 before and after centrifugation

[0045] As shown in Table 3, this embodiment evaluated the stability of emulsified flavoring I from several different dimensions, including thermal stability (sample I2), oscillation stability (sample I3), and alcohol tolerance (samples I4-I6). The ratio of turbidity before centrifugation to turbidity after centrifugation for samples I3 and I4 was greater than 1 and less than 2. The ratio of turbidity before centrifugation to turbidity after centrifugation for samples I2, I5, and I6 was greater than 2. This indicates that emulsified flavoring I has good oscillation stability, but poor thermal stability and poor tolerance to alcohol concentrations above 4%. Therefore, emulsified flavoring I cannot be used in products that require pasteurization or products with an alcohol content exceeding 4%.

[0046] 3.2 Validation of the stability evaluation of emulsified flavoring I When emulsified flavoring I was added to beer containing 4.2% alcohol, the shelf life was tracked, and it was found that the turbidity decreased significantly after 3 months of shelf life, with a reduction of 52%. This indicates that emulsified flavoring I is not suitable for addition to beer with high alcohol concentration. This result is consistent with the results of the stability assessment of emulsified flavoring I in 3.1.

[0047] The above-described embodiments are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Any modifications, alterations, evolutions, or improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope of the present invention.

Claims

1. A method for evaluating emulsified flavor stability, characterized by, The emulsified essence samples are divided into three groups, and are respectively subjected to heat treatment, oscillation treatment and alcohol addition treatment, and then each group of emulsified essence samples is sequentially subjected to dilution and centrifugal treatment, and the stability of the emulsified essence samples is evaluated based on the turbidity ratio of each group of emulsified essence samples before and after centrifugation.

2. The method for evaluating emulsified flavor stability according to claim 1, characterized by The heat treatment comprises the following steps: The emulsified essence sample is heated at 60-80℃ for 1-2h, wherein the heating mode is a water bath or a metal bath.

3. The method for evaluating emulsified flavor stability according to claim 1, characterized by, The oscillation treatment comprises the following steps: the emulsified essence sample is oscillated at a vibration frequency of 1000-2000 times / min for 1-2h, wherein the oscillation mode adopts a mechanical oscillator.

4. The method for evaluating emulsified flavor stability according to claim 1, characterized by, The alcohol addition treatment comprises the following steps: alcohol is added to the emulsified essence sample at a volume ratio of 1%-10%, and then mixed uniformly.

5. The method for evaluating emulsified flavor stability according to claim 1, characterized by The dilution comprises the following steps: The emulsified essence sample is diluted with distilled water at a ratio of 1:100-1:1000.

6. The method for evaluating emulsified flavor stability according to claim 1, characterized by The centrifugal treatment comprises the following steps: the diluted emulsified essence sample is centrifuged at a speed of 1000-5000 rpm for 10-60 min.

7. The method for evaluating emulsified flavor stability according to claim 1, characterized by, The stability of the emulsified essence samples is evaluated based on the turbidity ratio of each group of emulsified essence samples before and after centrifugation, including the heat stability evaluation of the emulsified essence samples, specifically: The turbidity values of the emulsified essence samples subjected to heat treatment before and after centrifugation are detected at 90° angle by a turbidimeter, and the turbidity ratio of the emulsified essence samples before and after centrifugation is calculated; If the turbidity ratio T of the emulsified essence samples subjected to heat treatment before and after centrifugation satisfies 1≤T≤2, it is determined that the heat stability of the emulsified essence samples meets the requirements; If the turbidity ratio T of the emulsified essence samples subjected to heat treatment before and after centrifugation satisfies T>2, it is determined that the heat stability of the emulsified essence samples does not meet the requirements.

8. The method for evaluating emulsified flavor stability according to claim 1, characterized by, The stability of the emulsified essence samples is evaluated based on the turbidity ratio of each group of emulsified essence samples before and after centrifugation, including the oscillation stability evaluation of the emulsified essence samples, specifically: The turbidity values of the emulsified essence samples subjected to oscillation treatment before and after centrifugation are detected at 90° angle by a turbidimeter, and the turbidity ratio of the emulsified essence samples before and after centrifugation is calculated; If the turbidity ratio T of the emulsified essence samples subjected to oscillation treatment before and after centrifugation satisfies 1≤T≤2, it is determined that the oscillation stability of the emulsified essence samples meets the requirements; If the turbidity ratio T of the emulsified essence samples subjected to oscillation treatment before and after centrifugation satisfies T>2, it is determined that the oscillation stability of the emulsified essence samples does not meet the requirements.

9. The method for evaluating emulsified flavor stability according to claim 1, characterized by, The stability of the emulsified essence samples is evaluated based on the turbidity ratio of each group of emulsified essence samples before and after centrifugation, including the alcohol tolerance evaluation of the emulsified essence samples, specifically: The turbidity values of the emulsified essence samples subjected to alcohol addition treatment before and after centrifugation are detected at 90° angle by a turbidimeter, and the turbidity ratio of the emulsified essence samples before and after centrifugation is calculated; If the turbidity ratio T of the emulsified essence samples subjected to alcohol addition treatment before and after centrifugation satisfies 1≤T≤2, it is determined that the alcohol tolerance of the emulsified essence samples meets the requirements; If the turbidity ratio T of the emulsified essence samples subjected to alcohol addition treatment before and after centrifugation satisfies T>2, it is determined that the alcohol tolerance of the emulsified essence samples does not meet the requirements.

10. Use of the method for evaluating emulsified flavor stability according to any one of claims 1 to 9, characterized in that, The application is applied to the rapid screening of emulsified essence in alcohol / beverage production.

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