Characteristic compounds of deer penis wine flavor, quality control product, reconstitution liquid and application thereof

Abstract

This invention provides characteristic compounds, quality control materials, reconstructing solutions, and applications of deer antler wine flavor, belonging to the fields of food flavoring and chemical engineering technology. Through experimental research, this invention has discovered six characteristic compounds in deer antler wine: hexanal, octanal, nonanal, myristal, ethyl benzoate, and ethyl octanoate. These six compounds are highly correlated with the flavor of deer antler wine, and the flavor can be reconstructed using these characteristic compounds, such as in the preparation of deer antler-flavored beverages. Furthermore, the flavor of deer antler wine can be altered by controlling the content of these characteristic compounds. Based on the content of these six compounds, this invention can determine the flavor of deer antler wine, enabling its grading and evaluation, reducing the influence of subjective factors in human evaluation, and facilitating industrialization and standardization.

Description

Technical Field

[0001] This invention relates to the fields of food flavor and chemical engineering, specifically to characteristic compounds, quality control products, reconstitution solutions, and applications of deer antler wine flavor. Background Technology

[0002] Liqueurs are a traditional alcoholic beverage made by adding functional ingredients derived from plants, insects, and animals to rice wine or baijiu (Chinese white liquor). These materials require processing to reduce non-functional components and those that negatively impact the quality of the liqueur, such as reducing toxicity or removing off-flavors. Deer antler velvet, a traditional Chinese medicine derived from farmed sika deer or red deer, is widely used in traditional Chinese medicine for its kidney-tonifying and aphrodisiac properties, as well as for nourishing and regulating bodily functions. It has been used for disease treatment and daily health maintenance since ancient times. Deer antler velvet wine, containing deer antler velvet, is a classic liqueur with a broad market.

[0003] Deer antler wine is a type of wine containing deer antler and has a distinctive fishy aroma. However, due to the unique flavor of deer antler, which possesses both a strong fishy smell and a distinctive aroma, the strong fishy smell introduced during the preparation of deer antler wine has led to mixed reviews among consumers. Current techniques for removing the fishy smell from deer antler wine typically utilize traditional Chinese medicine methods, involving soaking the deer antler in alcohol and heating it. This promotes the volatilization of animal-based odor components, thus reducing the smell. However, due to variations in the soaking ratio of deer antler to alcohol, this heating process often results in the loss of the deer antler's unique aroma while removing the fishy smell. It is difficult to effectively control the distinctive fishy aroma of deer antler wine, leading to inconsistent flavor and quality in the market.

[0004] Because deer antler and its deer antler wine have complex flavors, the source of its special fishy aroma is not yet clear and difficult to quantify. Currently, it can only be controlled by experienced workers using sensory evaluation, which leads to unstable product quality control and is not conducive to industrial production. Summary of the Invention

[0005] The purpose of this invention is to solve the above-mentioned technical problems and provide characteristic compounds, quality control products and reconstructing solutions for the flavor of deer antler wine. By regulating these characteristic compounds, the flavor of deer antler wine can be regulated and evaluated, and beverages with the flavor of deer antler wine can be reconstructed. Another purpose of this invention is to provide the application of these characteristic compounds for the flavor of deer antler wine.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] Through experimental research, this invention has found that the six characteristic compounds are highly correlated with the flavor of deer antler wine, and the flavor of deer antler wine can be reconstructed by these characteristic compounds. Furthermore, the flavor of deer antler wine can be increased or decreased by controlling the content of these characteristic compounds.

[0008] Based on the above research, the present invention provides a quality control product for the flavor of deer antler wine, comprising the compounds hexanal, octanal, nonanal, myristal, ethyl benzoate, and ethyl octanoate.

[0009] Furthermore, the aforementioned quality control materials include compounds at the following mass concentrations: 0.10–15.00 mg / L hexanal, 0.04–6.00 mg / L octanal, 0.08–12.00 mg / L nonanal, 0.03–5.00 mg / L myristal, 0.05–7.00 mg / L ethyl benzoate, and 0.04–6.00 mg / L ethyl octanoate.

[0010] Preferably, the quality control material comprises compounds at the following mass concentrations: 1.34 mg / L hexanal, 0.51 mg / L octanal, 0.94 mg / L nonanal, 0.44 mg / L myristal, 0.59 mg / L ethyl benzoate, and 0.50 mg / L ethyl octanoate.

[0011] This invention provides the application of characteristic compounds of deer antler wine flavor in controlling the flavor of deer antler wine.

[0012] This invention provides a method for regulating the flavor of deer antler wine, which achieves the regulation of the flavor of deer antler wine by changing the content of the compound in the quality control sample.

[0013] Furthermore, the aforementioned method of altering the content of the compound in the deer antler wine by adding a characteristic compound or by evaporating, extracting, or reacting the characteristic compound with other compounds through physical methods to reduce the content of the characteristic compound in the deer antler wine.

[0014] The flavor of deer antler wine refers to the unique aroma and fishy smell produced when the deer antler components dissolve in the wine.

[0015] This invention provides a method for detecting or evaluating the flavor of deer antler wine, which detects or evaluates the flavor quality of deer antler wine by determining the content of the compounds mentioned in the quality control sample.

[0016] This invention, through experimental research, has found that the flavor profile of deer antler wine can be determined based on the content of this characteristic compound, thereby enabling the wine to be graded and evaluated, and reducing the influence of subjective factors in human evaluation.

[0017] Furthermore, the above detection was performed using HS-SPME-GC-MS and SBSE-GC-O / MS to determine the content of the characteristic compounds hexanal, octanal, nonanal, myristal, ethyl benzoate and ethyl octanoate in the deer antler wine.

[0018] This invention provides a deer antler wine flavor reconstruction liquid, comprising hexanal, octanal, nonanal, myristal, ethyl benzoate and ethyl octanoate.

[0019] Furthermore, the deer antler wine flavor reconstruction liquid comprises the following compounds at the following mass concentrations: 0.10~15.00 mg / L hexanal, 0.04~6.00 mg / L octanal, 0.08~12.00 mg / L nonanal, 0.03~5.00 mg / L myristal, 0.05~7.00 mg / L ethyl benzoate and 0.04~6.00 mg / L ethyl octanoate.

[0020] Preferably, the deer antler wine flavor reconstruction liquid comprises the following compounds at the following mass concentrations: 1.34 mg / L hexanal, 0.51 mg / L octanal, 0.94 mg / L nonanal, 0.44 mg / L myristal, 0.59 mg / L ethyl benzoate and 0.50 mg / L ethyl octanoate.

[0021] This invention provides the application of the above-mentioned deer antler wine flavor reconstruction liquid and low-alcohol beverage combination in the preparation of deer antler wine flavored alcoholic beverages.

[0022] The application involves simultaneously adding the characteristic compound or selectively adding some of the characteristic compounds to a beverage to obtain an alcoholic beverage with a deer antler wine flavor.

[0023] Furthermore, the application involves mixing the characteristic compound with a beverage to achieve the same content of compounds in the low-alcohol beverage and the reconstituted liquid.

[0024] Based on this, the present invention provides a reconstructed deer antler wine, which is prepared by mixing and blending the above-mentioned deer antler wine flavor reconstruction liquid with low-alcohol wine, or by blending the low-alcohol wine so that the content or total amount of hexanal, octanal, nonanal, myristal, ethyl benzoate and ethyl octanoate are the same as those in the reconstruction liquid.

[0025] Low-alcohol beverages refer to those with an alcohol content of less than 20% vol, preferably with an alcohol content of 10-20% vol.

[0026] The beneficial effects of this invention are as follows: (1) Through experimental research, the present invention found that the characteristic compounds hexanal, octanal, nonanal, myristal, ethyl benzoate or ethyl octanoate are highly correlated with the flavor of deer antler wine, and the flavor of deer antler wine can be reconstructed by the characteristic compounds, such as preparing deer antler flavored beverages. At the same time, the flavor of deer antler wine can be changed by controlling the content of the characteristic compounds.

[0027] (2) The present invention can determine the flavor of deer antler wine based on the content of the six compounds in the deer antler wine, and can then classify and evaluate the deer antler wine. It can also reduce the influence of subjective factors in human evaluation, which is conducive to industrialization and standardization. Attached Figure Description

[0028] Figure 1 GC-O diagram of odor intensity of deer antler wine and deer antler extract.

[0029] Figure 2 This is a quality control standard solution for the flavor of deer antler wine.

[0030] Figure 3 It is a deer antler flavored alcoholic beverage. Detailed Implementation

[0031] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. 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 should fall within the scope of protection of the present invention.

[0032] Example 1: Identification and Quantification of Flavor Characteristic Compounds in Deer Antler Wine 1. Test Methods (1) Establishment of a flavor compound library of animal-derived raw materials Through literature review and sensory evaluation by a panel of sensory experts, it was determined that volatile organic compounds (VOCs) in eight categories of odors—fishy / ammonia, earthy / moldy, spicy / herbal, fatty / rancid, grassy / green, fecal, burnt / baked, and putrid—may be related to the characteristic flavor of deer antler wine. A VOCs library of animal-derived ingredients was established for screening characteristic VOCs of deer antler wine.

[0033] (2) Determination of VOCs in samples by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) ① Take 1 g of sample and add it to a 20 mL GC-MS flask. Add 5 mL of distilled water, 2.5 g of NaCl, and 10 μL of internal standard (tert-amyl alcohol: 8.05 g / L). Seal and let stand for HS-SPME-GC-MS analysis. Repeat the analysis three times for each sample.

[0034] ②GC conditions: DB-WAX capillary column was used, with a column length of 30 m, an inner diameter of 0.25 mm, and a liquid film thickness of 0.5 μm; carrier gas: He; flow rate: 1 mL / min, split ratio: 4:1; column temperature: the injection port temperature was maintained at 250℃, the initial gas chromatographic column was maintained at 35℃ for 0.5 min, the temperature was increased to 50℃ at 5℃ / min and maintained for 2 min, the temperature was increased to 105℃ at 2.8℃ / min, the temperature was increased to 140℃ at 2.6℃ / min, and the temperature was increased to 215℃ at 8℃ / min and maintained for 10 min.

[0035] ③MS conditions: Ion source temperature 230℃; interface temperature 230℃; ionization mode: EI+; electron energy: 70 eV; scan quality range: 33~350 amu.

[0036] (3) Determination of active odor VOCs in samples by stir bar adsorption extraction-gas chromatography-olfactometry / mass spectrometry (SBSB-SPME-GC-O / MS) ① Add 1 mL of sample to a 20 mL GC-MS flask, along with 5 mL of distilled water, 2.0 g NaCl, and 10 μL of internal standard (tert-amyl alcohol: 8.05 g / L). Then, place the headspace flask in a constant temperature water bath at 25°C for 15 min. Add a polydimethylsiloxane (PDMS) extraction rod (10 mm in length, 0.5 mm in thickness, Gerstel, Germany) to the flask and perform adsorption extraction at 1000 rpm for 60 min. After extraction, remove the extraction rod and rinse its surface with pure water. Next, add 2.0 g of sodium chloride to the remaining sample and add a new extraction rod, repeating the above steps. Finally, gently dry both extraction rods with clean absorbent paper and place them in a thermal desorption unit (TDU) for subsequent analysis. The extracted extraction rods are then transferred to the thermal desorption unit (TDU, Gerstel, Germany).

[0037] ② The desorption procedure was as follows: Initial temperature 30℃, held for 0.5 min, then increased to 250℃ at a rate of 100℃ / min, and held for 8 min in splitless mode. The cold injection system (Gerstel CIS-4 PTV injector) used 99.99% pure liquid nitrogen to maintain the temperature at -100℃. After desorption of volatile compounds, the CIS-4 temperature was initially held at -100℃ for 0.1 min, then increased to 280℃ at a rate of 10℃ / s and held for 3 min.

[0038] ③ The chromatographic column, temperature program, injection port temperature, ion source, and interface temperature were all consistent with those used in GC-MS analysis. Aroma extracts were simultaneously split at a 1:1 ratio to the olfactory detection port and the mass spectrometer. The transfer line temperature at the GC-O olfactory port was set to 200℃, and humidified air was introduced at a flow rate of 50 mL / min to reduce nasal mucosal dehydration and maintain olfactory sensitivity. Each sample was smelled by three trained volunteers, and odor intensity was assessed on a 4-point scale, where "1" represents very weak and "4" represents very strong. The results were averaged. Flavor characteristic compounds derived from distillation residues in Beijing Tongrentang Deer Antler Wine were identified based on retention time and odor characteristics.

[0039] (4) Identification of VOCs in the characteristic flavor of deer antler wine To further confirm the flavor VOCs in deer antler wine, a self-prepared deer antler extract and a commercially available deer antler wine (from Tongrentang) were analyzed using stir bar adsorption extraction-gas chromatography-olfactometry / mass spectrometry (SBSB-SPME-GC-O / MS). SBSB-SPME-GC-O / MS is a detection device combining GC-MS and GC-O, which can decompose the odor of a sample into different odors and pinpoint the corresponding VOCs based on the time of odor appearance. By performing SBSB-SPME-GC-O / MS on the two samples, the active VOCs of both samples could be determined by odor intensity (odor intensity ≥ 2.0). Furthermore, by identifying the common active VOCs in both samples, the characteristic odor contributed by deer antler in the deer antler wine was preliminarily determined.

[0040] The preparation method of deer antler extract is as follows: 50 mg of deer antler is soaked in 10 ml of 40% vol edible alcohol for 24 hours, heated to evaporate, and then 100 ml of 40% vol deer antler wine base liquor is added and soaked for 7 days. The deer antler residue is removed by filtration to obtain deer antler wine extract.

[0041] (5) Qualitative and quantitative analysis of VOCs ① By comparing the mass spectra (MS) with those in the NIST17 database and matching the mass spectrometry information with the corresponding standards (STD) and retention indices (RI), the volatile organic compounds detected by GC-MS can be identified.

[0042] ② Quantitative analysis was performed using the external standard method. First, seven mixed standard solutions with different concentration gradients were prepared. Then, under the same experimental conditions as described above, analysis was conducted using HS-SPME-GC-MS in selected ion monitoring (SIM) mode. Quantitative analysis was performed by calculating the ratio of the VOC peak area to the internal standard peak area, combined with the added concentration. The concentration of each volatile compound was calculated based on a calibration curve fitted using the linear least squares method.

[0043] (6) Determination of Active Odor Value (OAV) OAV is an indicator for assessing the odor contribution of VOCs in a sample. OAV is calculated by dividing the measured content of the target VOCs by their threshold in the target solution. The threshold is determined by consulting the literature or by the three-point selection method (3-AFC) specified in GB / T 33406-2016.

[0044] (7) Reconstruction and missing experiments To assess the contribution of selected VOCs to the characteristic aroma of deer antler velvet extract, the content of these VOCs was quantitatively analyzed using the external standard method. Based on the measured content levels, all candidate VOCs were added to a 40% edible alcohol solution to obtain a reconstituted solution, which was then subjected to sensory evaluation. The deletion experiment was conducted based on the reconstituted experiment, in which each VOC was sequentially removed from the reconstituted solution, followed by sensory evaluation. The triangle test was used to assess the sensory differences between the reconstituted solution before and after VOC deletion. A total of 12 volunteers participated in the sensory evaluation. The significance analysis method was as follows: when 8 people made correct judgments, the result was considered statistically significant (P≤0.05); when 9-10 people made correct judgments, the result was considered highly significant (P≤0.01); and when 11-12 people made correct judgments, the result was considered extremely significant (P≤0.001).

[0045] 2. Test Results (1) Establishment of a flavor compound library of animal-derived raw materials A total of 81 animal-derived VOCs related to these 8 odor categories were collected, including 19 aldehydes, 15 amines, 11 alcohols, 11 ketones, 6 nitrogen-containing heterocyclic compounds, 6 sulfur-containing compounds, 5 aromatic compounds, 4 esters, 3 phenols, and 1 other type. A flavor characteristic compound library was established, as detailed in Table 1.

[0046] Table 1. Flavor compound library from animal-based raw materials

[0047] (2) The active odor VOCs of the sample were determined by SBSB-SPME-GC-O / MS. SBSB-SPME-GC-O / MS analysis revealed 36 and 42 odors that may contribute to the characteristic flavor of deer antler wine, respectively, from the deer antler extract and the finished deer antler wine. Among them, 22 odors were common to each other, as shown in Table 2.

[0048] Table 2. Determination of aroma-active compounds in deer antler extract and finished wine by SBSB-SPME-GC-O / MS

[0049] In the table, " / " indicates that the odor was not detected in the sample. Combination Figure 1 36 and 42 aromas that may contribute to the characteristic flavor of deer antler wine were detected from deer antler extract and deer antler wine, respectively. Among them, 22 aromas were common. The standard was that the aroma with an intensity of ≥2 made an important contribution to the aroma system. The compounds were screened in conjunction with the animal raw material flavor compound library. Finally, as shown in Table 3, 10 potential characteristic flavor compounds of deer antler wine were preliminarily identified.

[0050] Table 3. Ten candidate VOCs with characteristic flavors of deer antler wine

[0051] (3) Quantitative analysis of VOCs and calculation of OAV The content of VOCs in deer antler extract listed in Table 3 was determined using the external standard method. Table 4 shows that the contents of octanal, hexanal, nonanal, ethyl octanoate, ethyl benzoate, and acetophenone in the deer antler extract exceeded 500 μg / L, while the others were between 10 and 500 μg / L. Calculation of the OAV value revealed that, except for benzaldehyde and ethyl laurate which had OAV values ​​less than 1, the others were all greater than 1. An OAV value greater than 1 is generally considered to significantly contribute to the aroma. Therefore, hexanal, octanal, nonanal, myristaldehyde, ethyl benzoate, ethyl octanoate, mushroom alcohol, and acetophenone were preliminarily identified as potential characteristic flavor VOCs of deer antler wine.

[0052] Table 4. Content, threshold, and OAV of 10 candidate characteristic flavor VOCs for deer antler wine in deer antler extract.

[0053] (4) Identification of VOCs in the characteristic flavor of deer antler wine The reconstruction and deletion experiments were conducted on eight candidate characteristic flavor VOCs of deer antler wine with OAV>1 in a 40% ethanol solution to verify the results. All nine VOCs were added together according to the concentrations in Table 4. After sensory evaluation, they exhibited typical characteristic flavors of deer antler wine. Further deletion experiments (Table 5) revealed that the almond and musty flavors of the reconstructed solution were significantly reduced after the deletion of benzaldehyde, mushroom alcohol, and acetophenone, and the deer antler characteristics of the reconstructed solution were more pronounced. However, the overall deer antler characteristics were reduced after the deletion of the other six VOCs. Therefore, hexanal (1.34 mg / L), octanal (0.51 mg / L), nonanal (0.94 mg / L), myristal (0.44 mg / L), ethyl benzoate (0.59 mg / L), and ethyl octanoate (0.50 mg / L) were identified as key flavor compounds, i.e., characteristic compounds, in deer antler wine.

[0054] Table 5. Experimental results on the absence of VOCs in the characteristic flavors of 9 types of deer antler wine.

[0055] a: The number of people who experienced sensory differences before and after the absence of the "N" judgment; b: "*" indicates a significant difference, "**" indicates a highly significant difference, and "***" indicates an extremely significant difference.

[0056] Example 2: Adjustment and Evaluation of the Fishy Taste of Deer Antler Wine 1. Test Methods Using the processing technology for deer antler liquor, we can prepare both finished deer antler liquor containing deer antler and semi-finished liquor containing only other herbal plants and no deer antler. The preparation process is as follows: Weigh the following herbal materials: 20 parts of Alpinia oxyphylla, 15 parts of Lycium barbarum, 15 parts of Polygonatum odoratum, 10 parts of lily bulb, 5 parts of Sichuan pepper, and 200 parts of brown sugar. Add 5000 parts of white liquor base, soak for one month, and then filter the residue to obtain the semi-finished liquor containing only herbal plants.

[0057] A 100-fold high-content deer antler flavor mother liquor was prepared using the following reconstitution solution concentrations: 1.34 mg / L hexanal, 0.51 mg / L octanal, 0.94 mg / L nonanal, 0.44 mg / L myristal, 0.59 mg / L ethyl benzoate, and 0.50 mg / L ethyl octanoate.

[0058] Based on the optimal concentration of deer antler flavor compounds in the finished deer antler wine (i.e., the concentration of the reconstructed liquid), the concentrations were set at 0.1, 0.5, 1.0, 1.5, 2.0, 3.0, and 5.0 times, respectively, and added to semi-finished wine containing only plant-based medicinal materials, forming groups 1, 2, 3, 4, 5, 6, and 7. The finished deer antler wine served as the control group. Ten professionally trained tasters evaluated and scored the deer antler wine, and the average value was taken (results were rounded to two decimal places). The sensory evaluation criteria are shown in Table 6 below.

[0059] Table 6 Evaluation Criteria for Deer Antler Wine

[0060] Weighted total score calculation: To quantify overall quality, the weighted total score for each sample is calculated using the following formula: Total score = (Deer antler aroma × 0.20) + [(9 - Deer antler fishy smell) × 0.15] + (Harmony × 0.15) + (Fullness × 0.15) + (Purity × 0.10) + (Color and texture × 0.10) + (Overall acceptability × 0.15) *Note: The fishy smell of deer antler is a negative indicator. It is converted using (9-score) to make it consistent with the positive indicator.

[0061] 2. Test Results The evaluation results are shown in Table 7. The determined reconstitution concentration (1.0 times) is within the optimal concentration of the "pleasant flavor range." At this concentration, the wine exhibits a rich and pure aroma characteristic of deer antler, while the unpleasant fishy smell is not apparent, resulting in the best overall sensory quality. This demonstrates that high-quality deer antler wine can be stably obtained by controlling the content of these six compounds at approximately 4.32 mg / L.

[0062] Table 7 Sensory scores and total scores at characteristic compound concentration gradients

[0063] Example 3: Detection and Evaluation of Deer Antler Wine 1. Test Methods (1) Sample preparation: Collect 10 samples of deer antler wine prepared by different processes on the market, numbered S1-S10.

[0064] (2) Instrumental analysis: The contents of six characteristic flavor compounds (hexanal, octanal, nonanal, myristal, ethyl benzoate, and ethyl octanoate) in each sample were accurately determined using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and stir bar adsorption extraction-gas chromatography-olfactometry / mass spectrometry (SBSE-GC-O / MS). The determination methods were the same as in Example 1. Each sample was measured in triplicate, and the average value was taken.

[0065] (3) Sensory evaluation: Ten professionally trained tasters conducted a blind taste test in an independent tasting room, scoring the "deer antler odor" index of 10 samples according to the revised scoring criteria (see Table 6 in Example 2). The scores ranged from 1 to 9, with higher scores indicating a stronger odor. The average score from the ten tasters was taken as the final sensory odor value for each sample.

[0066] 2. Test Results Table 8 shows the test results and objective grading of commercially available deer antler wine. Statistical analysis based on this data indicates a highly significant positive correlation between the total amount of compounds and the sensory fishy smell score (R²>0.95, p<0.01). This embodiment establishes an objective and quantitative method for grading and diagnosing the quality of deer antler wine. By measuring the total amount of six compounds, the product can be divided into four quality grades, and a clear direction for process control can be provided for each grade, effectively eliminating the subjectivity of manual evaluation.

[0067] Table 8 Test Results and Grading of Commercially Available Deer Antler Wine

[0068] Example 4: Preparation and application of graded flavor quality control products for deer antler wine 1. Test Methods (1) Preparation of quality control materials Based on the "pleasant flavor range" and key concentration thresholds determined in Example 2, the present invention prepares not a single quality control sample, but a set of "gradient flavor training samples" for precise training and quality control. This set of samples can completely cover the entire process of deer antler wine from insufficient flavor to optimal flavor and then to excessive fishy smell.

[0069] The solvent used was a 40% vol ethanol aqueous solution to eliminate interference from other flavors. First, a 100-fold concentration of the compound flavor stock solution was prepared. Through precise dilution of the stock solution, the following three core quality control samples were prepared; physical samples are shown below. Figure 2 As shown.

[0070] Quality control sample A (flavor deficiency sample): The concentration of characteristic compounds is 0.5 times the base concentration of the reconstituted solution. The concentrations of characteristic compounds are: hexanal: 0.67 mg / L; octanal: 0.255 mg / L; nonanal: 0.47 mg / L; myristal: 0.22 mg / L; ethyl benzoate: 0.295 mg / L and ethyl octanoate: 0.25 mg / L.

[0071] Quality control sample B (best flavor sample): The concentration of the characteristic compound is 1 times the base concentration of the reconstructed solution, that is, the reconstructed solution determined in Example 1, with the same concentration as in Example 1.

[0072] Quality control sample C (fishy odor defect sample): The concentration of characteristic compounds is 3.0 times the base concentration of the reconstructing solution. The content of characteristic compounds is: hexanal: 4.02 mg / L; octanal: 1.53 mg / L; nonanal: 2.82 mg / L; myristal: 1.32 mg / L; ethyl benzoate: 1.77 mg / L; ethyl octanoate: 1.50 mg / L.

[0073] (2) Sensory verification Vertical verification: 10 panelists blindly ranked quality control products A, B, and C. 100% of the panelists could correctly judge the gradient relationship of the flavor intensity and quality among the three: A (weak and light) < B (rich and comfortable) < C (extremely fishy and intolerable).

[0074] 2. Test results Horizontal verification: Quality control product B was compared with commercially available samples (such as S2, S5, and S8) classified as "superior grade (best flavor)" in Example 3. 85% of the panelists considered them highly similar in terms of the intensity and comfort of the characteristic aroma of deer penis. Quality control product C was compared with commercially available samples (such as S4, S7, and S9) classified as "fourth grade (excessive fishy smell)" in Example 3. 90% of the panelists considered them highly similar in terms of the intensity of the fishy and unpleasant characteristics.

[0075] In this example, a set of gradient flavor training reference standards with good stability and high reproducibility was successfully prepared. The sensory verification results show that the reference standards can accurately simulate the core flavor characteristics of deer penis wine with different qualities, especially successfully reproduce the transformation process of "characteristic aroma" and "unpleasant fishy smell". The application value of this gradient flavor quality control product system is reflected in the following aspects: (1) Systematic training and calibration of panelists A unified and objective sensory evaluation scale can be established. By allowing panelists to repeatedly smell and compare reference standards A, B, and C, they can deeply understand: "flavor threshold" (the change from A to B): what is the emergence and enhancement of the characteristic aroma of deer penis. "Optimal flavor point" (the standard of B): what is the coordinated and comfortable ideal flavor. "Fishy smell outbreak point" (the change from B to C): what is the transformation of the characteristic aroma into an unpleasant fishy smell. This greatly reduces the subjective differences among different panelists and makes the sensory evaluation results more reliable.

[0076] (2) Rapid online quality control during the production process Quick and accurate flavor diagnosis can be carried out on the products on the production line. That is, the deer penis wine samples produced on the same day are immediately compared with quality control products B and C. If the flavor of the tested wine sample is significantly weaker than B, it is judged as "flavor deficiency", and the raw materials or processes need to be checked. If the flavor of the tested wine sample is similar to or slightly stronger than B, but much weaker than C, it is judged as "quality up to standard". If the flavor intensity of the tested wine sample is close to C, it is judged as "fishy smell defect", and this batch of products needs to be intercepted and processed.

[0077] Effect: Rapid flavor screening and quality grading at the minute level on the production line are achieved.

[0078] (3) Precise evaluation of the effect of the fishy smell removal process The effectiveness of deodorization processes (such as adsorption and aging) can be quantitatively evaluated. This involves treating control sample C (a sample with a defective fishy odor) with the deodorization process to be evaluated, and then comparing it with control sample B (the best flavor). This provides a clear visual indication of whether the process successfully improved the sample from "state C" to "state B," offering a clear target and evaluation basis for process optimization.

[0079] Example 5: Preparation and Evaluation of a Low-Alcohol, Refreshing Deer Antler Flavored Beverage 1. Test Methods Herbal formula: 20 g of Alpinia oxyphylla, 15 g of wolfberry, 15 g of Polygonatum odoratum, 10 g of lily bulb, 5 g of Sichuan pepper, and 150 g of rock sugar (reduce sweetness to suit a refreshing taste).

[0080] The above-mentioned medicinal materials were mixed with 5000 mL of 40% vol pure baijiu base liquor and soaked for 30 days. After filtration, the original Chinese medicine liquor was obtained. Subsequently, the alcohol content was slowly reduced using a mixture of purified water and a small amount of glycerol (1.0%, v / v) to precisely adjust it to 15% vol. The use of glycerol was intended to compensate for the loss of body after the reduction and to improve the roundness of the taste. The reduced liquor was then clarified by low-temperature freezing (-5°C, 24 h) followed by filtration to obtain a clear and stable low-alcohol compound Chinese medicine base liquor.

[0081] Using the quality control sample B (1.0 times the reconstructed liquid concentration) from Example 4 as the flavor benchmark, the six characteristic compounds were first dissolved in a small amount of edible alcohol (95% vol) to prepare a high-concentration flavor ethanol solution. Then, under high-speed stirring, the solution was slowly added to a 15% vol low-alcohol compound Chinese herbal base liquor to ensure that the flavor substances were fully dissolved and evenly distributed.

[0082] Ten trained tasters evaluated the product using the sensory evaluation criteria and weighting system established in Example 2. Blind tastings were conducted on the product of this invention (15% vol) and the control sample (CK, 40% vol traditional deer antler wine).

[0083] 2. Test Results (1) Product stability: The prepared 15% vol deer antler flavored wine beverage was placed at room temperature of 4°C for 30 days and remained clear and transparent without any sediment or flocculent matter, indicating that the stability treatment was successful.

[0084] (2) Sensory evaluation results: The overall evaluation of the low-alcohol product by the evaluators is shown in Table 9: Table 9 Sensory Evaluation of 15% vol Deer Antler Flavored Beverage

[0085] like Figure 3This low-alcohol, refreshing deer antler flavored beverage possesses a unique nourishing and refreshing flavor, shedding the heavy medicinal odor and fishy smell of traditional medicinal wines. It overcomes the technical challenges of flavor preservation and body stability during the alcohol reduction process. Through base wine stabilization treatment (freeze filtration) and mouthfeel modification (glycerin), it solves the problems of cloudiness and thin taste associated with low-alcohol beverages. At a low alcohol content of 15% vol, the characteristic compound combination and precise quantitative addition technology of this invention still stably impart a typical and pleasant deer antler flavor to the product, successfully avoiding any fishy smell.

[0086] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit the solutions. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention based on the understanding of the present invention, without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A quality control product for a deer antler wine flavor, characterized in that, This includes compounds such as hexanal, octaldehyde, nonanal, myristaldehyde, ethyl benzoate, and ethyl octanoate.

2. The quality control product according to claim 1, characterized in that, The compounds include the following mass concentrations: 0.10–15.00 mg / L hexanal, 0.04–6.00 mg / L octanal, 0.08–12.00 mg / L nonanal, 0.03–5.00 mg / L myristal, 0.05–7.00 mg / L ethyl benzoate, and 0.04–6.00 mg / L ethyl octanoate.

3. The quality control product according to claim 1, characterized in that, The quality control materials include the following compounds at the following mass concentrations: 1.34 mg / L hexanal, 0.51 mg / L octanal, 0.94 mg / L nonanal, 0.44 mg / L myristal, 0.59 mg / L ethyl benzoate, and 0.50 mg / L ethyl octanoate.

4. A method for controlling the flavor of deer antler wine, characterized in that, The flavor of deer antler wine can be controlled by changing the content of the compound in any one of the quality control products according to claims 1 to 3.

5. A method for detecting or evaluating the flavor of deer antler wine, characterized in that, The flavor quality of deer antler wine is detected or evaluated by determining the content of the compound in any of the quality control products described in claims 1 to 3.

6. A deer antler velvet wine flavor reconstruction liquid, characterized in that, This includes hexanal, octaldehyde, nonanal, myristaldehyde, ethyl benzoate, and ethyl octanoate.

7. The deer antler wine flavor reconstruction liquid according to claim 6, characterized in that, The deer antler wine flavor reconstruction liquid comprises the following compounds at the following mass concentrations: 0.10~15.00 mg / L hexanal, 0.04~6.00 mg / L octanal, 0.08~12.00 mg / L nonanal, 0.03~5.00 mg / L myristal, 0.05~7.00 mg / L ethyl benzoate and 0.04~6.00 mg / L ethyl octanoate.

8. The deer antler wine flavor reconstruction liquid according to claim 7, characterized in that, The deer antler wine flavor reconstruction liquid comprises the following compounds at the following mass concentrations: 1.34 mg / L hexanal, 0.51 mg / L octanal, 0.94 mg / L nonanal, 0.44 mg / L myristal, 0.59 mg / L ethyl benzoate and 0.50 mg / L ethyl octanoate.

9. The use of the combination of the deer antler wine flavor reconstruction liquid and low-alcohol beverage as described in any one of claims 6 to 8 in the preparation of a deer antler wine flavored beverage.

10. A reconstructed deer antler wine, characterized in that, It is prepared by mixing and blending the deer antler wine flavor reconstruction liquid according to any one of claims 6 to 8 with low-alcohol wine, or by blending the low-alcohol wine so that the contents of hexanal, octanal, nonanal, myristal, ethyl benzoate and ethyl octanoate are the same as those in the reconstruction liquid.

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