A prediction model for sensory characteristics of cantonese-style stewed flavor and a construction method thereof
By constructing a sensory characteristic prediction model for Cantonese-style braised flavor and using the correlation between instrument data and sensory descriptive terms, the problem of the difficulty in preserving the flavor characteristics of Cantonese-style braised products in industrial production was solved. This enabled standardized quantitative evaluation and prediction, and improved the reliability of product development and quality control.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ZHONGKAI UNIV OF AGRI & ENG
- Filing Date
- 2026-04-15
- Publication Date
- 2026-07-17
AI Technical Summary
The lack of scientific sensory evaluation methods in existing technologies makes it difficult to effectively preserve the core flavor characteristics of Cantonese braised products in industrial production. The lack of unified sensory evaluation standards also affects the development of new products.
By combining instrumental data acquisition with sensory descriptive terms, a sensory characteristic prediction model for Cantonese-style braised flavor was constructed. Data on the appearance, aroma, taste, and texture of braised products were obtained using a colorimeter, electronic nose, electronic tongue, and texture analyzer. The model was then trained using a random forest model to establish an objective sensory characteristic prediction model.
It enables objective, standardized, and repeatable quantitative evaluation of the flavor of Cantonese braised products, overcomes the subjectivity and instability of traditional sensory evaluation, and provides a reliable means for product development and quality control.
Smart Images
Figure CN122412948A_ABST