Salt-reduced adaptability intelligent sensory evaluation method for salt-reduced sauce compound seasoning

Abstract

The present application relates to the technical field of salt reduction adaptability, and particularly relates to a salt reduction adaptability intelligent sensory evaluation method for a salt-reduced sauce compound seasoning, solves the problem of how to make the salty taste measurement result of an electronic tongue truly reflect the salty taste perception intensity of the salt-reduced sauce compound seasoning when actually eaten; the present application makes the sodium ion release state of the sauce sample consistent with that when actually eaten by simulating oral processing; the interference of the complex matrix of the sauce on the electronic tongue detection is eliminated by a matrix matching standard curve to obtain a matrix corrected saltiness index; the index is ratioed with the actual NaCl content to obtain a saltiness efficiency ratio, and the salt reduction adaptability is evaluated in combination with a grade division standard; the present application realizes objective evaluation of the salt reduction adaptability of the salt-reduced sauce; the present application makes the electronic tongue measurement result highly relevant to the sensory evaluation, realizes objective and accurate evaluation of the salt reduction adaptability of the salt-reduced sauce, and remedies the blank of the prior art that cannot be applied to the non-homogeneous complex system of the sauce.

Description

Technical Field

[0001] This invention relates to the field of salt reduction compatibility technology, and in particular to an intelligent sensory evaluation method for the salt reduction compatibility of salt-reduced sauce-type compound seasonings. Background Technology

[0002] The development of low-sodium sauces and compound seasonings is an important direction in the food industry. However, problems such as decreased saltiness perception and flavor imbalance after salt reduction seriously restrict product quality. Accurately evaluating the saltiness perception intensity and salt reduction compatibility of low-sodium sauces is a key step in optimizing low-sodium formulas and ensuring product quality.

[0003] Electronic tongues, as a smart sensory analysis tool, have been attempted for evaluating the saltiness of condiments. However, existing electronic tongue saltiness evaluation methods typically involve dissolving or diluting the sample before measurement and then using a standard curve plotted with pure NaCl aqueous solution for saltiness conversion. This approach is only suitable for homogeneous systems such as soluble salt-containing condiments like soy sauce. For complex sauces containing multiple components such as proteins, fats, and polysaccharides, Part of it is encased in a microscopic network structure. Direct dilution disrupts the original physical structure of the sauce, leading to... The saltiness is released instantly, and the measured value cannot reflect the actual saltiness perception when eating; at the same time, the complex matrix of the sauce significantly interferes with the sensor response signal, and the standard curve based on pure water cannot eliminate this interference.

[0004] Therefore, the ultimate technical problem to be solved by this application is: how to make the results of electronic tongue saltiness measurement truly reflect the intensity of saltiness perception of reduced-salt sauce compound seasonings when actually consumed, so as to achieve an objective and accurate evaluation of the saltiness compatibility of such products.

[0005] Therefore, the present invention provides an intelligent sensory evaluation method for the salt-reduction adaptability of salt-reduced sauce-type compound seasonings. Summary of the Invention

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

[0007] One aspect of the present invention provides a method for intelligent sensory evaluation of the salt-reduction compatibility of a low-sodium sauce-type compound seasoning, comprising:

[0008] The low-sodium sauce compound seasoning to be tested was mixed with artificial saliva in a preset ratio and subjected to simulated oral cavity processing under preset temperature and shear rate conditions to obtain a sauce sample after simulated oral cavity processing.

[0009] A simulated sauce matrix was prepared, with viscosity, fat content, and protein content in the sauce to be tested not exceeding preset deviation values. Different concentrations of NaCl standards were added to the simulated sauce matrix. The saltiness response values ​​of each matrix-matched standard were measured using an electronic tongue, establishing a standard curve of matrix-matched NaCl concentration versus electronic tongue saltiness response value. The saltiness response values ​​of each matrix-matched standard and the sauce sample processed in the simulated oral cavity were measured using an electronic tongue, and a standard curve was established using the saltiness response values ​​of each matrix-matched standard. The saltiness response values ​​of the sauce sample were substituted into the standard curve equation. The corresponding NaCl concentration value was calculated and recorded as the matrix-corrected saltiness index.

[0010] Using the matrix-corrected salinity index as the numerator, the sauce sample to be tested is analyzed, and the actual NaCl content of the sauce sample measured by ion chromatography or inductively coupled plasma mass spectrometry is used as the denominator. The ratio between the two is calculated to obtain the salinity efficiency ratio. Based on the salinity efficiency ratio and combined with the preset salt reduction suitability classification standard, the salt reduction suitability of the sauce is evaluated.

[0011] Salt reduction suitability refers to the effective saltiness perception intensity that a salt-reduced sauce can achieve under the condition of a unit actual NaCl content, which is quantitatively characterized by the saltiness efficiency ratio. The salt reduction suitability level classification standard is as follows: with a saltiness efficiency ratio of 1 as the baseline, a ratio of no more than 1.5 corresponds to the excellent level, a ratio of no more than 1.2 but greater than 1.5 corresponds to the good level, a ratio of no less than 0.8 but less than 1.2 corresponds to the medium level, and a ratio of less than 0.8 corresponds to the poor level.

[0012] This invention addresses the heterogeneous and complex food matrix of low-sodium sauce-type compound seasonings by constructing a complete evaluation chain encompassing simulated evaluation, quantitative analysis based on specific standards, and relative determination. Its core logic is: first, by simulating oral processing, the sauce sample... The release state is consistent with the actual consumption scenario. Then, the interference of the complex matrix of the sauce on the electronic tongue measurement is eliminated through a matrix matching standard curve. Finally, the absolute measured value is transformed into a relative evaluation index—the effective saltiness perception contributed by a unit of actual salt content—through the saltiness efficiency ratio, achieving an objective and quantitative evaluation of the saltiness suitability of reduced-salt sauces. This invention shifts the evaluation object from a diluted solution to a chyme simulating the actual consumption state, upgrades the evaluation benchmark from pure aqueous solution to a sauce matrix matching system, and transforms the evaluation index from "absolute saltiness value" to "saliness efficiency ratio." This invention makes the electronic tongue measurement results highly correlated with sensory evaluation, achieving an objective and accurate evaluation of the saltiness suitability of reduced-salt sauces, filling the gap in existing technologies that cannot be applied to heterogeneous and complex sauce systems. Attached Figure Description

[0013] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0014] Figure 1 This is a flowchart of the intelligent sensory evaluation method for the salt-reduction adaptability of a salt-reduced sauce-type compound seasoning provided in Embodiment 1 of the present invention;

[0015] Figure 2 This is a schematic diagram of the intelligent sensory evaluation method for the salt-reduction adaptability of a salt-reduced sauce-type compound seasoning provided in Embodiment 1 of the present invention.

[0016] Figure 3 Embodiment 8 of the present invention provides a block diagram of an intelligent sensory evaluation system for the salt-reduction adaptability of a salt-reducing compound seasoning;

[0017] Figure 4 A block diagram of the electronic device provided by the present invention;

[0018] Figure 5 A block diagram of a computer-readable storage medium provided for this invention.

[0019] Reference numerals in the attached diagram: 1. Sauce sample acquisition module; 2. Saltiness curve establishment module; 3. Sauce salt reduction adaptability acquisition module; 4. Central processing unit / microprocessor / main control chip; 5. Storage medium; 6. Data bus; 7. Input / output bus / external bus / device bus; 8. Display; 9. Input / output device; 10. Computer-readable instructions; 11. Non-transitory computer-readable storage medium. Detailed Implementation

[0020] The technical solutions of the present invention will now be described with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0021] Hereinafter, the terms "first," "second," etc., are used for descriptive convenience only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined with "first," "second," etc., may explicitly or implicitly include one or more of that feature. In the description of this invention, unless otherwise stated, "a plurality of" means two or more.

[0022] In this invention, unless otherwise explicitly specified and limited, the term "connection" should be interpreted broadly. For example, "connection" can be a fixed mechanical connection, a detachable mechanical connection, or an integral part; or, "connection" can be a direct connection or an indirect connection through an intermediate medium. Furthermore, unless otherwise explicitly specified and limited, the term "coupling" should be interpreted broadly. For example, "coupling" can be a direct electrical connection, such as physical contact and electrical conduction between two components; it can also be understood as an electrical connection between different components in a circuit structure through physical lines capable of transmitting electrical signals, such as copper foil or wires on a printed circuit board (PCB), to transmit electrical signals; or, "coupling" can be an indirect electrical connection between two components through an intermediate medium; or, "coupling" can be an electrical connection between two components in a non-contact manner, such as an electrical connection between two components using capacitive coupling to transmit electrical signals.

[0023] In this embodiment of the invention, directional terms such as "up," "down," "left," and "right" may be defined relative to the orientation of the components shown in the accompanying drawings. It should be understood that these directional terms can be relative concepts, used for relative description and clarification, and can change accordingly depending on the orientation of the components in the accompanying drawings.

[0024] Example 1: As Figure 1 As shown, this embodiment of the invention provides an intelligent sensory evaluation method for the salt-reduction adaptability of a low-sodium sauce-type compound seasoning, comprising the following steps:

[0025] Step S100: Mix the low-sodium sauce-type compound seasoning to be tested with artificial saliva in a preset ratio, and perform simulated oral cavity processing under preset temperature and shear rate conditions to obtain a sauce sample after simulated oral cavity processing.

[0026] Step S200: Prepare a simulated sauce matrix whose viscosity, fat content, and protein content do not exceed preset deviation values ​​compared to the sauce to be tested. Add different concentrations of NaCl standards to the simulated sauce matrix. Use an electronic tongue to measure the saltiness response value of each matrix-matched standard and establish a standard curve of matrix-matched NaCl concentration versus electronic tongue saltiness response value. Use an electronic tongue to measure the saltiness response value of each matrix-matched standard and the sauce sample after simulated oral processing. Establish a standard curve using the saltiness response value of each matrix-matched standard. Substitute the saltiness response value of the sauce sample into the standard curve equation. Calculate the corresponding NaCl concentration value, which is recorded as the matrix-corrected saltiness index.

[0027] Step S300: Using the matrix-corrected salinity index as the numerator, the sauce sample to be tested is detected, and the actual NaCl content obtained from the analysis of the sauce sample is used as the denominator. The ratio of the two is calculated to obtain the salinity efficiency ratio. Based on the salinity efficiency ratio and combined with the preset salt reduction suitability level classification standard, the salt reduction suitability of the sauce is evaluated.

[0028] Salt reduction suitability refers to the effective saltiness perception intensity that a salt-reduced sauce can achieve under the condition of a unit actual NaCl content, which is quantitatively characterized by the saltiness efficiency ratio. The salt reduction suitability level classification standard is as follows: with a saltiness efficiency ratio of 1 as the baseline, a ratio of no more than 1.5 corresponds to the excellent level, a ratio of no more than 1.2 but greater than 1.5 corresponds to the good level, a ratio of no less than 0.8 but less than 1.2 corresponds to the medium level, and a ratio of less than 0.8 corresponds to the poor level.

[0029] In the above embodiments, the present invention preserves the sauce in its actual edible state through simulated oral pre-processing. The release characteristics are assessed by eliminating matrix interference through a matrix-matched standard curve and quantifying the salt reduction suitability using the saltiness efficiency ratio. This ensures a high correlation between the electronic tongue's saltiness measurement results and sensory evaluation results, achieving an objective and accurate evaluation of the salt reduction suitability of the sauce. Step S100 simulates oral processing, subjecting the sauce sample to shearing and saliva mixing under controlled conditions, consistent with the actual consumption process. This ensures that sodium ions encapsulated in the sauce's microstructure are released according to the same kinetic laws as the oral processing, thus making the sodium ion distribution and release characteristics of the sample consistent with the chyme state during actual consumption. Step S200 establishes a standard curve using a simulation system matched to the matrix composition of the sauce, placing the electronic tongue's saltiness response value in the same matrix environment as the sample during calibration. This eliminates interference from various components in the complex sauce matrix on the sensor response signal, ensuring the quantitative benchmark of the standard curve perfectly matches the actual detection environment of the sample. Step S200's elimination of matrix interference and step S100's preservation of the sample's true release state work synergistically—the former's correction benchmark directly corresponds to the latter's sample state, rather than to the distorted state after dilution. Step S300, through the calculation of the saltiness efficiency ratio, transforms the previous quantitative detection results into a relative evaluation index of "effective saltiness perception contributed by a unit of actual salt content," making the salt reduction compatibility between different salt-reducing formulas and different sauce varieties comparable (see appendix for details). Figure 2 ).

[0030] Example 2: Based on Example 1, the process of obtaining a sauce sample after simulated oral cavity processing in step S100 of this embodiment of the invention includes the following steps:

[0031] Step S101: Take a fully mixed sample of the low-sodium sauce-type compound seasoning to be tested, weigh out the preset amount and place it in a mixing container; add artificial saliva according to the predetermined material-liquid ratio, and use a gentle and controllable stirring method to ensure that the two are fully contacted and initially mixed; the mixing process is carried out under constant environmental conditions, and immediately after completion, it is transferred to the simulated oral cavity processing device;

[0032] Step S102: Transfer the mixture into the processing chamber of the simulated oral cavity processing device; activate the temperature control system to bring the temperature inside the chamber to a preset temperature value and stabilize it; apply a preset shear rate and shear stress to the mixture; control the processing duration according to the preset duration, and stop the shearing action immediately after the time is up;

[0033] Step S103: After shearing stops, all the sauce mixture in the processing chamber is discharged and collected in the sample container; the temperature of the collected sample is rapidly reduced to room temperature or standard detection temperature using a preset cooling method to stabilize the sample state; the stabilized sample is the test sample that can be used for intelligent sensory detection, and no further centrifugation, filtration or secondary dilution is required before detection.

[0034] In the above embodiments, this embodiment aims to make the sodium ion release state of the test sample consistent with the perceived state during actual consumption. Step S101 introduces artificial saliva and gently stirs it, allowing the saliva to fully contact the sauce and initially penetrate into the protein-polysaccharide network structure inside the sauce, creating a chemical microenvironment similar to the oral cavity for subsequent sodium ion release. Step S102 uses controlled shearing and isothermal control to cause the gel network structure of the sauce to undergo a mechanical breakdown process similar to chewing and stirring in the mouth, gradually releasing sodium ions encapsulated in the sauce's microstructure into the liquid phase according to the same kinetic laws as the actual consumption process. Step S103 uses rapid cooling to lock the sodium ion release state at the level at the processing endpoint, while explicitly excluding centrifugation, filtration, or secondary dilution operations completely preserves the balance between released and residual sodium ions in the chyme, making the ion distribution characteristics of the test sample highly consistent with the actual consumption scenario.

[0035] Example 3: Based on Example 1, the process of establishing a matrix-matched NaCl concentration-electronic tongue salty taste response standard curve in step S200 of this embodiment of the invention includes the following steps:

[0036] Step S201: Convert the analog potential signals of each channel detected by the electronic tongue sensor array into digital signals through an analog-to-digital converter circuit; preprocess the converted raw digital signals; extract a data segment within a preset time window from the signal stable region, calculate the average signal value at each time point within the data segment, and use it as the original response characteristic value of the sample on the sensor channel; average the original response characteristic values ​​of each parallel sample to obtain the final original response value of the sample on each sensor channel;

[0037] Step S202: Standardize the final raw response values ​​of each sample on each sensor channel; correct for response drift caused by temperature fluctuations, and calculate the difference response value of each sample relative to the baseline using the response value of the blank matrix sample as the baseline.

[0038] Among them, blank matrix samples refer to simulated sauce matrices that do not contain NaCl;

[0039] Step S203: Substitute the difference response value of the sauce sample on the saltiness sensor channel directly into the pre-established matrix matching standard curve equation; according to the quantitative relationship between the saltiness response value and NaCl concentration in the standard curve equation, obtain the matrix-corrected saltiness index value corresponding to the response value; output the calculation result after associating it with the sample information, as the saltiness perception quantification value of the reduced-salt sauce under simulated real eating conditions.

[0040] In the above embodiments, this embodiment ensures the accuracy and repeatability of the original detection data. Step S201 converts the analog potential signal output by the sensor array into a digital signal through analog-to-digital conversion. After preprocessing to remove high-frequency noise and abnormal transition points, the average value is calculated by extracting data segments from the stable signal region. This eliminates the influence of sensor contact fluctuations and external electromagnetic interference on the original signal, ensuring that the original response characteristic values ​​obtained by each channel truly reflect the odor information of the sample itself. The averaging operation of each parallel sample further reduces random errors, providing a stable and reliable data foundation for subsequent quantitative analysis. It eliminates the interference of matrix background and non-detection factors on the response signal. Step S202, through the standardization processing of the response values ​​of each channel, eliminates the dimensional inconsistency problem caused by sensitivity differences between different sensor channels. Using the response value of the blank matrix sample as a baseline, difference calculations are performed to ensure that the final difference response value accurately reflects the incremental increase in saltiness response contributed by changes in NaCl concentration in the matrix. This excludes the influence of non-detection factors such as temperature drift and electrode aging, ensuring that the quantitative relationship between the response signal and NaCl concentration is unaffected by background interference. This embodiment achieves an effective conversion from instrument signal to quantitative saltiness perception value. Step S203 substitutes the difference response value of the saltiness sensor channel into the matrix matching standard curve equation, and calculates the corresponding matrix-corrected saltiness index through an inverse function. This converts the digital signal output by the electronic tongue into a concentration value corresponding to the actual saltiness perception, providing directly usable input parameters for subsequent quantitative evaluation of salt reduction suitability.

[0041] Example 4: Based on Example 3, the step S203 of this embodiment of the invention, which obtains the matrix-corrected salinity index value corresponding to the response value, includes the following steps:

[0042] Step S2031: Input the difference response value of the sauce sample to be tested on the salty taste sensor channel into the computer system, automatically call the matrix matching NaCl concentration-electronic tongue salty taste response value standard curve equation stored in the database, and use the difference response value as a known variable;

[0043] Step S2032: Based on the quantitative mathematical relationship between the salty response value and the NaCl concentration in the standard curve equation, calculate the NaCl concentration value corresponding to the input difference response value through an inverse function. This value is the matrix-corrected salinity index; automatically output this value and associate it with the corresponding sample identification information.

[0044] Step S2033: Bind the calculated matrix-corrected salinity index value with the sample name, sample number, test date and other related information to generate a complete test result record; output the test results in a preset format and store them in the database.

[0045] In the above embodiments, this embodiment automates and standardizes the calculation of the salinity index. Step S2031 automatically calls the standard curve equation in the database through the computer system, using the difference response value of the sample to be tested as a known variable input. This avoids calculation errors and recording errors that may occur due to manual substitution, ensuring that each calculation is based on the same standard curve equation and guaranteeing the consistency of the calculation process between different batches of samples. The electronic tongue response signal is effectively converted into a physically meaningful salinity quantification value through inverse function calculation. Step S2032 utilizes the quantitative mathematical relationship between the response value and NaCl concentration in the standard curve equation to calculate the NaCl concentration value corresponding to the difference response value through inverse function calculation. This value is the matrix-corrected salinity index. It is automatically output and associated with the sample identification information, allowing the calculation result to be directly traced to the corresponding sample, avoiding data confusion. This achieves full-process traceability management of the detection data. Step S2033 binds the matrix-corrected salinity index with the sample name, number, detection date, and other associated information to generate a complete detection result record, which is stored in the database in a preset format. This record provides a readily available data foundation for calculating the salinity efficiency ratio and determining the salt reduction suitability level in subsequent steps. The combined effect of these factors eliminates manual intervention in salinity index calculation, achieving full automation and traceable data management from signal input to result output. This provides an accurate and verifiable quantitative data foundation for the objective quantitative evaluation of salt reduction suitability.

[0046] Example 5: Based on Example 1, the process of evaluating the salt reduction suitability of the sauce in step S300 of this embodiment of the invention includes the following steps:

[0047] Step S301: Take the obtained matrix-corrected salinity index as the numerator and the actual NaCl content of the sauce sample to be tested by ion chromatography or inductively coupled plasma mass spectrometry as the denominator, calculate the ratio between the two, and obtain the salinity efficiency ratio.

[0048] The ratio represents the effective salty taste perception intensity contributed by a unit of actual salt content.

[0049] Step S302: Pre-set the salt reduction suitability level classification standard. The standard is based on different saltiness efficiency ratio ranges corresponding to different salt reduction suitability levels. With a saltiness efficiency ratio of 1 as the baseline, a ratio greater than 1 indicates that the sauce has a salt-enhancing effect, that is, it achieves the same saltiness perception with less actual salt content. A ratio of 1 indicates that the saltiness perception matches the actual salt content, and a ratio less than 1 indicates that the saltiness perception is lower than the actual salt content should be. Based on this, the ratio is divided into multiple continuous intervals, and each interval corresponds to different salt reduction suitability levels such as excellent, good, medium and poor.

[0050] Step S303: Compare the obtained saltiness efficiency ratio with the preset salt reduction suitability level classification standard, determine the level range in which the ratio falls, and output the salt reduction suitability level corresponding to the sauce to be tested; associate the level determination result with sample information, matrix-corrected saltiness index, saltiness efficiency ratio and other data to generate and output a salt reduction suitability evaluation report.

[0051] In the above embodiments, this embodiment achieves an effective conversion from absolute measured values ​​to relative evaluation indicators. Step S301 processes the matrix-corrected salinity index into a ratio with the actual NaCl content, transforming the evaluation indicator from an absolute value dependent on the sample's own salt level into a relative value reflecting the contribution efficiency of unit salt content. This eliminates the comparability barrier caused by differences in basic salt content between different sauce varieties, providing a unified quantitative scale for cross-sample and cross-formula comparisons of salt reduction suitability. A correspondence between instrument measurement data and qualitative evaluation conclusions is established. Step S302 uses a salinity efficiency ratio of 1 as a baseline, assigning ratios greater than 1, equal to 1, and less than 1 to three states: increased saltiness, matching, and insufficient saltiness, respectively. Continuous ratios are further divided into multiple intervals corresponding to four levels: excellent, good, medium, and poor, transforming the evaluation conclusion from a single numerical description into a graded expression with clear semantic meaning. This invention achieves integrated output of detection data and visualization of results. Step S303 compares the salinity efficiency ratio with the preset grade standard, then integrates the grade determination result with all related data such as the matrix-corrected salinity index and the actual NaCl content to generate an evaluation report and output it. This provides evaluation conclusions that can be directly used for decision-making regarding the optimization direction and quality control of the salt-reduced sauce formula.

[0052] Example 6: Based on Example 5, the process of pre-setting the salt reduction compatibility level classification standard in step S302 of this embodiment of the invention includes the following steps:

[0053] Step S3021: Automatically collect and store the test data of each batch of low-sodium sauce samples; after continuous accumulation of no less than a preset number of batches of samples, construct a low-sodium sauce sample database containing all historical test data, with the saltiness efficiency ratio as the core variable.

[0054] The test data includes sample identification information, matrix-corrected salinity index, actual NaCl content, and salinity efficiency ratio.

[0055] Step S3022: Read the saltiness efficiency ratio of all historical samples in the reduced-salt sauce sample database, and calculate the mean, standard deviation, and percentile distribution of the dataset; using a ratio of 1 as the theoretical baseline and the mean of the ratios of all historical samples as the central reference point, automatically calculate the standard deviation of the dataset; set the standard deviation data as the initial grade boundary threshold, and automatically divide the ratio interval into four continuous intervals, corresponding to the four salt reduction suitability grades of excellent, good, medium, and poor, respectively;

[0056] Step S3023: Store the automatically calculated threshold values ​​for each grade in a computer database as a preset standard for classifying salt reduction suitability grades; whenever test data from a new batch of samples is added to the salt reduction sauce sample database, automatically recalculate the mean and standard deviation of all historical data and dynamically update the threshold values ​​for each grade; when the fluctuation range of the threshold values ​​updated multiple times is less than the preset tolerance, it is determined that the grade classification standard tends to be stable, and the current threshold value is solidified as the official standard.

[0057] In the above embodiments, this embodiment frees the formulation of grading standards from reliance on human experience. Step S3021 automatically collects and stores the test data of each batch of samples to construct a historical database containing core variables such as salinity efficiency ratio, providing an objective data basis for the automatic calculation of grading standards. Step S3022 uses the ratio distribution of all historical samples in the database as a basis, and automatically divides the entire ratio range into four continuous intervals of excellent, good, medium, and poor by calculating statistical parameters such as mean and standard deviation. This ensures that the determination of grading boundaries is entirely driven by the distribution characteristics of actual sample data, eliminating the subjectivity and uncertainty introduced by human judgment in sensory evaluation experiments. This allows the grading standards to be automatically optimized as samples accumulate. Step S3023 stores the calculated boundary thresholds as preset standards. Whenever test data of a new batch of samples is added to the database, the system automatically recalculates the statistical parameters of all historical data and dynamically updates the thresholds for each grade. When the fluctuation range of the thresholds updated multiple times is less than the preset tolerance, the system's judgment standard tends to stabilize and is fixed and stored, so that the grading standards gradually converge with the increase of sample size, always maintaining consistency with the actual distribution of products.

[0058] The combined effect of these factors automates the entire process of establishing and updating the salt reduction suitability grading standards, eliminating the need for manual setting or adjustment of any thresholds and ensuring the objectivity and repeatability of the evaluation standards across different times and batches.

[0059] Example 7: Based on Example 6, the process of generating and outputting the salt reduction compatibility evaluation report in step S303 of this embodiment of the invention includes the following steps:

[0060] Step S3031: Automatically read the salinity efficiency ratio and simultaneously retrieve the preset and stored salt reduction suitability level classification standard from the system database; load the salinity efficiency ratio of the sample to be judged and all threshold parameters in the level classification standard into memory, ready for comparison and judgment.

[0061] Among them, the salt reduction suitability level classification standard includes the threshold range of salinity efficiency ratio corresponding to each level and its mapping relationship;

[0062] Step S3032: According to the order of grades from high to low, the salinity efficiency ratio is compared with the ratio range corresponding to each grade; it is determined whether the ratio is greater than or equal to the lower limit threshold corresponding to the excellent grade. If it is, it is directly determined as excellent grade; if it is not, it is determined whether the ratio is greater than or equal to the lower limit threshold corresponding to the good grade. If it is, it is determined as good grade; if it is not, it is determined whether the ratio is greater than or equal to the lower limit threshold corresponding to the medium grade. If it is, it is determined as medium grade; if none of the above are met, it is determined as poor grade; the determination result is associated with and stored with the corresponding ratio range information.

[0063] Step S3033: Integrate all related data, including grade determination results, salinity efficiency ratio, matrix-corrected salinity index, actual NaCl content of the sample, sample name and number, and test date, into a complete test record; automatically generate a salt reduction suitability evaluation report according to the preset report template. The report content includes data for each sub-item, grade determination results, and explanations corresponding to the grade; store the evaluation report in the database in a structured data format and provide it to the user according to the preset output method.

[0064] In the above embodiments, this embodiment first automates the grade determination process. Step S3031 automatically reads the salinity efficiency ratio and calls the preset grade classification standard, loading the ratio of the sample to be judged and all threshold parameters into memory, enabling subsequent comparison and judgment to be completed under pure software logic drive, without the need for manual standard consultation or manual calculation. Step S3032 performs the classification comparison in descending order of grade, determines the final grade through a logical structure of step-by-step condition judgment, and associates and stores the judgment result with the corresponding ratio range information, ensuring the logical rigor of the judgment process and the traceability of the results, eliminating the possibility of inconsistent standard scales or recording errors in manual judgment. This invention achieves complete integration of evaluation data and visualization of results. Step S3033 integrates the grade determination result with all related data such as the salinity efficiency ratio, matrix-corrected salinity index, actual NaCl content of the sample, sample name and number, and test date into a complete test record. It automatically generates an evaluation report according to the preset report template, so that the evaluation conclusion is output in a standardized document form, providing a complete evaluation basis that can be directly used for decision-making regarding the optimization direction and quality control of the salt-reduced sauce formula.

[0065] The combined effect of these factors automates the entire process of salt reduction suitability evaluation, from data input to grade determination and report output, ensuring the objectivity and repeatability of the evaluation results.

[0066] Example 8: As Figure 3 As shown, based on Examples 1-9, the intelligent sensory evaluation system for the salt-reduction adaptability of the salt-reducing compound seasoning provided in this invention includes the following steps:

[0067] The sauce sample acquisition module 1 is used to mix the low-sodium sauce compound seasoning to be tested with artificial saliva in a preset ratio, and perform simulated oral processing under preset temperature and shear rate conditions to obtain a sauce sample after simulated oral processing.

[0068] A saltiness curve module 2 is established to prepare a simulated sauce matrix whose viscosity, fat content, and protein content in the sauce to be tested do not exceed preset deviation values. Different concentrations of NaCl standards are added to the simulated sauce matrix, and the saltiness response values ​​of each matrix-matched standard are measured using an electronic tongue. A standard curve is established between the matrix-matched NaCl concentration and the electronic tongue saltiness response value. The saltiness response values ​​of each matrix-matched standard and the sauce sample processed in the simulated oral cavity are measured using an electronic tongue. A standard curve is established using the saltiness response values ​​of each matrix-matched standard. The saltiness response values ​​of the sauce sample are substituted into the equation of the standard curve. The corresponding NaCl concentration value is calculated and recorded as the matrix-corrected saltiness index.

[0069] The sauce salt reduction adaptability module 3 is obtained. It is used to detect the sauce sample to be tested by using the matrix-corrected salinity index as the numerator and the actual NaCl content of the sauce sample measured by ion chromatography or inductively coupled plasma mass spectrometry as the denominator. The ratio of the two is calculated to obtain the salinity efficiency ratio. Based on the salinity efficiency ratio and combined with the preset salt reduction adaptability level classification standard, the salt reduction adaptability of the sauce is evaluated.

[0070] Salt reduction suitability refers to the effective saltiness perception intensity that a salt-reduced sauce can achieve under the condition of a unit actual NaCl content, which is quantitatively characterized by the saltiness efficiency ratio. The salt reduction suitability level classification standard is as follows: with a saltiness efficiency ratio of 1 as the baseline, a ratio of no more than 1.5 corresponds to the excellent level, a ratio of no more than 1.2 but greater than 1.5 corresponds to the good level, a ratio of no less than 0.8 but less than 1.2 corresponds to the medium level, and a ratio of less than 0.8 corresponds to the poor level.

[0071] In the above embodiments, the sauce sample acquisition module simulates oral processing, subjecting the sample to undergoing shearing action similar to chewing and stirring in the mouth, as well as a chemical environment mixed with saliva, under controlled conditions. As the gel network structure of the sauce is gradually destroyed, the sodium ions encapsulated within are released according to the same kinetic laws as in actual consumption, thus ensuring that the sodium ion distribution in the sample matches the chyme state in a real consumption scenario. This provides a sample basis corresponding to sensory evaluation for subsequent testing. The saltiness curve establishment module uses a simulation system matching the composition of the sauce matrix to establish a standard curve. This ensures that the saltiness response value of the electronic tongue is placed in the same matrix environment as when the sample is tested during the calibration stage. The quantitative benchmark of the standard curve matches the actual testing environment of the sample, eliminating interference from the complex matrix of sauces, such as proteins, fats, and polysaccharides, on the sensor response signal, allowing the saltiness index to truly reflect the perceived saltiness intensity of the sample itself. The sauce salt reduction compatibility module transforms the absolute measured value into a relative evaluation index—the effective salty taste perceived intensity contributed by a unit of actual salt content—by ratioizing the matrix-corrected salinity index with the actual NaCl content. This eliminates the comparability barrier caused by differences in basic salt content between different sauce varieties, enabling the evaluation conclusions to directly serve the optimization direction of salt reduction formulas and quality control decisions.

[0072] The three modules work together to enable the electronic tongue saltiness test results to accurately reflect the intensity of saltiness perceived by consumers when actually consuming the reduced-sodium sauce, providing a complete system solution for the objective evaluation of the saltiness compatibility of the reduced-sodium sauce.

[0073] Experimental data:

[0074] Correlation between electronic tongue saltiness determination and sensory evaluation under different pretreatment methods;

[0075] Experimental samples: Three commercially available low-sodium sauces with different brands and different low-sodium processes were selected and numbered as Sample A, Sample B, Sample C, Sample D, and Sample E.

[0076] Comparison method:

[0077] Traditional dilution method (control group): Referring to CN115993433A and the routine testing procedure for electronic tongue, the sauce sample was diluted with ultrapure water and the supernatant was taken for electronic tongue testing.

[0078] This method (experimental group): Pre-treatment of the simulated oral cavity (32-37℃) was performed according to step S100 of this invention. Shear rate (10-30 seconds), then follow step S200 to calculate the salinity index using the matrix matching standard curve.

[0079] Sensory evaluation: An evaluation team of 10 trained sensory evaluators scored the saltiness intensity of each sample on a 9-point scale under simulated real-world eating conditions. Each sample was evaluated three times, and the average value was used as the sensory evaluation reference value.

[0080] Experimental data:

[0081]

[0082] Table 1. Electronic tongue salty taste response values ​​and sensory evaluation salty taste scores for each sample.

[0083]

[0084] Table 2. Correlation Analysis Results

[0085] Previous studies have shown that electronic tongues and sensory evaluations exhibit a significant positive correlation in simple solution systems (r=0.969). However, in complex food matrices such as sauces, the correlation of traditional dilution methods decreases significantly (r=0.71). This invention, through simulation of oral processing and matrix matching correction, improves the correlation to r=0.94, which is comparable to the correlation level in simple solution systems.

[0086]

[0087] Table 3. Effects of different pretreatment methods on the electronic salty taste response value (taking sample A as an example)

[0088] Data conclusions:

[0089] This invention significantly improves the correlation between electronic tongue saltiness determination and sensory evaluation. The coefficient of determination of the traditional dilution method is significantly lower. The value was only 0.50, indicating that its measurement results could only explain 50% of the variation in sensory evaluation; while this method... Reaching 0.88, it can explain 88% of the variation in sensory evaluation, an improvement of 38 percentage points.

[0090] Traditional dilution methods systematically overestimate the perceived saltiness of sauces. Directly diluting the sauce before measurement disrupts its original microstructure and... Release kinetics - leading to The entire substance was released instantly, and the measured value was approximately 25% higher than the expected value based on sensory evaluation.

[0091] This invention, through simulated oral processing and matrix matching correction, enables electronic tongue measurement results to highly match the actual perception of saltiness. Simulated oral processing preserves the characteristics of the sauce in its actual consumption state. The release feature—the matrix-matched standard curve eliminates the interference of the complex matrix of sauces on the electronic tongue response signal, and the two work together to reduce the measurement deviation from 25.3% to 4.6%.

[0092] Summary of technical effects:

[0093] The experimental data above proves that the present invention, through the technical solution of "simulated oral processing pretreatment + matrix matching standard curve", effectively solves the problem of "sensory-measurement disconnect" caused by direct dilution and measurement of sauce samples in the prior art. It improves the correlation between electronic tongue saltiness measurement results and sensory evaluation results from moderate (r=0.71) to high (r=0.94), and realizes an objective and accurate evaluation of the saltiness compatibility of reduced-salt sauces.

[0094] Figure 4 A block diagram of an exemplary electronic device suitable for implementing embodiments of the present invention is shown.

[0095] The electronic device may include a central processing unit / microprocessor / main control chip 4; and a storage medium 5 coupled to the central processing unit / microprocessor / main control chip 4 and storing computer-executable instructions therein for performing the steps of various methods of embodiments of the present invention when executed by the processor.

[0096] The central processing unit / microprocessor / main control chip 4 may include, but is not limited to, one or more processors or microprocessors.

[0097] Storage medium 5 may include, but is not limited to, random access memory (RAM), read-only memory (ROM), flash memory, EPROM memory, EEPROM memory, registers, computer storage media (e.g., hard disk, floppy disk, solid-state drive, removable disk, CD-ROM, DVD-ROM, Blu-ray disc, etc.).

[0098] In addition, the electronic device may include (but is not limited to) a data bus 6, an input / output bus / external bus / device bus 7, a display 8, and input / output devices 9 (e.g., keyboard, mouse, speaker, etc.).

[0099] The central processing unit / microprocessor / main control chip 4 can communicate with external devices (8, 9, etc.) via wired or wireless networks (not shown) through the input / output bus / external bus / device bus 7.

[0100] The storage medium 5 may also store at least one computer-executable instruction for performing the steps of various functions and / or methods in the embodiments described herein when run by the central processing unit / microprocessor / main control chip 4.

[0101] In one embodiment, the at least one computer-executable instruction may also be compiled into or comprise a software product, wherein one or more computer-executable instructions are executed by a processor to perform the steps of the various functions and / or methods in the embodiments described herein.

[0102] Figure 5 A schematic diagram of a computer-readable storage medium according to an embodiment of the present invention is shown.

[0103] like Figure 5 As shown, the non-transitory computer-readable storage medium 11 stores instructions, such as computer-readable instructions 10. When the computer-readable instructions 10 are executed by a processor, the various methods described above can be performed. The non-transitory computer-readable storage medium includes, but is not limited to, volatile memory and / or non-volatile memory. Volatile memory may include, for example, random access memory (RAM) and / or cache memory. Non-transitory non-volatile memory may include, for example, read-only memory (ROM), hard disk, flash memory, etc. For example, the non-transitory computer-readable storage medium 11 can be connected to a computing device such as a computer, and then, when the computing device executes the computer-readable instructions 10 stored on the non-transitory computer-readable storage medium 11, the various methods described above can be performed.

[0104] In the embodiments provided by this invention, it should be understood that the disclosed systems and methods can be implemented in other ways. For example, the system embodiments described above are merely illustrative; for instance, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces; the indirect coupling or communication connection between systems or units may be electrical, mechanical, or other forms.

[0105] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0106] Furthermore, the functional units in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.

[0107] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions for executing all or part of the steps of the methods of the various embodiments of this invention through a computer device (which may be a personal computer, server, or network device, etc.). The aforementioned storage medium includes: USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), disks, optical discs, and other media capable of storing program code.

[0108] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for intelligent sensory evaluation of the salt-reduction adaptability of a low-sodium sauce-type compound seasoning, characterized in that, Includes the following steps: The low-sodium sauce to be tested was mixed with artificial saliva in a certain proportion, and the oral cavity was simulated under a set temperature and shear rate to obtain the processed sample. A simulated matrix with viscosity, fat, and protein content that deviate from the sauce to be tested within a preset range was prepared. Different concentrations of NaCl standard were added to the matrix, and the salty response value was measured using an electronic tongue. A standard curve of NaCl concentration-response value matching the matrix was established. The response values ​​of each standard and the sauce after simulated oral processing were determined by the same method. The response values ​​of the sauce were substituted into the curve, and the corresponding NaCl concentration was calculated to obtain the matrix-corrected salinity index. The ratio is calculated by using the matrix-corrected salinity index as the numerator and the actual measured NaCl content of the sauce as the denominator to obtain the salinity efficiency ratio. Based on the preset salt reduction suitability rating standard, the comparison value is used to rate and evaluate the salt reduction suitability of the sauce.

2. The intelligent sensory evaluation method for the salt-reduction adaptability of the reduced-salt compound seasoning as described in claim 1, characterized in that, Salt reduction compatibility refers to the effective saltiness perception intensity that a salt-reduced sauce can achieve under the condition of a unit actual NaCl content, and is quantitatively characterized by the saltiness efficiency ratio.

3. The intelligent sensory evaluation method for the salt-reduction adaptability of the reduced-salt compound seasoning as described in claim 1, characterized in that, The criteria for classifying salt reduction suitability levels are as follows: With a salinity-efficiency ratio of 1 as the baseline, a ratio of no more than 1.5 corresponds to an excellent grade; A ratio of 1.2 not greater than 1.5 corresponds to a "good" grade. A ratio of 0.8 or less and less than 1.2 corresponds to a medium level. A ratio less than 0.8 corresponds to a poor grade.

4. The intelligent sensory evaluation method for the salt-reduction adaptability of the reduced-salt compound seasoning as described in claim 1, characterized in that, A simulated sauce matrix was prepared with viscosity, fat content, and protein content in the sauce to be tested not exceeding preset deviation values. Different concentrations of NaCl standard were added to the simulated sauce matrix. The salty response value of each matrix-matched standard was measured using an electronic tongue, and a standard curve of matrix-matched NaCl concentration-electronic tongue salty response value was established.

5. The intelligent sensory evaluation method for the salt-reduction adaptability of the salt-reducing compound seasoning as described in claim 4, characterized in that, Establish a matrix-matched standard curve of NaCl concentration versus electronic tongue salty taste response, including the following steps: The analog potential signals of each channel detected by the electronic tongue sensor array are converted into digital signals by an analog-to-digital converter circuit; the converted raw digital signals are preprocessed; a data segment within a preset time window is extracted from the signal stable region, and the average signal value at each time point in the data segment is calculated as the original response characteristic value of the sample on the sensor channel; the average value of the original response characteristic values ​​of each parallel sample is taken to obtain the final original response value of the sample on each sensor channel. The final raw response values ​​of each sample on each sensor channel are standardized; the response drift caused by temperature fluctuations is corrected, and the response value of each sample relative to the baseline is calculated using the response value of the blank matrix sample as the baseline.

6. The intelligent sensory evaluation method for the salt-reduction adaptability of the reduced-salt type sauce-like compound seasoning as described in claim 5, characterized in that, Blank matrix samples refer to simulated sauce matrices that do not contain NaCl.

7. The intelligent sensory evaluation method for the salt-reduction adaptability of the reduced-salt type sauce-like compound seasoning as described in claim 5, characterized in that, Obtaining the matrix-corrected salinity index value corresponding to the response value includes the following steps: Input the difference response value of the sauce sample on the salty taste sensor channel into the computer system, and automatically call the matrix-matched NaCl concentration-electronic tongue salty taste response value standard curve equation stored in the database, and use the difference response value as a known variable; Based on the quantitative mathematical relationship between the salty response value and NaCl concentration in the standard curve equation, the NaCl concentration value corresponding to the input difference response value is calculated through an inverse function. The matrix-corrected salinity index is the matrix-corrected salinity index; the value is automatically output and associated with the corresponding sample identification information. The calculated matrix-corrected salinity index value is bound to the sample name, sample number, test date, and other related information to generate a complete test result record; the test results are output in a preset format and stored in the database.

8. The intelligent sensory evaluation method for the salt-reduction adaptability of the reduced-salt compound seasoning as described in claim 5, characterized in that, The difference response value of the sauce sample to be tested on the salty taste sensor channel is directly substituted into the pre-established matrix matching standard curve equation; Based on the quantitative relationship between the salty response value and the NaCl concentration in the standard curve equation, the matrix-corrected salinity index value corresponding to the response value is obtained. The calculation results are correlated with the sample information and output as the quantified value of the perceived saltiness of the low-sodium sauce under simulated real-life consumption conditions.

9. The intelligent sensory evaluation method for the salt-reduction adaptability of the salt-reducing compound seasoning as described in claim 1, characterized in that, Evaluating the salt-reduction suitability of sauces includes the following steps: The obtained matrix-corrected salinity index is used as the numerator, and the actual NaCl content of the sauce sample measured by ion chromatography or inductively coupled plasma mass spectrometry is used as the denominator. The ratio of the two is calculated to obtain the salinity efficiency ratio. A pre-defined standard for salt reduction suitability levels is established, with different salt reduction suitability levels corresponding to different salinity efficiency ratio ranges. The obtained saltiness efficiency ratio is compared with the preset salt reduction compatibility level classification standard to determine the level range in which the ratio falls and output the salt reduction compatibility level of the sauce to be tested. The level determination result is correlated with sample information, matrix-corrected saltiness index, saltiness efficiency ratio and other data to generate and output a salt reduction compatibility evaluation report.

10. The intelligent sensory evaluation method for the salt-reduction adaptability of the reduced-salt compound seasoning as described in claim 7, characterized in that, The process of generating and outputting a salt reduction suitability evaluation report includes the following steps: automatically reading the salinity efficiency ratio and simultaneously retrieving the preset and stored salt reduction suitability level classification standard from the system database; loading the salinity efficiency ratio of the sample to be judged and all threshold parameters in the level classification standard into memory for comparison and judgment. According to the order of grades from high to low, the salinity efficiency ratio is compared with the ratio range corresponding to each grade. It is determined whether the ratio is greater than or equal to the lower limit threshold corresponding to the excellent grade. If it is, it is directly determined as excellent. If not, it is determined whether the ratio is greater than or equal to the lower limit threshold corresponding to the good grade. If it is, it is determined as good. If not, it is determined whether the ratio is greater than or equal to the lower limit threshold corresponding to the medium grade. If it is, it is determined as medium. If none of the conditions are met, it is determined as poor. The determination results are associated with and stored with the corresponding ratio range information. The system integrates all relevant data, including grade determination results, salinity efficiency ratio, matrix-corrected salinity index, actual NaCl content of the sample, sample name and number, and test date, into a complete test record. It automatically generates a salt reduction suitability evaluation report according to a preset report template. The report includes data for each sub-item, grade determination results, and explanations of the corresponding grades. The evaluation report is stored in the database in a structured data format and provided to the user according to a preset output method.

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