Method for analyzing formula of functional flavoring base
The method of polar gradient extractions and GC-MS analysis with PLS-DA models effectively addresses the inefficiencies of conventional methods, providing accurate and efficient analysis of functional flavoring bases by establishing a characteristic component database for natural spices.
Patent Information
- Authority / Receiving Office
- GB · GB
- Patent Type
- Patents
- Current Assignee / Owner
- HUNAN INSTITUTE OF SCIENCE AND TECHNOLOGY
- Filing Date
- 2024-08-06
- Publication Date
- 2026-07-02
AI Technical Summary
Conventional extraction methods like LLE and GC-MS are inefficient and inaccurate for analyzing complex matrices of natural spices, leading to masked low-content aroma components and incomplete information discovery, hindering accurate qualitative and quantitative analysis of functional flavoring bases.
A method involving polar gradient extractions followed by GC-MS analysis and stoichiometric pattern identification using PLS-DA or OPLS-DA models to establish a characteristic component database, with hierarchical clustering for visualization, enabling high-efficiency and high-accuracy analysis of functional flavoring bases.
The method provides rich chemical component data and accurate identification of characteristic components, enhancing the traceability and analysis of functional flavoring bases, achieving up to 87.5% accuracy in predicting flavoring base compositions.
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