Method for formulating flavor or fragrance composition, flavor or fragrance composition formulated thereby, and convenience food

Abstract

A method for formulating a flavor or fragrance composition, a flavor or fragrance composition formulated thereby, and a convenience food. The method for formulating a flavor or fragrance composition comprises sample pretreatment, key aroma compound determination, aroma sub-profile verification, and flavor or fragrance compounding. The method allows for quick compounding or formulation of a flavor or fragrance composition by means of establishing an aroma sub-profile and constructing a flavor / fragrance framework, thereby greatly saving time and costs.

Description

Flavoring formulation methods and flavorings, and convenience foods.

[0001] This application claims priority to Chinese Patent Application No. 202510497886.3, filed on April 18, 2025, entitled "Method for Blending Flavors and Flavors and Convenience Foods Thereof", the entire contents of which are incorporated herein by reference. Technical Field

[0002] This invention relates to the field of food industry technology, specifically to a method for blending flavorings and flavorings and convenience foods obtained using this method. Background Technology

[0003] Fragrance is an artificially blended mixture containing two or more, or even dozens, of ingredients (sometimes with a suitable carrier), possessing a specific aroma. According to their application areas, fragrances can be divided into three main types: food fragrances, daily-use fragrances, and other fragrances. These products are widely used in the flavoring of personal care products, cosmetics, tobacco, pharmaceuticals, paper, and food manufacturing industries.

[0004] In fragrance blending, understanding the characteristics of scents and their interactions helps perfumers create complex and unique formulas. Common scent types include floral, fruity, woody, spicy, animalic, and green scents. Currently, blending a fragrance often requires mastering professional perfumery knowledge, familiarity with the aroma characteristics of various fragrance compounds, and repeated blending and modification of the types and proportions of fragrance compounds to finally complete the blend. This process is time-consuming and challenging, thus requiring a high level of expertise, limiting the target audience, and increasing costs. Finding a simpler, faster, and lower-cost way to blend fragrances is a pressing issue that needs to be addressed. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention provides a method for blending flavorings, which solves the current issues of high skill requirements, long cycles, and high costs associated with flavoring blending.

[0006] The present invention provides a method for blending flavorings, comprising the following steps:

[0007] Sample pretreatment steps: Weigh a certain mass of fragrance sample, mix the fragrance sample with an internal standard to obtain the mixture to be tested;

[0008] Key aroma compound identification steps: Qualitative analysis, quantitative analysis and OAV analysis are performed on the mixture to be tested to identify the key aroma compounds in the fragrance sample;

[0009] Aroma profile verification steps: The key aroma compounds are analyzed by smell to obtain different aroma profiles;

[0010] Fragrance blending steps: The fragrance is blended according to the described fragrance profiles to obtain the fragrance.

[0011] Optionally, in the key aroma compound identification step, the qualitative analysis, quantitative analysis, and OAV analysis are performed using a gas chromatography-mass spectrometry system.

[0012] Optionally, the key aroma compound determination step includes: performing qualitative analysis, quantitative analysis, and OAV analysis on the mixture to be tested to determine the aroma compounds in the fragrance sample, and identifying aroma compounds with high content and OAV>1 as the key aroma compounds.

[0013] Optionally, the key aroma compound identification step includes: performing qualitative analysis on the mixture to be tested, performing GC-MS analysis on C7-C30 alkane standard samples, calculating the retention index of the fragrance sample based on the retention time, comparing the mass spectrum with the standard spectrum in the NIST mass spectrometry database, and comparing the RI value and MS spectrum of the substance under the same conditions to preliminarily identify the corresponding aroma compounds in the fragrance sample; further screening the aroma compounds, and identifying aroma compounds with high content and OAV>1 as the key aroma compounds.

[0014] Optionally, before performing qualitative analysis on the mixture to be tested, the method further includes: equilibrating the mixture to be tested at a water bath temperature of 50°C to 60°C for 15 min to 25 min, performing headspace adsorption extraction for 25 min to 35 min, inserting the extraction head into the GC inlet for 3 min to 8 min of analysis, and then performing aroma extraction on the mixture to be tested.

[0015] Optionally, the fragrance is a compound fragrance, and the aroma profile verification step includes: performing olfactory analysis on the key aroma compounds to obtain different aroma profiles and the weight percentage of each compound in each aroma profile.

[0016] Optionally, the fragrance is a compound fragrance, and the aroma profile verification step includes: performing olfactory analysis on the key aroma compounds to obtain different aroma profiles.

[0017] Optionally, the olfactory analysis is performed using a gas chromatograph-odor meter.

[0018] Optionally, the flavor blending step includes: blending flavors according to the obtained flavor profile results, blending each flavor profile according to the weight percentage of each compound in the corresponding flavor profile, and then blending the flavor sample according to the weight percentage of each flavor profile in the flavor sample.

[0019] Optionally, the amount of each compound is the weight percentage of each compound in the corresponding aroma multiplied by the total mass of the aroma.

[0020] Optionally, the amount of each fragrance is the weight percentage of each fragrance in the fragrance sample multiplied by the total mass of the fragrance sample.

[0021] Optionally, after the flavor blending step, a sensory verification and adjustment step is also included: the blended flavor is verified and adjusted by sensory smelling to obtain a flavor that has the same smell as the flavor sample or a flavor with a harmonious aroma.

[0022] Optionally, the flavor blending step includes: mixing flavor samples with high overlap in the flavor profiles according to the obtained flavor profiles, and blending to obtain a compound flavor with harmonious aroma.

[0023] The present invention also provides a flavoring, which is prepared by the flavoring preparation method described above.

[0024] The present invention also provides a convenience food product comprising the flavorings described above.

[0025] The flavoring formulation method and the flavoring and convenience foods provided in this invention have the following advantages compared with the prior art:

[0026] The fragrance blending method provided in this invention includes a sample pretreatment step, a key aroma compound identification step, an aroma profile verification step, and a fragrance blending step. By constructing aroma profiles and a fragrance framework, the blending method can quickly compound or blend a fragrance, greatly saving time and cost. It also allows people without fragrance blending experience to reproduce fragrance samples or blend fragrances with harmonious aromas to a large extent.

[0027] In addition, this embodiment of the invention also provides a fragrance, which is prepared by using the fragrance preparation method described in this embodiment of the invention. The fragrance has the same odor as the fragrance sample, or the aroma of the fragrance is harmonious.

[0028] In addition, this invention also provides a convenience food product containing the flavoring described in this invention. Attached Figure Description

[0029] Figure 1 is a flowchart of the flavoring method in an embodiment of the present invention.

[0030] Figure 2 is a fragrance wheel distribution diagram of fragrance A in Embodiment 1 of the present invention.

[0031] Figure 3 is the aroma sensory evaluator screening question and answer form in Embodiment 1 of the present invention.

[0032] Figure 4 is a radar comparison diagram of the compound fragrance and fragrance A in Example 1 of the present invention.

[0033] Figure 5 is a radar comparison diagram of the adjusted compound fragrance and fragrance A in Embodiment 1 of the present invention.

[0034] Figure 6 is a fragrance wheel distribution diagram of fragrance B in Embodiment 2 of the present invention.

[0035] Figure 7 is a fragrance wheel distribution diagram of fragrance C in Example 2 of the present invention. Detailed Implementation

[0036] As described in the background section, currently, formulating a fragrance often requires mastering professional perfumery knowledge, being familiar with the odor characteristics of various fragrance compounds, and repeatedly adjusting the types and proportions of fragrance compounds to finally complete the formulation. This process is time-consuming and challenging, thus requiring a high level of expertise, limiting the target audience, and resulting in high costs. Therefore, finding a simpler, faster, and lower-cost method for formulating fragrances is an urgent problem to be solved.

[0037] The inventors discovered that existing technologies that rely solely on GC-MS analysis, GC-O-MS, GC-IMS, or electronic noses for flavor formulation have certain limitations.

[0038] Specifically, gas chromatography (GC) has extremely strong separation capabilities, but its ability to qualitatively identify unknown compounds is relatively poor; mass spectrometry (MS) has unique identification capabilities for unknown compounds and extremely high sensitivity, but it requires the detected components to generally be pure compounds. Coupled GC and MS, i.e., gas-mass spectrometry, leverages the strengths of both while mitigating their weaknesses. It overcomes the limitation of GC relying solely on retention time to reliably identify unknown components in complex compounds, while utilizing the highly discriminative and sensitive MS as a detector. With its high resolution, high sensitivity, and simple and rapid analytical process, GC-MS plays an increasingly important role in environmental protection, pharmaceuticals, pesticides, and stimulant applications, and is one of the most powerful tools for separating and detecting complex compounds. However, not all aroma compounds identified by GC-MS analysis are aroma-contributing substances.

[0039] Gas chromatography-olfactometry (GC-O) is an analytical technique that combines olfaction with instrumental detection. A pre-treated sample is injected into a chromatographic column connected to an odor detector. The chemical composition of the sample is detected using an FID or MS detector, while an odor assessor sits at the outlet of the odor detector, recording the aroma detected in the gas effluent. This provides a qualitative description of the aroma information and its intensity, while simultaneously obtaining information on the sample's chemical composition and odor characteristics. However, due to varying skill levels among odor assessors, biases can easily occur.

[0040] GC-IMS is short for Gas Chromatography-Ion Mobility Spectrometry, a commonly used gas analysis technique for the rapid and sensitive analysis of volatile organic compounds in samples. The analytical principle of GC-IMS is based on the separation of volatile organic compounds in a gas chromatography column and their ionization and movement in ion mobility spectrometry. However, fragrances have a complex composition, and the instrument cannot detect all aroma substances.

[0041] An electronic nose, also known as an odor scanner, is a high-tech product developed to mimic the olfactory organs of animals. It is an instrument composed of a selective electrochemical sensor array and appropriate recognition methods, capable of identifying both simple and complex odors and providing results consistent with human sensory evaluation. However, its efficiency is relatively low when used alone in fragrance formulation.

[0042] Further research by the inventors revealed that by using a modular approach to fragrance blending, i.e. constructing fragrance modules to build the framework of fragrance samples, the aroma of the fragrance can be modified in a targeted manner. This approach is simple, quick, easy to learn, and low in cost, and is expected to solve the technical problem of this invention.

[0043] To address the aforementioned technical problems, the fragrance blending method provided in this invention includes a sample pretreatment step, a key aroma compound identification step, an aroma profile verification step, and a fragrance blending step. By constructing aroma profiles and a fragrance framework, a fragrance can be blended or formulated relatively quickly, greatly saving time and costs. This method also allows people without fragrance blending experience to reproduce fragrance samples to a large extent or to blend fragrances with harmonious aromas.

[0044] In addition, this embodiment of the invention also provides a fragrance, which is prepared by using the fragrance preparation method described in this embodiment of the invention. The fragrance has the same odor as the fragrance sample, or the aroma of the fragrance is harmonious.

[0045] In addition, this invention also provides a convenience food product containing the flavoring described in this invention.

[0046] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0047] Unless otherwise specified, all raw materials, samples, reagents, and equipment used in the embodiments of this invention are commercially available products and can be purchased on the market.

[0048] Please refer to Figure 1, which is a flowchart of the flavoring method in an embodiment of the present invention.

[0049] As described below, an embodiment of the present invention provides a method for blending flavorings, which includes the following steps in sequence.

[0050] S100, Sample pretreatment steps: Weigh a certain mass of fragrance sample, mix the fragrance sample with the internal standard to obtain the mixture to be tested.

[0051] It should be noted that the fragrances described in this invention include compound fragrances and complex fragrances. Compound fragrances refer to fragrances formulated by modularly combining various fragrance raw materials. Complex fragrances refer to fragrances composed of two or more fragrances mixed in different proportions. Furthermore, the internal standard is a known amount of pure substance added.

[0052] S200, Key aroma compound identification step: Qualitative analysis, quantitative analysis and OAV analysis are performed on the mixture to be tested to identify the key aroma compounds in the fragrance sample.

[0053] It should be noted that OAV stands for Odor Activity Value. OAV is an important indicator for measuring the contribution of a certain volatile compound to the overall odor, and it is calculated as follows:

[0054] In the formula: Wi represents the calculated mass concentration (μg / g); DT represents the detection threshold of volatile components (d / mg / kg).

[0055] Optionally, in some embodiments, in the key aroma compound identification step, the qualitative analysis, quantitative analysis, and OAV analysis are performed using gas chromatography-mass spectrometry. Qualitative analysis helps identify volatile compounds detected by GC-MS; quantitative analysis helps determine the content of each substance; and OAV analysis helps identify the key aroma compounds.

[0056] Optionally, in some embodiments, the key aroma compound determination step includes: performing qualitative analysis, quantitative analysis, and OAV analysis on the mixture to be tested to determine the aroma compounds in the fragrance sample, and identifying aroma compounds with high content and OAV>1 as the key aroma compounds.

[0057] Further, in some embodiments, the key aroma compound identification step includes: performing qualitative analysis on the mixture to be tested, performing GC-MS analysis on C7-C30 alkane standard samples, calculating the retention index of the fragrance sample based on the retention time, comparing the mass spectrum with the standard spectrum in the NIST mass spectrometry database, and comparing the RI value and MS spectrum of the substance under the same conditions to preliminarily determine the corresponding aroma compounds in the fragrance sample; further screening the aroma compounds, and identifying aroma compounds with high content and OAV>1 as the key aroma compounds.

[0058] It should be noted that the NIST mass spectrometry database, officially known as the NIST Mass Spectral Library, contains mass spectra of hundreds of thousands of compounds and is used for reference during mass spectrometry analysis. The RI value of a standard usually refers to the retention index (RI), a parameter used to characterize the retention behavior of a compound in a chromatographic system.

[0059] Optionally, in some embodiments, before performing qualitative analysis on the mixture to be tested, the method further includes: equilibrating the mixture to be tested at a water bath temperature of 50°C to 60°C for 15 min to 25 min, performing headspace adsorption extraction for 25 min to 35 min, inserting the extraction head into the GC inlet for 3 min to 8 min of analysis, and then performing aroma extraction on the mixture to be tested.

[0060] S300, Aroma Differentiation Verification Step: The key aroma compounds are analyzed by smell to obtain different aroma differentiations.

[0061] It should be noted that the aroma, also known as the fragrance note, is used to describe the olfactory impression of a certain aroma note of a certain fragrance, flavoring or flavored product. It is also used to express the aroma note of the three components of a certain flavoring: top note, middle note and base note. It describes the characteristic of a certain fragrance note in the aroma of a certain fragrance, flavoring or flavored product rather than the overall aroma.

[0062] Optionally, in some embodiments, the fragrance is a compound fragrance, and the aroma profile verification step includes: performing olfactory analysis on the key aroma compounds to obtain different aroma profiles and the weight percentage of each compound in each aroma profile.

[0063] Optionally, in some embodiments, the fragrance is a compound fragrance, and the aroma profile verification step includes: performing olfactory analysis on the key aroma compounds to obtain different aroma profiles.

[0064] Optionally, in some embodiments, the olfactory analysis is performed by a gas chromatograph-odor meter.

[0065] S400, Fragrance blending steps: The fragrance is blended according to the described fragrance profiles.

[0066] Optionally, when it is necessary to blend a fragrance, i.e. when the target fragrance is a blended fragrance, in some embodiments, the fragrance blending step includes: blending the fragrance according to the obtained aroma segmentation result, blending each aroma according to the weight percentage of each compound in the corresponding aroma, and then blending the fragrance sample according to the weight percentage of each aroma in the fragrance sample.

[0067] Further, optionally, in some embodiments, the amount of each compound is the weight percentage of each compound in the corresponding aroma multiplied by the total mass of the aroma.

[0068] Further, optionally, in some embodiments, the amount of each fragrance is the weight percentage of each fragrance in the fragrance sample multiplied by the total mass of the fragrance sample.

[0069] Optionally, when a fragrance is to be formulated, i.e., the target fragrance is a complex fragrance, the fragrance formulation step includes: according to the obtained aroma profiles, mixing fragrance samples with a high degree of overlap in aroma profiles to obtain a complex fragrance with harmonious aroma. The high degree of overlap refers to a high degree of repetition of aroma profile types in different fragrance samples and a relatively close weight proportion of each aroma profile.

[0070] Optionally, in some embodiments, a sensory verification and adjustment step is included after the fragrance blending step: the blended fragrance is verified and adjusted by sensory smelling to obtain a fragrance with the same smell as the fragrance sample or a fragrance with a harmonious aroma.

[0071] This invention also provides a fragrance, which is prepared by the above-described fragrance preparation method. The fragrance has the same odor as the fragrance sample, or the aroma of the fragrance is harmonious.

[0072] This invention also provides a convenience food product, which includes the flavorings described above, and the convenience food product can be a beverage, instant noodles, biscuits, bread, etc.

[0073] Example 1

[0074] The purpose of this embodiment 1 is to find out how to easily, quickly, and cost-effectively formulate a fragrance with the same scent as fragrance A, that is, how to formulate a compound fragrance.

[0075] 1. Materials

[0076] Target fragrance: Fragrance A;

[0077] 100 ppm of o-dichlorobenzene;

[0078] C7-C30 n-alkanes.

[0079] 2. Equipment

[0080] Electronic balance, dropper, pipette, headspace adsorption extraction needle, gas chromatograph / mass spectrometer.

[0081] 3. Preparation method

[0082] (1) Sample pretreatment

[0083] 2g of fragrance A sample was mixed with 200μL of internal standard o-dichlorobenzene (100ppm) in a 20mL headspace vial to obtain a fragrance mixture. Before injection, the fragrance mixture was equilibrated at 55℃ for 20min, SPME headspace adsorption was performed for 30min, and the extraction head was inserted into the GC inlet for 5min for desorption.

[0084] (2) Identification of key aroma compounds

[0085] This step involves qualitative analysis, quantitative analysis, and OAV analysis of the fragrance mixture.

[0086] Qualitative analysis was performed using n-alkanes, quantitative analysis was performed using the internal standard method, and OAV analysis was performed using the ratio of content to threshold.

[0087] GC conditions: Polar column HP-INNOWAX.

[0088] A quartz capillary column (60 m × 0.25 mm × 0.25 μm) was used with an injection port temperature of 250 °C. A programmed temperature ramp was employed: an initial column temperature of 50 °C held for 3 min, then increased at 4 °C / min to 110 °C and held for 3 min, followed by an increase at 5 °C / min to 230 °C and held for 5 min. High-purity He was used as the carrier gas at a flow rate of 12 mL / min, with a split injection mode of 5:1 and a total flow rate of 10 mL / min.

[0089] MS conditions: ion source temperature 230℃, quadrupole temperature 150℃, ionization energy 70eV, scan range m / z 50~550amu, solvent delay 6min, ionization mode electron impact (EI), electron energy 70eV, GC-MS interface temperature 250℃.

[0090] The aroma of the fragrance sample was extracted using headspace adsorption extraction. For aroma testing, qualitative analysis was first performed by injecting C7-C30 alkane standards into a GC-MS system. The retention index of the fragrance sample was calculated based on the retention time of the n-alkanes. The full-ion mass spectrum was then compared with standard spectra in the NIST mass spectrometry database, and the RI value and MS spectrum of the same substance under the same conditions were compared to identify the corresponding aroma compounds. The data for these aroma compounds were then derived.

[0091] Further screening of GC-MS data based on the NIST mass spectrometry database was conducted to retain aroma compounds that showed high matching rates with data in the NIST mass spectrometry database.

[0092] Determination of compound content:

[0093] In formula (1):

[0094] Wi represents the mass concentration of the volatile component to be tested (μg / g); Cs represents the concentration of the internal standard (μg / mL); Vs represents the volume of the internal standard added (μL); m represents the mass of the sample weighed (g); APi represents the peak area of ​​the volatile component (Area Pct); APs represents the peak area of ​​the internal standard (Area Pct). The internal standard is o-dichlorobenzene. A content greater than 10 mg / kg indicates that the aroma compound accounts for a large proportion of the fragrance.

[0095] OAV calculation:

[0096] In formula (2):

[0097] Wi represents the calculated mass concentration (μg / g); DT represents the detection threshold of volatile components (d / mg / kg). OAV > 1 indicates that the aroma compound contributes to the aroma.

[0098] By analyzing the aroma compounds obtained from the NIST mass spectrometry database, those with high content and OAV > 1 can be identified as key aroma compounds.

[0099] GC-MS experimental results

[0100] The results of GC-MS identification of the volatile aroma components of fragrance A are shown in Table 1. The aroma compounds contributing aroma (OAV>1) are acetone, β-ionone, dextrorotatory carvone, damascene, phenethyl acetate, methyl salicylate, phenethyl alcohol, linalool, benzyl alcohol, geraniol, nerol, trans-2-hexenol, trans-3-hexen-1-ol, L-menthol, trans-nerolidol, isopropyl ether, paraldehyde, benzaldehyde, and indole. These aroma compounds collectively constitute the floral, fruity, sweet, green, turbid, and minty aroma profile of fragrance A.

[0101] Table 1 GC-MS data of Fragrance A

[0102] (3) GC-O verification of aroma separation

[0103] Based on GC-MS data analysis (Table 1), substances with an OAV > 1 were identified. GC-O olfactory analysis revealed that β-ionone, phenethyl alcohol, geraniol, nerol, trans-nerolidol, and isopropyl ether constitute the floral aroma; dextrorotatory carvone, methyl salicylate, linalool, and trans-3-hexen-1-ol constitute the green aroma; benzaldehyde and phenethyl acetate constitute the sweet aroma; damascene and benzyl alcohol constitute the fruity aroma; metaldehyde and indole constitute the hazy aroma; and L-menthol and trans-2-hexenol constitute the minty aroma. The specific aroma composition is shown in Table 2 and Figure 2.

[0104] The formula for calculating the percentage of aroma is: the sum of the contents of each aroma compound / the total compound content.

[0105] Table 2 Fragrance profile of Fragrance A

[0106] (4) Flavoring blending

[0107] The fragrance is blended based on the obtained aroma profile results. The amount of each individual fragrance ingredient is its weight percentage in that aroma profile multiplied by the total mass of the aroma profile. Taking 10g of each aroma profile as an example, if the concentration of floral aroma in this fragrance profile is 26.39mg / kg, then the amount of β-ionone used is 9.99 / 26.39*10g, which is 3.79g of β-ionone. The amounts of other individual fragrance ingredients are calculated in the same way, and finally, 6 aroma profiles are blended using this method. Then, the fragrance is compounded according to the weight percentage of each aroma profile in Table 2. The amount of each aroma profile is its weight percentage in the fragrance multiplied by the total mass of the compound fragrance. For example, to blend 1g of fragrance, 0.1419g of floral aroma is needed. The amounts of other aroma profiles are calculated in the same way, and finally, 1g of compound fragrance is obtained.

[0108] (5) Sensory evaluation verification

[0109] 1) Screening evaluators

[0110] The questionnaire design is shown in Figure 3. The selection criteria for evaluators are as follows: In the aroma matching experiment, the coconut milk aroma is relatively close; errors can be ignored. The pineapple and banana aromas are very distinct; errors in these areas will result in direct exclusion. In the aroma ranking experiment, the order of the two strongest aroma gradients and the two weakest aroma gradients must be correct. Errors in the order of similar gradients can be ignored, but more training can be provided later. Similar to the aroma intensity ranking criteria, the aroma scoring experiment does not have objective standards, but the order of aroma scoring must be correct; for example, the highest aroma concentration should have the highest score, and the lowest concentration should have the lowest score. The aroma description experiment tests aroma identification and description abilities, which is quite difficult. Since the tea flavor in compound tea beverages is generally weak, volunteers only need to describe the fruit aromas they smell; being able to say there is a tea aroma is even better.

[0111] 2) Training evaluator

[0112] Samples were prepared by mixing n-butanol and propylene glycol in different proportions, and evaluators scored the samples based on the varying intensities they detected. Through multiple training sessions, evaluators' perception of aroma intensity and the corresponding score ranges were enhanced.

[0113] 3) Evaluator's sniff

[0114] The compound fragrance and fragrance A were given to the evaluators to smell, and each fragrance was scored (0-5 points, the greater the fragrance intensity, the higher the score). The scoring results were collected and summarized. Through paired sample t-test data analysis and radar profile plot (Figure 4), the results showed that there was no significant difference in the fragrance of the compound fragrance and fragrance A, proving that the fragrance profiles of the compound fragrance and fragrance A were similar.

[0115] (6) Adjustment of compound fragrance formula

[0116] As shown in Figure 4, the sensory evaluation team found that some aroma notes in the blended fragrance differed from those in fragrance A. To ensure that the blended fragrance and fragrance A were completely identical in aroma, a new fragrance was blended by slightly adjusting the proportions of some aroma notes (e.g., decreasing the proportion of green notes and increasing the proportion of fruit notes), as shown in Radar Chart 4. The sensory evaluation team members then conducted a scoring test. Through paired-samples t-test data analysis and radar profile chart (Figure 5), the results showed that there was no significant difference in aroma notes between the blended fragrance and fragrance A, proving that the blended fragrance and fragrance A were completely identical in aroma.

[0117] Example 2

[0118] The purpose of this embodiment is to demonstrate how to match the flavors of different fragrances based on the distribution of the aroma wheel, thereby creating a harmonious blend of fragrances.

[0119] 1. Materials

[0120] Fragrances: Fragrance A, Fragrance B, Fragrance C; Propylene glycol (analytical grade).

[0121] 2. Method

[0122] Referring to Example 1, (1) sample pretreatment, (2) identification of key aroma compounds, and (3) GC-O verification of aroma profiles to determine the aroma profiles of fragrance A, fragrance B, and fragrance C. GC-MS data for fragrance A are shown in Table 1, and the aroma profile of fragrance A is shown in Table 2; GC-MS data for fragrance B are shown in Table 3, and the aroma profile of fragrance B is shown in Table 5; GC-MS data for fragrance C are shown in Table 4, and the aroma profile of fragrance C is shown in Table 6.

[0123] Table 3 GC-MS data of flavor B

[0124] Table 4 GC-MS data of flavoring C

[0125] Table 5. Fragrance profile of fragrance B

[0126] Table 6. Fragrance profile of fragrance C

[0127] By comparing the aroma profiles of two fragrances on a aroma wheel, those with a high degree of aroma repetition can be matched to create a harmonious blend of fragrances.

[0128] The aroma wheel distribution diagrams of fragrance A, fragrance B and fragrance C are shown in Figures 2, 6 and 7, respectively.

[0129] Fragrance A has a fragrance profile consisting of floral, green, fruity, sweet, cloudy, and minty notes; Fragrance B has a fragrance profile consisting of citrus, fruity, floral, woody, spicy, fatty, and nutty notes; and Fragrance C has a fragrance profile consisting of floral, green, fruity, sweet, cloudy, minty, and woody notes.

[0130] Therefore, it can be seen that the aroma profiles of fragrance A and fragrance B, and fragrance B and fragrance C, have little overlap, while the aroma profiles of fragrance A and fragrance C have a high degree of overlap. This high degree of overlap indicates that the fragrances have compatible scents. The following examples of fragrance A and fragrance B, and fragrance A and fragrance C, will be used to demonstrate the advantages of the fragrance blending method of the present invention.

[0131] (1) Blending method of compound fragrance

[0132] Sensory evaluations were conducted on fragrance samples A and B separately, and their proportions were determined based on their aroma characteristics. Initially, a 1:1 ratio was used for evaluation. Due to the odor interactions between the fragrances, to find a more harmonious ratio, sensory evaluations were performed at ratios of 1:1, 1:2, 1:3, 2:1, and 3:1, with each sample diluted with 25% propylene glycol. The sample with the most harmonious aroma was ultimately selected. Specific blending ratios are shown in Table 7.

[0133] Sensory evaluations were further conducted on fragrance samples A and C separately, and their proportions were determined based on their aroma characteristics. Initially, a 1:1 ratio was used for evaluation. Due to the odor interactions between the fragrances, to find a more harmonious ratio, ratios of 1:1, 1:2, 1:3, 2:1, and 3:1 were also used for sensory evaluation, each diluted with 25% propylene glycol. The sample with the most harmonious aroma was ultimately selected. Specific blending ratios are shown in Table 8.

[0134] Table 7. Blending Ratio of Fragrance A and Fragrance B

[0135] Table 8. Blending ratio of Fragrance A and Fragrance C

[0136] (2) Sensory evaluation

[0137] The two compound fragrances were smelled by evaluation team members in different proportions to analyze their aroma harmony. The results are as follows.

[0138] Fragrance A and Fragrance B:

[0139] Sample 1: The top note is a sour citrus scent. The body notes A and B are not harmonious, with B being stronger than A. The overall scent is not harmonious and does not last long.

[0140] Sample 2: The top note is a sweet citrus scent, sweeter than Sample 1, the base note is slightly astringent, the A scent is weak, and the overall aroma is not harmonious.

[0141] Sample 3: The top note B is quite sweet, and the body note A gradually emerges, but the overall aroma is not harmonious.

[0142] Sample 4: The top note has a sweeter fruity aroma of B than Sample 1, the middle note has a faint aroma of B, and the base note has a soft aroma of A. The overall aroma is not harmonious.

[0143] Sample 5: The top notes are sweeter and smoother than Sample 4, with less A notes, resulting in an overall uncoordinated aroma. The base notes gradually emerge, making the aroma more mellow.

[0144] Overall, fragrance A and fragrance B are not well matched, and their blend is not harmonious.

[0145] Fragrance A and Fragrance C:

[0146] Sample 1: The top note A is prominent, while the aroma of C is somewhat masked. The green notes of A do not harmonize well with the green notes of C. The aroma of C is relatively weak, but the base notes are generally mellow. Among the five samples, C has the strongest green aroma.

[0147] Sample 2: Compared with Sample 1, the top notes of fruit are more prominent, but they evaporate quickly and the aroma is not long-lasting. The base notes are different from those of Sample 1, except that the aroma of C is more concentrated. The overall aroma is harmonious.

[0148] Sample 3: Compared with Sample 2, the top notes are more green, the aroma of C is weaker, and the sweetness is greater.

[0149] Sample 4: Compared with Sample 1, the top sweetness is more prominent, the body scent C is fresh and can be well coordinated with the scent A, and the scent is more long-lasting.

[0150] Sample 5: Compared to Sample 4, the top sweetness is more prominent, the aroma of C is weaker, and the body scent is more prominent. However, the lasting power is not long-lasting, and the overall aroma is harmonious.

[0151] Overall, the aromas of Sample 2 and Sample 5 are more harmonious. The base fragrance C of Sample 2 has a stronger green aroma and a longer lasting scent. The sweet aroma A of Sample 5 is more prominent, and the overall aroma is sweeter.

[0152] Example 2 demonstrates that based on the overlap of the aroma wheel between fragrances, it is possible to determine whether the flavors of fragrances match more quickly and accurately. The greater the overlap, the better the flavor match.

[0153] Example 3

[0154] The purpose of this embodiment is to apply the flavorings formulated in Embodiments 1 and 2 to the preparation of beverages.

[0155] Preparation of lemon black tea

[0156] 1. Raw materials (1L capacity)

[0157] 900mL water, 25g honey, 5g black tea powder, 1g lemon concentrate, 0.1g flavoring prepared in Example 1, and 0.08g flavoring prepared in Example 2 (sample 2, a blend of flavoring A and flavoring C).

[0158] 2. Preparation method

[0159] Tea preparation: Rinse the black tea powder quickly with 80℃ hot water for 10 seconds and discard the water (tea washing); add 800ml of water and bring to a boil, then add the black tea powder and simmer for 3 minutes; filter out the tea leaves and cool the tea soup to below 60℃ (to avoid high temperature damaging the aroma activity).

[0160] Fragrance addition: Add 0.1g of the fragrance prepared in Example 1 and 0.08g of the fragrance prepared in Example 2 (sample 2, a blend of fragrance A and fragrance C), and stir until completely dissolved;

[0161] Mix and flavor: Add honey and stir until melted, then add lemon concentrate and bring the volume to 1L. Refrigerate for 30 minutes before drinking.

[0162] 3. Sensory evaluation

[0163] The product is amber or golden in color, clear and bright, without any sediment; it has a rich black tea aroma with a hint of lemon fragrance; the taste is moderately sweet and sour, with a mellow tea flavor, a refreshing taste, and a noticeable aftertaste.

[0164] While the present invention has been disclosed above, it is not limited thereto. Any person skilled in the art can make various modifications and alterations without departing from the spirit and scope of the invention; therefore, the scope of protection of the present invention should be determined by the scope defined in the claims.

Claims

1. A method for blending a flavoring, characterized in that, The steps are as follows: Sample pretreatment steps: Weigh a certain mass of fragrance sample, mix the fragrance sample with an internal standard to obtain the mixture to be tested; Key aroma compound identification steps: Qualitative analysis, quantitative analysis and OAV analysis are performed on the mixture to be tested to identify the key aroma compounds in the fragrance sample; Aroma profile verification steps: The key aroma compounds are analyzed by smell to obtain different aroma profiles; Fragrance blending steps: The fragrance is blended according to the described fragrance profiles to obtain the fragrance.

2. The method for blending flavorings as described in claim 1, characterized in that, In the step of identifying key aroma compounds, the qualitative analysis, quantitative analysis, and OAV analysis are performed using a gas chromatography-mass spectrometry system.

3. The method for blending flavorings as described in claim 1, characterized in that, The key aroma compound identification step includes: Qualitative analysis, quantitative analysis, and OAV analysis were performed on the mixture to be tested to identify the aroma compounds in the fragrance sample. The aroma compounds with high content and OAV>1 were identified as the key aroma compounds.

4. The method for blending flavorings as described in claim 3, characterized in that, The key aroma compound identification step includes: Qualitative analysis was performed on the mixture to be tested. C7-C30 alkane standard samples were analyzed by GC-MS. The retention index of the fragrance sample was calculated based on the retention time. Based on the mass spectrum, the standard spectrum in the NIST mass spectrometry database was compared with the RI value and MS spectrum of the standard of the substance under the same conditions to preliminarily determine the corresponding aroma compounds in the fragrance sample. The aroma compounds were further screened, and the aroma compounds with high content and OAV>1 were identified as the key aroma compounds.

5. The method for blending flavorings as described in claim 4, characterized in that, Prior to performing qualitative analysis on the mixture to be tested, the following steps are also included: The mixture to be tested was equilibrated at a water bath temperature of 50°C to 60°C for 15 to 25 minutes, and the headspace adsorption time was 25 to 35 minutes. After the extraction head was inserted into the GC inlet for 3 to 8 minutes of analysis, the aroma of the mixture to be tested was extracted.

6. The method for blending flavorings as described in claim 3, characterized in that, The fragrance is a compound fragrance, and the fragrance differentiation verification step includes: The key aroma compounds were analyzed by smell to obtain different aroma profiles and the weight percentage of each compound in each aroma profile.

7. The method for blending flavorings as described in claim 3, characterized in that, The fragrance is a compound fragrance, and the fragrance differentiation verification step includes: Different aroma profiles were obtained by olfactory analysis of the key aroma compounds.

8. The method for blending flavorings as described in claim 6 or 7, characterized in that, The olfactory analysis was performed using a gas chromatograph-odor meter.

9. The method for blending flavorings as described in claim 6, characterized in that, The flavoring preparation steps include: The fragrance is blended based on the obtained fragrance profile results. Each fragrance is blended according to the weight percentage of each compound in the corresponding fragrance, and then the fragrance sample is compounded according to the weight percentage of each fragrance in the fragrance sample.

10. The method for blending flavorings as described in claim 9, characterized in that, The amount of each compound is the weight percentage of each compound in the corresponding aroma multiplied by the total mass of the aroma.

11. The method for blending flavorings as described in claim 10, characterized in that, The amount of each fragrance is the weight percentage of each fragrance in the fragrance sample multiplied by the total mass of the fragrance sample.

12. The method for blending flavorings as described in claim 1, characterized in that, Following the flavor blending step, a sensory verification and adjustment step is also included: The blended fragrance is verified and adjusted by sensory olfaction to obtain a fragrance with the same odor as the fragrance sample or a fragrance with a harmonious aroma.

13. The method for blending flavorings as described in claim 7, characterized in that, The flavoring preparation steps include: Based on the obtained aroma profiles, fragrance samples with high overlap in aroma profiles are mixed and blended to obtain a harmonious compound fragrance.

14. A fragrance, characterized in that, The flavoring is prepared by the blending method according to any one of claims 1 to 13.

15. A convenience food, characterized in that, It contains the flavoring as described in claim 14.

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