53 results about "Electronic tongue" patented technology

The invention discloses a thyme identification method based on combination of multiple technologies of GC-IMS, electronic nose and electronic tongue, and belongs to the technical field of plant aroma component analysis and origin traceability, the thyme identification method comprises the following steps: drying and crushing a thyme sample, and preparing a to-be-detected sample by adopting a headspace extraction method; respectively carrying out GC-IMS detection, electronic nose detection and electronic tongue detection on the sample to be detected to obtain characteristic data; fusing the feature data, preprocessing by adopting PCA (principal component analysis), constructing an OPLS-DA (orthogonal partial least squares-discriminant analysis) origin identification model through orthogonal partial least squares discriminant analysis, and screening difference feature markers of which the VIP value is greater than or equal to 1.5; detection data of a thyme sample with an unknown production place is input into the production place identification model, a production place identification result is output, three advanced analysis technologies of GC-IMS, an electronic nose and an electronic tongue are jointly applied, the quality characteristics of thyme are comprehensively represented from three dimensions of volatile component composition, overall smell characteristics and taste characteristics, the information amount is rich, and the method is suitable for large-scale popularization and application. And the representation is more comprehensive and objective.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

The invention discloses an eggshell membrane source antioxidant umami peptide and application thereof, the amino acid sequence of the eggshell membrane source umami peptide is at least one of CDDDF, CWDVYR and WHDCHR, and relates to the technical field of bioactive peptides. The eggshell membrane umami peptides with antioxidant activity are screened by using a method of combining virtual enzymolysis, machine learning, molecular docking and molecular dynamics simulation, and three eggshell membrane umami peptides are screened and can be combined with umami receptor T1R1 / T1R3 subunits, and the composite conformation is stable. Sensory evaluation and electronic tongue analysis prove that the eggshell membrane source antioxidant umami peptide has good umami characteristics, the umami threshold value is 0.04-0.10 mmol / L, the eggshell membrane source antioxidant umami peptide has DPPH free radical scavenging capacity, ABTS + free radical scavenging capacity and Fe < 3 + > reduction activity, a new raw material is provided for development of functional seasonings, and the eggshell membrane source antioxidant umami peptide has important application value.

The invention belongs to the technical field of food flavor analysis and quality control, and particularly relates to a dynamic monitoring and quality evaluation method for flavor substances in the processing process of braised meat. According to the method disclosed by the invention, various detection means such as an electronic tongue, HS-SPME-GC-MS and HS-GC-IMS are adopted to detect and identify flavor components in different braising stages of the braised pork, so that the comprehensiveness and accuracy of flavor detection in the braised pork processing process are remarkably improved; besides, by improving the detection key conditions of the HS-GC-IMS, especially by adopting the treatment of balancing for 30 minutes at the temperature of 80 DEG C in the headspace equilibrium stage, the low-boiling-point volatile matters in the meat sample can be fully released, the desorption efficiency of small molecules is improved, the volatilization loss or thermal decomposition cannot be caused, and the detection sensitivity in the early stage is further improved.

The application provides a mung bean protein salty taste enhancing peptide, a screening and preparation method and application. The method comprises the following steps: step 1, carrying out step-by-step enzymolysis on mung bean protein by using alkaline protease and flavor protease, carrying out ultrafiltration grading, and screening an initial extract of the salty taste enhancing peptide by using an electronic tongue; step 2, further identifying polypeptide sequences by using LC-MS / MS; and step 3, screening polypeptides with strong interaction capability with salty taste receptors TMC4 and ENaC by combining biological activity prediction, target active fragment screening, safety and physicochemical property evaluation and molecular docking analysis. The salty taste enhancing peptide of the mung bean protein obtained by screening comprises polypeptides represented by RPFF, APDLRGY, WDDIGGL, FDGF and AEFF, and contains RP, RG, DD, DGF and FF characteristic peptide segments, respectively. The polypeptides are synthesized by using a solid phase, and the salty taste enhancing effect of the polypeptides is verified by using an electronic tongue. When 0.03% of the above synthesized polypeptides are added to a 0.4% NaCl solution, the salty taste enhancing rates are 90%, 62%, 34%, 52% and 42%, respectively. The polypeptides can significantly enhance salty taste perception of a solution under low-salt conditions, and achieve the effect of salt reduction without taste reduction.

The invention relates to the technical field of food additives, in particular to umami peptide and application thereof. The umami peptide is any one of amino acid sequences as shown in SEQ ID NO: 1-6. Sensory evaluation and electronic tongue analysis show that when the umami peptide is dissolved in a NaCl solution, the umami strength of the peptide is remarkably improved, and the peptide and salt have a remarkable synergistic effect in umami perception; and when the compound is compounded with sodium glutamate, a delicate flavor enhancing effect is shown.

The application discloses a salty taste enhancing peptide screened from peanut protein and a screening method thereof, and belongs to the technical field of food condiments. According to the molecular docking result, four peptide segments, SPDIY, DPSPR, QPGDY and SPPGER, with potential salty taste enhancing effect are screened, and the molecular weights of the four peptide segments are all less than 1000 Da. It is shown by sensory evaluation and electronic tongue analysis that the four peptide segments all have good salty taste enhancing effect, can be applied to the field of food condiments and solve the purpose of'reducing salt without reducing salty taste'. The peptide segment with the amino acid sequence of QPGDY is a bifunctional active peptide, has in-vitro antioxidant activity while reducing salt. The application provides a theoretical basis for discovering new salty taste enhancing peptide resources in peanuts and developing nutritious and healthy salty taste enhancing peptides.

The invention discloses a pyrazine-flavor-based multi-mode intelligent identification method for a Maotai-flavor liquor process. The method comprises the following steps: pretreatment: pretreating Maotai-flavor liquor samples of different brewing processes; collecting sensory data of electronic noses and electronic tongues of Maotai-flavor baijiu of different brewing processes; establishing a liquid phase detection method for the characteristic components of the alkylpyrazine in the Maotai-flavor liquor; verifying a component analysis method through precision, stability and repeatability experiments; component quantitative analysis based on liquid chromatography fluorescence detection; performing clustering and difference evaluation on Maotai-flavor liquor samples of different brewing processes by adopting multivariate statistical analysis; establishing a Maotai-flavor liquor process identification model: utilizing VIPgt in multivariate statistics; establishing different machine learning multi-classification models for different brewing processes of Maotai-flavor liquor according to the common characteristics of 1, and performing multi-model comparison; and based on the optimal performance classification model, establishing an SHAP model of the Maotai-flavor liquor brewing process identification model, and globally explaining the identification model by adopting an SHAP algorithm.

This invention belongs to the field of biotechnology, specifically relating to a salty peptide from *Flammulina velutipes*, its preparation method, and its application. Water-soluble substances were extracted from different varieties of *Flammulina velutipes* using a high-pressure cooking method. The salty-umami peptides in *Flammulina velutipes* were then separated stepwise using ultrafiltration, gel chromatography, sensory evaluation, and electronic tongue analysis. Seventy-two peptides were identified using reversed-phase liquid chromatography-mass spectrometry. Two key peptides were selected for solid-phase synthesis through molecular docking with transmembrane channel-like protein 4. Electronic tongue and sensory evaluation results showed that the flavor thresholds of both synthesized peptides were higher than those of NaCl, exhibiting excellent saltiness-enhancing effects. Molecular dynamics simulation analysis of the flavor mechanism between the salty peptides and the TMC4 receptor revealed that the interaction between the peptides and the TMC4 receptor is mainly driven by hydrophobic interactions.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

The present invention discloses an umami peptide derived from Portunus trituberculatus and an application thereof, and belongs to the technical field of bioactive peptides. An amino acid sequence of the umami peptide derived from the Portunus trituberculatus is SGSFK, as shown in SEQ ID NO. 4. The umami peptide derived from the Portunus trituberculatus is used as or in preparation of an umami agent. The present invention integrates virtual enzymatic hydrolysis, screening and docking technologies to extract the umami peptide from the Portunus trituberculatus. Through sensory evaluation and electronic tongue analysis, it has been verified that the umami peptide SGSFK in the present invention is more umami than monosodium glutamate at a same concentration, and has an umami threshold of 0.125 mg / ml. The present invention provides a new raw material basis for development of umami agents and condiments, and has good application prospects and important application value.

The invention relates to the technical field of solid composition processing, and particularly provides an instant solid composition in a synergistic state and a special system and method for preparing the composition. The synergistic state is cooperatively defined by three objective indexes, namely the dissolution rate of index components is not lower than 85%, the complete dispersion time in hot water at 90 DEG C does not exceed 60 seconds, and the maximum fluctuation range of a bitter taste response value of the brewing liquid in an electronic tongue test does not exceed 25% of an initial response value. The composition is prepared from functional raw material ultrafine powder, a release regulation and control system constructed by an embedding technology, and an instantaneous dispersant with a specific mass ratio. The invention also provides a special preparation system, which ensures high reproducibility of the synergistic state through serialized integration of a low-temperature superfine grinding device, an acoustic resonance mixing device, a compression molding device and a dynamic microwave vacuum drying device. According to the technical scheme, all technical units are systematically integrated, so that the problem that the high dissolution rate and rapid dispersion of the target component in the instant solid composition are difficult to cooperate with the release stability of the non-target component is effectively solved.

The invention relates to the technical field of oral cavity imaging, in particular to an intelligent electronic tongue depressor and a high-precision three-dimensional oral cavity imaging method. According to the structural features of different frames of optical slice images, the local deformation possibility of each matching feature point in each frame of optical slice image is obtained, and matching error feature points forming a deformation target area are screened out; for any frame of optical slice image, according to the local deformation possibility of different matching feature points in the deformation target area, the positions of the different matching feature points in the three-dimensional point cloud model and the change trend of a corresponding moving path when the tongue depressor intersects with the deformation target area, the matching error consistency of the deformation target area on each frame of optical slice image is obtained; and in combination with the point cloud coordinates of the matching error feature points in the deformation target area and the position distribution of the deformation gravity center, obtaining point cloud correction coordinates of the matching error feature points. According to the method, the point cloud correction coordinates of each image deformation area are accurately obtained, and the accuracy of oral cavity three-dimensional model construction is improved.

The application discloses a Chinese herbal medicine composition quality information processing method and device. It relates to the field of artificial intelligence technology. The method comprises the following steps: obtaining target data information corresponding to a target Chinese herbal medicine composition to be predicted, wherein the target data information at least comprises medicine name information of multiple medicinal materials contained in the target Chinese herbal medicine composition and medicinal material weight information corresponding to each medicinal material; performing feature conversion on the target data information through a first feature converter or a second feature converter in a target model to obtain a target sparse vector; and processing the target sparse vector through at least one multi-classification layer in the target model to obtain target quality information corresponding to the target Chinese herbal medicine composition. Through the application, the technical problem that the quality information prediction accuracy is relatively low in the related art due to the quality information prediction of Chinese herbal medicine compositions based on an electronic tongue is solved.

The invention belongs to the technical field of biomedical equipment, and relates to a tongue picture electronic observation mirror based on traditional Chinese medicine inspection diagnosis, which comprises a box body and a face fitting opening. A transparent flexible isolating membrane is arranged in the box body and divides the inner cavity into an equipment cavity and an inspection cavity, and the image acquisition and light supplement device is arranged in the protected equipment cavity. A ventilation and purification device is arranged in the examination cavity, and an environment sensor and a human body induction sensor are arranged. And the control unit automatically executes a cooperative control process of firstly starting the ventilation and purification device to disinfect and purify the examination cavity, then driving the automatic rolling and replacing device to update a section of isolating membrane after the environment reaches the standard and finally recovering the micro-positive pressure state in the examination cavity after each time of use according to a sensor signal. Through deep integration of physical isolation, dynamic purification and intelligent control, lasting protection of core equipment is achieved, cross infection is completely eradicated, and clearness and standards of tongue pictures are guaranteed under various use conditions.

This invention discloses a umami peptide derived from soy sauce, belonging to the field of bioactive peptides. The amino acid sequence of the umami peptide is GAAGAAD. This invention identifies and screens a novel umami peptide from soy sauce peptide components eluted with 60% ethanol using virtual screening technology. The synthesized umami peptide, verified by an electronic tongue, exhibits good umami flavor and a synergistic umami-enhancing effect with monosodium glutamate (MSG). The key amino acids and mechanism of action of the umami peptide in binding to the umami receptors T1R1 / T1R3 were also investigated, providing a reference for studying the umami-enhancing mechanism of umami peptides. This peptide has a small molecular weight, is safe, non-toxic, and non-allergenic, and has good water solubility, making it valuable for use as a condiment or food additive in food.

This invention discloses a method for identifying hypoglycemic and sweetening aroma compounds in tobacco based on electronic tongue technology. The method includes adding tartaric acid and potassium chloride to ultrapure water and then distilling water to a final volume as a reference solution for sweetness detection by the electronic tongue; dissolving fructose in distilled water by heating to obtain a fructose solution; dissolving aroma compounds in propylene glycol by heating to obtain a mixed solution; diluting the mixed solution to obtain a series of aroma compound mixtures of different concentrations; adding the fructose solution to the mixed solution and heating to obtain a series of mixed solutions of hypoglycemic and sweetening aroma compounds with fructose at different concentrations; using a sweetness sensor as a detection sensor to test the sweetness response value of a blank fructose solution and mixtures of different concentrations of hypoglycemic and sweetening aroma compound solutions; and determining whether the aroma compounds enhance the sweetness of fructose based on changes in the sweetness response value. This method improves the accuracy and efficiency of identifying hypoglycemic and sweetening effects, and the identification method is simple, accurate, and stable.

The invention is suitable for the technical field of tea leaf processing, and provides a tea leaf precise blending production process based on color sorting grading and taste quantification, the process comprises the following steps: S1, adopting an intelligent color sorter to carry out component sorting on tea leaf raw materials to obtain at least two components with different quality grades; s2, performing content quantitative detection and taste feature quantitative detection on each component sorted in the step S1; s3, constructing a blending optimization model, inputting the quantitative detection data in the step S2, and calculating to obtain an optimal blending proportion in combination with the target flavor profile and the cost constraint; s4, precisely weighing the components according to the optimal blending proportion, and then mixing; s5, the finished product is subjected to taste sense detection through an electronic tongue, and the finished product is obtained after qualification, taste-oriented or taste-aroma synergistic-oriented flexible blending can be achieved, the production standardization level and the product competitiveness are remarkably improved, and the method is suitable for precise blending and high-value utilization of various tea raw materials.

The invention discloses a method for directionally optimizing and modulating the sour and sweet taste of reconstituted tobacco through a high-precision taste analysis and data analysis technology. The method comprises the following steps: screening a microbial strain, pretreating a reconstituted tobacco leaf base, activating microorganisms, preparing a bacterial suspension, co-modulating, mixing and culturing lactobacillus plantarum and saccharomycetes, post-treating the reconstituted tobacco leaves, and performing high-precision taste analysis and data analysis, so as to construct a lactobacillus plantarum-saccharomycetes cross-domain metabolism synergistic system. According to the method, lactobacillus plantarum and saccharomyces cerevisiae are used as functional strains, after the functional strains are inoculated to a reconstituted tobacco base, oscillation fermentation is conducted, and the sour taste, the sweet taste, the sour-sweet balance, the aroma richness and the overall acceptance score are quantified through electronic tongue detection, PCA and PLS correlation analysis in combination with sensory evaluation. According to the process, the sour strength of the reconstituted tobacco is improved by 2-4 units; the highest sweet intensity is improved by 0.03-0.07 unit, and the total sensory acceptance is improved by more than or equal to 0.8 unit; compared with a direct sensory evaluation method, the method has the advantages that the co-modulation effect is more accurate and more comprehensive.

The application provides a method for predicting the sweetness intensity of a sweetener. Compared with the prior art, the method can effectively predict the sweetness characteristics of the sweetener by the adsorption rate of the sweetener in the oral cavity or the electronic tongue result, and can help guide the design modification of the new sweetener and provide suitable edible system suggestions. The two correction methods can effectively predict the sweetness intensity of the sweetener, provide more choices, and thus reduce the consumption of time and money, and achieve the same goal with half the effort for the development of sugar substitutes.

The invention relates to the technical field of bioactive peptides, in particular to a small-molecular sweet peptide DSTT and application thereof. The amino acid sequence of the small molecular sweet peptide DSTT is shown as SEQ ID NO: 1. And a machine learning model is used to predict sweetness of the polypeptide obtained by hydrolysis. The screened polypeptide is subjected to molecular docking analysis by using AutoDock Vina, and the interaction mode and binding site of the polypeptide and the receptor are determined. An electronic tongue experiment verifies that the sweet peptide DSTT has an application prospect in preparation of a sweet food additive.

The invention discloses a salty chicken flavor enhancer as well as a preparation method and application thereof, and belongs to the technical field of food processing. The salty and fragrant chicken flavor enhancer is prepared from tea powder, salt, kaempferia galanga powder, gardenia jasminoides ellis powder and edible oil. According to the method, sensory analysis, an electronic tongue, an electronic nose, gas chromatography-mass spectrometry (GC-MS) and flavor amino acid and free fatty acid index analysis are combined, the improvement effect of different tea leaves and spices on the flavor quality of the salted chicken is analyzed, and a detection result shows that the effect of a black tea group is optimal. Therefore, the invention provides the salty and fragrant chicken flavor enhancer containing the black tea powder, and the salty and fragrant chicken flavor enhancer can improve the contents of alcohol volatile flavor substances, aldehyde volatile flavor substances, acid volatile flavor substances, ketone volatile flavor substances, flavor free amino acids and fatty acids in chicken. The invention provides a theoretical basis for flavor optimization and quality regulation and control of the salty chicken.

The invention discloses an electronic tongue analysis method based on multi-frequency pulse volt-ampere time-frequency spectrum fingerprints, and relates to the field of electrochemical analysis, and the method comprises the following steps: initializing an electronic tongue system; joint judgment is carried out through constant-temperature stability, angle in-place and electrode stability criteria; outputting a segmented multi-frequency pulse volt-ampere excitation signal to the working electrode; a complete current response sequence is obtained through an FIFO cache period pulling mechanism; sequentially gating a plurality of working electrode channels to obtain a current response sequence of each channel; constructing a two-dimensional Mel spectrum fingerprint; based on the time-frequency spectrum feature-attention fusion model and the time-frequency spectrum feature-regression model, a qualitative recognition result and an index quantitative prediction result of the sample are obtained; and generating a contribution degree heat map in combination with a gradient weighted class activation mapping strategy, and outputting an interpretability analysis result. Through closed-loop stable scheduling, hardware channel multiplexing calibration and time-frequency spectrum fingerprint deep learning analysis, the accuracy and result credibility of the electronic tongue in complex sample detection are improved.

1. Name of the product in this design: Electronic Tongue Automatic Sampler. 2. Purpose of this design: to achieve automatic cup changing and testing; to complete taste scanning and automatic cleaning to avoid cross-contamination. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: the front view.

The invention discloses a method for screening three taste-active peptides. The amino acid sequences of the three taste-active peptides are shown as SEQ ID NOs.1-3. The invention also discloses a composition or food containing the compound. The invention also discloses a seasoning application of the product. According to the invention, the three screened taste-active peptides are synthesized, whether the taste-active peptides have delicate flavor and delicate flavor enhancing effects is verified through sensory evaluation and electronic tongue analysis, and finally, the three peptides are verified to have delicate flavor and delicate flavor enhancing effects.

The invention discloses a rice key taste substance identification method based on material omics and machine learning, and the method comprises the steps: obtaining a rice sample, obtaining taste substance data through a material omics technology, and obtaining taste feature intensity data through an electronic tongue and sensory evaluation; pre-screening and pre-processing the data, and carrying out nonlinear correlation analysis on the pre-processed taste substance data and taste characteristic intensity data; sorting according to a descending order of absolute values of Spearman correlation coefficients, and selecting 15 candidate substances arranged in the front to form a preliminary screening feature set; removing highly-collinear features to obtain an optimized feature set; an LASSO regression model and a random forest model are adopted to construct a taste substance recognition model, and key taste substances are determined through feature importance sorting and coefficient analysis. According to the invention, by establishing a correlation analysis framework of material omics and machine learning, accurate identification of the key taste substances of the rice is realized, and technical support is provided for standardized processing and quality improvement of the rice.

The invention discloses a method for judging the processing degree of honey-fried astragalus membranaceus based on a sensory technology and component analysis. The method comprises the following steps: firstly, collecting multi-source characteristic data of samples with different processing degrees through an electronic tongue, an electronic eye and high performance liquid chromatography; then, according to the RGB color characteristics, the sample is divided into three stages of processing failure, moderation and over-stood; secondly, extracting taste features which change cooperatively with the processing process by adopting local weighted principal component analysis in each stage, and establishing a prediction model of the sensory features and the content of core active components by utilizing partial least squares regression; and finally, fusing the dimension-reduced taste information, the predicted component information and the standardized color information, and accurately judging the processing degree of the to-be-detected sample by calculating the mahalanobis distance. According to the method, objectification, digitization and rapidness of the distinguishing process are achieved, the defects that a traditional experience method is high in subjectivity and poor in reproducibility are effectively overcome, and a reliable technical means is provided for distinguishing the processing quality of the radix astragali preparata with honey.

The invention discloses a rum pot type distillation cutting decision-making method and equipment based on an electronic tongue. The method comprises the following steps: acquiring a plurality of distillate samples; measuring each distillate sample by using an electronic tongue, and measuring an original data sequence of two taste indexes, namely bitter taste and richness; processing the original data sequence to obtain processed data; searching and determining feature points from the processed data, wherein the feature points comprise a bitter taste lowest point, a richness highest point, a bitter taste inflection point and a richness inflection point; and establishing a decision model based on the feature points, and determining an optimal wine cutting interval to realize wine division. According to the method, the electronic tongue is used for measuring each distillate sample to obtain an original data sequence of two taste indexes, namely bitter taste and richness, and then the decision model is constructed to determine an optimal wine cutting interval and realize wine part division, so that the subjective influence of operators is eliminated, and the unified wine cutting standard is ensured.

The invention discloses a Chlamydomonas reinhardtii sourced umami peptide and a preparation, screening and evaluation method thereof. Chlamydomonas reinhardtii powder is used as a raw material to extract total protein, salting-out crude protein is obtained through salting-out, and high-purity acidic protein is obtained through purification; the method comprises the following steps: by taking salting-out crude protein as a substrate, carrying out step-by-step enzymolysis (40DEG C, pH 7.5 and 1h respectively) on flavourzyme (3000U / g) and trypsin (1000U / g), carrying out 10kDa and 3kDa ultrafiltration grading on enzymatic hydrolysate, and determining that a component with acidic protein less than 3kDa is an optimal component (Ka = 38.8067 + / -1.2, and a threshold value is 0.176 mg / mL) by combining an electronic tongue, sensory evaluation and a delicate flavor threshold value. Peptide fragments are identified through LC-MS / MS, 30 non-toxic and non-sensitization potential umami peptides are obtained through virtual screening, and molecular docking verifies that the umami peptides are stably combined with a T1R1-VFT receptor. The process has synergistic interaction, the product is natural and safe, and high-quality raw materials and technical schemes are provided for development of natural seasonings. The abstract drawing is figure 3.