1782 results about "Organoleptic" patented technology

The invention relates to the technical field of flavor customization recommendation, in particular to a flavor and flavor customization formula recommendation system and method. The method comprises the following steps: obtaining user sensory preference data and environment scene parameters, and carrying out multi-dimensional demand feature extraction to obtain a user scent demand feature set; performing raw material compatibility analysis based on the user flavor type demand feature set, and generating a basic raw material screening data set; according to the basic raw material screening data set, volatile component detection and odor molecular map construction are carried out on essence and perfume raw materials, and raw material odor molecular characteristic values are extracted; performing note synergistic effect simulation based on the odor molecule characteristic values to generate note synergistic optimization parameters; and constructing a dynamic formula model in combination with the user aroma type demand feature set and the aroma collaborative optimization parameters. According to the invention, through personalized demand analysis, scientific raw material screening, smell synergistic effect simulation and intelligent simulation feedback, the precision and personalized degree of essence and perfume customized formula recommendation are improved.

The invention provides a fresh food quality degradation pre-judgment method and system based on multi-modal dynamic coupling, and aims to solve the problem of prediction lag caused by data isolation and dynamic coupling deficiency in the traditional storage and transportation process. Specifically, sensory layer data, environment layer data and operation layer data are synchronously collected through a multi-source sensor, chromatic aberration quantification, chemical bond feature extraction and spatial chemical fusion processing are carried out on the sensory data, and a quality degradation feature tensor is generated; based on a graph network model and frequency domain analysis, constructing a dynamic coupling parameter set of quality degradation characteristics and environmental parameters; fusing the loading and unloading pulse trajectory tensor, the cold chain stability distribution and the coupling parameter set, and generating a degradation constraint distribution matrix through multivariable weight mapping; and finally, combining acoustic resonance mode coherence analysis and constraint matrix evolution, and outputting a four-stage quality label. According to the method, through multi-dimensional real-time sensing, dynamic coupling modeling and hierarchical management and control, the fresh food storage and transportation loss is remarkably reduced, and the cold chain management efficiency is improved.

The utility model discloses a bionic service type humanoid robot head structure which comprises a head structure, a sensory system, a mouth system, a visual system, a nose system and an ear system, the mouth system, the visual system, the nose system and the ear system are connected with the sensory system, and the mouth system, the visual system, the nose system and the ear system are installed on the head structure. The mouth system comprises a jaw structure, a tooth structure, a lip structure and a tongue structure, the sensing center, the sensor network, the signal processing unit and the execution unit form a sensory system, the sensory system can timely and effectively feed back external environment changes, and the capability of interacting with the outside is greatly improved; meanwhile, according to the taste sensor, the humanoid robot can test and evaluate the food under the condition that no human testee exists, and the taste sensing system can simulate the function of a human taste sensing system, so that the taste of the food is automatically evaluated.

The invention discloses a cigarette blasting bead based on pericarpium citri reticulatae series flavor and application thereof, and relates to the technical field of cigarette auxiliary products, the cigarette blasting bead is of a three-layer microencapsulation structure which comprises an inner layer, a middle layer and an outer layer, due to the design of the three-layer microencapsulation structure, the pericarpium citri reticulatae flavor, the fruit flavor and the flower flavor are not simply overlapped, and the taste of the cigarette blasting bead is improved. In the smoking process, fresh fragrance of the dried orange peel in the early stage opens taste perception, rich taste is added into fruit fragrance in the middle stage, the overall flavor level is improved through flower fragrance in the later stage, the three flavors are continuously blended in the oral cavity and the nasal cavity, and the lasting degree of the flavors is greatly prolonged. According to the invention, a consumer can feel the compound flavor in the whole smoking process, and the fused flavor can still be remained in the oral cavity for a period of time after smoking is finished, so that a long aftertaste is brought, and the sensory experience of the consumer is greatly improved.

The invention discloses a machine vision-based tea leaf segmented heating fixation system and method, and relates to the technical field of tea leaf processing and automatic control. Comprehensive state information such as color, moisture, temperature and three-dimensional stacking thickness of tea leaves is obtained in real time through a multi-mode visual perception module; the central control and processing module carries out fusion processing on the data, dynamically divides a tea processing area into a plurality of micro-areas, and independently carries out self-adaptive precise segmented heating and physical parameter cooperative regulation and control on each micro-area in combination with a machine learning prediction model. And the advanced prediction model can perform continuous learning and self-evolution based on the evaluation result of the final finished product quality, so that the tea fixation quality and uniformity can be remarkably improved, the production efficiency and the automation level are improved, the process adaptability and flexibility to different raw materials and processing requirements are enhanced, and the method is suitable for large-scale popularization and application. And intelligent and traceable process control and continuous optimization oriented to final sensory quality are realized.

A comprehensive and sensuous oral cleaner (10A, 10B, 10C, and 10D) is disclosed to automate and modernize all necessary oral hygiene. The cleaner comprises a power driver (12, 12B, 12C, 12D) that can selectively power-drive a replaceable flosser attachment (13, 14, 15, 17), a replaceable synergistic multi-motion toothbrush attachment (29), and an anti-halitosis attachment (81). The driver also power-drives scent from fragrance sources (68, 24) in the attachments for sensuous ambiance while oral cleaning. The toothbrush attachment is detachably connectable to the power driver for imparting plural motions of a long-bristle toothbrush (77). These actions serve for driving long toothbrush bristles to longitudinally penetrate interdentally for power-brushing interdental contours. In the flosser attachment, a floss span is power-driven in plural motions to efficiently remove plaque as the moving span follows, scrubs, and polishes interdental contours between adjacent teeth. Three embodiments of the flosser attachment use warmed power-driven air to dry the used floss for odor-free storage until replacement of the attachment. Alternatively, two of the flosser attachment embodiments feature an antimicrobial (68) that coats the used floss to inhibit microbial activity. The power-driven anti-halitosis attachment drives a multi-bladed tongue scraper (89, 89B) along with pressurized air to neutralize causal anaerobic tongue bacteria.

The invention discloses hansenula polymorpha with low ethanol yield and high aroma yield and application of hansenula polymorpha, and belongs to the technical field of microorganisms. According to the invention, a strain of high-aroma-yield saccharomycetes, which is hanseniaspora uvarium, is separated from fruits, and the preservation number of the saccharomycetes is CCTCC (China Center for Type Culture Collection) NO: M 20242562. The quality of the low-alcohol yellow peach beverage fermented by the high-aroma-yield strain provided by the invention is improved, and the alcoholic strength after fermentation is well reduced and is only 0.4% vol. Through flavor substance detection before and after fermentation, flavor substances generated by the strain are rich in variety, for example, 90.73 mu g / kg of phenethyl alcohol is newly generated. Sensory evaluation shows that the low-alcohol yellow peach beverage fermented by the strain is outstanding in flower fragrance and fruit fragrance, the richness and the balance degree are improved, it is proved that the overall flavor characteristics of the low-alcohol beverage can be remarkably improved, and more pleasant sensory experience is brought to consumers.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention relates to a method for predicting the dynamic flavor of traditional fermented trachinotus ovatus based on multi-modal fusion deep learning, and the method comprises the steps: obtaining multi-modal data of to-be-detected traditional fermented trachinotus ovatus, the multi-modal data comprising chemical component analysis data, microbial community data and physical property data; inputting the multi-modal data into a deep learning model to obtain sensory evaluation data, the deep learning model being constructed according to a multi-modal fusion module and a hybrid deep neural network and being obtained based on training of a training set, the training set is a multi-dimensional data matrix comprising historical chemical component data, historical microbial community data, historical physical property data and corresponding sensory evaluation data. According to the method, real-time, dynamic and accurate prediction of the flavor in the fermentation process can be realized.

The invention discloses a chilled beef freshness rapid detection model training method and a freshness detection method.The chilled beef freshness rapid detection model training method comprises the steps that a chilled beef sample is obtained, and the freshness index of the chilled beef sample is measured, the freshness indexes comprise the sensory score, the color a *, the pH value, the volatile basic nitrogen TVB-N, the thiobarbituric acid reactant TBARS, the total bacterial count TVC, the carbonyl content, the total sulfydryl content and the solubility of the chilled beef sample; establishing a chilled beef freshness grade evaluation standard according to the freshness index; collecting multi-modal data of the chilled beef sample, wherein the multi-modal data comprises near infrared spectrum data NIR, hyperspectral data HSI and low-field nuclear magnetic resonance LF-NMR relaxation time data; performing feature extraction on the multi-modal data through a feature extraction method to obtain multi-modal feature data; and carrying out preprocessing on the multi-modal characteristic data through a standardization SS and a Savitzky-Golay smooth filtering SG preprocessing method so as to obtain preprocessed data.

The invention provides a cronobacter malonate strain and application thereof, the strain is preserved in China Center for Type Culture Collection on January 15, 2025, the preservation date is January 15, 2025, and the preservation number is CCTCC M 2025146. The strain has excellent capability of producing 4-vinyl guaiacol, and the yield in a sorghum juice fermentation culture medium is 2.70 + / -0.15 mg / L; meanwhile, the strain can resist ferulic acid and has good capability of converting ferulic acid to generate 4-vinyl guaiacol, and when 0.1% (w / w) of ferulic acid is added into a fermentation culture medium, the content of 4-vinyl guaiacol reaches 2.68 + / -0.04 g / L. The strain is applied to production of Maotai-flavor liquor, the content of 4-ethyl guaiacol in raw liquor reaches 3.20 + / -0.26 mg / L and is remarkably increased by 223.23% (P is smaller than 0.01) compared with the content of 4-ethyl guaiacol without the strain, the Maotai flavor is prominent through sensory evaluation, the flower, fruit and burnt flavor is obvious, and the strain has important significance on improvement of the health quality of the liquor.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention provides a digital control method and system based on cosmetic production characteristics, and belongs to the technical field of data processing.The method comprises the steps that firstly, a digital twinborn model of cosmetic product characteristics is built, and the model is related to formula data, technological parameters, sensory characteristics and physicochemical indexes of a product; and output sensory characteristics and physicochemical indexes can be predicted according to input formula data and process parameters. Then, order demands at least containing one or more sensory characteristic preferences of product texture, skin feeling and fragrance are obtained; then, one or more recommended production parameter sets are determined based on the recommended production parameter set order requirements and the recommended production parameter set digital twin model, the recommended production parameter sets defining corresponding recipe data, process parameters and sensory characteristics. And finally, controlling production equipment to execute production according to the recommended production parameter set. According to the invention, accurate control from personalized sensory requirements to production parameters is realized.

The invention relates to the technical field of microorganisms, and provides pichia pastoris CMRC 13Y with high protein yield and application of the pichia pastoris CMRC 13Y. The pichia pastoris CMRC 13Y is separated from naturally-fermented dried milk cakes, the classification name of the pichia pastoris CMRC 13Y is Pichia kudriavzevii, and the preservation number of the pichia pastoris CMRC 13Y is CGMCC No.34655. The pichia pastoris CMRC 13Y has high acid resistance, and the growth of the pichia pastoris CMRC 13Y is not obviously influenced along with the reduction of the pH value within the pH value range of 3.0-7.0; a yeast protein product prepared from the strain CMRC 13Y is subjected to sensory flavor determination, has no earthy smell in the aspect of smell, has fragrance, is fine and smooth in mouth feel, and has no unpleasant taste; the strain can achieve high-biomass growth and high-protein expression, has the advantages of being green, environmentally friendly, high in protein yield and the like, can be used for preparing microbial protein related products and is wide in application prospect.

The invention discloses bacillus subtilis MY-01 as well as a microbial preparation and application of the bacillus subtilis MY-01. The strain (preservation number is CCTCC NO: M 20242596) can efficiently degrade cellulose, total sugar and nicotine in tobacco stems and remarkably improve sensory indexes such as aroma quality and aroma amount, and the cellulase activity is greatly improved when the strain and sodium carboxymethyl cellulose act synergistically. The microbial preparation is obtained through the processes of strain activation, fermentation culture and microbial agent preparation, and when the microbial preparation is applied to tobacco stem treatment, the technical breakthrough of reduction of the cellulose content, increase of the filling value and reduction of the tar release amount is achieved through the steps of water content adjustment, preparation spraying, sealed fermentation, low-temperature drying and the like. Compared with a traditional method, the technology has the advantages that the treatment period is greatly shortened, the cost is remarkably reduced, the COD value of wastewater is reduced, the cigarette quality and the production environmental protection property are remarkably improved, and the industrial application prospect is wide.

The invention discloses an interactive seven-stringed plucked instrument music body and mind healing system, relates to the technical field of intelligent health management, and constructs an immersive body and mind conditioning environment by integrating multi-sensory stimulation of sound, light and smell and a seven-stringed plucked instrument music healing function. The system comprises a simulated seven-stringed plucked instrument sound box, an intelligent seven-stringed plucked instrument base, a millimeter wave radar, an infrared camera, a directional microphone, an intelligent aromatherapy machine and an intelligent light module, physiological and psychological data of a user are collected in real time, and a physical and psychological state report is generated through AI model analysis. And dynamically matching guqin music tracks (such as'ghost blue 'for relieving anxiety), fragrance types (such as sandalwood for soothing nerves) and intelligent light scenes (simulating morning dawn / moonlight). A non-contact sensing technology is innovatively adopted, and a seven-stringed plucked instrument tone color characteristic and a natural light environment algorithm are combined, so that cooperative adjustment of music frequency, light color temperature and fragrance concentration is realized, the problems of single sense organ and insufficient dynamic adaptation of a traditional healing system are solved, and a personalized and non-intrusive body and mind conditioning scheme is provided for sub-health people.

There is disclosed a modular sensory platform for generating an experience for a guest on the platform located on an event floor of a venue. At least one deck module may each include a frame with a bottom side for mounting to the event floor, a side edge bordering the frame, and a standing surface opposite the bottom for supporting the guest. Lift actuators may be positioned along the side edge or under the deck for changing a distance between the event floor and the standing surface according to a lift signal. One or more sensory stimuli each receivable of a stimulus signal may be mounted to the frame and include at least one of a vibration buzzer, a low-frequency transducer, smoke effects, a heater, a water spritzer, air and scent lines, an air blaster and scent emission, a haptic device, fiber optic lighting, LED lighting, and a fog unit.

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

The invention belongs to the technical field of intelligent food manufacturing, and particularly discloses a multi-modal data fused marinated product flavor directional design method and system. S1, constructing an auxiliary material database; s2, mining internal associations of components in the high-quality auxiliary materials by adopting an Apriori algorithm; s3, evaluating the sensory flavor of the marinated product to obtain a product index data set; s4, establishing a multivariate mapping model between the auxiliary material parameters and the sensory quality on the basis of a Python library of Statsmodels; s5, establishing a user score matrix in combination with consumption preference; and S6, optimizing the auxiliary material component model by using a genetic algorithm, and solving by combining the multivariate mapping model obtained in the S4 and the sensory weight obtained in the S5 to obtain the auxiliary material component with the optimal quality. By adopting the multi-modal data fused marinated product flavor directional design method and system disclosed by the invention, the problems of sensory flavor quality consistency control limitation and auxiliary material optimization intelligent management design management of traditional sauce marinated poultry meat are solved, and intelligent control between auxiliary material and flavor sensory is realized.

The invention discloses a method for predicting an interaction relationship between aroma substances based on a decision tree algorithm. The method comprises the following steps: constructing an aroma substance interaction relationship database; training the C5.0 decision tree prediction model based on the Booting algorithm by taking data of the aroma substance interaction relationship database as a training test data set to obtain an optimal prediction model; and utilizing the optimal prediction model to obtain the interaction relationship of the aroma substance combination to be predicted. According to the method disclosed by the invention, the decision tree model is adopted to carry out association modeling on binding energy data and sensory experiment results, and a Boosting algorithm is introduced to optimize model parameters, so that deep fusion of olfactory receptor binding energy and sensory evaluation data is realized; and through multi-dimensional data integration, the aroma substance interaction prediction precision is remarkably improved, and the method has wide applicability and good application prospects.

The invention discloses a preparation method of gelatinized euphausia superba oil microcapsules, which comprises the following steps: selecting glycerol laurate as an emulsifier, mixing and stirring the glycerol laurate and euphausia superba oil, standing to obtain oleogel, mixing the oleogel as a core material with a wall material consisting of a mixture of concentrated milk protein, whey powder and corn syrup to prepare an emulsion, and preparing the gelatinized euphausia superba oil microcapsules. And preparing the gelatinized euphausia superba oil microcapsule by adopting a spray drying method. The gelatinized microcapsule prepared by the method disclosed by the invention is relatively uniform in distribution, relatively smooth in capsule body surface and relatively complete in capsule wall, and the euphausia superba oil can be well embedded by a wall material to present a one-capsule multi-core structure. The gelated euphausia superba oil microcapsule has good compactness, can effectively mask the bad smell of the euphausia superba oil, and improves the sensory performance of the euphausia superba oil.

The invention discloses a multi-modal fusion-based roast chicken eating quality grading intelligent judgment method, which comprises the following steps of: performing matrix setting on a roasting process, preparing roast chickens with different quality grades, evaluating sensory attributes and overall scores of the roast chickens, and quantifying different modal data characteristics by adopting multiple quality detection methods. By constructing a process-sensory-multi-modal feature full-link database and combining a random forest for determining optimization and an XGBoost interpretable machine learning model, accurate grading and intelligent prediction of the roast chicken eating quality are realized, and the core problems of high subjectivity, poor single-modal generalization ability, data islands and the like of a traditional method are solved. Quality accurate grading prediction and digital traceability from processing to finished products are realized, and data support is provided for process optimization and market positioning prediction. The method has remarkable practical application value in the aspects of product comprehensive grade prediction and data management, and has prediction potential suitable for multiple scenes.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The present invention provides a Shatian pomelo white skin layer debitterizing technology, and belongs to the field of pomelo peel processing technologies, and the technology comprises the following steps: peeling and dicing a Shatian pomelo to obtain a Shatian pomelo white skin layer, debitterizing the Shatian pomelo white skin layer, soaking and rinsing the debittered Shatian pomelo white skin layer, and then drying to obtain a finished product. The Shatian pomelo white skin layer is used as a research object, the debitterizing rate and the sensory score are used as index values, the influence of a single debitterizing method (blanching, saline water and enzymolysis) and a composite debitterizing method (blanching saline water compounding and blanching enzymolysis compounding) on the white skin layer debitterizing effect is explored, and the result shows that the blanching saline water compounding debitterizing effect (hot water for 2 minutes, 4% salt soaking for 4 hours and clear water soaking for 1 hour) is optimal; at the moment, the debitterizing rate is as high as 80.1%, the sensory score is 90, and the treatment time is shortened by 29% compared with that of a single debitterizing method.

A continuous tumbler, comprising a rotation driving mechanism, a lifting driving mechanism, a rack, a bottom frame and a drum, wherein the drum is mounted on the inner side of the rack; the rack is mounted above the bottom frame; the lifting driving mechanism is fixedly connected to the bottom frame; one side of the rack is fixedly connected to a lifting rod of the lifting driving mechanism, and the other side of the rack is rotatably connected to the bottom frame; and the rotation driving mechanism is connected to the drum and is used for driving the drum to rotate about its own axis. The tumbler can achieve continuous and automatic feeding and discharging, a meat product is in a continuous tumbling state during the process from entering the drum to leaving the drum, continuous tumbling can accelerate the softening of the tissue structure, increase the absorption rate of a pickling solution, and shorten the pickling time, continuous tumbling is more conducive to improving the pickling efficiency, and a product has a better sensory quality and flavor.

The invention belongs to the technical field of food flavor engineering, and discloses a Maotai-flavor Baijiu flavor composite essence based on a non-volatile substance release promoting effect, and the composite essence is composed of a volatile aroma substance, a non-volatile organic acid and an amino acid. Aiming at the technical bottlenecks of rapid attenuation of aroma intensity of volatile components and single flavor dimension in the existing Maotai-flavor Baijiu flavor compound essence blending technology, the invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the effect of enhancing the flavor of the Maotai-flavor Baijiu flavor composite essence is achieved. The technology not only completely reproduces the flavor structure of the traditional solid-state fermented Maotai-flavor liquor, but also endows the compound liquor and flavor foods (such as Maotai-flavor baked products, compound seasonings and non-alcohol ready-to-drink beverages) with a continuous and stable aroma releasing characteristic, and provides a molecular-level regulation and control scheme for upgrading the sensory quality of liquor flavor standardization and food industrial production.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

The invention relates to a food sensory evaluation method and device based on an attention mechanism, equipment and a medium. The method comprises the following steps: acquiring sensory information such as vision, smell, taste and touch of a food sample through multi-modal data acquisition equipment, and performing standardization processing to obtain a sensory feature matrix; generating a sensory feature vector set by using a pre-established multi-modal feature extraction model; modeling each sensory dimension relationship by means of an attention layer in a deep learning network, and calculating to obtain an attention weight of each sensory feature; and performing weighted combination on the sensory feature vector set based on the weight to generate a comprehensive sensory feature basic representation. According to the method, the association among the multi-modal sensory characteristics is effectively modeled through an attention mechanism, and a scientific and efficient solution is provided for food sensory evaluation.

The invention belongs to the technical field of Chinese wolfberry processing, and particularly relates to a production method of fresh-locked Chinese wolfberry rich in high-value active ingredients and the fresh-locked Chinese wolfberry. According to the method, the Chinese wolfberry fruits are pretreated before vacuum drying, namely preheating is carried out, high-temperature treatment on the fresh Chinese wolfberry fruits is rapidly realized, and the influence of stress reaction and long-time heating in later drying on functional active ingredients of the Chinese wolfberry fruits is prevented by combining medium and short infrared waves and a short-time high-temperature process. The sensory quality (such as color value and meat texture) of the Chinese wolfberry is kept at a higher level, the functional active ingredients of the Chinese wolfberry are protected, and the loss of nutritional ingredients is reduced. And the fresh-locked Chinese wolfberry fruits prepared by the process disclosed by the invention are stable in quality and have good reproducibility.

The utility model discloses an aerosol generating product and an aerosol generating system. In the aerosol generating product, a filtering section is located at the downstream end of the aerosol generating product, a sealing section is located at the upstream end of the aerosol generating product, and a fuming section is located between the filtering section and the sealing section; the fuming section comprises a first aerosol generating substrate, and the first aerosol generating substrate is used for generating aerosol; the sealing section comprises a first breathable wrapping part and a first flavoring matrix combined with the first breathable wrapping part, the first flavoring matrix is used for receiving heat conducted by the first aerosol generating matrix to generate a first flavoring substance, and the first flavoring substance is suitable for increasing the concentration and / or fragrance of aerosol. In the aerosol generating product, the first flavoring substrate in the sealing section is used for generating the first flavoring substance, and the first flavoring substance is suitable for increasing the concentration and / or fragrance of aerosol generated by the first aerosol generating substrate, so that the sensory quality of the aerosol generating product can be effectively improved.