2473 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 belongs to the field of mushroom active peptides. The invention provides a Stropharia rugoso-annulata umami peptide as well as a screening method and application thereof. The amino acid sequence of the Stropharia rugoso-annulata umami peptide is KAELDLH and / or LGKSEDDVSK. The freshness threshold value of the stropharia rugoso-annulata freshness peptide ranges from 0.15 mM to 0.23 mM, and the stropharia rugoso-annulata freshness peptide has high freshness activity, is small in molecular weight, capable of being more easily perceived by human body sensory taste bud receptors, safe and non-toxic, can serve as a preparation raw material of seasonings and plant meat and has the freshness increasing effect when cooperating with MSG. The invention provides an effective and practical method for further deep excavation of the Stropharia rugoso-annulata umami peptide, provides a new umami peptide raw material for development of seasonings, and has important application value.

The invention provides a cigarette smoke nut aroma note evaluation method and application thereof, and the evaluation method comprises the following steps: (1) capturing main stream smoke total particulate matters of typical nut aroma type and non-nut aroma type cigarettes, and carrying out GC-MS detection to obtain the content of aroma components in the main stream smoke total particulate matters; carrying out partial least square discriminant analysis on the content of the aroma component to obtain a VIP value of the aroma component; (2) capturing main stream smoke total particulate matters of the to-be-detected cigarette, and performing GC-MS detection to obtain the content of aroma components in the to-be-detected cigarette; and (3) calculating the aroma index Q of the nut aroma according to the VIP value and the content of aroma components in the to-be-detected cigarette. The evaluation method provided by the invention can objectively and accurately reflect the nut aroma note of the cigarette smoke, avoids the subjective error caused by sensory evaluation and the situation that the analysis result of the tobacco shred aroma component does not correspond to the actual smoking experience, and provides a new method for characterization and evaluation of the nut aroma note of the cigarette smoke.

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 invention provides a cigarette smoke spicy note evaluation method and application thereof, the evaluation method comprises the following steps: (1) capturing main stream smoke total particulate matters of typical spicy and non-spicy cigarettes, carrying out GC-MS detection to obtain the content of aroma components, carrying out partial least square discriminant analysis on the content of the aroma components, and determining the content of the aroma components in the main stream smoke; the VIP value of the aroma component is obtained; (2) capturing main stream smoke total particulate matters of the to-be-detected cigarette, and performing GC-MS detection to obtain the content of aroma components in the to-be-detected cigarette; and (3) calculating the spicy note index Q according to the VIP value and the content of aroma components in the cigarette to be detected. According to the evaluation method provided by the invention, the spicy note of the cigarette smoke can be objectively and accurately reflected, the subjective error caused by sensory evaluation and the condition that the tobacco shred aroma component analysis result does not correspond to the actual smoking experience are avoided, and a new method is provided for characterization and evaluation of the spicy note of the cigarette smoke.

The invention provides a cigarette smoke costustoot note evaluation method and application thereof, and the evaluation method comprises the following steps: (1) capturing main stream smoke total particulate matters of typical costustoot type and non-costustoot type cigarettes, carrying out GC-MS detection to obtain the content of aroma components therein, carrying out partial least square discriminant analysis on the content of the aroma components, and determining the content of the aroma components in the main stream smoke total particulate matters according to the content of the aroma components in the main stream smoke total particulate matters of the typical costustoot type and non-costustoot type cigarettes; the VIP value of the aroma component is obtained; (2) capturing main stream smoke total particulate matters of the to-be-detected cigarette, and performing GC-MS detection to obtain the content of aroma components in the to-be-detected cigarette; and (3) calculating the aroma index Q of the radix aucklandiae according to the VIP value and the content of aroma components in the to-be-detected cigarette. The evaluation method provided by the invention can objectively and accurately reflect the costustoot note of the cigarette smoke, avoids the subjective error caused by sensory evaluation and the situation that the analysis result of the aroma components of the cut tobacco does not correspond to the actual smoking experience, and provides a new method for characterization and evaluation of the costustoot note of the cigarette smoke.

The invention provides a cigarette smoke fruity aroma note evaluation method and application thereof, and the evaluation method comprises the following steps: (1) capturing mainstream smoke total particulate matters of typical fruity type and non-fruity type cigarettes, carrying out GC-MS detection to obtain the content of aroma components, and carrying out partial least square discriminant analysis on the content of the aroma components to obtain the aroma note of the cigarette smoke; the VIP value of the aroma component is obtained; (2) capturing main stream smoke total particulate matters of the to-be-detected cigarette, and performing GC-MS detection to obtain the content of aroma components in the to-be-detected cigarette; and (3) calculating the fruity note index Q according to the VIP value and the content of aroma components in the to-be-detected cigarette. The evaluation method provided by the invention can objectively and accurately reflect the fruity note of the cigarette smoke, avoids subjective errors caused by sensory evaluation and the situation that the analysis result of the aroma components of the tobacco shreds does not correspond to the actual smoking experience, and provides a new method for characterization and evaluation of the fruity note of the cigarette smoke.

The invention provides a cigarette smoke baking aroma note evaluation method and application thereof, and the evaluation method comprises the following steps: (1) capturing main stream smoke total particulate matters of typical baking aroma type and non-baking aroma type cigarettes, and carrying out GC-MS detection to obtain the content of aroma components in the main stream smoke total particulate matters; carrying out partial least square discriminant analysis on the content of the aroma component to obtain a VIP value of the aroma component; (2) capturing main stream smoke total particulate matters of the to-be-detected cigarette, and performing GC-MS detection to obtain the content of aroma components in the to-be-detected cigarette; and (3) calculating the aroma index Q of the baking aroma according to the VIP value and the content of aroma components in the to-be-detected cigarette. According to the evaluation method provided by the invention, the baking aroma note of the cigarette smoke can be objectively and accurately reflected, the subjective error caused by sensory evaluation and the condition that the tobacco shred aroma component analysis result does not correspond to the actual smoking experience are avoided, and a new method is provided for characterization and evaluation of the baking aroma note of the cigarette smoke.

The invention discloses a pellet type buccal cigarette and a preparation method thereof. The preparation method comprises the following steps: S1, preparing the spraying liquid from the adhesive, the nicotine salt, the pH regulator, the sweetening agent, the cooling agent and the essence. And S2, based on combination of centrifugal granulation and fluidization, performing coating treatment on the medicinal pill core by using a spraying liquid to obtain a wet pill. S3, the wet pellets are subjected to sieving treatment, and pellet particles with the particle size ranging from 300 micrometers to 1500 micrometers are obtained. And S4, drying the pellet particles, and bagging to obtain the buccal cigarette product. The prepared buccal cigarette product is high in quality, the discomfortableness caused by too high nicotine release speed is overcome, the problems that fragrance is poor in release uniformity, short in release time and prone to deterioration are solved, and the buccal cigarette has the advantages of being comfortable in taste, small in irritation to the mouth, good in fragrance uniformity and good in sensory experience and has excellent popularization prospects.

The invention discloses a model method for predicting cheese preference degree based on GC-MS combined with machine learning, and belongs to the technical field of cheese evaluation. The method comprises the following steps: firstly, determining the cheese preference of Chinese consumers by adopting a method for checking all suitable items, determining the nature of volatile flavor compounds by combining headspace-arrow type solid-phase microextraction and gas chromatography-mass spectrometry, and quantifying by adopting an internal standard curve method. Secondly, the correlation between the sensory attributes and the compounds is established through quantitative description analysis and Pearson correlation coefficients, and the characteristic flavor compound of each sensory attribute is obtained; and finally, establishing a cheese consumer preference degree identification method by using a machine learning algorithm, and predicting the Chinese consumer preference degree of unknown cheese by using the model. According to the method, the cheese preference degree of Chinese consumers can be accurately recognized only by means of data obtained through instrument analysis and the classification model, a set of more objective and rapid cheese consumer preference degree prediction method is established, and more accurate prediction is achieved along with the increase of sample libraries.

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 provides sunscreen cream as well as preparation and application thereof. According to the sunscreen cream, by specifically selecting the types and matching of the solid sunscreen agent, the liquid sunscreen agent, the liquid emollient, the oil phase thickener and the viscosity modifier and supplementing other components, the obtained sunscreen cream not only has higher SPF value and stability, but also can ensure better sensory experiences such as uniform smearing and fresh and non-sticky skin feeling, and has a good application prospect. Therefore, the sunscreen effect can be better exerted. Besides, compared with other solid sun-screening agents, liquid sun-screening agents, liquid emollients, oil-phase thickeners and viscosity modifiers, the sunscreen cream provided by the invention can simultaneously have higher SPF (specific pathogen factor) value, better stability and better sensory experience, and can better exert the sunscreen effect.

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.

The invention discloses a salty taste enhancing peptide as well as a screening method, application and a product thereof, and belongs to the technical field of food seasonings. The salty taste enhancing peptide is screened from soybean protein and is combined with TMC4 receptor protein, and the salty taste enhancing peptide is composed of one of the following peptides: the amino acid sequence is DIF, and the molecular weight is 393.47 Da; the amino acid sequence is QPR, and the molecular weight is 399.48 Da; the amino acid sequence is MMR, and the molecular weight is 436.62 Da; the amino acid sequence is DPIY, and the molecular weight is 506.60 Da. Four peptide fragments including DIF, QPR, MMR and DPIY with potential salty taste enhancing effects are screened according to molecular docking results, and the molecular weights of the four peptide fragments are smaller than 1000Da. Sensory evaluation and electronic tongue analysis show that the four peptide fragments all have a good salty taste enhancing effect and can be applied to the field of food seasonings, and the purpose of reducing salt but not reducing salty taste is achieved. The invention provides a theoretical basis for discovering new salty taste enhancing peptide resources in soybeans and developing nutritional and healthy salty taste enhancing peptides.

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 belongs to the field of food preparation of non-alcoholic beverages, and particularly relates to a medicinal and edible solid beverage and a preparation method thereof. The medicinal and edible solid beverage comprises slow-release particles and functional drinks, the slow-release particles are prepared by performing enzymolysis on medicinal and edible substances by adopting immobilized bromelain and the like, performing microwave foam drying on an enzymolysis filtrate, and then encapsulating the filtrate with beta-cyclodextrin modified by starch sodium octenylsuccinate, the slow-release particles are brewed with boiling water, and the functional drinks are prepared into the medicinal and edible solid beverage. And bioactive compounds can be completely released within 15 minutes. The functional drink is an unstable foaming substance and can be used as a drinking prompt substance, and consumers are reminded to enjoy the solid drink with the best flavor in time by observing the dissipation condition of foam. The medicinal and edible solid beverage disclosed by the invention solves the problem that the optimal flavor of the existing solid beverage cannot be accurately transmitted to consumers, has relatively high sensory evaluation in the aspects of appearance, color, flavor and mouth feel, and also has a relatively good antioxidant effect.

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 provides a cigarette smoke flowery note evaluation method and application thereof, and the evaluation method comprises the following steps: (1) capturing mainstream smoke total particulate matters of typical flowery and non-flowery cigarettes, carrying out GC-MS detection to obtain the content of aroma components, and carrying out partial least square discriminant analysis on the content of the aroma components to obtain the content of the aroma components; the VIP value of the aroma component is obtained; (2) capturing main stream smoke total particulate matters of the to-be-detected cigarette, and performing GC-MS detection to obtain the content of aroma components in the to-be-detected cigarette; and (3) calculating the flower fragrance note index Q according to the VIP value and the content of aroma components in the to-be-detected cigarette. The evaluation method provided by the invention can objectively and accurately reflect the flowery note of the cigarette smoke, avoids subjective errors caused by sensory evaluation and the situation that the analysis result of the aroma components of the tobacco shreds does not correspond to the actual smoking experience, and provides a new method for characterization and evaluation of the flowery note of the cigarette smoke.

Techniques are provided for user sensory control in a bounded space. In one embodiment, the techniques involve receiving user data, generating light data based on the user data and sensory data, generating scent data based on the user data and the sensory data, and controlling a light emission or a scent emission based on a combination of the light data and the scent data.

The invention discloses a cultivation and production technology of a flue-cured tobacco variety Yuzhou 201. The cultivation and production technology comprises the following steps: (1) selecting a tobacco field; (2) performing winter ploughing and ridging; (3) sowing time; (4) scientific transplanting; (5) balanced fertilization; (6) field management; (7) tobacco field plant protection; (8) harvesting; and (9) tobacco leaf baking. The tobacco leaves planted and harvested through the method are high in quality, sensory evaluation results show that the smoking quality of the tobacco leaves meets industrial requirements, and the overall sensory quality of the tobacco leaves planted through the method shows that the tobacco leaves are rich and comfortable in fragrance, good in fragrance quality, obvious in sweetness, high in fragrance amount, high in smoke concentration and moderate in strength; the high-quality strong-flavor tobacco leaf raw material is high in quality, low in irritation, comfortable in aftertaste, small in offensive odor and high in overall smoking quality, and meets the requirements of high-grade cigarettes.

The invention provides an AI and VR nursing method and device integrating multiple senses, a medium and a program product, and relates to the field of intelligent medical treatment. The method comprises the steps that a first instruction for entering a virtual scene is received, and a subject enters the virtual scene to generate a virtual subject; the virtual scene comprises a foretaste area; receiving a second instruction that the virtual subject moves to the foretaste area in the virtual scene and moving the virtual subject to the foretaste area; receiving an instruction for a fake feeding object placed in the foretaste area, wherein the fake feeding object appears in the hand of the virtual subject; the category of the fake feeding object is recognized, and according to whether the distance between the fake feeding object and the mouth of the virtual subject in the virtual scene exceeds a threshold value or not or whether a feeding instruction is received or not, the smell spraying device receives a smell simulation instruction of the fake feeding object and starts the device to generate corresponding smell. A voice control module of the false feeding device is developed through AI, and a sniffing intention recognition algorithm is developed, so that accurate analysis and conversion of signals are realized, and the equipment intelligence is improved.

The invention discloses a Jinhua ham taste optimization method based on metabonomics and an enzyme activity regulation and control technology. The method belongs to the field of meat quality control, and comprises the following optimization steps: carrying out sensory scoring on samples in different processing stages, and carrying out non-targeted analysis by using hydrophilic interaction liquid chromatography and MS / MS; analyzing and mining the metabonomics data; screening out differential metabolites in the processing process by applying a significance analysis p value, a difference multiple and a variable weight value; combining activity change results of cathepsin B and cathepsin L in the processing process; the activity of cathepsin B and cathepsin L is regulated and controlled by using a PF-DBO optimization algorithm, samples are collected and analyzed, and the influence of enzyme activity change and the change of the enzyme activity change on the content of the characteristic taste marker are evaluated. By precisely regulating and controlling the activity of cathepsin B and cathepsin L, the problem of complex relationship between taste substance change and cathepsin activity in the Jinhua ham processing process is solved; the control strategy enables the overall quality of the Jinhua ham to be significantly improved.

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 cigarette smoke sweet note evaluation method and application thereof, the evaluation method comprises the following steps: (1) capturing main stream smoke total particulate matters of typical sweet aroma type and non-sweet aroma type cigarettes, carrying out GC-MS detection to obtain the content of aroma components therein, carrying out partial least square discriminant analysis on the content of the aroma components, and determining the content of the aroma components in the main stream smoke total particulate matters according to the content of the aroma components in the main stream smoke total particulate matters of the typical sweet aroma type and non-sweet aroma type cigarettes; the VIP value of the aroma component is obtained; (2) capturing main stream smoke total particulate matters of the to-be-detected cigarette, and performing GC-MS detection to obtain the content of aroma components in the to-be-detected cigarette; and (3) calculating the sweet note index Q according to the VIP value and the content of aroma components in the to-be-detected cigarette. According to the evaluation method provided by the invention, the sweet note of the cigarette smoke can be objectively and accurately reflected, the subjective error caused by sensory evaluation and the condition that the analysis result of the aroma components of the cut tobacco does not correspond to the actual smoking experience are avoided, and a new method is provided for characterization and evaluation of the sweet note of the cigarette smoke.

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.