63 results about "Organoleptic evaluation" patented technology

The invention discloses an improved food sensory quality evaluation method and system based on a fuzzy mathematical method, and relates to the technical field of food inspection and detection. Performing a single-factor test on the improved food sample, and performing a response surface test on the basis of the single-factor test; performing comprehensive sensory evaluation on each sample in the response surface test by adopting a fuzzy mathematical analysis method; and physical and chemical indexes of the improved food under the optimal process are determined. According to the invention, the technology of the improved food is optimized, and the physicochemical indexes of the improved food with the optimized response surface are measured; a single-factor test and a response surface test are carried out in sequence, sensory scores are taken as evaluation standards, and factors influencing the quality of the improved food are determined; the optimal formula of the improved food is finally determined through a verification experiment; a fuzzy mathematics comprehensive sensory evaluation model is established for the improved food, and the obtained sensory evaluation result is used for response surface optimization evaluation.

The invention discloses a vehicle-mounted microwave oven smell and VOC release detection and evaluation method and system based on vehicle-mounted high-temperature closed environment simulation. The method comprises the steps that a microwave oven to be detected is placed in a closed test cavity and sealed; the cavity is placed in a heating device to be heated to the preset high temperature and kept for the set time; the VOC sensor is used for monitoring the VOC concentration in the cavity in real time; collecting a gas sample through the sampling interface at the last test stage; performing standard sensory evaluation on the sample by an evaluator; carrying out comprehensive grade evaluation by combining the VOC concentration data and the smell grade score; according to the invention, the special closed cavity is arranged in the oven with accurate temperature control, high-temperature stress is directly and uniformly applied, and the released VOCs are ensured to be gathered in a limited space by utilizing the sealing property of the cavity, so that the VOCs are released in an accelerated manner under the most sensitive temperature and humidity condition of the material of the microwave oven to be detected, and the detection accuracy of the microwave oven to be detected is improved. The obtained release level and odor characteristics are highly related to the experience of the user in the actual vehicle-mounted scene.

The invention relates to the technical field of sensory evaluation, in particular to a sensory evaluation method of Kokumi taste. The Kokumi taste sense organ evaluation method comprises the following steps: establishing a sense organ group by screening and training product evaluators, and determining optimal sense organ evaluation conditions in the aspects of matrix selection, Kokumi substance addition amount, sample amount, temperature, swallowing mode and whether a nasal splint is used or not. Then selecting a consumer to carry out CATA sensory inspection on the blank matrix and the matrix added with the Kokumi substance under the optimal sensory condition; and carrying out statistics on descriptors with significance in the CATA questionnaire, carrying out time-intensity (TI) analysis, determining sensory attributes as descriptors of Kokumi taste according to a TI result, establishing a reference system, and finally, carrying out scoring quantification on each attribute of the sample by an evaluation group. According to the sensory evaluation method disclosed by the invention, the taste attribute of the Kokumi can be accurately described, the sensory difference between different substances with the Kokumi attribute can be identified, and finally, the Kokumi taste sensory evaluation method is successfully established.

The invention provides a sweet substance screening method and application, and relates to the field of sweet substance development and application, and the sweet substance screening method is characterized by comprising the following steps: providing a sweet substance, analyzing the sweet substance by adopting an electronic tongue technology and a molecular docking technology to obtain first information and second information of the sweet substance, and constructing a bimodal model at the same time, obtaining a screening result; according to the technical scheme provided by the invention, taste features of various common sweet substances are analyzed in a mode of combining an electronic tongue technology and a molecular docking technology, so that taste feature differences of the sweet substances and sucrose can be effectively compared; a machine learning prediction model based on taste attribute values of nine electronic tongue sweet substances and four molecular docking characteristic values is established, and sensory evaluation is used for verification; sweet substances similar to cane sugar in taste are rapidly screened, and the screening accuracy is improved. Based on the method, a thought is provided for excavation and development of novel sweet substances.

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 invention discloses a method for analyzing aroma components of cooking wine based on molecular docking and an odor activity value and application. According to the method, cooking wine aroma is taken as a research object, volatile substances are detected by gas chromatography-mass spectrometry (GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and by combining with odor activity value (OAV) analysis, the combining capacity of aroma molecules and olfactory receptors is simulated through molecular docking, characteristic aroma compounds are screened, and the aroma of the cooking wine is detected. And finally, constructing a recombinant aroma model according to the characteristic aroma compounds, carrying out sensory evaluation, and evaluating the aroma similarity of the recombinant aroma model and the natural cooking wine sample to determine the characteristic aroma components of the cooking wine. The method can be used for analyzing aroma substances of cooking wine and performing standardized flavor management.

The application discloses a kind of based on GC-IMS pure milk flavor sensory digitalization fast evaluation method, belong to food analysis and evaluation technical field.The pure milk sample to be measured is detected by headspace sampling using GC-IMS, and a fingerprint spectrum is obtained.The fingerprint spectrum data or characteristic volatile component data is input into the OPLS-DA model, and the preference degree of pure milk is evaluated according to the clustering result.The construction method of OPLS-DA model is as follows: different pure milk samples are selected, and CATA sensory evaluation method is used for sensory evaluation of pure milk samples.Different pure milk samples are detected by headspace sampling using GC-IMS, and a fingerprint spectrum is obtained.Partial least squares-discriminant analysis method is used for regression modeling using fingerprint spectrum data or characteristic volatile component data to obtain OPLS-DA model.The application uses GC-IMS to digitally and quickly evaluate the flavor of pure milk, which has high sensitivity, does not require sample enrichment and concentration, saves detection time, and avoids tedious pretreatment process.

An information processing apparatus includes a control unit. The control unit acquires target analysis information indicating physical and chemical analysis results corresponding to an inspection target by inputting an inspection image from a nondestructive inspection on the inspection target to a first machine learning model trained by machine learning using a first data set of training data that associates an inspection image from a nondestructive inspection on first food with first analysis information indicating physical and chemical analysis results for the first food. The control unit infers sensory evaluation results corresponding to the inspection target by inputting the acquired target analysis information to a second machine learning model trained by machine learning using a second data set of training data that associates second analysis information indicating physical and chemical analysis results for second food with sensory evaluation results for the second food.

The invention discloses a tobacco leaf modulation process operated by a sensory evaluation method. The tobacco leaf modulation process is characterized by comprising the following steps: sampling at regular time, quickly drying, and carrying out cigarette sensory evaluation; on the basis of a preset modulation process, modulation stages are determined, temperature and humidity parameters and time setting are adjusted, and each modulation stage and the whole modulation process are completed one by one; the preset blending process comprises a yellowing period, a wilting period, a color fixing period and a stem drying period, and the method has the advantages that in the tobacco leaf blending process, the maximum improvement of the quality characteristics, the style characteristics and the usability of the cigarette industry is pursued; the tobacco leaf modulation target goes deep into the internal quality from the external characteristics, and the method has important practical significance and effect on improvement of the modulation quality; compared with a conventional flue-cured tobacco leaf modulation technology, the quality characteristic, the style characteristic and the usability of the cigarette industry are improved by 20%-30%.

The invention discloses a GC-IMS-based pure milk flavor sensory digitalization rapid evaluation method, and belongs to the technical field of food analysis and evaluation. The method comprises the following steps: detecting a pure milk sample to be detected by GC-IMS through headspace sampling to obtain a fingerprint spectrum, substituting fingerprint spectrum data or characteristic volatile component data into an OPLS-DA model, and evaluating the preference degree of the pure milk according to a clustering result; the construction method of the OPLS-DA model comprises the following steps: selecting different pure milk samples, and carrying out sensory evaluation on the pure milk samples by adopting a CATA sensory evaluation method; the method comprises the following steps: detecting different pure milk samples through headspace sampling by using GC-IMS to obtain a fingerprint spectrum, and performing regression modeling by using a partial least squares-discriminant analysis method by using fingerprint spectrum data or characteristic volatile component data to construct and obtain an OPLS-DA (Optical Partial Least Squares-Discriminant Analysis) model. According to the invention, GC-IMS is adopted to carry out digital rapid evaluation on the pure milk flavor sense organ, the sensitivity is extremely high, a sample does not need to be enriched and concentrated, the detection time is saved, and a tedious pretreatment process is avoided.

The invention provides a fixation time determination method based on non-volatile compound analysis and a related device, and relates to the technical field of tea processing. The method has the advantages that the non-volatile compound data and the sensory evaluation data under different fixation time are acquired, the core judgment index is extracted, and the optimal fixation time is judged based on the preset condition, so that an objective and scientific fixation time judgment method is provided, and the consistency and the stability of the tea quality are improved.

The application belongs to the field of cigarette quality stability evaluation, and discloses a cigarette quality stability evaluation method and system based on multivariate process statistics-sensory evaluation fusion. 2 T 2 The method takes three cigarette models, ML, XP and YY, as research objects, fuses multivariate process statistics and sensory evaluation, measures 25 chemical indexes such as conventional chemical components and alkaloids, constructs four derived indexes, and realizes multivariate collaborative fluctuation monitoring by means of Hotelling T The result shows that the conventional derived indexes and polyphenol indexes are key quality factors affecting the sensory quality stability of cigarettes, and the conventional components, alkaloids, multivariate acids and high-grade fatty acids are other quality factors; based on the difference in sample size, the application scenarios are divided, the statistical stability, early warning and risk interval of the key quality factors and other quality factors are determined, and quantitative basis and technical support are provided for the fine quality control of the whole process of cigarette production.

This invention discloses a rapid screening method for tobacco leaf raw materials for heated cigarettes, comprising the following steps: (1) pulverizing tobacco leaf raw materials; (2) tobacco core formulation: mixing the pulverized tobacco powder with glycerin, adhesive, and purified water in a certain proportion; (3) mixing evenly; (4) tobacco core forming: selecting an appropriate method for forming according to the tobacco core formulation; (5) tobacco core heat treatment: placing the formed mixture in an oven for baking; (6) tobacco core assembly: preparing heated cigarettes, removing the tobacco core from the smoking section, and then filling it with the formed mixture prepared in step (5), thus completing the tobacco core assembly; (7) using a matching heating device for sensory evaluation to distinguish the quality of different tobacco leaf raw materials. Since the tobacco core preparation process does not involve special instruments and equipment, it can be completed using conventional experimental equipment, making it simple and easy to implement, providing a good smoking experience, with a short process flow, low production costs, and no need for large investments. It is suitable for laboratory sample preparation and sensory evaluation.

The present application relates to cigarette leaf group formula maintenance technical field, especially to a kind of cigarette leaf group formula module division method, device and equipment.The division method includes: obtaining the first aroma style sensory evaluation result of test cigarette sample;According to aroma style sensory evaluation result, determine primary classification index;With primary classification index as the basis, test cigarette sample is compared and clustered, and formula leaf group function module is formed;With tobacco characteristic flavor sensory evaluation index as the basis, according to the second aroma style sensory evaluation result of single-grade raw material trial sample, single-grade raw material trial sample is compared and clustered, and formula leaf group flavor module is formed;With formula leaf group flavor module as reference, the sub-module in formula leaf group function module is integrated, and cigarette leaf group formula module is obtained.The module divided by the method reflects the actual function of formula tobacco leaf, improves the efficiency of leaf group formula maintenance and the stability of product quality.

A comprehensive prediction method for drinking water taste based on sensory evaluation and physicochemical parameters is disclosed. The method includes the following steps: S3, sensory evaluation data collection, where the sensory evaluation data includes the following dimensions: odor and taste; and S4, physicochemical parameter detection, including at least the following indicators: pH value, total hardness, and free chlorine concentration. S5, data standardization and preprocessing; S6, construction of a comprehensive taste prediction model: based on the standardized sensory evaluation data and the processed physicochemical parameter data, a multivariate fusion data model is constructed; and S7, inputting each variable according to the pattern of a multiple linear regression model to obtain the final calculation result under the control of multiple variables in the model. This invention's prediction method features a unified evaluation scale, strong comparability of results, significantly improved objectivity of the evaluation, quantitatively correlates taste and physicochemical indicators, and ensures that different evaluators maintain consistency in their evaluation starting point and scale, thereby significantly reducing random fluctuations in the model input data and improving the stability of the prediction model.

The present application provides a kind of liquor flavor preference analysis method, comprising (1) collecting the preference sensory evaluation data and electroencephalogram data of subjects after different liquor flavor stimulation;(2) the electroencephalogram data obtained in step (1) is preprocessed, and different brain wave band data is obtained;(3) different brain wave band data obtained in step (2) is used as input feature, combined with the preference sensory evaluation data collected in step (1), XGBoost model training is carried out, and the trained XGBoost prediction model is obtained;The preference of the subject is predicted based on the XGBoost prediction model, and the prediction value X is obtained;(4) the prediction value X obtained in step (3) is combined with the ratio data between different wave band powers, and the preference result Y of the subject is calculated.The present application uses XGBoost model to learn the characteristics of electroencephalogram data, so as to explore the preference of ordinary consumers to different liquor flavors, and provide data support for the development of new liquor products.

The invention relates to the technical field of food flavor analysis and intelligent perception. The aroma prediction method and system based on olfactory receptors and dynamic simulation are provided, and the method comprises the following steps: based on a public olfactory receptor database, carrying out integration processing on ligand specificity data of various human olfactory receptors and combination experiment data of a target aroma substance to generate a combination characteristic database; performing simulation processing on the environmental parameters of the target scene through the bionic reactor to obtain dynamic release data; carrying out machine learning model training processing based on the combination characteristic database and the dynamic release data, and generating an aroma contribution degree prediction model; performing aroma reconstruction experiment and sensory evaluation processing based on key aroma substance sorting output by the aroma contribution degree prediction model, and verifying prediction accuracy; the technical effects that the goodness of fit between aroma prediction and real olfactory experience is improved, the correlation deviation between the dynamic release process and the sensory intensity is reduced, the analysis efficiency is improved, and the industrial high-throughput requirement is met are achieved.

The invention provides a method for identifying the producing area of radix asparagi, which is characterized in that hexanal, 1-octylene-3-ketone, 2-isopropyl-3-methoxypyrazine and (E, E)-2, 4-nonadienal are used as key odor markers of radix asparagi, and the radix asparagi of different producing areas is identified by measuring the odor activity values (OAV) of the odor markers. According to the present invention, the volatile components of the asparagus cochinchinensis produced in Yunnan, Guizhou, Sichuan and Guangxi are systematically represented and quantified through the HS-SPME / GC-QQQ-MS / MS technology, the characteristic substances with the odor contribution are screened through the odor activity value (OAV), the asparagus cochinchinensis odor intensity characteristic spectrum is established, and the chemical component-flavor characteristic-origin identification method is constructed; the subjective limitation of traditional sensory evaluation is broken through, objectiveness and standardization of origin identification are realized, and the method has important application value in origin traceability of asparagus cochinchinensis.

The invention relates to a spice isomer distinguishing method and device based on EEG electroencephalogram signals, and the method comprises the steps: obtaining brain wave signals of a testee under the stimulation of different spice isomers, and carrying out the preprocessing of the brain wave signals; calculating the power spectrum density of the preprocessed brain wave signal, and extracting power values of different frequency bands; dividing the brain wave signal into a plurality of brain regions according to the arrangement position of the collection electrode, and identifying spectrum features of different brain regions; respectively marking the brain wave signals corresponding to the isomers of each spice as a group, and performing inter-group comparison on the brain wave signals of different isomers of the same spice; power spectrum density values of all brain regions of the testee in all frequency bands are collected in real time, and the types of the spices and the isomers of the spices smelled by the testee are recognized based on the inter-group comparison result. Compared with the prior art, the method has the advantages that the spice isomers can be accurately distinguished, and an objective and real-time technical means is provided for sensory evaluation of spices.

The invention discloses a cigarette aroma style evaluation method based on a relative odor activity value of a rear nasal cavity smoke aroma type. The method comprises the following steps: step (1), capturing rear nasal cavity smoke; (2) carrying out GC-MS (Gas Chromatography-Mass Spectrometer) analysis by using a gas chromatograph-mass spectrometer; and step (3), performing relative score on the aroma types. According to the method disclosed by the invention, smoke components which really generate flavor in a real smoking process are obtained through rear nasal cavity smoke trapping, and the trapping is more accurate than that of a conventional Cambridge filter; according to the method, the contribution and influence of different aroma types on the whole aroma style are quantitatively evaluated by classifying the same aroma types and calculating the ROAV value, the subjectivity of relative sensory evaluation is high, the reproducibility is poor, and the method is more objective and good in reproducibility.

The invention provides a tea processing strategy determination method based on chemical and sensory characteristics and a related device, and relates to the technical field of tea processing. Obtaining a tea sample; carrying out sensory evaluation on the tea samples, wherein the sensory evaluation comprises subjective sensory scoring and objective electronic sensory analysis; carrying out chemical component analysis on the tea leaf sample, wherein the chemical component analysis comprises detection of non-volatile compounds and volatile compounds; on the basis of sensory evaluation and chemical analysis results, correlation chemical data and sensory attributes are analyzed through multivariate statistics to generate analysis results; optimized tea leaf processing parameters including time, temperature or intensity parameters of a processing technology are determined according to an analysis result, and the processing parameters are scientifically optimized by integrating sensory evaluation and chemical analysis and applying multivariate statistics to analyze associated data, so that the method has the advantages.

The invention discloses a quantitative analysis method for perceiving the pungency degree of spicy food and a standardized grading and quality control method. Comprising the following steps: preparing reference capsaicin standard solutions with different concentrations, evaluating the perceived capsaicin concentration of the reference capsaicin standard solutions, determining the pungency degree value by using an instrument, drawing a pungency degree perceived capsaicin concentration-pungency degree value determined standard curve by using the instrument, and pretreating the spicy food by using different pretreatment schemes according to types to obtain a sample solution to be detected. Measuring the pungency degree value of a sample solution to be measured by an instrument, substituting the pungency degree value into the standard curve, and calculating to obtain the pungency degree sensing capsaicin concentration corresponding to the pungency degree value measured by the instrument of the sample solution to be measured. According to the method, subjective sensory evaluation is converted into reproducible objective data by establishing a'sensory evaluation group calibration + instrument detection + standard curve ', and the problems of detection distortion, low detection efficiency and the like caused by high subjectivity of sensory evaluation, disjunction of instrument analysis and human body perception and interference of different matrixes in an existing pungency degree evaluation method are solved.

The invention relates to a method for improving characteristic aroma of heated cigarette tobacco, and belongs to the field of improving characteristic aroma of heated cigarette tobacco. The method comprises the following steps: (1) determining tobacco leaves corresponding to tobacco characteristic aroma, and determining an initial sensory evaluation result of a tobacco extract of the tobacco leaves in cigarette heating; (2) performing gel column chromatography separation on the tobacco extract, and segmenting fractions according to ultraviolet absorption conditions to obtain separated components; determining characteristic components according to sensory evaluation results of the separated components in the heated cigarette; and (3) carrying out orthogonal recombination on the characteristic components to obtain a recombinant spice, and determining a perfuming mode for improving the characteristic aroma of the heated cigarettes according to a sensory evaluation result of the recombinant spice in the heated cigarettes. According to the method, the tobacco extract is effectively segmented according to the ultraviolet absorption condition, the characteristic components are determined, and the recombinant spice is obtained through orthogonal recombination and used for heating the cigarettes, so that the characteristic aroma of the tobacco for heating the cigarettes is well improved.

The invention relates to the technical field of chemical inspection of cigars, and discloses a method for evaluating the maintenance quality of cigars. Comprising the following steps: capturing particulate matters and gas phase components in mainstream smoke of a to-be-detected sample, and extracting to obtain extract liquor; performing GC / MS analysis on the extract to obtain the content of alkaline aroma components, the content of neutral aroma components, the content of acidic aroma components, the total amount of aroma components, the proportion of the alkaline aroma components in the total amount of the aroma components, the proportion of the neutral aroma components in the total amount of the aroma components and the proportion of the acidic aroma components in the total amount of the aroma components; a sensory total score is obtained through data processing and analysis, and the comprehensive quality of the cured cigar is judged according to the sensory total score; the total sensory score is equal to 0.135 * A content + 0.160 * B content + 0.157 * C content + 0.164 * D content-0.133 * E proportion + 0.134 * G. According to the method, the comprehensive quality of the cured cigars is evaluated by establishing a sensory evaluation fitting equation.

The invention discloses a method for developing Chinese rose essence based on an electronic nose and application of the Chinese rose essence in cigarettes. The method comprises the following steps: preparing Chinese rose essential oil; performing GC-MS analysis: mixing the Chinese rose essential oil with an internal standard substance 5-methyl guaiacol, performing GC-MS analysis, and determining aroma components and contents in the mixture; performing aroma activity value determination and compounding: performing preliminary compounding on the basis of aroma components and the content of each component to obtain an initial essence formula; optimizing an essence formula by adopting an electronic nose: respectively detecting and contrastively analyzing the Chinese rose essential oil and the initial essence by adopting the electronic nose comprising a sensor array, and adjusting a compounding ratio according to an analysis result to obtain the final Chinese rose essence; and cigarette flavoring evaluation: carrying out sensory evaluation, and verifying aroma consistency in combination with electronic nose data. The cost of the Chinese rose essence is effectively reduced, the cost of the Chinese rose essence is 40-60% of that of natural Chinese rose essential oil, and the economical efficiency is remarkably improved; the sensory evaluation difference between the compound essence and the natural essential oil is not obvious (pgt); 0.05), the fragrance is close to nature, and the problem of distortion of artificially synthesized essence is solved.

The present application belongs to the field of food technology, and particularly relates to a quality rapid evaluation model and a construction method of spicy chilli bar based on multi-level sensory flavor. The present application aims at different intensity of different quality concentration reference samples of spicy chilli bar on the scale from the perspective of multi-level sensory flavor. The reference samples can be used to accurately calibrate the sensory difference of the evaluators, unify the standardization of the evaluation benchmark, and further greatly improve the accuracy and objectivity of the sensory evaluation data. Not only can the present application provide a reference scale for accurately quantifying the quality of spicy chilli bar, but also can provide a systematic research idea and technical method for the establishment of other sensory characteristic reference samples, which has important significance for improving the scientific analysis level of the sensory evaluation of spicy chilli bar products.

The application provides a kind of liquid food straw sucking difficulty prediction method based on rheological test, the characteristic flow curve of liquid food sample is measured by steady flow test, respectively Carreau-Yasuda model or Casson model (if it is yield type fluid) fitting is carried out, and the predicted flow Q of straw is calculated c , then Herschel-Bulkley model fitting is carried out, and the consistency index K h , power law index n, Herschel-Bulkley yield stress τ h (if it is yield type fluid) is obtained.According to the equation of pipe flow flow, τ R Is calculated and substituted into Herschel-Bulkley model, and the apparent viscosity corresponding to shear rate is obtained, then the prediction model is constructed to predict the liquid food straw sucking difficulty, replace the traditional sensory evaluation method, and provide new ideas for food enterprise research and development decision.

The invention discloses a quick evaluation method and system for the crispness of sauced cucumbers based on hyperspectral imaging, and the method comprises the steps: describing the sensory crispness score of to-be-detected sauced cucumbers, and collecting the texture indexes of the to-be-detected sauced cucumbers; modeling indexes are determined as hardness and elasticity through correlation analysis, and a quadratic polynomial regression equation among the brittleness, the hardness and the elasticity is established; for each index, acquiring spectral data of the sauced cucumber to be detected through a hyperspectral imaging method, performing preprocessing and characteristic wavelength screening on the spectral data, and then establishing a machine learning prediction model; and according to a hardness prediction value and an elasticity prediction value obtained by prediction of the machine learning model, inputting the hardness prediction value and the elasticity prediction value into the quadratic polynomial regression equation to obtain a brittleness evaluation result. Compared with a traditional sensory evaluation method, an instrument analysis method and other existing methods, the method has the advantages of high efficiency, safety, no damage, cost saving and the like.

The invention discloses a method for evaluating bitterness-inhibiting and sweetness-increasing effects based on combination of Gface and an electronic tongue. The method comprises the following steps: preparing a solution to be tested; testing the solution to be tested by using a sweetness sensor and a bitter taste sensor to obtain an electronic tongue sweetness value GL1mV and an electronic tongue bitter taste value BT0mV; utilizing a Gface system to collect dynamic response of a facial action unit before and after the testee tastes the to-be-tested solution to obtain a sweet perception index SPI and a bitter inhibition index BPI; obtaining a sweetening index SI and a bitter inhibition index BII according to the following formula; and determining the bitterness-inhibiting and sweetness-increasing effect type according to the values of SI and BII. The subjective limitation of traditional sensory evaluation is broken through, and a quantification tool is provided for analysis of a taste regulation mechanism of aroma substances and development of low-sugar food through cross-modal association of nerve response and physical and chemical parameters.

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.