65 results about "Organoleptic evaluation" patented technology

The invention discloses a method for evaluating mustard sauce flavor grades by a taste system and an electronic nose, and belongs to the technical field of condiment analysis and identification methods. The method includes the steps of acquiring intelligent sensory data of mustard sauce by an electronic tongue taste system and an electronic nose olfactory system; performing digital processing for traditional sensory evaluation indexes; analyzing relations among the acquired sensory evaluation indexes, stoichiometric indexes and the intelligent sensory data by the aid of a random forest model; evaluating sensory grades of mustard sauce flavor. According to the method, objectivity and accuracy of sensory evaluation of the mustard sauce can be effectively improved, and the method is simple to operate, low in sample consumption and cost and short in consumed time and has high popularization and application values.

The invention discloses a preparation method for meat flavor based on man-machine analysis, and the title for the invention is GC-O-MS assisted preparation method for strengthened thermal response savory flavoring. The method is characterized in that: a GC-O-MS device is used to determine the substance that is detected simultaneously in retention index, mass spectrum and organoleptic evaluation, which enables subjectivity and fuzziness of conventional organoleptic evaluation to be avoided; the GC-O-MS device can rapidly screen flavor activity compounds in a simulated foodstuff and determine the importance of the flavor activity compounds in the flavor of the foodstuff as a whole and can accurately identify and provide guidance to the variety and content of critical compounds capable of restoring meat flavor, and compounds with a flavor activity value more than 1 is prepared into strengthening essential oil; the essential oil mixed with a thermal response meat flavor base. In the method, the strengthening essential oil derives from food, the thermal response meat flavor base is generally recognized as safe, and the strengthened thermal response meat flavoring prepared in the invention is more mellow and natural than a pure blended meat flavor essence.

The invention relates to a high-efficiency liquid-phase fingerprint analytical method for judging the alcoholizing quality of flue-cured tobacco, which comprises the following steps: measuring different tobacco samples by using a high-efficiency liquid-phase chromatogram analytical method to obtain a tobacco fingerprint characteristic peak, analyzing the characteristic peak by using Chinese-herb fingerprint software, and establishing a regression relation model between the total area of the fingerprint characteristic peak and the organoleptic quality of the tobacco samples; by using the organoleptic quality as the dependent variable y and using the fingerprint total area x as the independent variable, establishing the regression relation model: Y=72.04974+0.1388*LN(X)*LN(X) or Y=X/(0.011081*X+13.247); and calculating the organoleptic quality Y according to the fingerprint total X of the measured samples. The method has the characteristics of high accuracy, favorable stability and convenient operation, can save lots of human resources, physical resources and financial resources in the actual operation, and can completely replace the traditional organoleptic evaluation method for judging the alcoholizing quality of the flue-cured tobacco.

The invention relates to a method for separating alkaline scent ingredients from the main stream smoke of cigarettes, in particular to a method for separating trace alkaline scent ingredients from alkaline ingredients containing a large amount of alkaloids such as nicotine and the like. The method comprises the following steps of: extracting collected smoke particulate matters, namely unblended cigarettes with high-quality tobacco leaves serving as raw materials, performing acid washing, concentrating, distilling under vacuum and the like to obtain a cut fraction F2 with low alkaloid content;separating the cut fraction by a gas chromatography separation method to obtain 5 cut fractions SF1 to SF5; and performing the combination of gas chromatography-mass spectrometry and sensory evaluation on SF1 to SF5, and selecting a cut fraction SF4 with an obvious sensory effect. By the method, a large number of alkaloid ingredients which do not contribute to the scent ingredients of the cigarettes are removed, and low-content active alkaline scent ingredients are enriched; and the method is applied to the field of the perfuming of cut tobaccos of the cigarettes, and has an important significance for improving the smoking quality of the cigarettes in China.

The invention relates to a high-efficiency liquid-phase fingerprint main-component analytical method for judging the alcoholizing quality of flue-cured tobacco, which comprises the following steps: measuring different tobacco samples by using a high-efficiency liquid-phase chromatogram analytical method to obtain a tobacco fingerprint characteristic peak, analyzing the characteristic peak by usingChinese-herb fingerprint software, and establishing a multivariate regression relation model between the main component values of the characteristic peak and the organoleptic quality of the tobacco samples; by using the organoleptic quality Y as the dependent variable and using the seven main component values A1 to A7 as the independent variables, establishing the regression relation model between the main component values of the characteristic peak and the organoleptic evaluation values: Y=85.64+1.34A1+1.21A2+0.27A3-0.40A4-1.17A5-0.46A6+0.48A7; and calculating the organoleptic quality Y according to the main component values A obtained by analysis. The method has the characteristics of high accuracy, favorable stability and convenient operation, can save lots of human resources, physicalresources and financial resources in the actual operation, and can completely replace the traditional organoleptic evaluation method for judging the alcoholizing quality of the flue-cured tobacco.

The invention discloses an oyster protein micro-molecule peptide solid beverage and a preparation method thereof. The solid beverage comprises the following components in parts by weight of 10-20 parts of oyster protein micro-molecule peptide, 3-5 parts of trehalose, 3-5 parts of shiitake mushroom polysaccharide, 0.2-3 parts of peach gum, 2-10 parts of glucose, 3-10 parts of fruit and vegetable powder and 20-40 parts of soybean protein concentrate. The preparation method of the oyster protein micro-molecule peptide solid beverage comprises the following steps of performing pretreatment, performing enzymolysis, performing fishy smell elimination and preparing the solid beverage. The solid beverage disclosed by the invention has the beneficial effects that all the components of the solid beverage mutually increase benefits, so that the beverage can improve memory, resist oxidation, eliminate free radicals, enhance organism immunity, improve brain blood circulation and improve the metabolism effects of nerve cells; and the preparation method of the beverage is simple and feasible, in the preparation process, oyster protein micro-molecule peptide is high in yield and free from fishy smell, and the prepared solid beverage contains various active substances, low in fishy smell and good in organoleptic evaluation.

The invention discloses tea taste sensory evaluation indexes, the tea taste sensory evaluation indexes include a benchmark score, an adjustment score and a plurality of evaluation dimensions, the benchmark score is configured as a fixed score value, and the adjustment score is configured to be dynamically determined by the plurality of evaluation dimensions, and tea taste sensory evaluation results are jointly determined by the adjustment score and the benchmark score. The invention also discloses a tea taste sensory evaluation method and a tea taste sensory evaluation system using the tea taste sensory evaluation indexes. The tea taste sensory evaluation method comprises the following steps: obtaining the adjustment score according to sensory evaluation results of brewed tea soup of tea and the defined tea taste sensory evaluation indexes; and summing the obtained adjustment score and the benchmark score to obtain a taste score of the tea. The tea taste sensory evaluation method can make the score accurate, reliable, and highly-stable, and at the same time taste comments and the taste score can be unified.

A heating device suitable for smoke analysis and evaluation under the heating and non-combustion conditions of tobacco materials is characterized by comprising a cylindrical heating body, a suction pipe mounted in the cylindrical heating body in a sleeved mode and a temperature control mechanism connected with the heating body. The cylindrical heating body is composed of a cylindrical shell and a heating pipe arranged in the cylindrical shell. The space between the cylindrical shell and the heating pipe is filled with thermal insulation materials. The suction pipe is composed of a suction nozzle, a suction pipe body and a tobacco filling cavity, wherein the suction nozzle, the suction pipe body and the tobacco filling cavity are connected in sequence. The rear portion of the suction pipe is mounted in a pipe cavity of the heating pipe. The temperature control mechanism is composed of a temperature sensor inserted in the pipe cavity in the rear portion of the heating pipe and a control box electrically connected with the heating pipe and a sensor. The heating device has the advantages that the design is simple, temperature control is accurate, temperature rise is rapid, and the requirement for sensory evaluation and chemical analysis of released smoke of various tobacco materials with different properties or other fragrance generation materials under the heating and non-combustion conditions at different temperatures can be met.

The invention discloses a high-diacetyl-yield Lactobacillus plantarum strain of which the collection number of the strain is CCTCC M2016513. The invention also discloses a working ferment which contains the Lactobacillus plantarum strain. The invention also discloses application of the high-diacetyl-yield Lactobacillus plantarum strain in fermented food. The detection and organoleptic evaluation on the diacetyl content in the Lactobacillus-plantarum-containing fermented milk indicate that the Lactobacillus plantarum has higher diacetyl yield and higher organoleptic scores, improves the fragrance quality of the fermented milk and promotes the enhancement of the fermented milk quality.

The invention belongs to the field of food testing technology, and particularly relates to a method for quickly identifying quality and a processing process of red date slices. The method comprises the following steps of A, establishing a red date volatile organic compound database of different processing processes; B, performing sensory evaluation on the quality of the red date slice; and C, analyzing the quality of the red date slices and volatile compound data by means of a main component analysis and sensory evaluation combined statistics method, and realizing quick identification for thequality and the processing mode. The method has beneficial effects of (1), no requirement for sample preprocessing, direct testing; (2), high testing speed and high accuracy; and (3), acquisition of data related with the quality characteristic of the date slices, and acquisition of the processing mode of the data slices.

The invention relates to a method for improving the organoleptic quality of ginger. According to the method, the fermented ginger is tasted and graded by group members, in order to carry out the organoleptic evaluation and analysis of the impact of fermentation on the quality of ginger. The method is characterized in that the ginger obtained from raw materials fermented by probiotic has improved organoleptic quality. The invention has the advantages of simple operation and low cost.

The invention discloses an efficient preparation method of Jinhua ham bone flavour components. The efficient preparation method comprises the following steps of firstly, pretreating samples through high-pressure cooking, then performing treatment with a flash high-speed extractor, and performing enzymolysis to obtain the Jinhua ham bone flavour components. Research finds that the flavour components prepared by the technique can well express flavor characteristics, and have notable difference in organoleptic evaluation, organic acid analysis, soluble sugar analysis, free amino acid analysis andpeptide molecular weight distribution. According to the preparation method, rich Jinhua ham flavor can be generated, micro-molecule polypeptide generated by hydrolysis can improve the nutrient valueand the mouth feel of products, and nutrition and health of consumers are facilitated.

The invention discloses a machining process for brewing beer by adopting corn flour, and the process comprises the following processing steps: selecting high-quality corn; metering; sieving; removing stones; wetting; breaking rice grains; selecting grain embryos and extracting rice grains; spraying and wetting; grinding; sieving; and purifying to obtain a finished product (corn flour for beer). By using the corn flour produced by the machining process disclosed by the invention, after the fat content and particle size of the corn are specially treated, the beer produced by taking corn flour as an auxiliary material and the beer produced by taking rice as an auxiliary material have same physicochemical indexes and organoleptic evaluation, and the leaching rates of the raw materials for producing the two kinds of beer are basically same, thus the rice which is taken as a staple food conventionally can be fully replaced for brewing beer. Meanwhile, in the production process, pollution can not be caused, and energy sources can be saved.

The invention provides a cigarette sensory quality evaluation method based on a weighted hesitant fuzzy power set setter. The method comprises the steps: obtaining a cigarette evaluation index, and obtaining an initial evaluation value of each evaluator for an evaluation object according to the evaluation index; fuzzy processing is carried out on the initial evaluation value to convert the initialevaluation value into a weighted hesitant paste module element; setting weight constraint conditions, and establishing an index weight optimization model to determine the index weight of each evaluation index; calculating a score function value of a comprehensive evaluation result according to the weighted hesitant paste module element and the index weight through the comprehensive evaluation result of the weighted hesitant fuzzy power set settlement sub-aggregation evaluation object under each evaluation index; and taking the score function value as a cigarette sensory quality evaluation basis of an evaluation object. According to the method, the cigarette sensory evaluation result can more accord with the actual situation.

The invention discloses a method for optimizing fermentation and enzymolysis conditions, comprising the following steps of: (1) determining the dynamic variation of volatile characteristic flavor components of bacon by a simultaneous distillation extraction/solid-phase microextraction-gas chromatography-mass spectrography combination technique; (2) separating the fat component by the solid-phase extraction technique and determining the composition change of free fatty acid by the gas chromatography-mass spectrography technique; (3) determining the acid value and peroxide value of bacon by an automatic potentiometric titrimeter to reflect the degree of oxidation of fatty acid, and determining the carbonyl value by spectrophotometry; (4) analyzing the influences of artificial fermentation and controllable enzymolysis techniques on the bacon flavor by organoleptic evaluation combined with determining methods by using an electronic nose and an electronic tongue, and compared with the flavor and physicochemical indexes of the traditional bacon, determining the best fermentation and enzymolysis conditions; and (5) determining color by a full automatic color difference meter and a CIELAB (Commission Internationale de l'Eclairage Lab) color system, and analyzing the texture by an HDP/VB type detecting jaw texture analyzer. The method disclosed by the invention is simple, practical and scientific.

The invention discloses a bergamot pear pulp crispness detection method based on force-sound synchronous acquisition. The method comprises the specific steps of 1 preparing a bergamot pear sample; 2 carrying out puncture testing and mechanical characteristic parameter extraction; 3 carrying out sound signal AED low-frequency acquisition analysis and parameter extraction; 4 performing high-frequency acquisition and de-noising preprocessing on a sound signal recorder; 5 extracting high-frequency acquisition acoustic time domain characteristic parameters; 6 extracting high-frequency acquisition acoustic frequency domain characteristic parameters; 7 performing sensory evaluation on the crispness of the bergamot pear; 8 analyzing the correlation between the sensory evaluation result and the force-sound characteristic parameters; 9 performing principal component analysis and dimension reduction on the force-sound characteristic parameters; 10 constructing and verifying a multivariate linear regression bergamot pear crispness detection model based on principal components; and 11 constructing and verifying a bergamot pear crispness detection model based on the BP neural network of the principal components. The method is based on force-sound synchronous acquisition, integrates force-sound multi-characteristic parameters, establishes the multivariate linear regression and BP neural network bergamot pear crispness evaluation model, and realizes objective and accurate evaluation of the bergamot pear crispness.

The invention discloses a method for quickly identifying the storage time of yellow rice wine based on a Raman spectrum. The method comprises the following steps of firstly building a yellow rice wine storage time identification model, then shaking up a yellow rice wine sample to be detected, and putting 1ml of the yellow rice wine sample to be detected into a cuvette with a 5-millimeter optical length of a Raman spectrum analysis system; acquiring spectrogram information of the yellow rice wine sample to be detected through the Raman spectrum analysis system to obtain the Raman spectrogram of the yellow rice wine sample to be detected; and calling the obtained Raman spectrogram of the yellow rice wine sample to be detected into the pre-built yellow rice wine storage time identification model so as to obtain the storage time of the yellow rice wine sample to be detected. The method for quickly identifying the storage time of the yellow rice wine based on the Raman spectrum is high in identification correctness and simple to operate; compared with a conventional sensory evaluation method and a conventional high performance liquid chromatography method, the method disclosed by the invention has the advantages of short detection time and low cost and is a novel method for quickly identifying the storage time of the yellow rice wine.

The invention provides a quantitative forecasting method for delicious degree and salivation promoting sense sensory evaluation scores of solid compound seasonings. The method comprises the following steps: taking the contents of seven components IMP, GMP, Na<+>, Asp, Glu, Gly and Ala in various solid compound seasonings as independent variables; manually scoring the delicious degree and saliva secretion feeling of each solid compound seasoning, and comprehensively treating the contents of the seven independent variables by adopting a formula; carrying out quantitative modeling on the comprehensively processed data and the saliva secretion feeling, and generating a quantitative forecasting model for the sensory evaluation of the delicious degree and the saliva secretion feeling of the solid compound seasoning; and comprehensively processing the contents of seven independent variables in the solid compound seasoning to be detected, and substituting the contents into the quantitative forecasting model to obtain a delicious degree and salivation promoting sense sensory evaluation score of the solid compound seasoning to be detected. Compared with manual evaluation, the method provided by the invention has the advantage that the predicted result is more objective, accurate and convenient.

The invention discloses a tobacco lamina chemical suitability evaluation method for cigarette formula maintenance. The method comprises the following steps: collecting a tobacco lamina sample, and detecting chemical indexes of the tobacco lamina sample; determining a confidence interval of the chemical indexes of the currently used tobacco laminas; establishing a chemical suitability function model of the tobacco laminas; determining the suitability score of the chemical indexes of the tobacco lamina sample to be replaced; determining the weight of the chemical indexes; and determining the chemical suitability evaluation value of the tobacco lamina sample to be replaced, and determining selection and blending sequence of the tobacco lamina sample to be replaced according to the chemical suitability evaluation value of the tobacco lamina sample to be replaced. The method has the advantages of brand adaptability, simple operation steps, easily available data, convenience in popularization and high digitization degree, the sensory evaluation sequence of the tobacco lamina to be replaced is allocated in a targeted manner, the timeliness of cigarette formula maintenance is enhanced, andbrand-oriented replacement recommendation is provided for the cigarette formula maintenance.

The present invention discloses a method for Baijiu organoleptic evaluation by using near infrared spectroscopy. The method is characterized by comprising: (1) preparing Baijiu, numbering, and collecting the transmission spectrum map of the sample; (2) establishing a model, wherein TQAnalyst spectral analysis chemometrics software is used to establish the mathematical model between the judgment data of the same Baijiu sample obtained from the near infrared spectrum map and the Baijiu taster; and (3) verifying the model, wherein the new Baijiu sample is measured through the near infrared instrument according to the same method as the step 2, measurement is performed by using the sense organ model established in the step (4), and the measured result and the measured result of the Baijiu taster according to the standard method are compared.

The invention relates to a method for screening sensory quality characteristic components of tobacco-derived spice, and belongs to the technical field of tobacco spice. The method comprises the following six steps: sample collection, sample chromatographic analysis, sample sensory evaluation, pretreatment, Mann-Whitney-Wilcoxon inspection and variable screening. According to the method, componentscapable of highlighting the specific quality characteristics of the cigarettes are screened on the basis of the frequency ratio X, the quality characteristics of the tobaccos as an effect basis and high performance liquid chromatography original data and main chemical component data of the tobaccos as a component basis. The method points out the direction for the preparation work of the spice with prominent sensory quality. The screened characteristic components are applied to development of the tobacco-derived characteristic spice, the sensory evaluation result is excellent, and good practical significance is achieved.

The invention discloses a method for evaluating the application effects of polyphenol substances in cigarettes. The method comprises the steps of based on the taste ability and the polyphenol yield, fully considering the tobacco application requirements, optimizing the extraction process conditions of the polyphenol substances in natural plants, determining the extraction process conditions with optimal taste ability and polyphenol yield, taking the taste ability and the oxidation resistance as the evaluation indexes of grading purification effects,enriching the polyphenol refined substances obtained through purification, investigating the coordination effect of several polyphenol refined substances through a joint index (CI) and according to the actual application condition,selecting the polyphenol refined substance combination with the optimal coordination effect, and applying the polyphenol refined substance combination to cigarettes, and evaluating the influence of the polyphenol refined substance combination on the sensory quality through sensory evaluation. The evaluation method is accurate and reliable, overcomes the defects of an existing evaluation method, and is scientific, objective, systematic and comprehensive.

The invention discloses a method for screening and evaluating small molecular cluster water in a tobacco processing process, which is characterized in that after the nuclear magnetic resonance half breadth of water is measured, proper small molecular cluster water is screened according to the size of the half breadth, the small molecular cluster water is subjected to absorptivity measuring and dynamic permeability measuring, and connective degree evaluation and sensory evaluation are performed on the small molecular cluster water. Through half-breadth detection, absorptivity determination and dynamic permeability determination of water and sensory evaluation on the screened small molecular cluster water, a sample of the screened small molecular cluster water is improved in the aspects of oral cavity stimulation, nasal cavity stimulation and impact feeling on the throat, the roundness and softness of smoke are better than those of softened water, the water infiltration, permeation and absorption performance can be improved, the connective degree of water and tobacco materials can be improved, the smoking comfort of cigarettes can be improved, and a feasible evaluation method is provided for exploring the influence of small molecular cluster water and water with other characteristics on the tobacco processing quality.