13 results about "Sensory analysis" patented technology

The invention provides a correlation analysis method for flavor deterioration of chicken with different quality grades, and relates to the technical field of food science and meat quality analys.The correlation analysis method comprises the steps that chicken samples with different quality grades are grouped to obtain first samples for volatile flavor substance and sensory analysis; and a second sample for non-volatile metabolite analysis; carrying out detection and qualitative and quantitative analysis on the volatile organic compounds in the first sample by adopting a gas chromatography-ion mobility spectrometry technology; carrying out non-targeted detection and qualitative and quantitative analysis on the non-volatile metabolites in the second sample by adopting a liquid chromatography-tandem mass spectrometry technology; carrying out sensory evaluation on the color, texture, appearance and smell of the chicken samples with different quality grades; by combining a multivariate statistical analysis method, volatile organic compounds, non-volatile metabolites and sensory evaluation data are comprehensively analyzed, and flavor characteristics, metabolite changes and correlation of chicken with different lignification degrees are analyzed.

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 cigarette smoke component analysis method with an aroma sensory characteristic portrait as a guide. The cigarette smoke component analysis method comprises the following steps: S1, performing targeted quantitative detection on cigarette smoke components; s2, classifying compounds according to a quantitative detection result; and S3, drawing a smell profile diagram according to a calculation result. From the perspective of cigarette sensory analysis, cigarette smoking aroma characteristic portraits (digital analysis results) are taken as research and development guidance, and aiming at very complex cigarette smoke detection results, smell effect parameters such as compound aroma types, compound smell threshold values, source attributes (tobacco leaf transfer, smoke combustion and external source addition) and the like are subjected to quantitative analysis, so that the cigarette smoking aroma characteristic portraits and the cigarette smoking aroma characteristic portraits are obtained. As a technical link for communication between smoke detection compounds and sensory characteristics, a smell analysis method of a cigarette smoke detection result is constructed by drawing a cigarette smell profile diagram and an exogenous additive smell profile diagram, so that visual evaluation of cigarette smoke smell characteristics is realized; and a support is provided for sensory quality control of cigarette products and source tracing of exogenous additives.

This invention discloses an evaluation method for the processing characteristics of fresh Daqu (fermented wheat koji) blanks based on textural mechanics analysis. This method quantifies the sensory analysis results of the wheat-flour mixture used in koji production, allowing for an objective evaluation of the sensory quality of the koji blanks based on specific data. The method comprises the following steps: preparing multiple samples of fresh koji blanks as test samples; using a texture analyzer to measure the physical properties of each sample as evaluation indicators of the sensory characteristics of the fresh koji blanks. The measured physical properties include hardness, elasticity, chewiness, cohesion, and adhesiveness; determining the stability of the measured physical properties of different test samples and establishing a discrimination model for different wheat varieties of koji blanks; and determining the correlation between the measured physical property parameters and the sensory evaluation.

The invention relates to the technical field of data models, in particular to a yellow rice wine quality prediction method, which comprises the following steps: after establishing a yellow rice wine sensory index evaluation table, respectively carrying out sensory analysis on Fujian yellow rice wine in different years to obtain a comprehensive taste actual score; carrying out correlation and significance analysis on physical and chemical components and sensory indexes of the Fujian yellow wine; performing correlation and significance analysis on the color and sensory indexes of the Fujian yellow wine; performing correlation and significance analysis on volatile matter indexes and sensory indexes of the Fujian yellow wine; selecting parameters with significant levels of less than 0.05 in physical and chemical components, color and volatile matters as independent variables, and establishing a sensory comprehensive evaluation and prediction model by taking the comprehensive taste actual score as a dependent variable and adopting stepwise regression analysis; according to the method, the Fujian yellow rice wine in different years is researched, the quality of the Fujian yellow rice wine is evaluated through sensory analysis, electronic nose analysis and physical and chemical analysis, sensory indexes are quantified, datamation indexes for directly evaluating the quality of the Fujian yellow rice wine are obtained, and management and grading are facilitated.

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

Disclosed are systems and methods that provide a novel framework for a multi-sensor verification framework for which thermostat integration with smoke detection systems can provide improved mechanisms for fire detection, improving both accuracy and reliability. The disclosed framework leverages the data gathered from multiple environmental sensors embedded in modern thermostats to verify fire events, reducing the likelihood of false positives and enhancing early detection. The framework builds upon a core principle of multi-sensory analysis: genuine fires are associated with distinct environmental changes that unfold in predictable ways across various physical parameters. Thus, by using thermostats as secondary sensors in conjunction with smoke detectors, the framework creates a more comprehensive and reliable fire verification mechanism.

This invention discloses a method for restoring the charcoal-grilled flavor of pike using a high-temperature, short-time oven baking process, belonging to the field of aquatic product processing technology. The invention employs a flameless, segmented oven heat treatment process: after thawing and cleaning, salt tumbling, low-temperature cold air drying, pre-baking at 170℃, and then short-time high-temperature baking at 270℃. This process eliminates the need for charcoal fire equipment and can be promoted in shopping malls and homes. By controlling the heat processing conditions, it fully stimulates the characteristic charcoal-grilled flavor compounds of aldehydes, ketones, and pyrazines. Verification using electronic nose, GC-IMS, free amino acids, and sensory analysis shows that the finished product is crispy on the outside and tender on the inside, with a high degree of charcoal-grilled flavor restoration and a full-bodied taste. It solves the safety and standardization problems of open-flame baking, is simple to operate and easy to mass-produce, and effectively enhances the added value of deep-processed Xinjiang pike.

The invention relates to the technical field of wine brewing equipment treatment, in particular to an oak barrel heat treatment method and application thereof. The heat treatment method comprises the following steps: baking oak barrels to obtain a plurality of groups of baked oak barrels; wherein the baking treatment mode comprises at least one of infrared baking, open fire baking and searing; pouring the whisky liquid into a plurality of groups of baking oak barrels, and performing aging treatment to obtain aged wine; performing sensory analysis on the aged wine to obtain sensory evaluation data; determining an optimal heat treatment mode of baking treatment according to the sensory evaluation data; and the oak barrel is baked according to the optimal heat treatment mode, and heat treatment of the oak barrel is completed. According to the heat treatment method, the flavor is manufactured by subdividing parameters, then the flavor is obtained by sensory analysis and inspection of aging treatment, and finally the flavor of the aged wine liquid is determined according to locked baking treatment parameters, so that baking of an oak barrel does not depend on individual experience any more, but is precisely regulated and controlled by taking the final flavor of the aged wine as a target.

1. Name of the product in this design: Label (Sensory Flavor Wheel). 2. Purpose of this design: As a sensory analysis tool for drinking water research, to assist in scientific sensory evaluation and as a promotional label. 3. The key design features of this product are its shape, pattern, and their combination. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is for a sheet-like product. Other views have no special design, and the left view, right view, rear view, top view, bottom view, and perspective view are omitted.

This invention discloses a multi-omics joint detection method in the field of microbiology and fermentation technology for Baijiu brewing to analyze regional heterogeneity of high-temperature Daqu (fermentation starter). Taking high-temperature Daqu from different production areas and strata as examples, it integrates physicochemical enzyme activity assays, electronic sensory analysis, volatileomics, microbial amplicon sequencing, metagenomics, and metagenomic assembly technologies to systematically characterize the differences in physicochemical properties, sensory flavors, microbial communities, and metabolic functions of samples. It establishes a correlation model of "phenotype, flavor, microbial community, function, and strain," clarifying the impact of production area and stratum on Daqu quality and elucidating the mechanism of regional heterogeneity formation in high-temperature Daqu. This invention elevates the analytical depth from the genus level to the species and genome level, accurately locating core functional strains. It solves the problems of traditional methods having single detection dimensions, shallow analytical depth, and unclear functional attribution, providing scientific methods and theoretical support for improving the quality of high-temperature Daqu in Maotai-flavor Baijiu and enhancing the flavor of non-core production areas.

The invention provides a sea buckthorn fruit pulp bitter taste removal method based on sensory analysis and technological parameter regulation and control, and relates to the technical field of fruit and vegetable processing, and the method comprises the following steps: obtaining a sensory analysis result of sea buckthorn fruit pulp to be treated; determining a debitterizing processing parameter set according to the sensory analysis result; according to the debitterizing treatment parameter set, performing first-stage enzymolysis debitterizing treatment on the fructus hippophae pulp; obtaining an updated sensory evaluation result, and comparing the updated sensory evaluation result with a target sensory threshold value; performing condition judgment and parameter adjustment based on the updated sensory evaluation result and the comparison data; and sequentially carrying out homogenization treatment and sterilization treatment on the debittered liquid-phase fruit pulp to obtain a low-bitterness sea buckthorn fruit pulp finished product. According to the method, the problems that the debitterizing effect of the sea buckthorn fruit pulp is unstable and the sensory quality is difficult to control due to lack of an enzymolysis parameter regulation and control method based on sensory analysis in the prior art are solved, and the accuracy of debitterizing treatment and the sensory consistency of the liquid-phase fruit pulp are improved.

The invention discloses a sweet and salty synergetic salty taste enhancing method and application, cane sugar is added into sodium chloride, and the ratio of the cane sugar to the sodium chloride is 3.99 g / L-5. 82 g / L: 0.40 g / L. According to the method, through sensory evaluation and electroencephalogram signal analysis, the influence of cane sugar with different concentrations on salty taste perception of a specific region of the brain is researched, and then the optimal synergistic concentration ratio of cane sugar to sodium chloride is determined, so that the salty taste increasing effect is maximized, and the palatability of sodium chloride is improved. The method provides a scientific theoretical basis for development of low-salt food such as human food, pet food and special diet, and effectively makes up for the defects of high subjectivity, poor repeatability, susceptibility to environmental influence and the like of traditional sensory analysis.