Cheddar Cheese Grade Judgment via Flavor Compound Analysis
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for evaluating the quality of cheddar cheese, such as sensory evaluation, lack objectivity and effectiveness, leading to high discrepancies and instability in determining cheese grades.
Innovation Solution
A method involving the extraction of volatile flavor compounds using solvent-assisted flavor evaporation and aroma extract dilution analysis, followed by gas-phase sniffing and support vector machine training to identify characteristic flavor compounds, allowing for precise judgment of cheddar cheese grades.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If sensory evaluation is used to determine cheddar cheese grades, then flavor differentiation can be achieved, but high discrepancy and low stability occur
Solution Approach 1:
The patent replaces the mechanical sensory evaluation system with an instrumental analysis system using gas chromatography-mass spectrometry (GC-MS). This substitution eliminates human subjectivity and variability, providing objective, reproducible measurements of volatile flavor compounds that consistently differentiate cheese grades without the high discrepancy and low stability inherent in sensory evaluation.
Solution Approach 2:
The patent introduces volatile flavor compound concentrations as an intermediary between the cheese sample and grade determination. Instead of directly evaluating cheese flavor through sensory panels, the method measures intermediate chemical markers (volatile compounds) that correlate with flavor characteristics, providing a stable and reproducible pathway to grade classification.
2Measurement precision
If instrumental analysis is implemented for cheese grade judgment, then objectivity and precision are improved, but device complexity increases
Solution Approach 1:
The patent extracts and focuses on specific volatile flavor compounds that are most relevant to cheddar cheese grade differentiation. By identifying and measuring only these key compounds through GC-MS, rather than analyzing all possible chemical components, the method achieves high measurement precision while managing device complexity through targeted analysis.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method provides accurate and objective classification of cheddar cheese grades by quantifying characteristic flavor compounds, reducing human error and increasing efficiency in quality assessment.
Implementation Method 1
using gas phase-sniffing device to screen out characteristic flavor compounds of higher flavor intensity from the volatile flavor compounds through aroma extract dilution analysis
Implementation Method 2
measuring the concentrations of identification characteristic flavor composition of cheddar cheese to be tested, and inputting the concentrations into the support vector machine trained to judge the grade of cheddar cheese to be tested
Data Source
AI summary
The present invention discloses a method for judgment of cheddar cheese grade based on identification characteristic flavor compounds, comprising the following steps: selecting cheddar cheese of different grades as standard product, and extracting volatile flavor compounds from the standard product; using gas phase-sniffing device to screen out characteristic flavor compounds with higher flavor intensity from the volatile flavor compounds through aroma extract dilution analysis; proceeding with clustering of characteristic flavor compounds as screened out to obtain identification characteristic flavor compounds of cheddar cheese; measuring the concentration of identification characteristic flavor composition of cheddar cheese of known grade, and establish the training set for training of support vector machine; measuring the concentration of identification characteristic flavor composition of cheddar cheese to be tested, and inputting it into the support vector machine trained to judge the grade of cheddar cheese to be tested. The present invention aims to obtain the model of identification characteristic flavor compounds of cheddar cheese through statistical analysis, which is available for accurate judgment of cheddar cheese quality grade on this basis.