CN110221031B - Method for measuring sensory acidity of sour substance under background of sweet substance - Google Patents

Method for measuring sensory acidity of sour substance under background of sweet substance Download PDF

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CN110221031B
CN110221031B CN201910496631.XA CN201910496631A CN110221031B CN 110221031 B CN110221031 B CN 110221031B CN 201910496631 A CN201910496631 A CN 201910496631A CN 110221031 B CN110221031 B CN 110221031B
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田师一
毛岳忠
程时文
秦玉梅
韩剑众
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Zhejiang Gongshang University
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Abstract

The invention belongs to the technical field of food measurement, and relates to a method for measuring sensory acidity of a sour substance under the background of a sweet substance. The method comprises the following steps: (1) respectively measuring the identification threshold value and the differential intensity value of the sour substances under the background of 5 sweet substances with different concentrations; (2) obtaining the growth coefficient of the sour substances under the background of 5 sweet substances with different concentrations according to the difference threshold value in the step (1); (3) taking the concentration of the sweet substance as an abscissa, respectively identifying the threshold and the growth coefficient value as an ordinate, and fitting to obtain a corresponding calculation formula; (4) and combining a calculation formula of the recognition threshold and the growth coefficient to obtain the sensory acidity of the sour substance with any concentration under the background of the sweet substance with any concentration. The measuring method solves the technical problem that the sensory acidity change of the sour substance cannot be quantitatively described under the condition that sweet and sour substances coexist in the food field at present, and can accurately quantitatively measure the sensory acidity change of the sour substance.

Description

Method for measuring sensory acidity of sour substance under background of sweet substance
Technical Field
The invention relates to the technical field of food measurement, in particular to a method for measuring sensory acidity of an acidic substance in a background of a sweet substance.
Background
The basic taste of human mainly includes sour taste, sweet taste, bitter taste, salty taste and delicate flavor, and the taste attribute of any food (except single flavor substance solution) is formed by mixing multiple tastes. It is worth noting that this taste attribute is not a simple superposition of multiple single tastes, but a composite attribute obtained after multiple single taste interaction responses. In the field of food science, the most common example of taste interaction response is "sugar-acid ratio", i.e., the interaction between sweet and sour substances causes a change in the two tastes. The proper sugar-acid ratio can endow fruits, beverages, dishes and other foods with rich and pleasant sweet and sour mouthfeel, and has important significance.
However, at present, in the presence of a sweet substance, one only knows the tendency of a person to experience an increase or decrease in the organoleptic acidity of an sour substance (different sweet substances and sour substances have different tendencies). Further, the specific and precise change degree and change rule of the sensory acidity of the sour substances are blank. Therefore, in the process of scientific research and product development, people need to spend a large amount of manpower, material resources and time to research and test, and finally obtain accurate results.
Disclosure of Invention
In view of the above, the present invention provides a method for measuring sensory acidity of a sour substance in a background of a sweet substance, which can solve the technical problem that changes in sensory acidity of a sour substance cannot be described quantitatively under the condition that sweet and sour substances coexist in the current food field, and can perform accurate quantitative measurement on the changes, thereby reducing energy and financial consumption in scientific research and product development processes.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for measuring sensory acidity of an acidic substance in a background of a sweet substance is characterized by comprising the following steps:
step one, respectively measuring the identification threshold value and the differential intensity value of the sour substance under the background of the sweet substance with the concentration of 0.5%, 1%, 2%, 4% and 6%;
step two, calculating the growth coefficient values of the sour substances under the background of the sweet substances with the concentrations of 0.5%, 1%, 2%, 4% and 6% according to the difference intensity values obtained in the step one;
and step three, fitting by taking the concentration of the sweet substances as an abscissa and the identification threshold of the sour substances as an ordinate to obtain a calculation formula of the identification threshold of the sour substances, wherein the calculation formula comprises the following steps:
Cacid recognition＝a*ln(CSweet taste) + b formula (1)
Wherein, CSweet tasteIs the concentration of the sweet substance, a and b are constantCounting;
step four, fitting by taking the concentration of the sweet substances as an abscissa and the growth coefficient value of the sour substances as an ordinate to obtain a calculation formula of the growth coefficient value of the sour substances, wherein the calculation formula comprises the following steps:
Wacid(s)＝c*ln(CSweet taste) + d formula (2)
Wherein, CSweet tasteIs the concentration of the sweet substance, c and d are constants;
and step five, combining the formula (1) and the formula (2), obtaining the sensory acidity calculation formula of the sour substance with any concentration under the background of the sweet substance with any concentration, wherein the sensory acidity calculation formula is as follows:
Figure GDA0003121817020000021
wherein, CSweet tasteIs the concentration of a sweet substance, CAcid(s)Is the concentration of sour substances, AAcid(s)Is the sensory acidity of the sour substance, and a, b, c and d are constants.
Further, the sweet substance is any one of sucrose, glucose, fructose, maltose, lactose, galactose, isomaltulose, xylooligosaccharide, fructooligosaccharide, L-arabinose, xylitol, lactitol, mannitol, sorbitol, erythritol, isomalt, sucralose, stevioside, aspartame, saccharin sodium, neotame, sodium cyclamate and acesulfame potassium. The sour substance is any one of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, phosphoric acid, acetic acid and hydrochloric acid.
Wherein the content of the first and second substances,
determining the recognition threshold and differential intensity values of sour substances against a background of sweet substances at concentrations of 0.5%, 1%, 2%, 4% and 6% comprises the following steps:
step one, taking a sweet substance water solution with the concentration of 0.5% as a solvent, taking a sour substance as a solute, and measuring the identification threshold value of the sour substance by adopting a three-point test method, wherein the identification threshold value is marked as C1-1；
Step two, taking a sweet substance water solution with the concentration of 0.5 percent as a solvent,using sour substance as solute, using identification threshold of sour substance as first sensory acidity difference intensity point, continuously measuring 9 difference intensity values of sour substance by using paired comparison method, and respectively recording as C1-2、C1-3、……、C1-10；
Step three, respectively taking 1%, 2%, 4% and 6% concentration sweet substance water solution as a solvent and sour substance as a solute, repeating the step one and the step two, measuring the recognition threshold value and the difference intensity value of the sour substance under the background of the 1%, 2%, 4% and 6% concentration sweet substance, respectively marking as C2-1To C2-10、C3-1To C3-10、C4-1To C4-10And C5-1To C5-10。
The calculation of the growth factor values of the sour substances against a background of sweet substances at concentrations of 0.5%, 1%, 2%, 4% and 6% comprises the following steps:
step one, according to (C)1-2-C1-1)/C1-1、(C1-3-C1-2)/C1-2、……、(C1-10-C1-9)/C1-9Respectively calculate W1-1、W1-2、……、W1-9A total of 9 growth coefficients;
step two, calculating W1-1、W1-2、……、W1-9The geometric mean of 9 growth coefficients in total is the growth coefficient value W of the sour substance in the background of the sweet substance with the concentration of 0.5 percent1；
Step three, repeating the step one and the step two, and obtaining the growth coefficient value W of the sour substances under the background of the sweet substances with the concentrations of 1%, 2%, 4% and 6%2、W3、W4And W5。
The invention has the following advantages and beneficial effects:
compared with the technical defect that the change of the sensory acidity of the sour substance cannot be quantitatively described under the condition that the sweet and sour substances coexist in the current food field, the method provided by the invention has the following remarkable advantages and progresses:
1. the method of the invention can definitely obtain the specific change rule of the sensory acidity of the sour substance in the presence of the sweet substance, and can obtain the specific sensory acidity value, rather than only obtaining the trend of rising or lowering the sensory acidity in the prior art.
2. Based on a more accurate method for measuring the sensory acidity, the method can better provide a foundation for scientific research and enterprise product development.
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Figure 1 is a graph fitted with citric acid recognition thresholds against different concentrations of sucrose.
FIG. 2 is a graph of a fit of values of citric acid growth coefficient against a background of sucrose at different concentrations.
FIG. 3 is a graph of a fit of malic acid recognition thresholds against different concentrations of xylitol.
FIG. 4 is a graph of the fit of malic acid growth coefficient values against a background of varying concentrations of xylitol.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The invention discloses a method for measuring sensory acidity of an acidic substance in a background of a sweet substance, and a person skilled in the art can realize the method by properly improving parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods of the present invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the invention without departing from the spirit and scope of the invention.
In order to better illustrate the invention, the following examples are given.
Example 1:
this example uses sucrose as the sweet substance and citric acid as the sour substance.
Step 1, taking a 0.5% sucrose aqueous solution as a solvent, taking citric acid as a solute, and determining the recognition threshold value of the citric acid by adopting a three-point inspection method, wherein the recognition threshold value is marked as C1-1。
Step 2, taking 0.5 percent of sucrose aqueous solution as a solventThe agent comprises citric acid as solute, recognition threshold of citric acid as first sensory acidity difference intensity point, and pair comparison method for continuously measuring 9 difference intensity values of citric acid, respectively recording as C1-2、C1-3、……、C1-10。
Step 3, respectively taking 1%, 2%, 4% and 6% sucrose aqueous solution as a solvent and citric acid as a solute, repeating the step 1 and the step 2, measuring the recognition threshold value and the difference intensity value of the citric acid under the background of 1%, 2%, 4% and 6% sucrose, respectively marking as C2-1To C2-10、C3-1To C3-10、C4-1To C4-10And C5-1To C5-10The results are shown in tables 1 to 5.
TABLE 10.5% concentration sucrose background recognition threshold and differential intensity value results for citric acid
C1-1 C1-2 C1-3 C1-4 C1-5 C1-6 C1-7 C1-8 C1-9
0.0067％ 0.0079％ 0.0092％ 0.0109％ 0.0128％ 0.0144％ 0.0169％ 0.0190％ 0.0223％
TABLE 21% concentration citric acid recognition threshold and differential intensity value results against sucrose background
C2-1 C2-2 C2-3 C2-4 C2-5 C2-6 C2-7 C2-8 C2-9
0.0072％ 0.0081％ 0.0095％ 0.0112％ 0.0126％ 0.0141％ 0.0166％ 0.0187％ 0.0210％
TABLE recognition threshold and differential intensity value results for citric acid against a 32% concentration sucrose background
C3-1 C3-2 C3-3 C3-4 C3-5 C3-6 C3-7 C3-8 C3-9
0.0077％ 0.0090％ 0.0102％ 0.0114％ 0.0129％ 0.0145％ 0.0156％ 0.0175％ 0.0188％
TABLE 44% concentration citric acid recognition threshold and differential intensity value results against sucrose background
C4-1 C4-2 C4-3 C4-4 C4-5 C4-6 C4-7 C4-8 C4-9
0.0082％ 0.0092％ 0.0104％ 0.0111％ 0.0120％ 0.0129％ 0.0138％ 0.0149％ 0.0160％
TABLE recognition threshold and differential intensity value results for citric acid against a 56% concentration sucrose background
C5-1 C5-2 C5-3 C5-4 C5-5 C5-6 C5-7 C5-8 C5-9
0.0082％ 0.0092％ 0.0099％ 0.0111％ 0.0120％ 0.0133％ 0.0143％ 0.0161％ 0.0173％
Step 4, according to tables 1 to 5, the growth coefficient values W of the citric acid under the background of sucrose with the concentrations of 0.5%, 1%, 2%, 4% and 6% are respectively calculated1、W2、W3、W4And W5The results are shown in Table 6.
TABLE 6 citric acid growth factor value results against sucrose background at various concentrations
W1 W2 W3 W4 W5
16.21％ 13.95％ 11.55％ 9.11％ 9.53％
And 5, fitting by taking the sucrose concentration as an abscissa and the citric acid identification threshold as an ordinate to obtain a calculation formula of the citric acid identification threshold, wherein the calculation formula comprises the following steps:
Clemon juice＝0.00064ln(CSugar cane) +0.0072 formula (1)
And 6, fitting by taking the sucrose concentration as a horizontal coordinate and the growth coefficient value of the citric acid as a vertical coordinate to obtain a calculation formula of the growth coefficient value of the citric acid, wherein the calculation formula comprises the following steps:
Wlemon (fruit of lemon)＝-2.92ln(CSugar cane) +13.92 formula (2)
And 7, combining the formula (1) and the formula (2), obtaining the sensory acidity calculation formula of citric acid with any concentration under the background of sucrose with any concentration, wherein the sensory acidity calculation formula comprises the following steps:
Figure GDA0003121817020000051
example 2:
in this example, xylitol was used as a sweet substance, and malic acid was used as a sour substance.
Step 1, using a xylitol aqueous solution with the concentration of 0.5% as a solvent, using malic acid as a solute, and determining the recognition threshold value of the malic acid by adopting a three-point test method, wherein the recognition threshold value is marked as C1-1。
Step 2, continuously measuring 9 differential strength values of the malic acid by using a pair comparison method and taking the xylitol aqueous solution with the concentration of 0.5% as a solvent, malic acid as a solute and an identification threshold value of the malic acid as a first sensory acidity differential strength point, and respectively marking the differential strength values as C1-2、C1-3、……、C1-10。
Step 3, respectivelyTaking 1%, 2%, 4% and 6% xylitol aqueous solution as solvent and malic acid as solute, repeating the steps 1 and 2, measuring the recognition threshold value and the difference intensity value of the malic acid under the background of 1%, 2%, 4% and 6% xylitol, respectively marking as C2-1To C2-10、C3-1To C3-10、C4-1To C4-10And C5-1To C5-10The results are shown in tables 7 to 11.
TABLE recognition threshold and differential intensity value results for malic acid against a 70.5% concentration xylitol background
C1-1 C1-2 C1-3 C1-4 C1-5 C1-6 C1-7 C1-8 C1-9
0.0042％ 0.0051％ 0.0061％ 0.0071％ 0.0083％ 0.0095％ 0.0114％ 0.0134％ 0.0160％
TABLE 81% concentration xylitol background identification threshold and differential intensity value results for malic acid
C2-1 C2-2 C2-3 C2-4 C2-5 C2-6 C2-7 C2-8 C2-9
0.0048％ 0.0055％ 0.0064％ 0.0074％ 0.0084％ 0.0098％ 0.0113％ 0.0130％ 0.0151％
TABLE recognition threshold and differential intensity value results for malic acid against a background of 92% strength xylitol
C3-1 C3-2 C3-3 C3-4 C3-5 C3-6 C3-7 C3-8 C3-9
0.0055％ 0.0062％ 0.0071％ 0.0079％ 0.0089％ 0.0100％ 0.0112％ 0.0124％ 0.0138％
TABLE 104% concentration xylitol background identification threshold and differential intensity value results for malic acid
C4-1 C4-2 C4-3 C4-4 C4-5 C4-6 C4-7 C4-8 C4-9
0.0064％ 0.0072％ 0.0080％ 0.0089％ 0.0098％ 0.0108％ 0.0119％ 0.0130％ 0.0142％
TABLE 116% concentration xylitol background identification threshold and differential intensity value results for malic acid
C5-1 C5-2 C5-3 C5-4 C5-5 C5-6 C5-7 C5-8 C5-9
0.0072％ 0.0079％ 0.0087％ 0.0096％ 0.0104％ 0.0115％ 0.0128％ 0.0140％ 0.0152％
Step 4, according to tables 7 to 11, the growth coefficient value W of malic acid under the background of xylitol with concentration of 0.5%, 1%, 2%, 4% and 6% is calculated respectively1、W2、W3、W4And W5The results are shown in Table 12.
TABLE 12 growth factor value results for malic acid against a background of different concentrations of xylitol
W1 W2 W3 W4 W5
18.29％ 15.29％ 12.16％ 10.37％ 9.76％
And 5, fitting by taking the xylitol concentration as an abscissa and the malic acid identification threshold as an ordinate to obtain a calculation formula of the malic acid identification threshold, wherein the calculation formula comprises the following steps:
Capple juice＝0.0012ln(CWood) +0.049 formula (4)
And 6, fitting by taking the concentration of the xylitol as a horizontal coordinate and the growth coefficient value of the malic acid as a vertical coordinate to obtain a calculation formula of the growth coefficient value of the malic acid, wherein the calculation formula comprises the following steps:
Wapple (Haw)＝-3.49ln(CWood) +15.39 equation (5)
And 7, combining the formula (4) and the formula (5), obtaining the sensory acidity calculation formula of malic acid with any concentration under the background of xylitol with any concentration, wherein the sensory acidity calculation formula comprises the following steps:
Figure GDA0003121817020000061
example 3:
in this example, formula (3) in example 1 was verified by artificial sensory evaluation of sensory persons using sucrose at concentrations of 1.5%, 3%, and 5%% as a background of a sweet substance and citric acid as an acidic substance.
Step 1, testing citric acid with concentrations of 0.01%, 0.012%, 0.014%, 0.016%, 0.018%, 0.02%, 0.022%, 0.024%, 0.026% and 0.028% by taking sucrose aqueous solution with concentrations of 1.5%, 3% and 5% as a solvent through artificial sensory evaluation by sensory personnel to obtain the corresponding sensory acidity of the citric acid.
And 2, substituting the sucrose concentration and the citric acid concentration in the step 1 into the formula (3) in the embodiment 1, and calculating to obtain the corresponding sensory acidity of the citric acid.
And 3, carrying out accuracy analysis on the sensory acidity of the citric acid obtained by the sensory evaluation test in the step 1 and the calculation in the step 2, wherein the results are shown in Table 13.
TABLE 13 organoleptic evaluation test and calculation comparison of citric acid organoleptic acidity against sucrose background
Figure GDA0003121817020000071
As can be seen from the data results in table 13, the overall accuracy of the data calculated by the formula obtained by the technical solution of the present invention is 83.3%, and the accuracy is better.
The foregoing is directed to embodiments of the present invention and it is understood that various modifications and enhancements may be made by those skilled in the art without departing from the principles of the invention, which should be considered as within the scope of the invention.

Claims (3)

1. A method for measuring sensory acidity of an acidic substance in a background of a sweet substance is characterized by comprising the following steps:
step one, respectively measuring the identification threshold value and the differential intensity value of the sour substance under the background of the sweet substance with the concentration of 0.5%, 1%, 2%, 4% and 6%; the method comprises the following steps:
step a, taking a sweet substance water solution with the concentration of 0.5% as a solvent, taking a sour substance as a solute, and measuring the identification threshold value of the sour substance by adopting a three-point test method, wherein the identification threshold value is marked as C1-1；
Step b, continuously measuring 9 difference intensity values of the sour substance by adopting a pair comparison method and taking a sweet substance water solution with the concentration of 0.5% as a solvent, a sour substance as a solute and an identification threshold of the sour substance as a first sensory acidity difference intensity point, wherein the difference intensity values are respectively marked as C1-2、C1-3、……、C1-10；
Step C, respectively taking 1%, 2%, 4% and 6% concentration sweet substance water solution as a solvent and a sour substance as a solute, repeating the step a and the step b, and measuring the recognition threshold value and the difference intensity value of the sour substance under the background of the 1%, 2%, 4% and 6% concentration sweet substance, respectively marked as C2-1To C2-10、C3-1To C3-10、C4-1To C4-10And C5-1To C5-10；
Step two, calculating the growth coefficient values of the sour substances under the background of the sweet substances with the concentrations of 0.5%, 1%, 2%, 4% and 6% according to the difference intensity values obtained in the step one; the method comprises the following steps:
step a, according to (C)1-2-C1-1)/C1-1、(C1-3-C1-2)/C1-2、……、(C1-10-C1-9)/C1-9Respectively calculate W1-1、W1-2、……、W1-9A total of 9 growth coefficients;
step b, calculating W1-1、W1-2、……、W1-9The geometric mean of 9 growth coefficients in total is the growth coefficient value W of the sour substance in the background of the sweet substance with the concentration of 0.5 percent1；
Step c, repeating the steps a and b, and obtaining the growth coefficient value W of the sour substances under the background of the sweet substances with the concentration of 1%, 2%, 4% and 6%2、W3、W4And W5；
And step three, fitting by taking the concentration of the sweet substances as an abscissa and the identification threshold of the sour substances as an ordinate to obtain a calculation formula of the identification threshold of the sour substances, wherein the calculation formula comprises the following steps:
Cacid recognition＝a*ln(CSweet taste) + b formula (1)
Wherein, CSweet tasteIs the concentration of the sweet substance, a and b are constants;
step four, fitting by taking the concentration of the sweet substances as an abscissa and the growth coefficient value of the sour substances as an ordinate to obtain a calculation formula of the growth coefficient value of the sour substances, wherein the calculation formula comprises the following steps:
Wacid(s)＝c*ln( CSweet taste) + d formula (2)
Wherein, CSweet tasteIs the concentration of the sweet substance, c and d are constants;
and step five, combining the formula (1) and the formula (2), obtaining the sensory acidity calculation formula of the sour substance with any concentration under the background of the sweet substance with any concentration, wherein the sensory acidity calculation formula is as follows:
Figure FDA0003121817010000011
wherein, CSweet tasteIs the concentration of a sweet substance, CAcid(s)Is the concentration of sour substances, AAcid(s)Is the sensory acidity of the sour substance, and a, b, c and d are constants.
2. The method according to claim 1, wherein the sweet substance is any one of sucrose, glucose, fructose, maltose, lactose, galactose, isomaltulose, xylooligosaccharide, fructooligosaccharide, L-arabinose, xylitol, lactitol, mannitol, sorbitol, erythritol, isomalt, sucralose, steviol glycoside, aspartame, saccharin sodium, neotame, cyclamate, acesulfame potassium.
3. The method according to claim 1, wherein the sour substance is any one of citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, phosphoric acid, acetic acid, and hydrochloric acid.
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