CN111579724B - Rapid classification method and device for sensory sensitivity of tingling and peppery suprathreshold and application - Google Patents
Rapid classification method and device for sensory sensitivity of tingling and peppery suprathreshold and application Download PDFInfo
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Abstract
The application provides a method and a device for rapidly classifying suprathreshold sensory sensitivity of tingling and peppery food and application thereof, and relates to the technical field of food sensory evaluation. The invention provides a method for rapidly classifying sensory sensitivity of tingling and peppery above threshold, which comprises the following steps: (A) selecting a sample population; (B) establishing a confidence interval of a psychophysical curve of the spicy and hot foods in a coordinate system; (C) selecting the concentration of the stimulation sample to detect the person to be detected according to the requirement; (D) and (C) classifying the personnel to be detected by applying the confidence interval established in the step (B) according to the detection result in the step (C). The rapid classification method and the equipment applying the method only need to construct a confidence interval once, and the detection process only needs to measure the sensory intensity of the person to be detected, so that the category of the person to be detected can be read from the confidence interval, thereby greatly saving the sensitivity classification time, and having higher accuracy compared with the evaluation classification method in the prior art which uses the bitter sensitivity instead of the overall sensitivity.
Description
Technical Field
The invention relates to the technical field of food sensory evaluation, in particular to a method and a device for quickly classifying tingling and peppery suprathreshold sensory sensitivities and application.
Background
The sensory evaluation technology is an evaluation technology with experimental verification characteristics established on the basis of professional knowledge in various quart fields such as sociology, psychology, physiology, statistics and the like, and plays an increasingly important role in sensory quality control of foods, washing products, cosmetics and the like. Taste evaluation is a core evaluation index of the early sensory evaluation technology, and has important guiding significance in food research and development and food material compatibility at present.
At present, the taste evaluation techniques reported in a large number of documents mainly relate to the evaluation of basic tastes (sour, sweet, bitter, salty and fresh), and the evaluation methods mainly comprise (r) the measurement of a threshold value. In particular, the determination of the individual's perception threshold and recognition threshold, which are not correlated with the perception of suprathreshold intensity due to the complexity of the oral peripheral and central cognitive system tissues, does not allow the determination of the threshold to be used to characterize the sensitivity of the individual above the threshold. ② the bud method. That is, the assessment of taste sensitivity is based on the number of taste buds, which is a measure of peripheral receptor anatomy, and is highly scientific, but this method is not suitable for assessing taste sensitivity in individuals because it does not take into account other factors that may affect taste sensitivity, such as central nervous and environmental influences. (iii) evaluation of taste sensitivity based on sensory intensity. The method is continuously improved, and the currently widely adopted method is to measure the sensory intensity of an evaluator sample group to different concentrations of bittering agents (such as 6-n-propylthiouracil (PROP)), and then to divide the evaluator sample group into three types of low, medium and high sensitivity by adopting a quartile site method. At present, the use of a PROP ratio (i.e. the ratio of the bitterness intensity score to the saltiness intensity score at a determined concentration) is commonly used as an indicator for measuring sensory intensity.
In recent years, spicy food or dishes are more popular with consumers at home and abroad, and the method for testing the spicy sensory sensitivity of the definite evaluator can not only guide Sichuan flavor food manufacturers to perform sensory evaluation experiments based on high-sensitivity groups so as to conveniently use reliable conclusions for guiding product research and development, but also has important significance for deeply exploring the relationship between the sensory sensitivity of consumers in specific regions or specific fields to spicy taste flavor and the dietary preference and ingestion behavior, and further performing reasonable and healthy food material compatibility and the improvement of cooking technology.
However, there is currently no uniform sensitivity classification criterion for tingling and hot flavor sensory sensitivity. The above-mentioned use of The PROP ratio (i.e. The ratio of The bitterness intensity score to The saltiness intensity score at a determined concentration) as an index for measuring The sensory intensity, since The test agent is a bittering agent, it merely represents The test result of The bitterness sensitivity and does not replace The whole taste or mouth irritation sensory sensitivity, and The literature shows that The bitterness sensory sensitivity is not related to The pungency sensitivity (Fukunaga, A., Uematsu, H., & Sugimoto, K. (2005.) The inturness of The imaging on taste perception and oral sensory perception [ J ]. The journal of geographic Series A: Biological Sciences and Medical Sciences,60(1), 109. 113. at The same time, since The evaluation of The pungency and The piquancy requires an accurate evaluation of both The bitterness and The saltiness at The same time, and whether The change in The bitterness sensitivity of The evaluation is as in a certain ratio as The saltiness trend or not reported otherwise, therefore, it is not feasible to simply apply the existing sensitivity classification method for basic tastes to classify the spicy sensitivity.
Disclosure of Invention
In view of the above, an objective of the present invention is to provide a method for rapidly classifying tingling and spicy suprathreshold sensory sensitivities, so as to make up for the gap of the current method for comprehensively classifying tingling and spicy sensitivities.
Another objective of the present invention is to provide a device for classifying a person to be tested by using the comprehensive classification method, which can realize rapid comprehensive evaluation of the spicy sensitivity of the person to be tested.
Another objective of the present invention is to disclose the application of the rapid classification method for the sensory sensitivity of tingling and peppery above threshold in the classification process of low, medium and high spicy and hot sensitizers in both groups of evaluators and consumers, which can greatly save the sensitivity classification time and has higher accuracy compared with the evaluation classification method using bitterness sensitivity instead of overall sensitivity in the prior art.
The invention provides a method for rapidly classifying sensory sensitivity of tingling and peppery above threshold, which comprises the following steps:
(A) selecting a sample population;
(B) establishing a confidence interval of a spicy psychophysical curve in a coordinate system;
(C) selecting the concentration of the stimulation sample to detect the person to be detected according to the requirement;
(D) and (C) classifying the personnel to be detected by applying the confidence interval established in the step (B) according to the detection result in the step (C).
Wherein, the sample population selected in the step (A) should have the same or similar sensory characteristics with the person to be tested for sensitivity classification, for example, when the person to be tested for sensitivity classification is a consumer in a certain country or region, the composition of the sample population should have a proportional relationship with the composition of the spicy food consumers in the country or region, and the proportional relationship includes sex ratio, age composition, national distribution and the like. And the person to be tested in step (C) may be any individual who needs detection sensitivity.
The coordinate system in the step (B) may be a three-axis coordinate system or a dual-horizontal-vertical-axis coordinate system, and when the coordinate system is the three-axis coordinate system, values on the three coordinate axes are quantitatively related to the sensory intensity, the concentration of the spicy stimulation sample and the concentration of the spicy stimulation sample respectively; when the coordinate system is a double-abscissa and ordinate axis coordinate system, the values on the two abscissa axes are respectively quantitatively related to the concentration of the spicy stimulation sample and the concentration of the spicy stimulation sample, and the values on the two ordinate axes are respectively quantitatively related to the spicy sensation intensity and the spicy sensation intensity; the quantitative correlation includes directly using the values of the sensory intensity, the concentration of the spicy stimulation sample and the concentration of the spicy stimulation sample obtained by detection, and also includes values obtained by processing the sensory intensity, the concentration of the spicy stimulation sample and the concentration of the spicy stimulation sample through a statistically executable conversion mode, for example, taking logarithms of the sensory intensity, the concentration of the spicy stimulation sample and the concentration of the spicy stimulation sample as values on three coordinate axes of a three-axis coordinate system, preferably, the logarithms are natural logarithms.
The above-mentioned detected sensory intensity refers to a value detected by a quantifiable method for the sample population or the person to be detected, for example, the sensory intensity detected by a labeled value scaling method (gmms) for the sample population or the person to be detected; the concentration of the spicy stimulation samples and the concentration of the spicy stimulation samples for detecting the sample crowd are given by a professional spicy sensory evaluator in a suprathreshold range, and in the given suprathreshold range, an alternative evaluator can give a corresponding increasing sensory intensity value according to the increase of the spicy or spicy concentration; the concentration of the spicy stimulation sample and the concentration of the spicy stimulation sample for the detection of the person to be detected are selected according to the requirements, for example, when the spicy degree value of a certain product is known, and the sensitivity of the person to be detected to the product is to be detected, the concentration of the spicy stimulation sample corresponding to the spicy degree value of the product can be used for detection, and when the reasonable classification of the spicy and spicy sensitivity of a certain batch of the person to be detected is required, the most suitable concentration of the stimulation sample for classifying the person to be detected can be read from the confidence interval obtained in the step (B).
The pungent taste stimulation sample is one or more of pepper oleoresin, pepper powder and pepper essence; the pungent taste stimulating sample is one or more of capsaicin and dihydrocapsaicin.
Preferably, the zanthoxylum oil resin with the concentration of 0.20-4.69 g/L is selected as the numb taste stimulation sample; the concentration of the pungent taste stimulation sample is 0.01 g/L-0.11 g/L capsaicin.
More preferably, the zanthoxylum oil resin of the spicy stimulation sample is selected from five points of 0.20g/L, 0.44g/L, 0.97g/L, 2.13g/L and 4.69 g/L; the capsaicin of the pungent taste stimulation sample is selected from five points of 0.01g/L, 0.02g/L, 0.03g/L, 0.06g/L and 0.11 g/L.
The construction of the confidence interval of the spicy psychophysical curve comprises the following steps:
(a) detecting the spicy and hot sensitivity of sample population by using a marked quantity value scaling method, and then respectively constructing psychophysical curves of the sample population for the spicy and hot according to the detection result;
(b) respectively constructing a spicy middle sensitivity interval and a spicy middle sensitivity interval according to the psychophysics curve of the spicy and the psychophysics curve of the spicy obtained in the step (a);
(c) respectively constructing a high and low sensitivity interval of the spicy taste and a high and low sensitivity interval of the spicy taste according to the sensitivity interval in the spicy taste and the sensitivity interval in the spicy taste determined in the step (b) according to the principle that the higher the sensory intensity is and the higher the sensitivity is, namely respectively obtaining a spicy taste sensitivity interval plane and a spicy taste sensitivity interval plane which comprise three sensitivity intervals of low, medium and high;
(d) and (c) intersecting the spicy sensitivity interval plane and the spicy sensitivity interval plane obtained in the step (c) in a coordinate system to obtain a spicy psychophysical curve confidence interval for simultaneously evaluating the spicy sensitivity and the spicy sensitivity.
When the coordinate system is a three-axis coordinate system, the spicy sensitivity interval plane and the spicy sensitivity interval plane translate along respective normal directions, and a spicy psychophysics curve confidence interval for simultaneously evaluating the spicy sensitivity and the spicy sensitivity can be intersected in the three-axis coordinate system.
When the coordinate system is a double-abscissa-ordinate axis coordinate system, the spicy sensitivity interval plane and the spicy sensitivity interval plane are intersected in the double-abscissa-ordinate axis coordinate system plane to form a spicy psychophysics curve confidence interval for simultaneously evaluating the spicy sensitivity and the spicy sensitivity.
When the spicy and spicy middle sensitivity intervals are respectively constructed according to the spicy and spicy psychophysical curves in the step (b), the 95% confidence interval can be constructed according to a calculation method of the 95% confidence interval, or the 20% relative standard deviation confidence interval obtained according to a 20% relative standard deviation calculation formula, or other statistically acceptable meaningful confidence interval calculation methods in practical application.
Wherein the 95% confidence interval is calculated by calculating the mean value and standard deviation of individual sensory intensity and t-point score of corresponding degree of freedom of the group when alpha is 0.05 based on the detection result of individual in sample population
Calculate 95% lower confidence limits according to
Calculating 95% confidence upper limit, and finally obtaining 95% confidence interval of the psychophysical function, wherein x is a mean value; s is the standard deviation; n is the degree of freedom, and the number of samples is-1; t is the bilateral quantile of the t distribution when the degree of freedom is n and alpha is 0.05.
When a 20% relative standard deviation calculation formula is adopted, the 20% confidence upper limit is x + 20% x, and the 20% confidence lower limit is x-20% x, wherein x is the average value of the measured sensory intensity of the sample personnel, and the calculation is carried out according to the relative standard deviation calculation formula.
The invention also provides a rapid classifying device for the tingling and spicy suprathreshold sensory sensitivity, which applies the classifying method to realize rapid comprehensive evaluation and classification of the tingling and spicy sensitivity of the person to be tested.
The invention provides a rapid classifying device for sensory sensitivity of tingling and pungent suprathreshold, which comprises a sensory intensity, a tingling stimulation sample concentration and a pungent stimulation sample concentration inputting device, a confidence interval constructing module and a classification result outputting device.
Preferably, the sorting device further comprises a storage device and a diluting device for the spicy stimulation samples and the spicy stimulation samples, so that the carrying, taking, placing and preparing of the stimulation samples are facilitated.
Preferably, the input device can adopt a plurality of input modes in the input process, if the input device adopts a mode of inputting two-dimensional codes by scanning, sample crowds or people to be tested obtain the two-dimensional codes by self-service detection during detection, and then the input device inputs information by scanning the two-dimensional codes, or the input device provided by the application is a voice input device, and the sample crowds or the people to be tested directly input own sensory intensity by voice, or the input device provided by the application is a manual input device, and the sample crowds or the people to be tested can directly and manually input the sensory intensity into the input device; and/or the classification result output device adopts a voice output device, and directly gives the classification result of the person to be detected by voice after the sensitivity detection of the person to be detected is finished; and/or the classification result output device is a paper receipt output device, and after the sensitivity of the person to be detected is detected, the paper receipt is printed to give a result certificate; and/or the classification result output device outputs a result for the electronic document, and the result can be acquired by the person to be detected in a copying, forwarding or digital storage mode after the detection is finished.
Preferably, when the input device is a manual input device, a touch screen manual input device and/or a key manual input device may be adopted.
Preferably, the classification device is a handheld device or a mobile device, which facilitates mobile detection and improves efficiency and working environment adaptability.
The invention also provides application of the method or the device for rapidly classifying the sensory sensitivity of the tingling and peppery above the threshold. The rapid classification method for the sensory sensitivity of tingling and peppery people above the threshold can be applied to the classification of evaluators for evaluating food, and evaluators with high sensitivity are screened out for enterprises to form an evaluation group through the classification of the evaluators so as to obtain a reliable conclusion in a sensory evaluation experiment for guiding the research and development of products; the rapid classification method for the spicy and hot suprathreshold sensory sensitivity can also be applied to classifying spicy food consumers, and by carrying out sensitivity classification on the hobby flavor of spicy taste on specific consumer groups, the dietary preference and ingestion behavior of the consumers can be mastered in time, so that producers can carry out targeted compatibility on spicy food materials and accurately improve the cooking technology.
According to the rapid classification method for the suprathreshold sensory sensitivities of the spicy and hot foods, confidence intervals of the spicy and hot foods are simultaneously constructed in a coordinate system, the confidence intervals for comprehensively evaluating the spicy and hot foods are obtained through intersection of the confidence intervals of the spicy and hot foods, and the confidence intervals are used for classifying the spicy and hot tastes.
The rapid classification method for sensory sensitivity of tingling and peppery above threshold provided by the invention only needs to construct a confidence interval once, and can carry out long-term rapid detection on people with the same evaluation characteristics according to the constructed confidence interval, for example, after the confidence interval is constructed by carrying out once sample people screening on consumers in a certain area, the confidence interval can be applied to carry out long-term detection classification on a large number of consumers in the local area, the detection process only needs to measure the sensory intensity of the person to be detected, and the category of the person to be detected can be read out from the confidence interval, so that the bitter taste classification time is greatly saved, and compared with the evaluation classification method which uses the sensitivity to replace the integral sensitivity in the prior art, the method has higher accuracy.
The rapid classification device provided by the invention can complete rapid detection on a large number of people to be detected with characteristics of population with the sample, can realize the effects of establishing a confidence interval and carrying out detection for a long time, and has the advantages of high accuracy, convenience and rapidness.
In order to make the aforementioned and other objects, features and advantages of the present invention comprehensible, preferred embodiments accompanied with figures are described in detail below.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 shows the 20% confidence interval of the relative standard deviation of the psychophysical curve of tingling obtained in example 1 of the present invention;
FIG. 2 shows the 20% confidence interval of deviation from standard of the psychophysics curve of pungent taste obtained in example 1 of the present invention;
FIG. 3 shows the 20% relative standard deviation confidence interval for the psychophysical curves of tingling and pungent taste obtained in example 1 of the present invention;
FIG. 4 shows the 20% confidence interval plane of the deviation from the standard of the psychophysical curve of bitter taste obtained in example 3 of the present invention;
FIG. 5 shows the 95% confidence interval of the psychophysical curve of tingling obtained in example 4 of the present invention;
FIG. 6 shows 95% confidence intervals for the psychophysical curve of pungent taste obtained in example 4 of the present invention;
FIG. 7 shows the 95% confidence intervals for the psychophysical curves for tingling and pungent taste obtained in example 4 of the present invention;
FIG. 8 shows the 95% confidence interval plane of the bitter psychophysical curve obtained in example 6 of the present invention;
FIG. 9 illustrates the universal mark magnitude scale employed in the appendix of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all the embodiments. Thus, the following detailed description of the embodiments of the present invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
In view of the fact that a spicy food enterprise wants to select a lot of evaluation groups with high spicy sensitivity for a given food to guide its further food development, embodiments of the present invention provide a method for rapidly classifying spicy and hot suprathreshold sensory sensitivities, as described below in examples 1-3.
Example 1
And (4) constructing a confidence interval of the psychophysical curves of the spicy and hot fruits.
1.1 preparation of reagents and stimulus samples
Table 1.1 table of experimental samples required for example 1
The composition of the pepper oleoresin NSE20130 is as follows
Table 1.2 table for setting concentration of stimulus sample required in example 1
The five concentrations of the spicy stimulation sample are respectively 5 numerical values of-1.61, -0.82, -0.03, 0.76 and 1.54 after natural logarithm operation, and the interval is 0.79 in equal difference distribution.
The five concentrations of the pungent taste stimulation sample are respectively 5 numerical values of-4.62, -4.02, -3.42, -2.82 and-2.22 after natural logarithm operation, and the interval is 0.60 in equidifferent distribution.
1.2 recruitment and Primary election of sample population
First, 150 candidate evaluators were recruited by multi-channel intra-enterprise recruitment and external recruitment in the following manner:
internal recruitment mode: candidates are recruited from internal personnel such as office units, factories or laboratories, and those who are closely related to the sample being tested, such as technical and sales personnel, should be avoided because they may bias the results in future evaluations. The most important of such recruitment forms is to support the organization management level and the organizations at all levels and to clearly perform sensory evaluation as part of personal work, which should be explicitly indicated in the recruitment phase.
External recruitment takes several approaches: the method includes the steps that firstly, recruiting advertisements are issued through various informationized channels, and modes of publishing publications, publishing public numbers and publishing WeChat friend circles are adopted; secondly, screening from objects which often participate in the consumer test of the enterprise laboratory; thirdly, screening from college students near the enterprise; and fourthly, personal recommendation.
And then, carrying out primary screening on the candidate evaluators according to the contents in the table 1.3, and obtaining the evaluation result by filling clear questionnaires by the candidate evaluators and carrying out interview synthesis on the questionnaires by experienced sensory analysts. The contents to be investigated include knowledge and talent, health condition, interests and hobbies, reason or motivation for participation, food contraindications, color discrimination ability, taste and smell loss, and the like; the survey table contents are shown in the following table.
TABLE 1.3 evaluator screening entry
Taking the table 1.3 as a questionnaire, sample population is recruited in the following way, and 72 candidate evaluators with good physical health, rich experience and sensitive sense are selected from the sample population.
1.3gLMS Strength evaluation
The sensory intensity of 5 pungent taste concentrations and 5 spicy taste concentrations was evaluated by the gLMS (labeled quantitative Scale) method by 72 candidate evaluators, the evaluation responses are shown in the appendix, and then the average of the sensory intensity of 72 evaluators obtained for each stimulus sample concentration was calculated, and the results are shown in tables 1.3 and 1.4.
TABLE 1.3 statistical Table of the pungent taste intensity of candidate evaluators
| Pungent taste stimulating sample concentration | 0.01 | 0.02 | 0.03 | 0.06 | 0.11 |
| Natural logarithm value corresponding to concentration of stimulated sample | -4.62 | -4.02 | -3.42 | -2.82 | -2.22 |
| Average value of sensory intensity | 2.8 | 4.6 | 7.7 | 12.9 | 21.4 |
| The average of the sensory intensity corresponds to the natural logarithm | 1.03 | 1.53 | 2.04 | 2.56 | 3.06 |
TABLE 1.4 statistical Table of the tingling intensity of the candidate evaluators
| Concentration of pungent sample | 0.20 | 0.44 | 0.97 | 2.13 | 4.69 |
| Natural log corresponding to the concentration of the stimulus sample | -1.61 | -0.82 | -0.03 | 0.76 | 0.76 |
| Average value of sensory intensity | 4.6 | 7.5 | 15.9 | 23.4 | 31.6 |
| The average of the sensory intensity corresponds to the natural logarithm | 1.53 | 2.01 | 2.77 | 3.15 | 3.45 |
1.4 Psychotic curve confidence interval
The confidence interval is established in a double-transverse-longitudinal-axis coordinate system, 5 equi-differential distribution numerical values obtained by logarithmic operation of five concentrations of the pungent taste stimulus samples in the table 1.4 are used as a lower transverse coordinate x, a double-logarithmic psychophysics curve of the pungent taste intensity to the pungent taste stimulus samples is drawn by using a left longitudinal coordinate y of a natural logarithmic mean value of the sensory intensity in the table 1.4, and a relative standard deviation formula is used for
Taking n as 3 and RSD as 20%, respectively, and y1-y5Is composed of
Obtaining the upper and lower limits of the pungent taste intensity obtained under the condition of each pungent taste stimulus sample concentration, further obtaining a pungent taste psychophysical curve confidence interval under the condition of 20% relative standard deviation, and obtaining a pungent taste sensitivity interval plane which is separated by the confidence interval and has three sensitivity intervals of low, medium and high, as shown in figure 1.
Then, 5 arithmetic distribution values obtained by logarithmic calculation of five concentrations of the pungent taste stimulation sample in the table 1.3 are set as an upper horizontal coordinate from large to small, a natural logarithmic mean value of the sensory intensity in the table 1.3 is a right vertical coordinate, and 1.03 of the right vertical coordinate is ensured to be aligned with 1.53 of the left vertical coordinate, and the same calculation and drawing method is adopted to obtain a pungent taste psychophysical curve and a pungent taste sensitivity interval plane, as shown in fig. 2, then the pungent taste sensitivity interval plane and the pungent taste sensitivity interval plane are converged in a double-horizontal-vertical-axis coordinate system, so that a pungent taste psychophysical curve confidence interval for simultaneously evaluating the sensitivity of the pungent taste and the pungent taste can be obtained, and as shown in fig. 3, a double-middle psychophysical sensitivity interval which is approximate to a diamond can be obtained by the convergence of the pungent taste psychophysical curve confidence interval and the pungent taste psychophysical curve interval from the graph, in the vertical direction, the diamond-shaped area has an upper limit, a lower limit and a central point shown in the following table, in order to ensure that the sensitivity classification of the sample population and the candidate evaluators is more accurate, the concentration of the spicy stimulation sample and the concentration of the spicy stimulation sample corresponding to the central point should be selected when the evaluators are subsequently screened, and the concentrations are respectively 0.95g/L and 0.033 g/L.
TABLE 1.5 Dual medium sensitivity top and bottom vertices and center points obtained in example 1
Example 2
Classification of all candidate evaluators
Selecting 0.95g/L of zanthoxylum oleoresin and 0.033g/L of capsaicin as stimulation samples, detecting the total 72 alternative evaluators by a gLMS method, reading corresponding classification results in a confidence interval of a spicy psychophysical curve obtained in the embodiment 1 according to the obtained detection results, and counting the number of low, medium and high-sensitivity evaluators, wherein the results are shown in a table 2.1, and as can be seen from the table 2.1, 10 alternative evaluators are sensitive to the spicy, 14 candidate evaluators are sensitive to the spicy, and 6 candidate evaluators are insensitive to the spicy.
TABLE 2.1 Total evaluator 20% relative standard deviation method classification results
According to the requirements of enterprises on evaluators, evaluators with medium and high sensitivity are searched to form a high-sensitivity evaluation group, and production guidance is carried out on foods to be developed, so that a total of 42 evaluators (the sum of italic characters in table 2.1) is obtained.
Example 3
To determine the feasibility of applying the 20% relative standard deviation method to taste sensitivity classification, this example examined the relevance of the existing PROP method to the 20% relative standard deviation method provided by the present invention, and determined that the 20% relative standard deviation method can be applied to taste sensitivity classification.
3.1 preparation of reagents and stimulus samples
TABLE 3.1 TABLE of experimental samples required for EXAMPLE 3
Table 3.2 table for setting concentration of stimulus sample required in example 3
3.2 constructing a confidence interval plane of the bitter psychophysics curve.
And selecting 72 alternative evaluators obtained by screening in the example 2 as a verification group, calculating the logarithm of each individual bitterness evaluation result by adopting a gLMS general data processing method, and obtaining the group result according to the arithmetic mean of the individual bitterness logarithm results. Furthermore, the confidence interval of the concentration-sensation function curve is calculated by using the idea of 20% relative standard deviation, and a confidence interval plane of the bitter psychophysical curve is obtained, and the result is shown in table 3.3 and fig. 4.
TABLE 3.3 bitter sensitivity 20% vs. Standard deviation method results
| Bitter taste concentration (g/L) | 0.27 | 0.42 | 0.66 | 1.02 | 1.59 |
| Upper limit of bitterness intensity | 6.6 | 9.6 | 14.0 | 20.5 | 30.0 |
| Mean value of intensity | 5.5 | 8.0 | 11.7 | 17.1 | 25.0 |
| Lower limit of strength | 4.4 | 6.4 | 9.4 | 13.7 | 20.0 |
3.3.20% relative standard deviation method is used for verifying the relevance of the confidence interval plane of the bitter psychophysical curve obtained by the relative standard deviation method and the classification of the PROP method.
According to the literature report, classification of people by using medium sensory strength NaCl (31.74g/L) as a reference and the ratio of the PROP to NaCl scores of the equal sensory strength of evaluators is a reliable method, and PROPratio is obtained according to the scoring results of 72 evaluators on medium-concentration salty taste stimulus samples (31.74g/L) and medium-concentration bitter taste stimulus samples (0.66g/L)
And classifying the bitterness sensitivity according to a quartile site method, and marking the individual result with a bitterness sensitivity class label.
The bitter stimulus sample with medium concentration (0.66g/L) is used as a detection solution to detect 72 evaluators, and then corresponding classifications are read in a confidence interval plane of the bitter psychophysical curve obtained in the figure 4 and are recorded statistically.
Chi-square test was performed on the classification result data obtained by the proparato method and the classification result data obtained by the 20% relative standard deviation method, and the test results are shown in table 3.4.
TABLE 3.4 moderate bitter tasting samples are cross-tabulated by PROPratio 20% standard deviation method
Table 3.4 shows that the more consistent the classification results of the two types of methods are 81%, the correlation coefficient of the two types of classification is 0.83(p ═ 0.00). In addition, the 20% standard deviation method does not cause the high-sensitivity population to be mistakenly classified into the low-sensitivity population, and the accuracy of the result is high.
Meanwhile, the present invention selects a second concentration of PROP, i.e., a low concentration of bitter tasting stimulus (0.42g/L), and again performs correlation analysis verification on the two methods, and the cross result is shown in Table 3.5.
TABLE 3.5 Low concentration bitter tasting samples Cross-tabulated by PROPratio 20% standard deviation method
As can be seen from the above, the sperman correlation coefficient of the classification result of the proparato and 20% standard deviation method at the second concentration point is 0.71(p is 0.00), the chi-square is 52.45(p is 0.00), the classification accuracy is about 70%, only 1-bit low-sensitivity candidate evaluator is classified into the high-sensitivity group, and the feasibility of classifying the bitterness sensitivity by using any concentration point of the low-concentration section in the confidence interval of the log-log curve is indirectly proved, so that the conclusion is applied to the sensitivity test of the numbness and the piquancy.
Considering that enterprises may not need too many evaluators in the actual food evaluation process or have high requirements on the evaluation result, a more strict evaluation standard is needed, and therefore, example 4 uses a more strict 95% confidence interval to classify 72 candidate evaluators obtained in example 1.
Example 4
And (4) constructing a confidence interval of 95% psychophysical curves of the spicy and hot fruits.
In example 1.4, the spicy psychophysical curve and the spicy psychophysical curve were plotted, respectively, according to the following equation
Calculate 95% lower confidence limits according to
Calculating 95% confidence upper limit, wherein x is the detected sensory intensity value, n is 2, t is 1.96, s is the standard variance of the detected sensory intensity value, and then respectively obtaining 95% spicy psychophysical curve confidence intervals as shown in figure 5 and 95% spicy psychophysical curve confidence intervals as shown in figure 6, and intersecting the 95% spicy psychophysical curve confidence intervals and the 95% spicy psychophysical curve confidence intervals in a double-horizontal-vertical coordinate axis coordinate system in the same way as in the embodiment 1 to obtain a spicy psychophysical curve 95% confidence interval plane for simultaneously evaluating the spicy and spicy sensitivity, and the result is shown in figure 7.
From the figure, the upper, lower and center points of the corresponding sensitive areas in the 95% confidence interval plane can be obtained, as shown in Table 4.1, from which the optimal concentration of the pungent sample to be used is 0.94g/L and the concentration of the pungent sample to be used is 0.034g/L when the 95% confidence interval is used for classifying the evaluators.
TABLE 4.1 Dual medium sensitivity top and bottom vertices and center points obtained in example 4
Example 5
Selecting 0.94g/L of pepper oleoresin and 0.034g/L of capsaicin as stimulation samples, detecting all 72 alternative evaluators by a gLMS method, reading corresponding classification results in 95% confidence intervals of a spicy psychophysical curve obtained in example 4 according to the obtained detection results, and counting the number of low, medium and high-sensitivity evaluators, wherein the results are shown in a table 5.1, and as can be seen from the table 5.1, 10 alternative evaluators are sensitive to the spicy, 5 candidate evaluators are sensitive to the spicy, and 9 candidate evaluators are insensitive to the spicy.
TABLE 5.1 Total evaluator 95% confidence interval method Classification results
From table 5.1, it can be seen that 72 candidate evaluators were classified according to the 95% confidence interval method, and the number of evaluators meeting the medium or high sensitivity was 27, which was much less than the number of evaluators obtained using the 20% relative standard deviation confidence interval.
Therefore, enterprises can select the 20% relative standard deviation confidence interval or the 95% confidence interval according to actual requirements to classify and screen evaluators, and the classification method provided by the invention provides more choices for the enterprises and can better adapt to the actual requirements.
Example 6
Also, in order to determine the feasibility of the 95% confidence interval calculation method applied to taste sensitivity classification, this example examined the correlation between the existing PROP method and the 95% confidence interval provided by the present invention, and determined that the 95% confidence interval method can be applied to taste sensitivity classification.
The reagents and formulation used in this example were the same as in example 3, except that the confidence interval was constructed using a 95% confidence interval, and the bitterness sensitivity 95% confidence interval results are shown in table 6.1, and the 95% confidence interval constructed according to table 6.1 is shown in fig. 8.
TABLE 6.1 bitterness sensitivity 95% method confidence interval test results
Then, it is reported in the literature that classification of human population by using medium sensory strength NaCl (31.74g/L) as a reference and the ratio of the PROP to NaCl scores of the equal sensory strength by evaluators is a reliable method, and PROPratio is obtained from the results of scoring 72 evaluators on medium-concentration salty taste stimulus samples (31.74g/L) and medium-concentration bitter taste stimulus samples (0.66g/L)
And classifying the bitterness sensitivity according to a quartile site method, and marking the individual result with a bitterness sensitivity class label.
The bitter stimulus sample with medium concentration (0.66g/L) is used as a detection solution to detect 72 evaluators, and then corresponding classifications are read from a confidence interval plane of the bitter psychophysical curve obtained in the embodiment and are recorded statistically.
Chi-square test was performed on the classification result data obtained by the PROPratio method and the classification result data obtained by the 95% confidence interval method at the medium bitter stimulus concentration (0.66g/L) and the low bitter stimulus concentration (0.42g/L), and the test results are shown in Table 6.2.
TABLE 6.2 PROPratio 95% method Cross List
Table 6.2 shows that the concordance of the classification results of the proparato method and the 95% confidence interval method at a moderate bitter taste stimulus concentration (0.66g/L) is about 73.6%, and the correlation coefficient of both classifications is 0.78(p ═ 0.00). Similarly, when the low bitter stimulus concentration (0.42g/L) classification method was compared with the PROP ratio results, the concordance was about 63.8%, and the correlation coefficient between the two classifications was 0.68(p ═ 0.00). Therefore, the 95% confidence interval method has reduced classification accuracy compared with the 20% relative standard deviation method under the conditions of medium and low concentration stimulation samples, and proves that the 20% standard deviation method is more suitable for suprathreshold sensitivity classification.
The embodiment of the invention provides a method for applying a 20% relative standard deviation method and a 95% confidence interval method to the classification of evaluators, and meanwhile, the two methods are completely feasible to be applied to the classification of consumers, and specific implementation manners can refer to the above embodiments, which are not described herein again.
Example 7
This example provides a rapid classification apparatus for suprathreshold sensory sensitivity of tingling and hot, which is applied to examples 1-2 above.
The rapid classifying device for the suprathreshold sensory sensitivity of numbness and peppery provided by the embodiment is a handheld device and comprises a sensory intensity, a numb taste stimulation sample concentration and a peppery taste stimulation sample concentration inputting device, a confidence interval constructing module and a classification result outputting device, wherein the sensory intensity, the numb taste stimulation sample concentration and the peppery taste stimulation sample concentration obtained by detecting a sample person are firstly input into the classifying device through the inputting device, then a confidence interval is constructed through the confidence interval constructing module according to the method of the embodiment 1, after the construction of the confidence interval is completed, the rapid detection of the person to be detected in the embodiment 2 can be completed, the establishment of a confidence interval at one time is realized, and the effect of rapidly carrying out a large amount of detections is realized.
The sorting device also comprises a storage device and a diluting device for the spicy stimulation samples and the spicy stimulation samples, and the carrying, taking, placing and preparing of the stimulation samples are facilitated.
The input device of this embodiment is manual touch screen input device, and the direct manual strength input of feeling is input into the device to sample crowd and the personnel that await measuring. The classification result output device adopts a voice output device and an electronic document output result, and after the sensitivity detection of a person to be detected is finished, the classification device directly gives a classification result of the person to be detected through voice; and outputting an output result of the electronic document, and obtaining the output result by copying, forwarding or digitally storing after the detection of the person to be detected is finished.
Finally, it should be noted that: the above-mentioned embodiments are only specific embodiments of the present invention, which are used for illustrating the technical solutions of the present invention and not for limiting the same, and the protection scope of the present invention is not limited thereto, although the present invention is described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: any person skilled in the art can modify or easily conceive the technical solutions described in the foregoing embodiments or equivalent substitutes for some technical features within the technical scope of the present disclosure; such modifications, changes or substitutions do not depart from the spirit and scope of the present invention in its spirit and scope. Are intended to be covered by the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Appendix: gLMS based intensity scoring answer sheet
Name: date:
the prompt words are:
(1) firstly, rinsing with clear water to ensure that no foreign flavor exists in the oral cavity, and swallowing or spitting out water, saliva and the like involved in the oral cavity;
(2) dripping 50uL sample on a paper sheet, transversely placing the paper sheet in the middle of the tongue tip, spitting out after 30s, swallowing saliva generated by stimulation during the spitting, and waiting for 2 min;
(3) the sensory intensity was collected using the universal scale of labeled values shown in figure 9, and the sensory intensity was collected during the entire process, saliva was swallowed while the sample was tasted, and the highest perceived intensity was marked at the corresponding position of the scale to score the salty intensity of the paper strip. Marks can be made at any position of the ruler and scores can be written down, and the method is not limited to be close to the descriptor.
Note: the topmost end of the ruler is the 'highest intensity imaginable in any sense' (e.g. highest pain intensity imaginable, brightness of direct vision sunlight under sunny days).
Claims (19)
1. A method for rapidly classifying tingling and pungent suprathreshold sensory sensitivities is characterized by comprising the following steps of:
(A) selecting a sample population;
(B) establishing a confidence interval of a psychophysical curve of the spicy and hot foods in a coordinate system;
(C) selecting the concentration of the stimulation sample to detect the personnel to be detected according to the requirement;
(D) classifying the personnel to be detected by applying the confidence interval established in the step (B) according to the detection result in the step (C);
the construction of the confidence interval of the psychophysics curve of the spicy and hot comprises the following steps:
(a) detecting the spicy sensitivity and the spicy sensitivity of sample population by adopting a marked quantity value scaling method, and then respectively constructing a psychophysical curve of the sample population for the spicy and the spicy psychophysical curve according to the detection result;
(b) respectively constructing a spicy middle sensitivity interval and a spicy middle sensitivity interval according to the psychophysics curve of the spicy and the psychophysics curve of the spicy obtained in the step (a);
(c) respectively constructing high and low sensitivity intervals of the spicy taste and high and low sensitivity intervals of the spicy taste according to the sensitivity intervals in the spicy taste and the sensitivity intervals in the spicy taste determined in the step (b), and respectively obtaining a spicy taste sensitivity interval plane and a spicy taste sensitivity interval plane which comprise the low, medium and high sensitivity intervals;
(d) intersecting the spicy sensitivity interval plane and the spicy sensitivity interval plane obtained in the step (c) in a coordinate system to obtain a spicy psychophysical curve confidence interval for simultaneously evaluating the spicy sensitivity and the spicy sensitivity;
the method for selecting the concentration of the stimulation sample comprises the steps that a psychophysical curve confidence interval of the spicy sensitivity and a psychophysical curve confidence interval of the spicy sensitivity are intersected to obtain a double-middle sensitivity interval which is approximate to a diamond, in the vertical direction, an upper limit, a lower limit and a central point exist in the diamond area, and the concentration of the stimulation sample corresponding to the central point is selected.
2. The method for rapidly classifying suprathreshold sensory sensitivities of tingling and peppery according to claim 1, wherein said coordinate system is a biaxial coordinate system or a triaxial coordinate system.
3. The method for rapid classification of tingling and pungent suprathreshold sensory sensitivities according to claim 2, wherein the coordinate system is a three-axis coordinate system, and the values on the three axes are quantitatively related to the sensory intensity, the concentration of the tingling stimulus sample, and the concentration of the pungent stimulus sample, respectively.
4. The method of rapidly classifying tingling and pungent suprathreshold sensory sensitivities according to claim 3, wherein the value quantitatively related to the sensory intensity comprises a logarithmic value of the sensory intensity detected by a quantifiable method for the sample population or the person to be tested.
5. The method for rapid classification of tingling and tingling suprathreshold sensory sensitivity according to claim 4, wherein the quantifiable method is a mark-magnitude scale.
6. The method of rapidly classifying tingling and pungent suprathreshold sensory sensitivities according to claim 2, wherein the coordinate system is a dual abscissa and ordinate axis coordinate system, the values on the two abscissa axes being quantitatively related to the tingling stimulus sample concentration and the pungent stimulus sample concentration, respectively, and the values on the two ordinate axes being quantitatively related to the tingling sensation intensity and the pungent sensation intensity, respectively.
7. The method of rapidly classifying tingling and pungent suprathreshold sensory sensitivities according to claim 6, wherein the value quantitatively related to the tingling stimulus sample concentration comprises a logarithmic value of the selected tingling stimulus sample concentration; and/or the presence of a gas in the gas,
the value quantitatively related to the concentration of the pungent taste stimulus sample comprises a logarithmic value of the concentration of the selected pungent taste stimulus sample.
8. The method for rapid classification of tingling and pungent suprathreshold sensory sensitivities according to claim 7, wherein said logarithmic value is a natural logarithmic value.
9. The method for rapidly classifying tingling and hot suprathreshold sensory sensitivities according to any one of claims 3 to 8, wherein the tingling stimulus sample comprises one or a combination of more than two of zanthoxylum oil resin, zanthoxylum, paprika and zanthoxylum essence.
10. The method for rapidly classifying tingling and pungent suprathreshold sensory sensitivities according to claim 9, wherein the tingling stimulus sample selects zanthoxylum oleoresin at a concentration of 0.20g/L to 4.69 g/L.
11. The method for rapid classification of tingling and pungent suprathreshold sensory sensitivities according to claim 10, wherein the concentrations of the zanthoxylum oleoresin comprise 0.20g/L, 0.44g/L, 0.97g/L, 2.13g/L and 4.69 g/L.
12. The method for rapidly classifying suprathreshold sensory sensitivity of tingling and peppery according to any one of claims 3 to 8, wherein the peppery stimulus sample comprises one or a combination of two of capsaicin and dihydrocapsaicin.
13. The method for rapidly classifying tingling and pungent suprathreshold sensory sensitivities according to claim 12, wherein said pungent taste stimulus sample selects capsaicin at a concentration of 0.01g/L to 0.11 g/L.
14. The method for rapid classification of tingling and peppery suprathreshold sensory sensitivity according to claim 13, wherein the concentration of capsaicin comprises 0.01g/L, 0.02g/L, 0.03g/L, 0.06g/L, and 0.11 g/L.
15. The method of claim 1, wherein the coordinate system is a three-axis coordinate system, and the spicy and hot suprathreshold sensory sensitivities are translated along the normal directions of the spicy and hot sensitivity interval planes, so that a spicy psychophysical curve confidence interval for simultaneously evaluating the spicy and hot sensitivities can be obtained by intersecting the spicy and hot psychophysical curve confidence interval in the three-axis coordinate system.
16. The method of claim 1, wherein the segment of sensitivity for tingling and pungent suprathreshold sensations in step (b) is a 95% confidence segment obtained from the psychophysical curve of tingling and the psychophysical curve of pungent in step (a) by a 95% confidence segment calculation method based on the results of the sample population, or a 20% relative standard deviation confidence segment obtained from a 20% relative standard deviation calculation formula based on the results of the sample population.
17. Use of the method for rapid classification of tingling and pungent suprathreshold sensory sensitivities according to any one of claims 1 to 16 for achieving a rapid and comprehensive classification of tingling and pungent sensory sensitivities.
18. Use according to claim 17, characterized in that it is used in the classes of evaluators for the evaluation of spicy foods.
19. Use according to claim 17, for classifying spicy food consumers.
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