CN113197292B - Method for regulating and controlling sweetness value of glucose solution by using limonene - Google Patents
Method for regulating and controlling sweetness value of glucose solution by using limonene Download PDFInfo
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- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 title claims abstract description 171
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 title claims abstract description 115
- 239000008103 glucose Substances 0.000 title claims abstract description 115
- 229940087305 limonene Drugs 0.000 title claims abstract description 86
- 235000001510 limonene Nutrition 0.000 title claims abstract description 86
- 238000000034 method Methods 0.000 title claims abstract description 13
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 10
- 230000001276 controlling effect Effects 0.000 title claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 106
- 239000011259 mixed solution Substances 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- 235000002906 tartaric acid Nutrition 0.000 claims description 5
- 239000011975 tartaric acid Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000001339 gustatory effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000009472 formulation Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 16
- 238000001514 detection method Methods 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- 235000013305 food Nutrition 0.000 description 8
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 6
- 239000003765 sweetening agent Substances 0.000 description 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 5
- 235000019441 ethanol Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 150000000133 (4R)-limonene derivatives Chemical class 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000019533 nutritive sweetener Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012088 reference solution Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
Abstract
The invention belongs to the technical field of taste blending, and particularly relates to a method for regulating and controlling a sweetness value of a glucose solution by using limonene. The method is to add 0.001 to 0.020wt% of limonene to the glucose solution to reduce the sweetness value of the glucose solution, wherein 0.001 to 0.020wt% comprises 0.001wt% and 0.020wt%; adding 0.020-1.000 wt% of limonene to the glucose solution to raise the sweetness value of the glucose solution, wherein 0.020-1.000 wt% does not contain 0.02wt%, and 0.020-1.000 wt% contains 1wt%; the wt% is based on the mass of glucose in the glucose solution. Limonene has an olfactory fruit note, and is commonly used as a fragrance material in essence or flavoring formulations to provide an olfactory experience. The invention is creative in that after the limonene with the olfactory fruit aroma is mixed with the glucose with the gustatory sweetness for the first time, the gustatory sweetness of the glucose is unexpectedly reduced or improved, so that the effect of regulating and controlling the sweetness of the glucose solution is achieved.
Description
Technical Field
The invention belongs to the technical field of taste blending, and particularly relates to a method for regulating and controlling a sweetness value of a glucose solution by using limonene.
Background
Sweetener means a substance that imparts a sweetness value to a food product. Sweeteners are the most widely used class of food additives worldwide and play a very important role in the food industry. Sweetener types are large and can be classified into sugar sweeteners and non-sugar sweeteners according to their chemical structure and properties; artificial and natural sweeteners can be classified according to source; nutritive sweeteners and non-nutritive sweeteners are classified by nutritive value. Natural sweeteners are sweet substances extracted from plant tissues, and mainly include sugar alcohols (xylitol, sorbitol, etc.) and non-sugar alcohols (Glycyrrhrizae radix, stevioside, etc.).
Glucose is a commonly used nutritive carbohydrate sweetener. In general, the sweetness value of a glucose solution increases with increasing glucose concentration. However, when the glucose concentration is too high, yi Duiwei buds are strongly stimulated, and unpleasant tastes such as sweet and greasy are caused. In addition, with the frequency of obesity, diabetes and caries, it has been recognized that excessive intake of sugar and sugar-containing foods is harmful to physical health, and thus the sugar content of foods, medicines, health products and the like has been attracting attention. How can the sweet value and flavor of food, medicine, health care product, etc. be regulated and controlled while the quality such as energy, texture, etc. are not affected under the condition of constant sugar content of the food, medicine, health care product, etc? This is often a problem to be solved in the food industry-grade medical industry and is becoming more and more interesting.
The present invention has been made to solve the above problems.
Disclosure of Invention
The invention provides a method for regulating and controlling the sweetness value of a glucose solution by using limonene, which comprises the following steps:
adding 0.001 to 0.020wt% of limonene to the glucose solution to reduce the sweetness value of the glucose solution, the 0.001 to 0.020wt% comprising 0.001wt% and 0.020wt%;
adding 0.020-1.000 wt% of limonene to the glucose solution to raise the sweetness value of the glucose solution, wherein 0.020-1.000 wt% does not contain 0.020wt%, and 0.020-1.000 wt% contains 1.000wt%;
the above wt% is based on the mass of glucose in the mixed solution.
Preferably, when 0.001 to 0.020wt% of limonene is added to the glucose solution to reduce the sweet value of the glucose solution, the initial concentration of the glucose solution is: 50.0g/L or 50.0mg/g, and 0.001-0.020 wt% of limonene is added into the glucose solution to obtain a mixed solution, wherein the concentration of the limonene is as follows: 0.5-10.0 mg/L or 0.5-10.0 mug/g. More preferably, the initial concentration of the glucose solution is: 50.0mg/g, and 0.001 to 0.020wt% of limonene is added to the glucose solution to obtain a mixed solution, wherein the concentration of the limonene is 0.5 mug/g, 1.0 mug/g, 5.0 mug/g, 10.0 mug/g.
Preferably, when 0.020 to 1.000wt% limonene is added to the glucose solution to raise the sweetness value of the glucose solution, the initial concentration of the glucose solution is: 50.0g/L or 50.0mg/g, and 0.020-1.000 wt% of limonene is added into the glucose solution to obtain a mixed solution, wherein the concentration of the limonene is as follows: 10.0-500.0 mg/L or 10.0-500.0 mug/g. More preferably, the initial concentration of the glucose solution is: 50.0mg/g, and 0.040 to 1.000wt% of limonene is added to the glucose solution to obtain a mixed solution, wherein the concentration of the limonene is 20.0 mug/g, 50.0 mug/g, 100.0 mug/g, 200.0 mug/g or 500.0 mug/g.
Preferably, the glucose solution contains: water and glucose.
Preferably, the glucose solution further comprises: ethanol, tartaric acid and potassium chloride. Wherein, ethanol, tartaric acid and potassium chloride are base solutions for electronic tongue detection, which do not influence the change trend of sweet value and can be ignored.
Preferably, the glucose solution contains 0.05L/L ethanol, 0.045g/L tartaric acid, 2.24g/L potassium chloride, 50.0g/L glucose or 50.0mg/g glucose.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention provides a method for regulating and controlling the sweetness value of a glucose solution by using limonene for the first time, which is characterized in that the sweetness value of the glucose solution is reduced or improved by adding limonene with specific concentration into the glucose solution, and the method comprises the following steps: limonene at a concentration of 0.5 μg/g, 1.0 μg/g, 5.0 μg/g, 10.0 μg/g (i.e., 0.001wt%,0.002wt%,0.010wt%,0.020 wt%) can reduce the sweetness value of a glucose solution at a concentration of 50.0 mg/g; limonene at a concentration of 20.0 μg/g, 50.0 μg/g, 100.0 μg/g, 200.0 μg/g, 500.0 μg/g (i.e., 0.040wt%,0.100wt%,0.200wt%,0.400wt%,1.000 wt%) may increase the sweetness value of a glucose solution at a concentration of 50.0mg/g.
2. Limonene has an olfactory fruity (lemon-like) aroma and is commonly used as a fragrance material in essence or flavoring formulations to provide an olfactory experience. The invention is creative in that after limonene with olfactory fruit fragrance is mixed with gustatory sweet glucose for the first time, the sweet value of the glucose is unexpectedly reduced or improved in gustation, so that the effect of regulating and controlling the sweet taste of a glucose solution is achieved.
3. In the invention, the mass ratio of the limonene to the glucose is 0.5-500:50000, or 0.001-1.000 wt%, namely, the sweetness value of the glucose solution can be obviously reduced or improved only by using a small amount of limonene.
Drawings
FIG. 1 is a bar graph of electronic tongue test sweetness values for solutions of different concentrations of limonene, and mixtures of glucose and limonene of different concentrations of example 1, with the abscissa representing the concentration of limonene in each solution (μg/g) and the ordinate representing the electronic tongue test sweetness values.
Fig. 2 is a graph showing a fit between a mass percentage (wt%) of limonene based on a mass of glucose in the mixed solution and a change percentage of a sweet taste value detected by an electronic tongue after the limonene is added to the glucose solution according to example 1, wherein an abscissa represents a mass percentage (wt%) of limonene based on a mass of glucose in the mixed solution and an ordinate represents a change percentage (%) of a sweet taste value detected by an electronic tongue after the limonene is added to the glucose solution.
Detailed Description
The present invention will be further illustrated by the following examples, but is not limited to the examples. Experimental methods, in which specific conditions are not specified in the examples, are generally commercially available according to conventional conditions as well as those described in handbooks, or according to general-purpose equipment, materials, reagents, etc. suggested by manufacturers, unless otherwise specified. The raw materials required in the following examples and comparative examples are all commercially available.
Example 1
A method for modulating a sweetness value of a glucose solution using limonene, the method comprising:
adding 0.001 to 0.020wt% of limonene to the glucose solution to reduce the sweetness value of the glucose solution, the 0.001 to 0.020wt% comprising 0.001wt% and 0.020wt%;
adding 0.020-1.000 wt% of limonene to the glucose solution to raise the sweetness value of the glucose solution, wherein 0.020-1.000 wt% does not contain 0.020wt%, and 0.020-1.000 wt% contains 1.000wt%;
the wt% is based on the mass of glucose in the glucose solution.
The specific operation is as follows:
1. preparing a detection solution:
(1) Preparing a reference solution: ethanol with volume fraction of 5%, 0.045g tartaric acid and 2.24g potassium chloride are added into ultrapure water, the volume is fixed to 1L, and the solution is used as a reference liquid for detecting the sweetness value of an electronic tongue.
(2) Preparing an original glucose solution (A solution): to ultrapure water, ethanol having a volume fraction of 5%, 0.045g of tartaric acid, 2.24g of potassium chloride, and 50.0g of glucose were added to a volume of 1L, and the solution was taken as an original glucose solution (A solution) having a glucose concentration of about 50.0mg/g.
(3) Different concentrations of limonene solutions (B series solutions) were prepared: adding 0.5mg, 1.0mg, 5.0mg, 10.0mg, 20.0mg, 50.0mg, 100.0mg, 200.0mg and 500.0mg of limonene into the reference liquid in the step (1) respectively to obtain a series of limonene solutions with different concentrations, wherein the concentration of the limonene is about: 0.5. Mu.g/g, 1.0. Mu.g/g, 5.0. Mu.g/g, 10.0. Mu.g/g, 20.0. Mu.g/g, 50.0. Mu.g/g, 100.0. Mu.g/g, 200.0. Mu.g/g, 500.0. Mu.g/g.
(4) A mixed solution (C series solution) of glucose and limonene with different concentrations is prepared: 0.5mg, 1.0mg, 5.0mg, 10.0mg, 20.0mg, 50.0mg, 100.0mg, 200.0mg and 500.0mg of limonene are respectively added into the original glucose solution (A solution), so that a series of mixed solutions (C series solutions) of glucose and limonene with different concentrations are obtained, wherein the concentration of the limonene is about: 0.5. Mu.g/g, 1.0. Mu.g/g, 5.0. Mu.g/g, 10.0. Mu.g/g, 20.0. Mu.g/g, 50.0. Mu.g/g, 100.0. Mu.g/g, 200.0. Mu.g/g, 500.0. Mu.g/g. The mass percentage (wt%) of limonene in each mixed solution was 0.001wt%,0.002wt%,0.010wt%,0.020wt%,0.040wt%,0.100wt%,0.200wt%,0.400wt%,1.000wt%, respectively, based on the mass of glucose in the mixed solution (table 1).
2. Electronic tongue detection:
and (3) taking the reference liquid prepared in the step (1) as the reference liquid for detecting the sweetness value of the electronic tongue, and taking the existing GL1 sweetness value sensor as a detection sensor for detecting the sweetness value of the electronic tongue, wherein a conventional method is used as a detection method. And detecting sweet values of an original glucose solution (A solution), a limonene solution (B series solution) with different concentrations and a limonene mixed solution (C series solution) with different concentrations, detecting for 5 times in each sample cycle, and taking an average value of the data of 3 times as a detection result.
The original glucose solution (A solution, 50 mg/g) was tested for a sweetness value of 1.473.
3. Artificial sensory evaluation:
sensory evaluation was performed according to the national standard GB/T29605-2013 sensory analysis food sensory quality control guidelines.
The sensory evaluation staff of the experiment were 10 in total (age 20-30 years old, 5 men and women each), all the evaluation staff were trained for a long period of time, had no bad preference, had no bad symptoms before evaluation, and the like. The evaluation experiment is carried out in a special sensory evaluation room, the cups for containing the samples are all tasting cups with uniform specification, and the cups are numbered (three-digit number is like 212) immediately, and samples are presented to sensory personnel in batches, so that the fatigue of the personnel is avoided, and the sensory personnel have a rest for 10-20min in the middle of each round. The evaluation criteria were scored for the corresponding specific sweetness value of the sample with a taste sweetness value of 1 for a 10% sucrose aqueous solution, and 0 for no sweetness value. And finally, taking an average value of scoring results.
The evaluation samples were: different concentrations of limonene solutions (B series solutions), and mixed solutions of glucose and limonene with different concentrations (C series solutions).
4. Sweetness detection results and sweetness control effect evaluation:
the electronic tongue test and artificial sensory evaluation sweetness values of different concentrations of limonene solution (B series solution), glucose and different concentrations of limonene mixed solution (C series solution) are shown in table 1, fig. 1. In FIG. 1, the concentration of limonene in each solution (μg/g) is plotted on the abscissa, and the sweetness value is measured on the electronic tongue.
The electronic tongue detection sweetness value change percentage (%) after the glucose solution is added with the limonene is used as a sweetness control effect evaluation index to examine the influence degree of the limonene on the sweetness value of the glucose solution. And (3) making: the percentage change (%) = (electronic tongue detection sweetness value of glucose and limonene mixed solution with different concentrations-electronic tongue detection sweetness value of glucose solution with concentration of 50 mg/g)/(electronic tongue detection sweetness value of glucose solution with concentration of 50 mg/g) of electronic tongue detection sweetness value of glucose solution after adding limonene is 100, and the relevant calculation is carried out, and the calculation result is shown in table 1.
TABLE 1 results of sweetness detection/evaluation of solutions and sweetness control effect evaluation index
The mass percent (wt%) of the limonene based on the mass of the glucose in the mixed solution (C series solution) of the glucose and the limonene with different concentrations is taken as an independent variable (x-axis), and the change percent (%) of the detected sweet value of the electronic tongue after the limonene is added into the glucose solution is taken as the independent variable (y-axis) for regression; the regression equation y= 2.6844ln (x) +10.773; its correlation coefficient r2= 0.9509, which shows excellent correlation; the fitted curve is shown in fig. 2.
As can be seen from table 1 and fig. 1-2:
1. for solutions of limonene at different concentrations, the artificial sensory evaluation sweetness value and the electronic tongue detection sweetness value change trend are the same.
2. For the mixed solution of glucose and limonene with different concentrations, the change trend of the artificial sensory evaluation sweet value and the electronic tongue detection sweet value is the same.
3. The sweetness of the glucose solution having a concentration of 50.0mg/g can be reduced by adding limonene having a concentration of 0.5. Mu.g/g, 1.0. Mu.g/g, 5.0. Mu.g/g, 10.0. Mu.g/g (i.e., 0.001wt%,0.002wt%,0.010wt%,0.020 wt%) to the glucose solution as compared with the glucose solution having only 50mg/g (sweetness of 1.473); however, the higher the concentration of limonene added, the lower the degree of decrease in sweetness of the glucose solution.
4. The addition of limonene at a concentration of 50.0mg/g to a glucose solution of 20.0 μg/g, 50.0 μg/g, 100.0 μg/g, 200.0 μg/g, 500.0 μg/g (i.e., 0.040wt%,0.100wt%,0.200wt%,0.400wt%,1.000 wt%) compared to a glucose solution containing only 50mg/g (sweetness value of 1.473) can increase the sweetness value of a glucose solution at a concentration of 50.0 mg/g; and the higher the concentration of limonene added, the higher the degree of improvement of the sweetness value of the glucose solution.
Thus, this example demonstrates that adding limonene at a concentration of 0.5 μg/g, 1.0 μg/g, 5.0 μg/g, 10.0 μg/g (i.e., 0.001wt%,0.002wt%,0.010wt%,0.020 wt%) can reduce the sweetness value of a glucose solution at a concentration of 50.0 mg/g; however, the higher the concentration of limonene added, the lower the degree of decrease in sweetness of the glucose solution. The addition of 20.0 μg/g, 50.0 μg/g, 100.0 μg/g, 200.0 μg/g, 500.0 μg/g (i.e., 0.040wt%,0.100wt%,0.200wt%,0.400wt%,1.000 wt%) limonene can increase the sweetness value of a glucose solution at a concentration of 50.0 mg/g; and the higher the concentration of limonene added, the higher the degree of improvement of the sweetness value of the glucose solution.
The concentration of limonene added (wt%, x value), the percentage change in the sweetness value of the glucose solution (%, y value) was in accordance with the y= 2.6844ln (x) +10.773 regression model (correlation coefficient r2= 0.9509).
Claims (3)
1. A method for regulating and controlling the sweetness value of a glucose solution by using limonene is characterized in that 0.001-0.020wt% of limonene is added into the glucose solution to reduce the sweetness value of the glucose solution, and 0.001-0.020wt% comprises 0.001wt% and 0.020wt%;
adding 0.020-1.000wt% of limonene into the glucose solution to improve the sweetness value of the glucose solution, wherein 0.020-1.000wt% does not contain 0.020wt%, and 0.020-1.000wt% contains 1.000wt%; the wt% is based on the mass of glucose in the glucose solution;
the glucose solution contains water, 0.05L/L of ethanol, 0.045g/L of tartaric acid, 2.24g/L of potassium chloride and 50.0g/L of glucose;
when 0.001-0.020wt% of limonene is added into a glucose solution to reduce the sweetness value of the glucose solution, the concentration of the limonene in a mixed solution obtained by adding 0.001-0.0200wt% of limonene into the glucose solution is as follows: 0.5-10 mg/L;
when 0.020-1.000wt% of limonene is added into the glucose solution to improve the sweetness value of the glucose solution, the concentration of the limonene in the mixed solution obtained by adding 0.020-1.000wt% of limonene into the glucose solution is as follows: 10.0 to 500.0 mg/L.
2. The method according to claim 1, wherein the concentration of limonene in the mixed solution obtained by adding 0.001-0.020wt% of limonene to the glucose solution is 0.5 mg/L, 1.0 mg/L, 5.0 mg/L, 10.0 mg/L.
3. The method according to claim 1, wherein the concentration of limonene in the mixed solution obtained by adding 0.040-1.000 wt% of limonene to the glucose solution is 20.0 mg/L, 50.0 mg/L, 100.0 mg/L, 200.0 mg/L or 500.0 mg/L.
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| WO1996022695A1 (en) * | 1995-01-27 | 1996-08-01 | Kainuun Osuusmeijeri | A method of suppressing sweetness of a lactose-hydrolyzed milk product |
| EP2340719A1 (en) * | 2009-12-30 | 2011-07-06 | Symrise AG | Aroma composition comprising o-coumaric acid to reduce or suppress undesirable taste impressions of sweeteners |
| JP2019097428A (en) * | 2017-11-29 | 2019-06-24 | サントリーホールディングス株式会社 | Limonene-containing citrus alcoholic beverage |
| CN112626103A (en) * | 2020-10-21 | 2021-04-09 | 天津科技大学 | Yarrowia lipolytica engineering bacterium for producing limonene and application |
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| WO1996022695A1 (en) * | 1995-01-27 | 1996-08-01 | Kainuun Osuusmeijeri | A method of suppressing sweetness of a lactose-hydrolyzed milk product |
| EP2340719A1 (en) * | 2009-12-30 | 2011-07-06 | Symrise AG | Aroma composition comprising o-coumaric acid to reduce or suppress undesirable taste impressions of sweeteners |
| JP2019097428A (en) * | 2017-11-29 | 2019-06-24 | サントリーホールディングス株式会社 | Limonene-containing citrus alcoholic beverage |
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