CN114662297A - Method for analyzing interaction of aroma components based on S-shaped curve method - Google Patents
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Abstract
The invention discloses a method for analyzing interaction of aroma components based on an S-shaped curve method, which comprises the following steps: measuring experimental aroma threshold values of a mixture of a plurality of aroma notes or aroma substances and theoretical aroma threshold values of the mixture, and analyzing the interaction between different aroma notes or aroma substances in the mixture according to the ratio of the experimental aroma threshold values to the theoretical aroma threshold values; calculating the experimental activity value and the theoretical activity value of the mixture; aiming at each single substance, obtaining a fragrance model of each single substance; and measuring the fragrance intensity of the mixture to obtain the experimental fragrance intensity of the mixture, predicting the fragrance intensity of each mixture by using an accumulation model, and performing linear fitting on the mixture and the accumulation model to obtain a fragrance intensity prediction model. The method for analyzing the interaction of the aroma components based on the S-shaped curve method establishes the aroma model of a single aroma component or aroma, and performs intensity prediction on the combined aroma through the accumulation model to obtain the aroma intensity prediction models of different aroma combinations, so that the method is simple and rapid, and the result is visual and reliable.
Description
Technical Field
The invention relates to the technical field of food flavor chemistry, in particular to a method for analyzing interaction of aroma components based on an S-shaped curve method.
Background
In recent years, with the increasing demand of people for food flavor, more and more attention is paid to how to quickly and efficiently determine the composition and the formula structure of edible essence with harmonious aroma. The aroma components in the food are complex, and the interaction exists among different aroma components. The complexity and the diversity of the effects of the association between different aroma and fragrance components increase the challenge of blending the flavor with harmonious fragrance. At present, the traditional flavor blending operators generally optimize the usage of the flavor component groups and the flavor structure by means of repeated flavor blending experiments, and the efficiency is not high. Therefore, the research on the synergistic action mechanism of the aroma components and different aroma structures in the food has important significance, and the research becomes an important factor for judging whether the characteristic aroma regulation technology of the edible essence can be industrialized from a laboratory and restricting the development of the essence industry.
At present, methods for analyzing interaction of aroma components mainly include an S curve method and an OAV method. The S curve method can determine the actual threshold value of the aroma mixture through the S curve method, and judge the synergistic effect of the mixed aroma components according to the ratio of the actual threshold value to the theoretical threshold value. The OAV method determines the interaction between components in a mixture by the ratio of the theoretical OAV to the actual OAV of the mixture. Both the S-curve method and the OAV method are effective methods for studying interaction patterns of aroma substances, but cannot accurately predict the intensity of aroma of a mixture after interaction.
Therefore, a method for analyzing interaction of aroma components based on the sigmoid curve method is urgently needed.
Disclosure of Invention
The invention aims to provide a method for analyzing interaction of aroma components based on an S-shaped curve method, which aims to solve the problems in the prior art and can predict the intensity of aroma after aroma combination through an accumulation model on the basis of interaction between different aromas analyzed through the S-shaped curve method and an OAV method to obtain aroma intensity prediction models of different aroma combinations.
The invention provides a method for analyzing interaction of aroma components based on an S-shaped curve method, which comprises the following steps:
respectively measuring the experimental threshold values of a plurality of single aroma or aroma substances and the experimental threshold value of a mixture obtained by mixing every two substances by using an S-shaped curve method;
obtaining a theoretical threshold value of a mixture obtained by mixing a plurality of aroma or fragrance substances pairwise according to a Feller addition model;
analyzing the interaction between different aroma or fragrance substances in the mixture according to the ratio of the experimental threshold value of the mixture to the theoretical threshold value of the mixture;
calculating the measured activity value of the mixture according to the experimental threshold value of the mixture and the concentration of the mixture;
calculating the theoretical activity value of the mixture according to the aroma activity value of each single component in the mixture;
analyzing the interaction between different aroma notes or aroma substances in the mixture according to the ratio of the theoretical activity value of the mixture to the actually measured activity value of the mixture;
the aroma intensity of each single aroma note or aroma substance is respectively measured;
aiming at each single aroma note or aroma substance, carrying out linear fitting on the intensity of the aroma under different concentrations and the corresponding logarithm of the aroma activity value of the single aroma note or aroma substance to obtain an aroma model of the logarithm of the activity value and the aroma intensity value of each single aroma note or aroma substance;
respectively measuring the aroma intensity of a mixture obtained by mixing a plurality of aroma notes or aroma substances pairwise to obtain an actual measurement intensity value of the mixture;
predicting the fragrance intensity of each mixture by using an accumulation model according to the fragrance intensity value of each single fragrance note or fragrance substance to obtain the predicted fragrance intensity value of the mixture;
and performing linear fitting on the predicted fragrance intensity value of the mixture and the actually measured intensity value of the mixture to obtain a fragrance intensity prediction model.
The method for analyzing interaction of aroma components based on the sigmoid curve method as described above, wherein preferably, the S-curve method is used to determine the experimental threshold values of a plurality of single aroma notes or aroma substances and the experimental threshold values of a mixture obtained by mixing two by two, and specifically comprises the following steps:
preparing samples with different concentrations according to a preset concentration gradient aiming at a mixture obtained by mixing each aroma or fragrance substance and a plurality of aroma or fragrance substances in pairs;
determining the detection probability of each sample by a sensory evaluation method, wherein the detection probability p is the ratio of the number of people with correct judgment to the total number of people;
correcting the detection probability of each sample by using a correction formula, wherein the correction formula is P ═ 3P-1)/2, wherein P represents the correction value of the detection probability, and P represents the actually measured detection probability value;
fitting an S-shaped curve according to a concentration/response function of
Wherein x represents the log Q of the sample concentration, Q represents the substance concentration, x0A logarithmic value representing a threshold value, wherein a correction value P of a detection probability corresponding to the threshold value is 0.5, and b is 1/D and is the slope of an S curve; taking the log Q as an abscissa and the corrected value P of the detection probability as an ordinate, and carrying out S-shaped curve fitting to obtain an actual fitting S-shaped curve;
and taking the corresponding concentration of each sample when P is 0.5 in the actually fitted S curve as the experimental threshold of each note or aroma substance sample or the experimental threshold of the mixture obtained by mixing every two samples.
The method for analyzing interaction of aroma components based on the S-curve method as described above, wherein preferably, the theoretical threshold of the mixture obtained by mixing several aroma notes or aroma substances two by two is obtained according to the beller adduction model, specifically comprising:
after two kinds of aroma or fragrance substances are mixed, calculating the theoretical detection probability P (AB) of the mixture through a formula P (AB) ═ P (A) + P (B) — P (A) P (B), drawing a log (mixture concentration) -probability P (AB) curve and fitting to obtain a theoretical fitting S curve, wherein P (A) represents the detection probability of the component A, and P (B) represents the detection probability of the component B;
the mixture concentration corresponding to 0.5 of P in the theoretically fitted S-curve was taken as the theoretical threshold value of the mixture.
The method for analyzing interaction of aroma components based on the sigmoid curve method as described above, wherein preferably, the analyzing interaction between different aroma notes or aroma substances in the mixture according to the ratio of the experimental threshold value of the mixture to the theoretical threshold value of the mixture comprises:
defining D as experimental threshold/theoretical threshold, and when D is greater than 1, it is used as masking effect; when D ═ 1, no effect is obtained; addition when 0.5< D < 1; when D <0.5, synergy is indicated.
The method for analyzing interaction of aroma components based on sigmoidal curve as described above, wherein preferably, the calculating the measured activity value of the mixture according to the experimental threshold value of the mixture and the concentration of the mixture comprises:
the ratio of the concentration of the mixture, which is the sum of the concentrations of the individual components, to the experimental threshold value of the mixture, which is determined by means of a sigmoidal curve,
the theoretical activity value of the mixture is calculated according to the aroma activity value of each single component in the mixture, and the method specifically comprises the following steps:
taking the sum of the fragrance activity values of each single component in the mixture as the theoretical activity value of the mixture,
the method for analyzing the interaction between different aroma notes or aroma substances in the mixture according to the ratio of the theoretical activity value of the mixture to the measured activity value of the mixture specifically comprises the following steps:
defining A as theoretical activity value/measured activity value, and when A is less than 0.5, it is synergistic action; addition when 0.5< A < 1; when a is 1, there is no effect; when A >1, the effect is masking.
The method for analyzing interaction of aroma components based on the sigmoid curve method as described above, wherein preferably, the measuring of the aroma intensity of each single note or aroma substance separately comprises:
the sensory group takes 1-butanol as a standard substance, the intensity standard is set as grade 1-12, a reference table of fragrance intensity is constructed, and the fragrance intensity of each sample is sequentially measured;
the average fragrance intensity OI was calculated for each sample.
The method for analyzing interaction of aroma components based on the sigmoid curve method as described above, wherein, preferably, the aroma model for obtaining the logarithmic value of the activity value and the aroma intensity value of each single note or aroma substance by linearly fitting the intensity of the aroma and the logarithmic value of the corresponding aroma activity value of each single note or aroma substance at different concentrations comprises:
calculating the ratio of the concentration of the aroma or aroma substances in each single aroma or aroma substance sample to the corresponding experiment threshold value, and taking the ratio as the activity value OAV of each single aroma or aroma substance sample;
calculating the natural logarithm of the activity value OAV of each single aroma note or aroma substance sample to obtain the logarithm value lnOAV of the activity value of each sample;
for each aroma note or aroma substance, taking the aroma intensity value of each single aroma note or aroma substance sample with different concentrations as a vertical coordinate, taking the logarithm value of the sample activity value under the corresponding concentration as a horizontal coordinate, and performing linear fitting to obtain an aroma model of the logarithm value of the aroma activity value and the aroma intensity value of different aroma notes or aroma substances, wherein the aroma model is a linear model.
The method for analyzing interaction of aroma components based on the sigmoid curve method as described above, wherein preferably, the measured intensity values of the mixture obtained by measuring the intensity of the mixture obtained by mixing a plurality of aroma notes or aroma substances two by two respectively comprise:
under the condition that the concentration ratio of the two aroma substances or the aroma substances is respectively consistent with the concentration of a single aroma substance or aroma substance sample, preparing a mixture sample obtained by mixing a plurality of aroma substances or aroma substances with different concentrations in pairs respectively;
the sensory panel sequentially measures the fragrance intensity of each mixture sample to obtain a sensory measurement result OI of the fragrance intensity value of the mixture sampleMea；
Sensory measurement result OI of aroma intensity value of mixture sampleMeaAs measured aroma intensity of the mixture.
The method for analyzing interaction of aroma components based on sigmoid curve method as described above, wherein preferably, the predicting the aroma intensity of each mixture according to the aroma intensity value of each single note or aroma substance by using an accumulation model to obtain the predicted aroma intensity value of the mixture comprises:
additive model the aroma intensity OI of each mixture sample was predicted by the following formulaSum，
OISum＝OIa+OIb+OIc+...+OIn
Wherein, OISumRepresenting the intensity of the aroma, OI, of the mixture predicted by the additive modelaRepresenting the intensity of the aroma of component a in a sample of the mixture, and n representing the number of components comprised in a sample of the mixture, indicating that in the cumulative model the overall intensity of the aroma of the mixture is equal to the simple sum of the intensity values of the individual components when present individually;
and taking the fragrance intensity of the mixture predicted by the accumulation model as the predicted fragrance intensity value of the mixture.
The method for analyzing interaction of aroma components based on sigmoidal curve as described above, wherein preferably, the predicted aroma intensity value of the mixture and the measured intensity value of the mixture are linearly fitted to obtain the aroma intensity prediction model, and the method specifically comprises:
prediction result OI by accumulation modelSumAs the axis of abscissa, the sensory measurement results OIMeaPerforming linear fitting on the ordinate axis to obtain linear models of different aroma mixtures;
and taking linear models of different aroma mixtures as aroma intensity prediction models corresponding to the corresponding mixtures.
The invention provides a method for analyzing interaction of aroma components based on an S-type curve method, which is characterized in that a single aroma component or aroma OI-lnOAV model is established on the basis of interaction between different aromas analyzed by the S-type curve method and the OAV method, and the intensity of aroma after aroma combination is predicted by an accumulation model to obtain aroma intensity prediction models of different aroma combinations, wherein the method is simple and rapid, and the result is visual and reliable; based on the interaction relationship among different aroma components or aroma notes, the aroma intensity and the covering degree of the aroma notes after the conditions such as different proportions of various aroma note types and the like are changed are predicted through an aroma intensity model, the theoretical intensity and the effect of the food essence formula after actual flavoring are predicted, and the method is a breakthrough progress in the research aspect of determining the edible essence composition with harmonious aroma and the formula structure.
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To make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described with reference to the accompanying drawings, in which:
FIG. 1 is a flow chart of an embodiment of a method for analyzing interaction of aroma components based on sigmoidal curve method according to the present invention;
FIG. 2 is an S-curve between the notes of aucklandia and sweet;
FIG. 3 is an S-curve between notes of sour and sweet notes;
FIG. 4 is a S-curve between the notes of sour and woody;
FIG. 5 is a model fitting result of a cumulative model corresponding to a mixture of notes of sour and fruity notes;
FIG. 6 is a model fitting result of a cumulative model corresponding to a mixture of woody and sweet notes;
FIG. 7 is a model fitting result of a cumulative model corresponding to a mixture of woody and sour notes;
FIG. 8 is a model fitting result of a cumulative model corresponding to a mixture of roasted and sour notes;
FIG. 9 is a model fit of a cumulative model corresponding to a mixture of fruity and sweet notes;
FIG. 10 is a model fitting result of a cumulative model corresponding to a mixture of roasted and fruity notes.
Detailed Description
Various exemplary embodiments of the present disclosure will now be described in detail with reference to the accompanying drawings. The description of the exemplary embodiments is merely illustrative and is in no way intended to limit the disclosure, its application, or uses. The present disclosure may be embodied in many different forms and is not limited to the embodiments described herein. These embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art. It should be noted that: the relative arrangement of parts and steps, the composition of materials, numerical expressions and numerical values set forth in these embodiments are to be construed as merely illustrative, and not restrictive, unless specifically stated otherwise.
As used in this disclosure, "first", "second": and the like, do not denote any order, quantity, or importance, but rather are used to distinguish one element from another. The word "comprising" or "comprises", and the like, means that the element preceding the word covers the element listed after the word, and does not exclude the possibility that other elements are also covered. "upper", "lower", and the like are used merely to indicate relative positional relationships, and when the absolute position of the object being described is changed, the relative positional relationships may also be changed accordingly.
In the present disclosure, when a specific component is described as being located between a first component and a second component, there may or may not be intervening components between the specific component and the first component or the second component. When it is described that a specific component is connected to other components, the specific component may be directly connected to the other components without having an intervening component, or may be directly connected to the other components without having an intervening component.
All terms (including technical or scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs unless specifically defined otherwise. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail, but are intended to be part of the specification where appropriate.
The research on the synergistic action mechanism of the aroma components and different aroma structures in the food has great significance, and the research becomes an important factor for judging whether the characteristic aroma regulation technology of the edible essence can be industrialized from a laboratory and restricting the development of the essence industry.
At present, methods for analyzing interaction of aroma components mainly include an S-curve method and an OAV method. The S curve method can determine the actual threshold value of the aroma mixture through the S curve method, and judge the synergistic effect of the mixed aroma components according to the ratio of the actual threshold value to the theoretical threshold value. The OAV method determines the interaction between components in a mixture by the ratio of the theoretical OAV to the actual OAV of the mixture. Both the S-curve method and the OAV method are effective methods for studying interaction patterns of aroma substances, but cannot accurately predict the intensity of aroma of a mixture after interaction.
As shown in fig. 1, the method for analyzing interaction of aroma components based on the S-curve method provided in this embodiment specifically includes the following steps in an actual implementation process:
and step S1, respectively measuring the experimental threshold values of a plurality of single aroma notes or aroma substances and the experimental threshold values of the mixture obtained by mixing every two aroma notes or aroma substances by using an S-shaped curve method.
In an embodiment of the method for analyzing interaction of aroma components based on the S-curve method of the present invention, the step S1 may specifically include:
and S11, preparing samples with different concentrations according to preset concentration gradients aiming at a mixture obtained by mixing each aroma or aroma substance and a plurality of aroma or aroma substances pairwise.
And step S12, determining the detection probability of each sample through a sensory evaluation method, wherein the detection probability p is the ratio of the number of people with correct judgment to the total number of people.
Sensory evaluation was carried out in a professional sensory laboratory set up under the direction of international standard ISO8589: 2007. The samples were evaluated at controlled room temperature at 25 ℃ using a capped brown glass vial containing about 5ml of liquid encoded with a three digit random number. The sensory panel consisted of 10 members.
The sensory panelists started with the highest concentration, which was selected for appropriate expansion based on an estimated threshold or a reference literature threshold concentration. If the panelist can sort out the solution containing the aroma compound, the same test is performed on the next lower concentration sample, diluted down sequentially with 20% ethanol.
In the specific implementation of the invention, the S-shaped curves of 5 kinds of notes (sour, aucklandia, roasted, sweet, fruity) and 10 groups of note mixtures (sour and aucklandia, sour and roasted, roasted and aucklandia, roasted and sweet, aucklandia and sweet, sour and sweet, fruity and sour, fruity and aucklandia, fruity and roasted, fruity and sweet) can be drawn to obtain the experimental thresholds of 5 kinds of note and 10 groups of note mixtures.
Step S13, the detection probability of each sample is corrected by using a correction formula, where P is (3P-1)/2, where P represents a correction value of the detection probability, and P represents an actually measured detection probability value.
Step S14, fitting S-shaped curve according to concentration/response function of
Wherein x represents the log Q of the sample concentration, Q represents the substance concentration, x0A logarithmic value representing a threshold value, wherein a correction value P of a detection probability corresponding to the threshold value is 0.5, and b is 1/D and is the slope of an S curve; and P is a correction value of the detection probability, logQ is used as an abscissa, and the correction value P of the detection probability is used as an ordinate, and S-shaped curve fitting is carried out to obtain an actual fitting S-shaped curve.
And step S15, setting the concentration corresponding to the actual fitted S-curve of each sample when P is 0.5 as the experimental threshold value of each note or aroma sample or the experimental threshold value of the mixture obtained by mixing two by two.
Illustratively, sigmoidal curve fitting can be performed using Sigma Plot 12.0 software, establishing a model of the concentration of the substance and the probability of detection, and calculating the experimental thresholds for single substances and mixtures from this.
And step S2, obtaining a theoretical threshold value of a mixture obtained by mixing a plurality of aroma or fragrance substances pairwise according to a Feller addition model.
In an embodiment of the method for analyzing interaction of aroma components based on the S-curve method of the present invention, the step S2 may specifically include:
step S21, after mixing the two types of aroma or fragrance substances, calculating a theoretical detection probability p (ab) of the mixture by the formula p (ab) ═ p (a) + p (B) — p (a) ((a) p (B)), drawing a log (mixture concentration) -probability p (ab) curve and fitting the curve to obtain a theoretical fitting S curve, wherein p (a) represents the detection probability of the component a, and p (B) represents the detection probability of the component B.
In step S22, the concentration corresponding to the fitted curve, i.e., the theoretical fitted S-curve where P is 0.5 is set as the theoretical threshold value of the mixture.
In the invention, the probability P (ab) of 10 groups of aroma mixtures (acid aroma and costustoot, acid aroma and roasted aroma, roasted aroma and costustoot, roasted aroma and sweet aroma, costustoot and sweet aroma, acid aroma and sweet aroma, fruit aroma and acid aroma, fruit aroma and costustoot, fruit aroma and roasted aroma and fruit aroma and sweet aroma) is calculated by the formula P (ab) ═ P (a) + P (b) — (a) (P (a)) + P (b) ((a)) -P (a) ((b)), and log (concentration) -probability P curves are drawn and fitted to obtain the theoretical threshold values of the 10 groups of aroma mixtures. Wherein the concentration of the mixture is the sum of the concentrations of the two scents A and B, and the A, B concentration keeps the original proportion.
Step S3, analyzing the interaction between different notes or aroma substances in the mixture according to the ratio of the experimental threshold value of the mixture to the theoretical threshold value of the mixture.
Specifically, D is defined as experimental/theoretical threshold, when D >1, masking effect; when D ═ 1, there is no effect; addition when 0.5< D < 1; when D <0.5, synergy is indicated.
Table 1 shows the experimental threshold, theoretical threshold, ratio of the two and the result of the interaction between the different note aroma substances for the different note mixtures based on the sigmoid curve.
TABLE 1 results of the interaction between different aroma and fragrance materials
Step S4, calculating an Observed Activity Value (OAV) of the mixture based on the experimental threshold value of the mixture and the concentration of the mixture.
Specifically, the ratio of the concentration of the mixture, which is the sum of the concentrations of the individual components, i.e. the concentrations corresponding to notes a and B, to the experimental threshold value of the mixture, which is determined by means of an S-shaped curve, is taken as the measured activity value OAV of the mixture.
And step S5, calculating the theoretical activity value of the mixture according to the aroma activity value of each single component in the mixture.
Specifically, the sum of the fragrance activity values of the individual components in the mixture is taken as the theoretical activity value of the mixture.
Step S6, analyzing the interaction between different aroma notes or aroma substances in the mixture according to the ratio of the theoretical activity value of the mixture to the measured activity value of the mixture.
Specifically, a is defined as theoretical/measured and when a <0.5, is synergistic; addition when 0.5< A < 1; when a is 1, there is no effect; when A >1, the effect is masking.
Table 1 shows the theoretical activity values, the measured activity values, the ratio of the two and the results of the interaction between the different note aroma substances for the different note mixtures based on the OAV method.
Fig. 2 shows the S-curve between the notes of the woody note and the sweet note. As can be seen from FIG. 2, after the woody note and the sweet note are mixed, the S curve moves to the left, the threshold value becomes smaller, the experimental threshold value is 1.7458mg/kg, the theoretical threshold value is 2.6669mg/kg, the D value is 0.6546(1.7458/2.6669), and the D value is between 0.5 and 1, which indicates that the addition reaction occurs. Further, the A value was 0.7955(53.9408/67.8105), which is between 0.5 and 1, as calculated by the OAV method, and is additive. The two methods have consistent judgment results, which shows that the interaction between the costustoot scent and the sweet scent is an addition effect.
Fig. 3 shows the S-curve between the notes of the acid note and the sweet note. As can be seen from FIG. 3, after the sour note and the sweet note are mixed, the S curve moves to the left, the threshold value becomes smaller, the experimental threshold value is 3.8115mg/kg, the theoretical threshold value is 12.9211mg/kg, the D value is 0.2950(3.8115/12.9211), and is less than 0.5, which indicates that the synergistic effect occurs. The OAV method further calculates an A value of 0.2552(12.9212/50.6222) of less than 0.5 as a synergistic effect. The two methods have consistent judgment results, which shows that the acid aroma note and the sweet aroma note have synergistic effect.
Fig. 4 shows the S-curve between notes of a woody note and a sour note. As can be seen from FIG. 4, after the woody note and the sour note are mixed, the S curve is shifted to the left, the threshold value is reduced, the experimental threshold value is 1.5904mg/kg, the theoretical threshold value is 3.7503mg/kg, the D value is 0.4241(1.5904/3.7503), and is less than 0.5, which indicates that the synergistic effect occurs. The A value calculated by OAV method is 0.3880(50.7714/130.8550), less than 0.5, and is synergistic. The two methods have consistent judgment results, which shows that the costustoot note and the acid note are mixed to generate synergistic effect.
Table 1 lists the interaction results between different notes. As can be seen from Table 1, the blend of sweet and fruit notes had D value of 3.9069 and A value of 3.9314, indicating a masking effect. Through investigation, the acid aroma note and the roasted aroma note, the acid aroma note and the fruit aroma note, the roasted aroma note and the fruit aroma note, the costustoot aroma note and the fruit aroma note, and the fruit aroma note and the sweet aroma note are all subjected to covering action after being mixed, wherein the covering action is stronger than that of the mixture of the acid aroma note and the roasted aroma note. The acid aroma and the sweet aroma, and the acid aroma and the costustoot aroma are mixed to form a synergistic effect, wherein the synergistic effect of the acid aroma and the sweet aroma is stronger. The costustoot scent and the sweet scent, the roasted scent and the costustoot scent, the roasted scent and the sweet scent are mixed to generate addition effect. As can be seen from Table 1, after mixing of different notes, the note threshold and OAV values were changed, and the corresponding D and A values were greater or less than 1, mainly for masking and addition.
Step S7, the fragrance intensity of each single fragrance note or fragrance substance is measured.
In an embodiment of the method for analyzing interaction of aroma components based on the S-curve method of the present invention, the step S7 may specifically include:
s71, the sensory group takes 1-butanol as a standard substance, the intensity standard is set as grade 1-12, a reference table of the fragrance intensity is constructed, and the fragrance intensity of each sample is sequentially measured;
step S72, calculating the average fragrance intensity OI of each sample.
In a specific implementation, several aroma components or several aroma samples can be selected, each sample formulated at 5 different concentrations. The sensory panel measured and calculated the average fragrance intensity (OI) for each concentration sample in turn. Specifically, 5 different aromas or aroma mixtures with different concentrations can be prepared according to a preset concentration gradient, the measured concentration of the aroma intensity is shown in table 2, and the reference table of the aroma intensity is shown in table 3. In the present invention, the type of the aroma or aroma substance and the corresponding concentration gradient are not particularly limited.
TABLE 2 aroma intensity measuring Density Table
Table 3 fragrance intensity reference table
And S8, performing linear fitting on the intensity of the single aroma or the aroma substances under different concentrations and the corresponding logarithm of the aroma activity value to obtain an aroma model of the logarithm of the activity value and the aroma intensity value of each single aroma or aroma substance.
In an embodiment of the method for analyzing interaction of aroma components based on the S-curve method of the present invention, the step S8 may specifically include:
and step S81, calculating the ratio of the concentration of the aroma or the aroma substances in each single aroma or aroma substance sample to the corresponding experiment threshold value, and taking the ratio as the activity value OAV of each single aroma or aroma substance sample.
From the measured threshold value of the aroma or fragrance substance, the activity value OAV can be calculated, via step S81.
And step S82, calculating the natural logarithm of the activity value OAV of each single aroma or aroma sample to obtain the logarithm value lnOAV of the activity value of each sample.
And S83, aiming at each aroma note or aroma substance, taking the aroma intensity value of each single aroma note or aroma substance sample with different concentrations as a vertical coordinate, taking the logarithm value of the sample activity value under the corresponding concentration as a horizontal coordinate, and performing linear fitting to obtain the logarithm value of the aroma activity value of different aroma notes or aroma substances and an aroma model of the aroma intensity value, wherein the aroma model is a linear model.
In the specific implementation, according to the threshold values of 5 types of rhymes measured by an S-shaped curve, the activity value OAV and the OAV logarithm value (lnOAV) of each sample of the 5 types of rhymes are calculated, the relation between OI and lnOAV is calculated, and a linear model is constructed through fitting. Illustratively, the linear fit can be performed using origin8.0 software. In the invention, an OI-lnOAV aroma model with 5 aroma notes (sour, costustoot, roasted, sweet and fruity) is established.
And step S9, measuring the fragrance intensity of the mixture obtained by mixing a plurality of fragrance notes or fragrance substances in pairs respectively to obtain the measured intensity value of the mixture.
In an embodiment of the method for analyzing interaction of aroma components based on the S-curve method of the present invention, the step S9 may specifically include:
and S91, respectively preparing a mixture sample obtained by mixing two or more aroma substances with different concentrations under the condition that the concentration ratio of the two aroma substances or the aroma substances is respectively consistent with the concentration of a single aroma substance sample or an aroma substance sample.
Step S92, sequentially measuring the fragrance intensity of each mixture sample by a sensory panel to obtain a sensory measurement result OI of the fragrance intensity value of the mixture sampleMea。
Specifically, 5 different aromas or aroma mixtures with different concentrations can be prepared according to a preset concentration gradient, the measurement concentration of the aroma intensity is shown in table 2, and the types of aroma substances or aroma substances and the corresponding concentration gradient are not particularly limited in the invention. In the specific implementation of the invention, 10 groups of different aroma mixtures with 5 different concentrations can be prepared respectively, the sensory panel sequentially measures the aroma intensity of each sample, and calculates the average intensity value OIMea。
Step S93, measuring the aroma intensity value of the mixture sample by sensory measurement result OIMeaAs measured aroma intensity of the mixture.
And step S10, predicting the fragrance intensity of each mixture by using an accumulation model according to the fragrance intensity value of each single fragrance note or fragrance substance to obtain the predicted fragrance intensity value of the mixture.
In an embodiment of the method for analyzing interaction of aroma components based on the S-curve method of the present invention, the step S10 may specifically include:
step S101, predicting the aroma intensity OI of each mixture sample by the accumulation model according to the following formulaSum，
OISum＝OIa+OIb+OIc+...+OIn
Wherein, OISumRepresenting the intensity of the aroma, OI, of the mixture predicted by the additive modelaRepresenting the intensity of the fragrance of component a in a sample of the mixture, and n representing the number of components comprised in a sample of the mixture, indicating that in a cumulative model the overall fragrance intensity of the mixture is equal to the intensity of each component when present aloneSimple addition of values.
And step S102, using the fragrance intensity of the mixture predicted by the accumulation model as the predicted fragrance intensity value of the mixture.
Step S11, predicting aroma intensity value OI of mixtureSumAnd the measured intensity value OI of the mixtureMeaAnd performing linear fitting to obtain a fragrance intensity prediction model.
The cumulative model was used to study 10 groups of aroma intensity prediction models for different aroma structures (sour and sweet, sour and roasted, roasted and woody, roasted and sweet, woody and sweet, sour and sweet, fruity and sour, fruity and woody, fruity and roasted, fruity and sweet). In an embodiment of the method for analyzing interaction of aroma components based on the S-curve method of the present invention, the step S11 may specifically include:
step S111, using the prediction result OI of the accumulation modelSumOn the axis of abscissa, the sensory measurement results OIMeaAnd performing linear fitting on the ordinate axis to obtain linear models of different aroma mixtures.
And step S112, taking the linear models of the different aroma mixtures as aroma intensity prediction models corresponding to the corresponding mixtures.
FIGS. 5-10 are predicted results OI of the accumulation modelSumOn the axis of abscissa, the sensory measurement results OIMeaLinear models of different mixtures of notes fitted to the ordinate axis. Table 4 shows the cumulative model expressions corresponding to different mixture of notes. Wherein ln (OAV) is logarithmic value of aroma activity value, OI is aroma intensity value of aroma sample, and OI isSumFor each note there is a simple sum of the intensity of the notes, OIMeaThe aroma intensity is measured after the aroma is mixed.
TABLE 4 additive model results for different note blends
Predicting results from a cumulative model (OI)Sum) As axis of abscissa, sensory measurement (OI)Mea) As can be seen in the functional relationship established for the ordinate axis, OI is the same for different mixtures of notesSumAnd OIMeaBoth exhibit a linear relationship (R)2All greater than 0.90, and all 10 mixtures had good fitting results). The fragrance intensity of the mixture is gradually enhanced along with the increase of the concentration of the two. The cumulative model of radix aucklandiae and sweet is OIMea＝0.5851×OISum-1.2569(R20.9991), the accumulation model of roasted incense and aucklandia root is OIMea＝0.5780×OISum-0.6702(R20.9985), the cumulative model of acid aroma and fruit aroma is OIMea＝0.5274×OISum-0.7494(R20.9863). In 10 sets of accumulation models, eight of which are the R of the prediction model2More than 0.99, the fitting effect of costustoot and fruity, acid incense and fruity is lower than that of other groups, R2Between 0.98 and 0.99. Therefore, the method for researching the interaction of the aroma components based on the S-shaped curve method has intuitive and reliable results.
According to the method for analyzing interaction of aroma components based on the S-shaped curve method, a single aroma component or aroma OI-lnOAV model is established on the basis of interaction between different aromas analyzed by the S-shaped curve method and the OAV method, and the intensity of aroma after aroma combination is predicted by an accumulation model to obtain the aroma intensity prediction models of different aroma combinations, so that the method is simple and rapid, and the result is visual and reliable; based on the interaction relationship among different aroma components or aroma notes, the aroma intensity and the covering degree of the aroma notes after the conditions such as different proportions of various aroma note types and the like are changed are predicted through an aroma intensity model, the theoretical intensity and the effect of the food essence formula after actual flavoring are predicted, and the method is a breakthrough progress in the research aspect of determining the edible essence composition with harmonious aroma and the formula structure.
Thus, various embodiments of the present disclosure have been described in detail. Some details that are well known in the art have not been described in order to avoid obscuring the concepts of the present disclosure. Those skilled in the art can now fully appreciate how to implement the teachings disclosed herein, in view of the foregoing description.
Although some specific embodiments of the present disclosure have been described in detail by way of example, it should be understood by those skilled in the art that the foregoing examples are for purposes of illustration only and are not intended to limit the scope of the present disclosure. It will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope and spirit of the present disclosure. The scope of the present disclosure is defined by the appended claims.
Claims (10)
1. A method for analyzing interaction of aroma components based on an S-shaped curve method is characterized by comprising the following steps:
respectively measuring the experimental threshold values of a plurality of single aroma or aroma substances and the experimental threshold value of a mixture obtained by mixing every two substances by using an S-shaped curve method;
obtaining a theoretical threshold value of a mixture obtained by mixing a plurality of aroma or fragrance substances pairwise according to a Feller addition model;
analyzing the interaction between different aroma or fragrance substances in the mixture according to the ratio of the experimental threshold value of the mixture to the theoretical threshold value of the mixture;
calculating the measured activity value of the mixture according to the experimental threshold value of the mixture and the concentration of the mixture;
calculating the theoretical activity value of the mixture according to the aroma activity value of each single component in the mixture;
analyzing the interaction between different aroma notes or aroma substances in the mixture according to the ratio of the theoretical activity value of the mixture to the actually measured activity value of the mixture;
the aroma intensity of each single aroma note or aroma substance is respectively measured;
aiming at each single aroma note or aroma substance, carrying out linear fitting on the intensity of the aroma under different concentrations and the corresponding logarithm of the aroma activity value of the single aroma note or aroma substance to obtain an aroma model of the logarithm of the activity value and the aroma intensity value of each single aroma note or aroma substance;
respectively measuring the aroma intensity of a mixture obtained by mixing a plurality of aroma notes or aroma substances pairwise to obtain an actual measurement intensity value of the mixture;
predicting the fragrance intensity of each mixture by using an accumulation model according to the fragrance intensity value of each single fragrance note or fragrance substance to obtain the predicted fragrance intensity value of the mixture;
and performing linear fitting on the predicted fragrance intensity value of the mixture and the actually measured intensity value of the mixture to obtain a fragrance intensity prediction model.
2. The method for analyzing interaction of aroma components based on the sigmoid curve method according to claim 1, wherein the sigmoid curve method is used for respectively determining the experimental threshold values of a plurality of single aroma notes or aroma substances and the experimental threshold values of a mixture obtained by mixing the aroma notes or aroma substances two by two, and specifically comprises the following steps:
preparing samples with different concentrations according to a preset concentration gradient aiming at a mixture obtained by mixing each aroma or fragrance substance and a plurality of aroma or fragrance substances in pairs;
determining the detection probability of each sample by a sensory evaluation method, wherein the detection probability p is the ratio of the number of people with correct judgment to the total number of people;
correcting the detection probability of each sample by using a correction formula, wherein the correction formula is P ═ 3P-1)/2, wherein P represents the correction value of the detection probability, and P represents the actually measured detection probability value;
fitting an S-shaped curve according to a concentration/response function of
Wherein x represents the log Q of the sample concentration, Q represents the substance concentration, x0A logarithmic value representing a threshold value, wherein a correction value P of a detection probability corresponding to the threshold value is 0.5, and b is 1/D and is the slope of an S curve; p is a correction value of the detection probability, logQ is an abscissa, and the correction value P of the detection probability is an ordinatePerforming S-shaped curve fitting to obtain an actual fitting S curve;
and taking the corresponding concentration of each sample when P is 0.5 in the actually fitted S curve as the experimental threshold of each note or aroma substance sample or the experimental threshold of the mixture obtained by mixing every two samples.
3. The method for analyzing interaction of aroma components based on the S-shaped curve method as claimed in claim 1, wherein the theoretical threshold of the mixture obtained by mixing a plurality of aroma notes or aroma substances in pairs is obtained according to a Feller addition model, and the method specifically comprises the following steps:
after two kinds of aroma or fragrance substances are mixed, calculating the theoretical detection probability P (AB) of the mixture through a formula P (AB) ═ P (A) + P (B) — P (A) P (B), drawing a log (mixture concentration) -probability P (AB) curve and fitting to obtain a theoretical fitting S curve, wherein P (A) represents the detection probability of the component A, and P (B) represents the detection probability of the component B;
the mixture concentration corresponding to 0.5 of P in the theoretically fitted S-curve was taken as the theoretical threshold value of the mixture.
4. The method for analyzing interaction of aroma components based on sigmoidal curve method as claimed in claim 1, wherein the interaction between different notes or aroma substances in the mixture is analyzed according to the ratio of the experimental threshold value of the mixture to the theoretical threshold value of the mixture, and comprises:
defining D as experimental threshold/theoretical threshold, and when D is greater than 1, it is used as masking effect; when D ═ 1, no effect is obtained; addition when 0.5< D < 1; when D <0.5, synergy is indicated.
5. The sigmoidal curve-based method for analyzing aroma component interactions according to claim 1, wherein calculating the measured activity value of the blend based on the experimental threshold value of the blend and the concentration of the blend comprises:
the ratio of the concentration of the mixture, which is the sum of the concentrations of the individual components, to the experimental threshold value of the mixture, which is determined by means of a sigmoidal curve,
the theoretical activity value of the mixture is calculated according to the aroma activity value of each single component in the mixture, and the method specifically comprises the following steps:
taking the sum of the fragrance activity values of each single component in the mixture as the theoretical activity value of the mixture,
the method for analyzing the interaction between different aroma notes or aroma substances in the mixture according to the ratio of the theoretical activity value of the mixture to the measured activity value of the mixture specifically comprises the following steps:
defining A as theoretical activity value/measured activity value, and when A is less than 0.5, it is synergistic action; addition when 0.5< A < 1; when a is 1, there is no effect; when A >1, the effect is masking.
6. The method for analyzing interaction of aroma components based on sigmoidal curve method as claimed in claim 1, wherein the measuring of the aroma intensity of each single note or aroma respectively comprises:
the sensory group takes 1-butanol as a standard substance, the intensity standard is set as grade 1-12, a reference table of fragrance intensity is constructed, and the fragrance intensity of each sample is sequentially measured;
the average fragrance intensity OI was calculated for each sample.
7. The method for analyzing interaction of aroma components based on the sigmoid curve method according to claim 1, wherein the aroma model for linearly fitting the intensity of aroma and the corresponding logarithm of the activity value of aroma at different concentrations for each single note or aroma substance to obtain the logarithm of the activity value and the intensity value of aroma of each single note or aroma substance specifically comprises:
calculating the ratio of the concentration of the aroma or aroma substances in each single aroma or aroma substance sample to the corresponding experiment threshold value, and taking the ratio as the activity value OAV of each single aroma or aroma substance sample;
calculating the natural logarithm of the activity value OAV of each single aroma note or aroma substance sample to obtain the logarithm value lnOAV of the activity value of each sample;
for each aroma note or aroma substance, taking the aroma intensity value of each single aroma note or aroma substance sample with different concentrations as a vertical coordinate, taking the logarithm value of the sample activity value under the corresponding concentration as a horizontal coordinate, and performing linear fitting to obtain an aroma model of the logarithm value of the aroma activity value and the aroma intensity value of different aroma notes or aroma substances, wherein the aroma model is a linear model.
8. The method for analyzing interaction of aroma components based on the sigmoid curve method according to claim 1, wherein the measured intensity values of the mixture obtained by mixing a plurality of aroma notes or aroma substances in pairs are obtained by measuring the intensity of the aroma of the mixture, and the measured intensity values specifically comprise:
under the condition that the concentration ratio of two kinds of aroma or fragrance substances is respectively kept consistent with the concentration of a single aroma or fragrance substance sample, preparing a mixture sample obtained by mixing a plurality of kinds of aroma or fragrance substances with different concentrations in pairs respectively;
the sensory panel sequentially measures the fragrance intensity of each mixture sample to obtain a sensory measurement result OI of the fragrance intensity value of the mixture sampleMea；
Sensory measurement result OI of aroma intensity value of mixture sampleMeaAs measured aroma intensity of the mixture.
9. The method for analyzing interaction of aroma components based on sigmoidal curve method as claimed in claim 8, wherein the step of predicting the aroma intensity of each mixture according to the aroma intensity value of each single note or aroma substance by using a cumulative model to obtain the predicted aroma intensity value of the mixture comprises:
additive model the aroma intensity OI of each mixture sample was predicted by the following formulaSum，
OISum＝OIa+OIb+OIc+...+OIn
Wherein, the first and the second end of the pipe are connected with each other,OISumrepresenting the intensity of the aroma, OI, of the mixture predicted by the additive modelaRepresenting the intensity of the aroma of component a in a sample of the mixture, and n representing the number of components comprised in a sample of the mixture, indicating that in the cumulative model the overall intensity of the aroma of the mixture is equal to the simple sum of the intensity values of the individual components when present individually;
and taking the fragrance intensity of the mixture predicted by the accumulation model as the predicted fragrance intensity value of the mixture.
10. The sigmoidal curve-based method of analyzing aroma component interactions according to claim 9, wherein the linear fit of the predicted aroma intensity value of the mixture to the measured intensity value of the mixture results in an aroma intensity prediction model, comprising:
prediction result OI by accumulation modelSumOn the axis of abscissa, the sensory measurement results OIMeaPerforming linear fitting on the ordinate axis to obtain linear models of different aroma mixtures;
and taking linear models of different aroma mixtures as aroma intensity prediction models corresponding to the corresponding mixtures.
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