CN116165293A - Method for evaluating characteristic flavor of red date slices based on human-computer interaction - Google Patents

Method for evaluating characteristic flavor of red date slices based on human-computer interaction Download PDF

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CN116165293A
CN116165293A CN202211709706.6A CN202211709706A CN116165293A CN 116165293 A CN116165293 A CN 116165293A CN 202211709706 A CN202211709706 A CN 202211709706A CN 116165293 A CN116165293 A CN 116165293A
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red date
flavor
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宋烨
闫新焕
谭梦男
刘雪梅
郑晓冬
潘少香
马迪
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JINAN INST OF FRUIT PRODUCTS CHINA GENERAL SUPPLY AND MARKETING COOPERATIVE
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Abstract

The application discloses a red date slice characteristic flavor evaluation method based on man-machine interaction, which comprises the following steps: (1) Creating a flavor sensory description vocabulary, determining a scoring standard, and obtaining sensory scores of the jujube slices with different processing technologies through manual evaluation; (2) Extracting volatile components of the jujube slices by adopting a headspace-solid phase microextraction method, and carrying out qualitative and quantitative analysis on the volatile substances by utilizing mass spectrometry; (3) Screening aroma active substances in the jujube slices by adopting a frequency detection-gas chromatography mass spectrometry-sniffing method; (4) And screening out key aroma component substances by utilizing the VIP value and the DF value, wherein the change rule of the content of the key aroma component substances in the jujube slices in different processing technologies is consistent with the sensory evaluation score. The key active volatile components screened by the human-computer interaction red date slice characteristic flavor evaluation method can be used as indexes for measuring the quality of the red date flavor, and provides guidance for red date slice processing production.

Description

Method for evaluating characteristic flavor of red date slices based on human-computer interaction
Technical Field
The application relates to an analysis method of a red date slice characteristic flavor evaluation method based on man-machine interaction, and belongs to the technical field of food processing and detection.
Background
The red dates are special fruits in China, have rich flavor and have traditional consumption habits. Along with the increase of scale and yield, the price of red dates is reduced year by year, and the development of the red date diversified products favored by consumers is urgent to the development of the red date industry. At present, the main research at home and abroad is focused on the optimization of the red date drying process, mainly considering the technical energy consumption and the appearance quality of the red date, and the deep research on the change of characteristic flavor substances of the red date which is easy to lose due to heating and the lack of a system for regulating and controlling the characteristic flavor substances of the red date, so that the red date product has insufficient flavor, is not pure, is easy to generate degraded flavor such as burnt flavor and the like, and influences the quality of the product. According to the data fed back by the food electronic commerce industry with the largest domestic sales specification, 10% of consumer complaints relate to the flavor problem of red date products sold by companies, and the industry has urgent demands for improving the flavor of the red date products including the date slices.
The research starts from market demands, and combines artificial sensory evaluation and intelligent sensory technology with headspace solid-phase microextraction and gas chromatography-mass spectrometry-sniffing combined technology to develop and research the sensory characteristics and volatile components of jujube slices in different drying processes so as to provide references for the selection of a jujube slice flavor forming mechanism and a drying process.
Disclosure of Invention
In order to solve the problems, the characteristic flavor evaluation method of the red date slices is provided, the sensory characteristics and volatile fragrance active substance compositions of the red date slices processed by different processing technologies are compared in a mode of combining manual sensory evaluation with instrument analysis, the flavor evaluation of the red date slices with the manual interaction is performed by utilizing VIP value and FD value analysis, theoretical basis is provided for selecting materials of high-quality date slices, controlling the process and the like, and finally, a foundation is laid for improving the quality of the date slices.
The method for rapidly identifying the quality of the red date slices and the processing technology solves the technical problems through the following technical scheme:
a red date slice characteristic flavor evaluation method based on man-machine interaction comprises the following steps:
(1) Sensory evaluation of red date sheet quality: creating vocabulary describing red date smell, determining scoring standard, and evaluating by an evaluator;
(2) Analysis of red date flavor based on GC-MS: extracting volatile components of the jujube slices by adopting a headspace-solid phase microextraction method, and inserting an extraction head into a gas chromatography sample inlet for thermal analysis after the extraction is finished;
(3) Analysis of red date aroma active ingredients based on GC-O: screening and detecting aroma active substances in the jujube slices by adopting a frequency detection-gas chromatography mass spectrometry-sniffing method;
(4) Based on the correlation analysis of artificial senses and active volatile components:
and screening volatile substances with obvious differences in the red jujube slice flavor substances treated by different drying modes by adopting variable weight importance sorting values, and selecting the volatile substances with VIP more than or equal to 1.5 and DF more than or equal to 5 as key flavor components for evaluation, wherein the volatile substances are consistent with sensory evaluation results.
The red date raw material in the invention is common gray date sold in the market in the Arrayarea of Xinjiang, the water content is 25%, the total sugar content is 69.91%,
in the step (1), the gray jujube is stoned and cut into slices with the thickness of about 0.3cm, and the slices are dried by a drying process until the water content of the dry basis of the dried jujube slices is less than or equal to 5 percent. Hot air drying (80 ℃): 3 hours, 5 hours, 7 hours, 9 hours; microwave drying (1 KW): 2 minutes, 3 minutes, 4 minutes, 5 minutes; vacuum drying: 2 hours, 4 hours, 6 hours, 8 hours; vacuum freeze drying (-1 MPa, -80 ℃): 24 hours.
In the step (1), a ballot frequency method is adopted for creating red date aroma descriptors in the test, and the description vocabulary of the red date baking aroma is selected from the vocabulary described by 10 professional critics, wherein the selection principle is as follows: the vocabularies described by 10 commentators are uniformly listed, the commentators are requested to carry out sensory evaluation on different samples again, the evaluated descriptors are selected from the descriptors in a voting way, and the vocabularies with the statistical vote obtaining rate of more than 80% are used as evaluation vocabularies. The scoring criteria were: rich 7-9 min, moderate 4-6 min, no smell 1-3 min. The evaluation process is as follows: samples are randomly numbered, sensory evaluation panelists objectively and independently score, the evaluation interval of each sample is 2-3 min, clear water is used for gargling, and the samples are not discussed mutually.
Further, in the step (2), the grifola frondosa sample is pulverized into powder by a tissue pulverizer. Accurately weighing 5.00g of jujube powder, adding into a 20mL headspace vial, and rapidly sealing the headspace vial with a sealing pad.
Further, in the step (2), the volatile components of the sample are detected by adopting a headspace-solid phase microextraction technology, and a 50/30 mu m DVB/CAR/PDMS extraction head is used as an extraction needle.
The autosampler procedure was: incubating at 40deg.C with shaking speed of 450rpm/min for 5min, inserting aged 50/30 μm DVB/CAR/PDMS extraction head (aged at 300deg.C for 1 hr) into headspace bottle, and extracting at 40deg.C for 40min. Then the extraction head is inserted into a gas chromatography sample inlet, and thermal analysis is carried out for 5min.
Further, in the step (2), volatile components of the sample to be detected are detected by using a TRACE 1300-ISQ gas chromatograph-mass spectrometer.
Gas chromatography conditions: adopting a temperature programming mode, keeping the initial temperature at 40 ℃ for 3min, heating to 180 ℃ at a heating rate of 8 ℃/min, keeping for 3min, heating to 250 ℃ at a heating rate of 10 ℃/min, and keeping the sample inlet temperature at 250 ℃; he gas (purity 99.999%) is used as carrier gas, the flow rate is 1.667mL/min, and sample injection is not split.
Mass spectrometry conditions: the interface temperature is 250 ℃, the ion source temperature is 250 ℃, the ionization mode is EI, the ionization energy is 70eV, the filament emission current is 20mA, and the mass scanning range is 35-500 amu.
And (3) data processing: the GC/MS workstation software Xcalibur is utilized to automatically search the mass spectrum data of each component from the NIST standard library, the chemical components of the mass spectrum are determined by combining the mass spectrum cracking rule, only substances which can be characterized (SI and RSI values are more than 800) are discussed, and the relative content of each component is calculated by adopting a peak area normalization method.
Further, in the step (3), a PALRSI sniffer equipped with TRACE 1300-ISQ gas chromatography-mass spectrometry was used, and the gas chromatography conditions, mass spectrometry conditions, and data processing conditions were the same as in (2).
The carrier gas of the olfactory detector is helium (purity 99.999%), the flow is 2mL/min, and the temperatures of the sample injection end and the sniffing end are respectively set to be 250 ℃ and 200 ℃. To remove the odor residue of sniffing Wen Duan, humid air was pumped in at 45mL/min at the sniffing port.
Sniffing experiments were performed by 10 evaluators. All sniffers have a certain experimental basis for GC-O, and before the experiment, the sniffers are required to record the air-out peak time (RT) and aroma attribute (Odor) of the aroma active ingredient through knowledge training, standard sniffing, sample sensory and GC-O on-machine experiment and other training. The fragrance contribution of each substance was characterized by confirming the fragrance active ingredient by frequency detection (Frequency detection analysis, FDA) using the total number of times each substance was smelled by 10 smellers as their DF. In the experiment, substances with DF more than or equal to 5 are determined to be fragrance active ingredients.
According to the invention, the GC-MS is used for detecting the volatile components in the jujube slices, the GC-O is used for detecting the active volatile components in the jujube slices, and the volatile substances with VIP more than or equal to 1.5 and DF more than or equal to 5 are selected as key aroma components for evaluation, so that the result is consistent with the sensory evaluation result.
The invention has the beneficial effects that:
(1) And performing accurate qualitative and quantitative analysis on the exertive substances in the jujube slices by using GC-MS.
(2) The activity of volatile substances in the jujube slices is identified by GC-O, and the activity can be well and effectively corresponding to mass spectrum information.
(3) The VIP value and DF value are used for effectively screening a large number of volatile substance results, and the screened substances can be used as key aroma components for evaluating the processing technology, and the evaluation result is consistent with the artificial sensory evaluation result.
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The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiments of the application and together with the description serve to explain the application and do not constitute an undue limitation to the application. In the drawings:
FIG. 1 is a diagram of sensory radar of red date sample flavor for different drying modes according to the examples of the present application;
figure 2 is a radar chart of the amounts of 6 key active aroma components involved in the examples of the present application.
Detailed Description
The present application is described in detail below with reference to examples, but the present application is not limited to these examples. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The reagents or materials used in the present invention may be purchased in conventional manners, and unless otherwise indicated, they may be used in conventional manners in the art or according to the product specifications. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. The preferred methods and materials described in this patent are illustrative only.
Embodiment 1 is a method for evaluating the characteristic flavor of red date slices based on man-machine interaction, comprising the following steps:
the gray jujube is used as a raw material, the pit is removed, the slices with the thickness of about 0.3cm are cut, and the dry jujube slices are processed by a dry process until the dry water content of the dry jujube slices is less than or equal to 5 percent. The drying mode is shown in Table 1.1.
TABLE 1.1 13 dried jujube slices samples treated by different drying modes
Figure BDA0004027040320000061
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(1) Sensory evaluation method for quality of red date slices
The test adopts a vote frequency method to create red date aroma descriptors, the red date baking aroma descriptors are selected from the 10 vocabularies described by professional criticizing personnel, and the selection principle is as follows: the vocabularies described by 10 commentators are uniformly listed, the commentators are requested to carry out sensory evaluation on different samples again, the evaluated descriptors are selected from the descriptors in a voting way, and the vocabularies with the statistical vote obtaining rate of more than 80% are used as evaluation vocabularies.
As shown in table 1.2, the descriptive vocabulary was determined as: sweet flavor, burnt flavor, caramel flavor, burnt bitter taste, sweet flavor, overall preference. The evaluation staff were trained according to the ISO 8589 (2007) standard, the above 6 sensory attributes of the dried jujube pieces were evaluated, and the evaluation results of the respective evaluation staff were recorded. Each sample was evaluated 3 times in duplicate.
TABLE 1.2 sensory evaluation criteria
Figure BDA0004027040320000071
The sensory radar chart of the flavor of the red date samples according to different drying modes of the attached figure 1 shows that the overall preference of the product is improved along with the increase of the sweet flavor of the red date slices and the decrease of the scorched bitter taste. The overall preference score of the sample No. 1 is highest, the sample No. 1 presents better sweet flavor and caramel flavor, and has stronger jujube flavor; sample No. 8 had the lowest overall preference score, exhibited strong burnt and bitter taste, and had very low jujube flavor.
(2) GC-MS determination of volatile materials in dried jujube slices
Volatile components of the fructus Jujubae are extracted by headspace-solid phase microextraction (HS/SPME), and the fructus Jujubae sample is pulverized into powder by a tissue pulverizer. Accurately weighing 5.00g of jujube powder, adding into a 20mL headspace vial, rapidly sealing the headspace vial with a sealing gasket, incubating at 40 ℃ and shaking speed of 450rpm/min for 5min, inserting an aged 50/30 μm DVB/CAR/PDMS extraction head (aged 1h at 300 ℃) into the headspace vial, and extracting at 40 ℃ headspace for 40min. Then the extraction head is inserted into a gas chromatography sample inlet, and thermal analysis is carried out for 5min.
Gas chromatography conditions: adopting a temperature programming mode, keeping the initial temperature at 40 ℃ for 3min, heating to 180 ℃ at a heating rate of 8 ℃/min, keeping for 3min, heating to 250 ℃ at a heating rate of 10 ℃/min, and keeping the sample inlet temperature at 250 ℃; he gas (purity 99.999%) is used as carrier gas, the flow rate is 1.667mL/min, and sample injection is not split.
Mass spectrometry conditions: the interface temperature is 250 ℃, the ion source temperature is 250 ℃, the ionization mode is EI, the ionization energy is 70eV, the filament emission current is 20mA, and the mass scanning range is 35-500 amu. The GC/MS workstation software Xcalibur is utilized to automatically search the mass spectrum data of each component from the NIST standard library, the chemical components of the mass spectrum are determined by combining the mass spectrum cracking rule, only substances which can be characterized (SI and RSI values are more than 800) are discussed, and the relative content of each component is calculated by adopting a peak area normalization method.
And (3) data processing: the GC/MS workstation software Xcalibur is utilized to automatically search the mass spectrum data of each component from the NIST standard library, the chemical components of the mass spectrum are determined by combining the mass spectrum cracking rule, only substances which can be characterized (SI and RSI values are more than 800) are discussed, and the relative content of each component is calculated by adopting a peak area normalization method.
GC-MS analysis of sensory and volatile components of date slices of different drying processes
The invention adopts headspace solid-phase microextraction and gas chromatography-mass spectrometry combined technology to analyze the volatile components of the jujube slices of 13 samples in four dry modes.
As a result, the red date pieces were dried at 80℃for 3 hours, 5 hours, 7 hours and 9 hours, and 44, 50, 48 and 49 volatile components were detected, respectively. Wherein the samples have 19 volatile components, acetic acid (14.779-27.170%), isobutyric acid (0.453-0.704%), 2-methylbutyric acid (1.899-3.426%), heptanoic acid (1.131-3.499%), octanoic acid (0.387-2.771%), n-decanoic acid (0.564-1.069%), 2, 3-butanedione (1.530-3.870%), 3-hydroxy-2-butanone (4.522-14.992%), 2, 3-pentanedione (0.118-0.598%), n-hexanal (0.853-1.828%), isovaleraldehyde (0.213-0.369%), gamma-butyrolactone (1.635-2.314%), gamma-caprolactone (0.130-0.529%), ethyl octanoate (0.953-2.281%), methyl laurate (0.560-0.976%), ethyl tridecanoate (0.923-2.792%), film bulk ester (0.376-2.024-nitroso-3-aza-2.2.3-bicyclo [ 2.3.3-2.018 ] nonane (200%). Wherein, 2, 3-pentanedione, ethyl octanoate and isovaleraldehyde are 3 volatile components which are detected in all 4 samples dried by hot air and are not detected in other samples of the drying process. In this experiment, both ethyl decanoate and furfural were detected after 5h of drying in hot air drying and increased continuously.
Vacuum microwave drying for 2min, 3min, 4min, and 5min to obtain fructus Jujubae slices, and detecting 41, 44, 46, and 51 volatile components. The samples have 15 volatile components, namely acetic acid (10.207-39.875%), caprylic acid (0.670-0.872%), n-capric acid (0.265-0.605%), 2, 3-butanedione (0.572-2.223%), 3-hydroxy-2-butanone (1.107-15.348%), 3, 5-dimethyl tetrahydrofuran-2-one (0.471-1.549%), 4-cyclopentene-1, 3-dione (0.395-0.601%), hexahydropseudoionone (0.184-0.763%), nonanal (1.213-3.114%), gamma-butyrolactone (0.014-2.374%), gamma-caprolactone (0.061-0.348%), methyl 3, 6-octadecanedioate (0.318-1.265%), n-dodecane (0.719-2.326%), 2-methyl decane (0.187-8.262%), 2,6,10, 14-tetramethyl heptadecane (0.222-0.805%). 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one is generated after vacuum microwave drying for 3min, the content of the 2, 3-dihydro-6-methyl-4H-pyran-4-one is continuously increased along with the extension of the reaction time, and the relative percentage content is up to 21.763 percent when the vacuum microwave drying is carried out for 5min; when vacuum microwave drying is carried out for 4min, a large amount of substances such as furfuryl alcohol, furfural, 5-methylfuran aldehyde, 3, 5-dihydroxyl-2-methyl-4H-pyran-4-ketone and the like are generated, and the content of acid substances mainly including acetic acid is obviously reduced. When vacuum microwave drying is carried out for 5min, 5-hydroxymethylfurfural is produced, and the relative percentage content is up to 7.767 percent.
Vacuum dried jujube slices, dried samples of 2h, 4h, 6h and 8h, respectively detecting 36, 37, 42 and 36 volatile components, and 14 kinds of total aroma components: acetic acid (28.900-39.726%), valeric acid (0.566-7.511%), heptanoic acid (1.052-2.537%), n-decanoic acid (0.615-0.893%), 2, 3-butanedione (1.808-3.742%), 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one (0.277-20.946%), geranylacetone (0.624-1.570%), nonanal (1.779-3.062%), n-decanoal (1.211-3.615%), methyl acetate (0.347-0.496%), gamma-butyrolactone (0.980-3.533%), gamma-caprolactone (0.307-0.744%), primordial film bulk ester (0.384-10.393%), n-dodecane (1.101-2.490%). Furfuryl alcohol, furfuraldehyde and other substances are also produced in the later stage of vacuum drying, and in addition, the content of 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one is greatly changed, and the content is increased to 20.946% after from 0.277% for 2H to 8H.
36 volatile components were detected in the freeze-dried jujube slices, mainly acetic acid (29.316%), crude film bulk ester (7.696%), valeric acid (5.672%), R-1, 2-propanediol (5.571%), butyric acid (4.427%), heptanoic acid (4.379%), 2, 3-butanedione (3.634%), and gamma-butyrolactone (3.148%). 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one was not detected only in the freeze-dried jujube slices.
The method of the embodiment is used for processing, extracting and detecting the red date slices with different drying processes to obtain 122 volatile components, and the effect is ideal.
(3) Analysis method of red date aroma active ingredients based on GC-O
According to the artificial sensory evaluation results, the No. 1, the No. 8 and the No. 13 are the most representative samples, and the 3 samples are selected for detection and analysis of the red jujube aroma active ingredients.
The carrier gas of the olfactory detector is helium (purity 99.999%), the flow is 2mL/min, and the temperatures of the sample injection end and the sniffing end are respectively set to be 250 ℃ and 200 ℃. To remove the odor residue of sniffing Wen Duan, humid air was pumped in at 45mL/min at the sniffing port.
Sniffing experiments were performed by 10 evaluators. All sniffers have a certain experimental basis for GC-O, and before the experiment, the sniffers are required to record the air-out peak time (RT) and aroma attribute (Odor) of the aroma active ingredient through knowledge training, standard sniffing, sample sensory and GC-O on-machine experiment and other training. The fragrance contribution of each substance was characterized by confirming the fragrance active ingredient by frequency detection (Frequency detection analysis, FDA) using the total number of times each substance was smelled by 10 smellers as their DF. In the experiment, substances with DF more than or equal to 5 are determined to be fragrance active ingredients.
As shown in Table 1.4, 27 flavor substances with detection DF not less than 5 are screened out from the 3 samples of the drying process, wherein 15 red date slices are dried for 1h by hot air, 19 red date slices are dried for 5min by vacuum microwave, 15 red date slices are freeze-dried, and the volatile active compound species comprise: acids (8), ketones (7), esters (4) aldehydes (3), alcohols (18), and other (3), respectively acetic acid, isovaleric acid, isobutyric acid, DL-2-methylbutyric acid, valeric acid, propionic acid, butyric acid, heptanoic acid; 2, 3-butanedione, 2, 3-pentanedione, 2-methyl-tetrahydrofuran-3-one, 3-hydroxy-2-butanone, 4-cyclopentene-1, 3-dione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one; methyl acetate, gamma-caprolactone, 2-ethylhexyl salicylate, gamma-butyrolactone; isovaleraldehyde, 5-methylfuran aldehyde, 5-hydroxymethylfurfural; 1-octen-3-ol, furfuryl alcohol; 1, 3-di-tert-butylbenzene, 2-acetylfuran, furan. This is consistent with 13 characteristic flavor fractions of caramel, burnt bitter, sweet, bitter, creamy, almond, wood, barley tea, etc. in the red date essential oil in the relevant report (Cui Can, 2011), which can more accurately characterize the characteristic flavor substances of the product by sniffing techniques. As shown in Table 3.9, the 3 kinds of dried red date slices smelled very different substances. The total of 9 substances smelled in the dry method are 3 kinds of acid substances, wherein the 3 kinds of acid substances are respectively: acetic acid, butyric acid, DL-2-methylbutanoic acid; the ketone substances are 2, namely: 2, 3-butanedione, 3-hydroxy-2-butanone; 3 esters, namely: methyl acetate, gamma-butyrolactone, gamma-caprolactone, 1 alcohol, 1-octen-3 alcohol.
TABLE 1.4 GC-O results for jujube flake samples from different drying processes
Figure BDA0004027040320000121
(4) Based on a correlation analysis of artificial senses and active volatile components.
To assist in selecting the difference components that contribute more, the variable weight importance ranking (Variable Importance in Projection, VIP) value is used as an indicator of multi-dimensional model difference element selection. The larger VIP value indicates the more significant the difference in the flavor profile of the red jujube slices treated in different drying modes. Components with VIP values greater than 1.5 can be marked as very significant contributing variables, while substances with DF > 5 are identified as aroma active ingredients. Based on the two conditions above, 6 key aroma components were screened from the volatiles in 122 as shown in table 1.5.
Figure BDA0004027040320000122
As can be seen from the artificial sensory evaluation, the No. 1 product has the highest overall preference, has the odor characteristics of sweet and caramel, and the No. 8 product has the worst overall preference and has the odor characteristics of burnt and bitter. As shown in fig. 2,6 key active aroma component content radar graphs of No. 1 and No. 8 were respectively prepared, the No. 1 sample only detected acetic acid and 3-hydroxy-2-butanone, exhibited sweet and creamy flavors, and 5 key aroma substances were detected in No. 8, wherein the 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyran-4-one content was extremely high, and exhibited a strong burnt flavor.
The key active presentation component screened by VIP value and FD can well correspond to artificial sensory evaluation.
In conclusion, the analysis method of the application can study the forming rule of the aroma substances by analyzing typical sensory characteristics and key aroma components in the vacuum microwave drying process, can guide and formulate the optimization of different drying processes, and also generates theoretical basis and data support for directional aroma enhancement and bitter suppression.
The foregoing is merely exemplary of the present application, and the scope of the present application is not limited to the specific embodiments, but is defined by the claims of the present application. Various modifications and changes may be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.

Claims (5)

1. A red date slice characteristic flavor evaluation method based on man-machine interaction is characterized by comprising the following steps:
(1) Sensory evaluation of red date sheet quality: creating vocabulary describing red date smell, determining scoring standard, and evaluating by an evaluator;
(2) Analysis of red date flavor based on GC-MS: extracting volatile components of the jujube slices by adopting a headspace-solid phase microextraction method, and inserting an extraction head into a gas chromatography sample inlet for thermal analysis after the extraction is finished;
(3) Analysis of red date aroma active ingredients based on GC-O: screening and detecting aroma active substances in the jujube slices by adopting a frequency detection-gas chromatography mass spectrometry-sniffing method;
(4) Based on the correlation analysis of artificial senses and active volatile components:
and screening volatile substances with obvious differences in the red jujube slice flavor substances treated by different drying modes by adopting variable weight importance sorting values, and selecting the volatile substances with VIP more than or equal to 1.5 and DF more than or equal to 5 as key flavor components for evaluation, wherein the volatile substances are consistent with sensory evaluation results.
2. The method for evaluating the characteristic flavor of the red date slices based on human-computer interaction according to claim 1, wherein the descriptive vocabulary created in the step (1) is as follows: sweet flavor, caramel flavor, burnt bitter taste, flavor, overall preference; the scoring criteria were: rich 7-9 min, moderate 4-6 min, no smell 1-3 min.
3. The method for evaluating the characteristic flavor of the red date slices based on human-computer interaction according to claim 1, wherein in the step (2), the method comprises the following steps:
(1) Sample pretreatment: weighing 100.00g of jujube slices, adding 320g of distilled water, adding 48g of 20% sodium chloride solution and 32g of 1% sodium fluoride solution, uniformly mixing in a crusher, accurately weighing 5.00g of homogenate, placing in a 20mL sample bottle, adding 10 mu L of 2-octanol with the concentration of 32.88 mu g/mL, and capping and sealing; placing the sample on a trinity automatic sample injector to be tested;
(2) Headspace-solid phase microextraction: incubating at 40deg.C at shaking speed of 450rpm/min for 5min, inserting aged 50/30 μm DVB/CAR/PDMS extraction head into headspace bottle, and extracting at 40deg.C for 40min; then the extraction head is inserted into a gas chromatography sample inlet, and thermal analysis is carried out for 5min;
(3) Gas chromatography conditions: adopting a temperature programming mode, keeping the initial temperature at 40 ℃ for 3min, heating to 180 ℃ at a heating rate of 8 ℃/min, keeping for 3min, heating to 250 ℃ at a heating rate of 10 ℃/min, and keeping the sample inlet temperature at 250 ℃; he gas is used as carrier gas, the flow speed is 1.667mL/min, and sample injection is not carried out in a split way;
(4) Mass spectrometry conditions: the interface temperature is 250 ℃, the ion source temperature is 250 ℃, the ionization mode is EI, the ionization energy is 70eV, the filament emission current is 20A, and the mass scanning range is 35-500 amu;
(5) And (3) data processing: matching each component peak with standard compounds in a software spectrum library, selecting substances with matching degree of more than 80%, and carrying out qualitative analysis by using RI values; the relative amounts of the components were determined by peak area normalization.
4. The method for evaluating the characteristic flavor of the red date slices based on human-computer interaction according to claim 1, wherein in the step (3), the method comprises the following steps:
(1) The carrier gas of the olfactory detector is helium, the flow is 2mL/min, and the temperatures of the sample injection end and the sniffing end are respectively set to be 250 ℃ and 200 ℃; to remove the odor residue of the sniffing Wen Duan, moist air was pumped in at 45mL/min at the sniffing port;
(2) The sniffing experiment is completed by 10 evaluators, and the evaluators record the air outlet peak time and aroma attribute of the aroma active ingredients in the sniffing process;
(3) The frequency detection method is adopted: fragrance actives were identified and the total number of times each substance was smelled by 10 smellers was used as their DF to characterize the magnitude of the fragrance contribution of each substance.
5. The method for evaluating the characteristic flavor of the red date slices based on human-computer interaction according to claim 1, wherein in the step (1), the red date slices are obtained by different processing modes:
(1) Removing the core of the red date, cutting the red date into slices with the thickness of 0.4-0.6 cm, and processing the slices by the following processing technology until the water content of the dry basis of the red date slices is less than or equal to 5%;
(2) And (5) hot air drying: the temperature is 80 ℃, and the drying time is 3 hours, 5 hours, 7 hours and 9 hours respectively;
(3) Microwave drying: the condition is 1KW; drying time is 2 minutes, 3 minutes, 4 minutes and 5 minutes respectively;
(4) Vacuum drying: drying time is 2 hours, 4 hours, 6 hours and 8 hours respectively;
(5) Vacuum freeze drying: the conditions are-1 MPa, -80 ℃, and drying is carried out for 24 hours.
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