通过水溶液中的气味强度来预测薄荷化合物二元混合物的愉悦性
Huanzhe Du1, Hongbing Lu1, Suxing Tuo1
1Technology Center of China Tobacco Hunan Industrial Corporation, Changsha, Hunan, P. R. China.
在二元混合物中研究了薄荷风味的愉悦性和强度. 愉快度随着度的变化而变化,并且可以通过成分强度来预测,帮助调味配方.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 嗅觉研究 嗅觉研究
背景情况:
- 薄荷香气很受欢迎,但了解关键气味成分如何相互作用以产生令人满意的气味是具有挑战性的.
- 量化芳香的愉悦度对于味道的发展至关重要,但它比强度更少被研究.
- 研究二元混合物对于理解复杂的芳香相互作用至关重要.
研究的目的:
- 为了表征薄荷香味的愉悦性与度的关系.
- 探索二元薄荷风味混合物中强度和愉悦度之间的关系.
- 开发混合物中芳香愉悦度的预测模型.
主要方法:
- 30名志愿者进行感官评估,评估六种主要薄荷气味和五种二元混合物的强度和愉悦度.
- 利用响应表面设计实验来基于组件强度来建模愉悦性.
- 统计分析以确定模型的预测能力.
主要成果:
- 香味的愉悦性通常随着度的增加而增加,然后减少或稳定.
- 使用组件强度,可以准确预测二进制混合物的愉悦度,适合度> 0.92.
- 尽管相互作用多样化,但数学模型显示出强大的愉悦性预测能力.
结论:
- 薄荷香气的愉悦感受是以度为依赖的.
- 基于强度的预测模型提供了一种定量方法来制定和评估风味.
- 这项研究为为复杂的芳香系统开发更复杂的数学模型提供了基础.
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