Research On Visualization Characterization Method Of Aromatic Vinegar Flavor Based On Aroma-taste Interactive Sensing

Aromatic vinegar is a traditional Chinese condiment,which plays an important role in people's daily diet.Flavor,as an important quality attribute of aromatic vinegar,is a key factor that affects the public acceptance and stimulates the purchase desire.At present,artificial sensory evaluation can best reflect the real sensory experience of human,but it is easy to be interfered by external factors and has poor consistency and repeatability.Physical and chemical methods can accurately analyze the flavor components,but can not directly reflect the perception of flavor.When using electronic nose and electronic tongue technology to detect the flavor of aromatic vinegar,the effect of aroma-taste interaction is ignored,resulting in some differences between the results and the actual sensory experience.In this study,visualization technology was used to simulate actual process of aromatic vinegar consumptionto detect the taste intensity and intensity of aroma-taste interaction.Combined with the results of artificial sensory evaluation,the visualization characterization method of aromatic vinegar flavor based on aroma-taste interactive sensing.was established.The main contents of this study are as follows:1.Physicochemical detection of main flavor components in aromatic vinegar.7kinds of Zhenjiang aromatic vinegar with different total acid content were selected as the experimental objects.Gas chromatography-mass spectrometry was used to determine the main components of aromatic vinegar.The methods of national standard were used to detect the content of characteristic taste substances in aromatic vinegar including total acid,reducing sugar,amino acid nitrogen and salt.All the results were used as a reference for preparing model vinegar and screening color sensitive materials of colorimetric sensor array.2.Preparation and optimization of model vinegar.The composition of aroma and taste of commercial vinegar is complex and stable.The construction of model vinrgar can simplify the experimental object,and facilitate the purposeful adjustment of aroma or taste,which is conducive to the exploration of rules and the establishment of methods.According to the physicochemical detection results of aromatic vinegar and the relevant provisions of national standards,furfural,ethyl acetate,?-phenylethanol,3-hydroxy-2-butanone,trimethyloxazole and tetramethylpyrazine were selected to prepare 7 kinds of aroma solutions with different concentrations,and acetic acid,lactic acid,glucose,L-Alanine and salt were selected to prepare three flavor solutions with different total acid contents.The flavor solution and aroma solution were mixed to obtain 21 kinds of model vinegar.The sequencing test combined with Spearman correlation coefficient analysis was used to optimize the model vinegar,and the appropriate construction scheme was determined to provide the sample preparation scheme for the follow-up research.3.Research on sensory evaluation method of aromatic vinegar flavor based on aroma-taste interaction.The taste intensity and the intensity of aroma-taste interaction of model vinegar were evaluated by the method of magnitude estimation in two situations: pinching the nose or not pinching the nose.The results showed that there was no significant difference in the taste intensity of the samples with the same total acid content under the condition of pinching the nose,while the taste intensity increased with the increase of aroma concentration without pinching the nose.It indicated that the aroma of aromatic vinegar had a significant influence on the perception of taste intensity,and the influence was related to aroma concentrations.For the samples with different total acid content and the same aroma concentration,the higher the total acid content was,the smaller the interaction intensity was.It indicated that the higher the total acid content,the less the influence of aroma on taste intensity.4.Research on visualization characterization method of aromatic vinegar flavor based on aroma-taste interactive sensing.5 kinds of porphyrins and 4 kinds of p H indicators were used to fabricate the colorimetric sensor array according to the main aroma and taste components of aromatic vinegar.The taste intensity of model vinrgar was detected bythe colorimetric sensor array.The eigenvalues of the colorimetric sensor array were extracted as the model input with artificial sensory scores being the model output to establish the prediction models for taste intensity and aroma-taste interaction intensity of aromatic vinegar.For the Partial least square(PLS)prediction model of taste intensity,the the correlation coefficient(Rp)of samples with total acid content of5.0 g/100 ml,5.5 g/100 ml,6.0 g/100 ml and all samples were 0.9842,0.9871,0.9830,and 0.9698,and the root means square error of prediction set(RMSEP)were 1.9727,1.4497,1.2146,and 2.3903,respectively.For the PLS prediction model of aroma-taste interaction intensity,the Rp of samples with total acid content of 5.0 g/100 ml,5.5 g/100 ml,6.0 g/100 ml and all samples were 0.9783,0.9827,0.9657,and 0.9539,and RMSEP were 2.3069,1.6936,1.8959,and 2.9326,respectively.The results showed that the new method can predict taste intensity and aroma-taste interaction intensity.5.Real sample verification of visualization characterization method of aromatic vinegar flavor based on aroma-taste interactive sensing.Commercial Zhenjiang aromatic vinegar was used as the experimental sample and visualization characterization method of aromatic vinegar flavor based on aroma-taste interactive sensing was verified.One way ANOVA was used to analyze the predictive value of taste intensity and aroma-taste interaction intensity of different commercial vinegar.The results showed that when the significance level was 0.05,there were significant differences between the predictive value of taste intensity and aroma-taste interaction intensity of different commercial vinegar,indicating that the established method was suitable for a variety of commercial vinegarwith different total acid contents.Paired sample t-test was used to test the difference between predictive value and artificial sensory score.At the significance level of 0.05,there was no significant difference between the predictive value and the artificial sensory score.The results showed that the new method can be applied to the prediction of taste intensity and aroma-taste interaction intensity of commercial vinegar..In this study,a new method for flavor characterization of aromatic vinegar was established by combining olfactory visualization with taste visualization and introducing aroma-taste interactive sensing.The results showed that the new method can accurately predict taste intensity and aroma-taste interaction intensity of aromatic vinegar,and it has good application effect in commercial vinegar.The results enrich the evaluation methods of flavor of aromatic vinegar,which is of great significance to improve the quality of aromatic vinegar,enrich and develop the evaluation methods of food flavor,and guide the production and improvement of flavor food.