基于S-曲线法和OAV法研究食品中不同香韵相互作用

Study on the Interaction of Different Aroma Notes in Food Based on S-Curve Method and OAV Method

通过S-曲线法和OAV法对食品中5种香韵(甜香、烤香、木香、酸香、果香)进行了相互作用机制的研究。结果表明,不同香韵相互作用时,原有香韵的阈值、OAV值都发生了改变。10组香韵混合物中有5组呈现掩盖作用,3组呈现加成作用,2组呈现协同作用。通过累加模型构建香气强度预测模型,不同香韵混合后,OI(Sum)与OI(Mea)两者均呈现出线性关系,R^(2)均大于0.90,表明10组混合物均具有良好的拟合效果。通过香气模型预测各香韵种类不同比例等条件变化后的香气强度与掩盖程度,为食品香精配方实际加香后的理论香气强度与效果做出准确预测。

The interaction mechanism of five aroma notes(sweet aroma,roasted aroma,fruity aroma,woody aroma and sour aroma)in food is studied by S-curve method and OAV method.The results show that the threshold value and OAV value of the original aroma notes change when different aroma notes interact with each other.Among the ten groups of aroma note mixtures,five groups show masking effect,three groups show addition effect,and two groups show synergistic effect.The prediction model of aroma intensity is established by additive model.After different aroma notes are mixed,OI(Sum)and OI(Mea)show linear relationship,R 2 is greater than 0.90,indicating that all the ten groups of mixtures have good fitting effect.The aroma model is used to predict the aroma intensity and masking degree after the changes of various aroma note types and different proportions,so as to accurately predict the theoretical aroma intensity and effect of food flavor formula after the actual addition of aroma.