薄荷的香气深受大众喜爱,在薄荷香气中发现了关键的风味气味,但是这些分子如何相互作用并形成令人满意的气味仍然是一个挑战。质量,强度,愉悦是我们对香气最基本的感知;强度和愉悦都可以量化。然而,与强度相比,缺乏关于快乐的研究。宜人性是配制令人满意的薄荷风味的最重要指标之一,二元混合物的研究是我们理解更复杂混合物的基础。因此,这项研究的目的是探索作为注意力的函数的愉悦的特征,同时,研究二元混合物中强度和愉悦度之间的关系。30名感官评估志愿者参加了对薄荷和五种二元混合物的六种关键风味气味剂的强度和愉悦性的评估。结果表明,随着浓度的升高,愉悦度呈先上升后下降或趋于稳定的趋势;尽管二元混合物中的相互作用不尽相同,它们的愉悦度可以通过实验的响应面设计使用组件的强度来预测,拟合优度大于0.92,表明模型具有很强的预测能力。实际应用:无论是混合口味或评估,需要大量的经验,然而,获得这种经验是一个漫长的过程。执行这些任务对于新手来说是困难的,它有助于量化对味道的感觉并建立一些数学模型。
The aroma of mint is well-liked by the public, and key flavor odorants in mint aroma had been found, but how these molecules interact and form a satisfying odor remains a challenge. Quality, intensity, and
pleasantness are our most basic perceptions of aromas; both intensity and
pleasantness can be quantified. However, compared to intensity, research on
pleasantness was lacking.
Pleasantness was one of the most important indicators for formulating a satisfying mint flavor, and the study of binary mixtures was fundamental to our understanding of more complex mixtures. Therefore, the purpose of this study was to explore the characteristics of
pleasantness as a function of concentration and, at the same time, to investigate the relationship between intensity and pleasantness in binary mixtures. Thirty sensory evaluation volunteers participated in the evaluation of the intensity and
pleasantness of six key flavor odorants of mint and five binary mixtures. The results showed that the pleasantness increased first and then decreased or stabilized with the rising of concentration; even though the interactions in binary mixtures were not the same, their pleasantness could be predicted using the intensities of the components by Response Surface Design of Experiments, and the goodness of fit was greater than 0.92, indicating that the models had the great predictive ability. PRACTICAL APPLICATION: Whether blending flavors or evaluating them, a great deal of experience is required, yet the acquisition of this experience is a long process. Performing these tasks is difficult for the novice, and it helps to quantify the feeling for the flavor and build some mathematical models.