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1. WO2020088004 - METHOD FOR DETECTING FLAVOR AND/OR FLAVOR INTENSITY IN FLAVOR ENHANCER

Publication Number WO/2020/088004
Publication Date 07.05.2020
International Application No. PCT/CN2019/097810
International Filing Date 26.07.2019
IPC
G01N 21/3563 2014.01
GPHYSICS
01MEASURING; TESTING
NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
21Investigating or analysing materials by the use of optical means, i.e. using infra-red, visible or ultra-violet light
17Systems in which incident light is modified in accordance with the properties of the material investigated
25Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
31Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
35using infra-red light
3563for analysing solids; Preparation of samples therefor
G01N 21/3577 2014.01
GPHYSICS
01MEASURING; TESTING
NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
21Investigating or analysing materials by the use of optical means, i.e. using infra-red, visible or ultra-violet light
17Systems in which incident light is modified in accordance with the properties of the material investigated
25Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
31Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
35using infra-red light
3577for analysing liquids, e.g. polluted water
CPC
G01N 21/3563
GPHYSICS
01MEASURING; TESTING
NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
21Investigating or analysing materials by the use of optical means, i.e. using infra-red, visible or ultra-violet light
17Systems in which incident light is modified in accordance with the properties of the material investigated
25Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
31Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
35using infra-red light
3563for analysing solids; Preparation of samples therefor
G01N 21/3577
GPHYSICS
01MEASURING; TESTING
NINVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
21Investigating or analysing materials by the use of optical means, i.e. using infra-red, visible or ultra-violet light
17Systems in which incident light is modified in accordance with the properties of the material investigated
25Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
31Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
35using infra-red light
3577for analysing liquids, e.g. polluted water
Applicants
  • 廊坊梅花生物技术开发有限公司 MEIHUA BIOTECH (LANGFANG) CO., LTD [CN]/[CN]
Inventors
  • 常利斌 CHANG, Libin
  • 胡炎华 HU, Yanhua
  • 韩云秀 HAN, Yunxiu
  • 李岩 LI, Yan
Agents
  • 北京路浩知识产权代理有限公司 CN-KNOWHOW INTELLECTUAL PROPERTY AGENT LIMITED
Priority Data
201811283397.431.10.2018CN
Publication Language Chinese (ZH)
Filing Language Chinese (ZH)
Designated States
Title
(EN) METHOD FOR DETECTING FLAVOR AND/OR FLAVOR INTENSITY IN FLAVOR ENHANCER
(FR) PROCÉDÉ DE DÉTECTION D'ARÔME ET/OU D'INTENSITÉ D'ARÔME DANS UN EXHAUSTEUR DE GOÛT
(ZH) 鲜味剂中鲜味和/或鲜味强度的检测方法
Abstract
(EN)
A method for detecting flavor and/or flavor intensity in a flavor enhancer. An infrared spectroscopy technique is used to detect amino acid groups which form a five-membered ring structure such as an effective α-NH+3 group and a γ-COO-group, and a phosphate on the 5'-position of a ribose of a nucleotide base in a sample. The detection method has the advantages of simple operation, high sensitivity, wide applicability, high credibility, etc., thereby effectively compensating for the shortcomings and defects of sensory evaluation and electronic tongues.
(FR)
L'invention concerne un procédé de détection d'arôme et/ou d'intensité d'arôme dans un exhausteur de goût. Une technique de spectroscopie infrarouge est utilisée pour détecter des groupes d'acides aminés qui forment une structure cyclique à cinq chaînons, tels qu'un groupe α-NH+3 efficace et un groupe γ-COO, et un phosphate sur la position 5' d'un ribose d'une base nucléotidique dans un échantillon. Le procédé de détection présente les avantages d'un fonctionnement simple, d'une sensibilité élevée, d'une large applicabilité, d'une crédibilité élevée, etc., ce qui permet de compenser efficacement les lacunes et les défauts d'une évaluation sensorielle et de languettes électroniques.
(ZH)
鲜味剂中鲜味和/或鲜味强度的检测方法。通过红外光谱技术,对样品中氨基酸类形成五元环结构的有效α-NH+3基团和γ-COO-基团,以及核苷酸类碱基上核糖的5'-位置上磷酸酯进行测定。该检测方法具有操作简单,灵敏度高,适用性广,可信度强等优点,有效弥补了感官评价和电子舌的缺点与不足。
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Latest bibliographic data on file with the International Bureau