The Accelerated Test of a Flavor and the Establishment of Its Shelf Life Prediction Model
The changes in the sensory,physicochemical characteristics and chemical profiles of food flavor JS-2 were monitored during storage under the temperature of45,55 and 65 ℃ and the relative humidity of 75％±5％.A zero-level kinetic model combined with the Arrhenius equation was used to establish a shelf-life prediction model.The results showed that the contents of the components in the flavor:ethyl butyrate and L-menthone decreased,and 2-propanediol-l-acetate increased with storage time.Pearson correlation coefficients showed that acid value and ethyl butyrate had the highest correlation with sensory scores,with activation energy(Ea)of 57.31 kJ/mol and 55.09 kJ/mol,and pre-exponential factor k0 of 2.26×107 and 1.38× 105,respectively.The shelf-life determined from long-term storage conditions at 25 ℃ was used to validate the shelf-life prediction model,and the results showed high prediction accuracy of the model with a relative error less than 10％.
shelf life predictionkinetic modelArrhenius equationcorrelation coefficient
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