Zobrazeno 1 - 10
of 1 268
pro vyhledávání: '"Sensory science"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 133-138 (2024)
旨在为不同风味需求火锅底料的研究提供参考依据，通过消费者偏好分析和挥发性风味成分的含量与种类从6种牛油（3种市售牛油、未精炼牛油、脱胶牛油、精炼牛油）中筛选出最受消费者
Externí odkaz:
https://doaj.org/article/0c5c823c99c84e9f9277a7c18af23c87
Autor:
Hao Wang, Chengwei Yu, Yanan Sun, Ning Cui, Bizhen Zhong, Bin Peng, Mingming Hu, Jinlin Li, Zongcai Tu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102011- (2024)
Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little research has determined the changes in key off-odor compounds (OOCs) in fr
Externí odkaz:
https://doaj.org/article/9596d78337a3461dbf43927df621cc2b
Autor:
Zhao Chen, Zhixin Wang, Yanfeng Cao, Xinyuan Shi, Bing Xu, Xi Li, Jing Li, Yanling Zhang, Yanjiang Qiao
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101742- (2024)
Merging traditional Chinese medicine's (TCM) principles of medicine-food homology with modern flavor chemistry, this research unveils PungentDB (http://www.pungentdb.org.cn/home), a database documenting 205 unique pungent flavor compounds from 231 TC
Externí odkaz:
https://doaj.org/article/f248706b64cb436dbbd4e166fbc7c2c6
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 352-361 (2024)
Meat products contain a large number of flavor compounds (mainly aroma and taste compounds), but only a few of them affect the final flavor of the product. How to isolate and identify the key aroma or taste compounds from a large number of flavor com
Externí odkaz:
https://doaj.org/article/48de48b7384c43e5afb18c18824f968c
Publikováno v:
Shipin Kexue, Vol 44, Iss 20, Pp 212-218 (2023)
In order to identify the key taste components of Trachypenaeus curvirostris, the flavor characteristics of free amino acids, inorganic ions, quaternary ammonium compounds, saccharides, organic acids, nucleotides, glutathione in raw and cooked shrimps
Externí odkaz:
https://doaj.org/article/3ea85c5d92a443ffaa021c32e1c7f0c8
Publikováno v:
Expert Systems. Sep2002, Vol. 19 Issue 4, p248-258. 11p.
Autor:
Szymanski, Erika, author
Publikováno v:
From Terrain to Brain : Forays into the Many Sciences of Wine, 2023.
Externí odkaz:
https://doi.org/10.1093/oso/9780197640319.003.0005
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e19056- (2023)
Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of heat treatment. The undesirable pungent odor of the white garlic disappears and the black gar
Externí odkaz:
https://doaj.org/article/442d664e100f4db492a892994f22f718
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