APPLICATIONS OF SENSOR ARRAY FINGERPRINT TECHNOLOGY IN FLAVOR ANALYSIS

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：umum78

【摘要】

：

【作者】

：

Limin Zhu Siyi Pan Minghui Ma Xu Liu Jingzhou Zhen Bryant Zhang

【机构】

：

R & D Lab, Alpha MOS Asia, Shanghai, CHINA Huazho

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年1期

下载到本地 , 更方便阅读

下载此文赞助VIP

声明 : 本文档内容版权归属内容提供方 , 如果您对本文有版权争议 , 可与客服联系进行内容授权或下架

论文部分内容阅读

　　Fingerprinting technology has become a new tool for flavor analysis in complex matrixes,to detect overall product quality impacted by coherent effects of many constituents.In this paper,Sensor Array Fingerprint Analyzer is implemented to establish a novel flavor analysis method for some Chinese specialties:green teas,tangerine and orange juices.All data were analyzed by 18 different sensors and treated by Chemometric methods.

其他文献

RESEARCH ON EXTRACTION AND STABILITY OF PIGMENT FROM A NEW MARINE ACTINOBACTERIA

Extraction conditions,basic properties and stablity of the pigment from Verrucosispora aurantiaca (YIM013T=CCTCC207012T=KCTC19195T) were invetigated in this paper.It was tested that the effects of pH,

会议

STUDY ON ULTRASOUND-ASSISTED ENZYMATIC PREPARATION OF ALLIClN

Allicin is a kind of organic sulfides with biological activities,such as the broad-spectrum antibiotic and anticancer activities.In this paper,a hybrid and uniform design was used to optimize the proc

会议

THE EFFECT OF MEAT ENZYMATIC HYDROLYSIS ON THE FLAVOR OF THERMAL REACTION PORK FLAVOUR

The flavour of thermal reaction meat flavour is highly associated with the amount of short peptone and amino acid released by pork enzymatic hydrolysis,and the influence of different proteinases on th

会议

STUDY ON THE FEASIBILITY OF PRODUCING A NEW TYPE FISH SAUCE MADE FROM HEADBONE AND VISCERA OF BONITO

会议

ANTIMICROBIAL COMPOUNDS GENERATED INGARLIC HEATED AT COOKING TEMPERATURES

会议

ANALYSIS OF UMANI SUBSTANCE OF AGARICUS BISPORUS PRECOOKING FLUID AND EXPLOITATION OF RELATED SEASON

There is a large content of multi-umani substance in the pre-cooking fluid of canned mushroom,so its significantly to study the compositions of umani substance and exploit it into mushroom seasoning.R

会议

THE EFFECT OF HOT AIR-DRIED KIMCHI POWDER ON THE QUALITY CHARACTERISTICS OF SPREADABLE PORK LIVER SA

The effects of hot air-dried kimchi powder on the quality characteristics of spreadable pork liver sausages (kimchi powder contents; 0,1,2 and 3 %) were evaluated.The moisture content of liver sausage

会议

THERMAL GENERATION AND ANTIMICROBIAL ACTIVITY OF UNUSUAL HETEROCYCLIC SULFUR COMPOUNDS IN GARLIC

会议

FREE GLUTAMATE INTAKE FROM FOODS:CASE STUDY IN BOGOR AND JAKARTA,INDONESIA

会议

PROGRESS IN NATURAL AROMATIC PRODUCTS

Over many decades the flavour industry has built up the ability to prepare flavours mimicking nature by using flavour ingredients that are isolated from natural sources like plants.Isolation of flavou

会议

APPLICATIONS OF SENSOR ARRAY FINGERPRINT TECHNOLOGY IN FLAVOR ANALYSIS

其他学术论文