学术
摘 要:
滋味稀释分析方法是近几年来发展起来的一种新技术，它是将高效液相色谱法等分离分析方法与感官分析技术相结合分析食品中一些非挥发性滋味活性成分的一种有效方法，目前已经用这种方法成功的检测出一些以前未知的滋味活性物质。比较滋味稀释分析方法是在滋味分析方法的基础上发展而来的，是食品滋味增强剂或者抑制剂的一种重要检测方法，目前已采用这种方法检测出一种甜味增强剂。[著者文摘]
文章出处:
《食品与发酵工业》-2007年33卷12期 -117-121页
栏目信息:
Taste Dilution Analysis and It＇s Applications in Evaluating Taste-Active Compounds in Foods
Wang Chunye, Tong Huarong （College of Food Science, Southwest University, Chongqing 400716, China）
Abstract:
Taste is an important sensory character in foods. Taste dilution analysis is a new method developed in these years. Combining the high performance liquid chromatography and sensory analysis is a useful tool to evaluate the nonvolatile taste-active compounds in food. This screening technique can be used in the identification of previously unknown taste compounds. Comparative taste dilution analysis is an important method to evaluate the taste enhancer or inhibitor based on the TDA. The new method and it＇s application are reviewed.[著者文摘]
Key words:
taste dilution analysis; taste-active compounds;application
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