高品質(zhì)感官設(shè)備助力感官分析領(lǐng)域的發(fā)展，讓感官分析更具確定性和精確性，以下是“日本INSENT電子舌"各合作單位2022年部分科研成果，分享給大家，希望能給感官分析領(lǐng)域的各位科研工作者帶來幫助！

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk

超聲波對(duì)豆?jié){功能特性、風(fēng)味特性及貯存穩(wěn)定性的影響

華中農(nóng)業(yè)大學(xué)

Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake

使用微粉冷壓芝麻餅可將法蘭克福香腸中的磷酸鹽含量降低50%

東北農(nóng)業(yè)大學(xué)

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

葡萄糖胺誘導(dǎo)糖基化產(chǎn)生的美拉德反應(yīng)肽具有明顯的鹽味增強(qiáng)作用

西南大學(xué)

Changes of functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY

枸杞用SCOBY康普茶發(fā)酵后功能成分及生物活性的變化

上海應(yīng)用技術(shù)大學(xué)

Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios

預(yù)干燥粉蟲幼蟲面粉可以部分取代法蘭克福香腸中的瘦肉:預(yù)干燥方法和替代比例的影響

東北農(nóng)業(yè)大學(xué)

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

多種工藝結(jié)合分析道口紅燒雞加工過程中氣味和口感的變化

河南農(nóng)業(yè)大學(xué)

Development technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability

從駱駝乳中分離的降膽固醇乳酸菌發(fā)酵劑的開發(fā)技術(shù)

中國食品藥品檢驗(yàn)研究院

Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

高耐脅迫、高酯酶活性植物乳桿菌的篩選及其對(duì)發(fā)酵魚酸扎魚蛋白質(zhì)代謝和風(fēng)味形成的促進(jìn)作用

大連工業(yè)大學(xué)

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

一種基于紫蓮子發(fā)酵的新型大豆飲料的營養(yǎng)功能和風(fēng)味評(píng)價(jià)

南京工業(yè)大學(xué)

Characterization of Pleurotus Citrinopileatus Hydrolysates Obtained from Actinomucor Elegans Proteases Compared with That by Commercial Proteases

秀麗隱桿線蟲放線菌蛋白酶水解物與商業(yè)蛋白酶水解物的比較

天津理工大學(xué)

Enzymatic glucosylation of citrus flavonoids to enhance their bioactivity and taste as new food additives

酶法對(duì)柑橘類黃酮進(jìn)行糖基化，以提高其作為新型食品添加劑的生物活性和口感

廣東工業(yè)大學(xué)

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

不同烘烤溫度下鰻魚漢堡的理化、感官和消化特性

集美大學(xué)

An Olfactory-Taste Synesthesia Model Combined with Electronic Nose and Electronic Tongue to Identify Flavour Substances

結(jié)合電子鼻和電子舌的嗅覺-味覺聯(lián)覺模型識(shí)別味道物質(zhì)

東北電力大學(xué)

One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization

基于動(dòng)態(tài)高壓微流態(tài)化的一步法提高椰乳乳狀液的穩(wěn)定性并保持其風(fēng)味

廣東工業(yè)大學(xué)

Development stage prediction of flat peach by SVR model based on changes in characteristic taste attributes

基于特征口感屬性變化的SVR模型預(yù)測扁桃發(fā)育階段

陜西師范大學(xué)

Blue Light for Inactivation of Meatborne Pathogens and Maintaining the Freshness of Beef

藍(lán)光滅活肉源致病菌，保持牛肉新鮮度

江南大學(xué)