风味
优势和劣势
鉴定(生物学)
芳香
食品科学
感觉系统
感官分析
心理学
化学
生物
社会心理学
植物
认知心理学
作者
A.E. Croissant,Damien Watson,M.A. Drake
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2011-04-10
卷期号:2 (1): 395-421
被引量:30
标识
DOI:10.1146/annurev-food-022510-133653
摘要
Comprehensive food flavor analysis requires a multidisciplinary approach. This article presents a comprehensive review of the relationship between sensory and instrumental analysis in the research of food flavor. Common practices for aroma flavor compound isolation, separation, and identification are discussed with strengths and weaknesses of the respective methodologies. A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors. These techniques are applicable to all food categories. The complexity introduced by food texture regarding flavor analysis is discussed using the attribute creaminess as an example.
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