[1]叶丹等.分子感官科学技术在调味品上的应用研究进展[J].中国调味品,2021,46(5):198-200.
　Research progress of application of molecular sensory science technology in condiment flavor[J].CHINA CONDIMENT,2021,46(5):198-200.
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分子感官科学技术在调味品上的应用研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
198-200
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Research progress of application of molecular sensory science technology in condiment flavor
作者:
叶丹等
文献标志码:
A
摘要:
分子感官科学是从分子水平上研究食品感官品质的多学科交叉综合技术，它是以检测分析手段为基础，结合感官评价技术进行定性定量分析，从而评价食品的感官质量。调味品的风味主要指气味和滋味，本文针对分子感官科学技术在调味品活性气味物质与活性滋味物质上的应用研究进行综述，阐述了分子感官科学技术在调味品风味研究中应用情况及重要意义。
Abstract:
Molecular sensory science is a multidisciplinary comprehensive technology that studies the sensory quality of food at the molecular level. It is based on detection and analysis , combined with sensory evaluation technology for qualitative and quantitative analysis to evaluate the sensory quality of food. As long as the flavor of condiment refers to odor and taste, this paper reviews the application and rearch of molecular sensory science and technology in aroma-active compounds and taste-active compounds of condiment, and expounds the application and significance of molecular sensory science and technology in flavor research.
更新日期/Last Update: 2021-05-14