摘要
研究食品感官品质的时间－强反响应曲线动力学方法，能揭示人们对呈味物等刺激的知觉过程奥密。这里评述其技术、运用与前景。
Procedures of time-intensity response curves as a kinetics mation of research of sensory quality of foods are established, which can significantly expand our understanding of the perceptual processes of flavor and textural attributes of foods. Its techniques,applications and future unlits are reviewed.
出处
《四川轻化工学院学报》
1994年第4期67-72,共6页
Journal of Sichuan Institute of Light Industry and Chemical Technology
关键词
食品
感官品质
动力学
sensory quality of food
kinetics
psychophysics
