摘要
利用人的味感生理特性与香辛调料调味力间的相关性,研究使用分光光度法,测定常用香辛调料调味能力的技术原理及方法。相关研究表明,分光光度法与斯柯维法的综合运用,能够有效测定香辛调料的调味力。
It was studied that the principle and method of the mensuration of sapor effect of pungent spice in common use by spectrophotometry, according to the correlation between physiological taste of human and sapor effect of pungent spice. As a result of the investigate that is effectual for mensuration of sapor effect of pungent spice by spectrophotometry and the Skevel＇s method.
出处
《中国调味品》
CAS
北大核心
2008年第11期24-26,共3页
China Condiment
基金
四川省教育厅
川菜发展研究中心项目课题(CC06Z09)
关键词
分光光度法
香辛调料
调味力
spectrophotometry
pungent spice
sapor effect
