分子感官科学及其在食品感官品质评价方面的应用

The Concept of Molecular Sensory Science and Its Application on Food Sensory Quality Evaluation

文中介绍了分子感官科学概念的由来,综述了应用分子感官科学技术鉴定酱油、杏、桃子、梨以及香糯竹叶中气味活性化合物,以及鉴定Gouda奶酪、Cheddar奶酪、小麦面筋水解物、鸡汤中的滋味活性化合物。

The conception of molecular sensory science is introduced in the paper. The identification of aromaactive compounds from soy sauce, apricot, peach, pear and bamboo leaf were summarized. The identification of tasteactive compounds from Gouda cheese, Cheddar cheese, enzymatic hydrolyzed wheat gluten and chicken broth by the technology of molecular sensory science were also reviewed.