高品質(zhì)感官設(shè)備助力感官分析領(lǐng)域的發(fā)展，讓感官分析更具確定性和精確性，以下是“日本INSENT電子舌”各合作單位2022年部分科研成果，分享給大家，希望能給感官分析領(lǐng)域的各位科研工作者帶來幫助！

The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea

酶催化過程中應(yīng)激代謝產(chǎn)物對烏龍茶風味形成的影響:以漳平水仙茶為例

福建農(nóng)林大學

Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics

基于LC/ ms的脂質(zhì)組學和GC/ ms的揮發(fā)量學對太和絲雞和科布雞的比較研究

中國農(nóng)業(yè)科學院北京畜牧獸醫(yī)研究所

Characterization analysis of flavor compounds in green teas at different drying temperature

不同干燥溫度下綠茶風味化合物的表征分析

青島農(nóng)業(yè)大學

Comparative study of various methods used for bitterness reduction from pea (Pisum sativum L.) protein hydrolysates

豌豆(Pisum sativum L.)蛋白水解物降低苦味的各種方法的比較研究

江南大學

Effects of freeze-drying and spray-drying on the physical and chemical properties of Perinereis aibuhitensis hydrolysates: Sensory characteristics and antioxidant activities

凍干和噴霧干燥對艾布hitensis水解物理化性質(zhì)的影響:感官特性和抗氧化活性

山東省海洋科學研究所

The effective taste masking of alkaloids by a water-soluble terphen [3] arene

水溶性terphen[3]芳烴對生物堿的有效掩味

天津師范大學

Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

HS-GC-IMS測定南京水煮咸鴨陳化時間對風味成分的影響

南京農(nóng)業(yè)大學

Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder

不同益生菌發(fā)酵方式對大豆乳清和大豆胚粉大豆蛋白酸奶品質(zhì)、大豆異黃酮和雌馬酚含量的影響

渤海大學

Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking

納米高效液相色譜-質(zhì)譜聯(lián)用及分子對接分離篩選皮蛋蛋黃鮮味肽

南昌大學

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

食用菌中鮮味化合物的測定及鹿茸酶解物的增鹽效果評價

北京工商大學

Effect of coating on flavor metabolism of fish under different storage temperatures

不同貯藏溫度下包衣對魚類風味代謝的影響

江西師范大學

Effect of ultrasonic pretreatment on flavor characteristics of brewer's yeast‐peanut meal hydrolysate/xylose Maillard reaction products

超聲波預(yù)處理對啤酒酵母-花生粕水解物/木糖美拉德反應(yīng)產(chǎn)物風味特性的影響

廣西大學

Modification on the length of glucosyl chain in glucosyl steviol glycosides and its effect on product taste quality

甜菊糖苷中糖鏈長度的修飾及其對產(chǎn)品口感品質(zhì)的影響

江南大學

Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly

反復(fù)燉燉的雞肉對味覺和香氣感知的豐富

四川大學

Effects of ultra-high pressure treatment on angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lactobacillus delbrueckii QS306

超高壓處理對delbrueckii乳桿菌QS306發(fā)酵乳的血管緊張素轉(zhuǎn)換酶(ACE)抑制活性、抗氧化活性和理化性質(zhì)的影響

內(nèi)蒙古農(nóng)業(yè)大學

Hanseniaspora pseudoguilliermondii Improves the Flavor of Tilapia Fish Protein Hydrolysates

偽吉列蒙氏參蟲改善羅非魚蛋白質(zhì)水解物的風味

海南大學

Preparation, evaluation, and pharmacokinetics in beagle dogs of a taste-masked flunixin meglumine orally disintegrating tablet prepared using hot-melt extrusion technology and D-optimal mixture design

采用熱熔擠壓技術(shù)和d -*佳配合比設(shè)計制備了一種掩蓋味覺的氟尼新葡胺口腔崩解片，并對其在比格犬體內(nèi)的藥代動力學進行了評價

廣西大學

Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods

不同發(fā)酵法制備的中國傳統(tǒng)酸米湯的特點

貴州大學