机译:从中国酱油中选择的气味剂的咸味感知:气相色谱/嗅觉相关的味道研究
South China Univ Technol Sch Food Sci & Engn Guangzhou 510640 Peoples R China;
South China Univ Technol Sch Food Sci & Engn Guangzhou 510640 Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol Guangzhou 510640 Peoples R China;
Univ Bourgogne Franche Comte Ctr Sci Gout & Alimentat Inst Natl Rech Agron UMR6265 CNRS UMR1324 F-21000 Dijon France;
South China Univ Technol Sch Food Sci & Engn Guangzhou 510640 Peoples R China|Guangdong Food Green Proc & Nutr Regulat Technol Guangzhou 510640 Peoples R China;
Odor-induced taste; Soy sauce; Gas chromatography/olfactometry-associated taste; 3-(Methylthio)propanal; Salty taste enhancement;
机译:通过气相色谱/嗅觉相关口味(GC / O-AT)选择增香剂化合物以增强甜味感
机译:谷氨酸味味和酱油异味的含盐感应性:近红外光谱研究
机译:酱油的气味会诱发并增强咸味感
机译:使用味道传感器测量酱油
机译:第一部分:气相色谱法分析选定昆虫的信息素和表皮碳氢化合物。第二部分气相色谱法和气相色谱/质谱法分析火中的碎屑。
机译:味精和酱油味增强咸味的感知力:近红外光谱研究
机译:烹饪味道味道味道和气味的味道味道味酱油的味道分析