味觉稀释分析法在酒精饮料苦涩味化合物分析中的应用
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摘要
味觉稀释分析法将感官分析与仪器分析相结合,分析食品中的关键呈味化合物。目前已用这个技术成功地分离出多种酒精饮料中的苦味和涩味化合物。
引文
[1]王春叶,童华荣.滋味稀释分析及其在食品滋味活性成分分析中的应用[J].食品与发酵工业,2007,33(12):117-121.
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[3]王尹叶,范文来,徐岩.白酒中挥发性苦涩味物质的提取和分离[J].食品与发酵工业,2018,44(6):240-244.
[4]赵鹏飞,陈双,李华钟,等.白酒难挥发组分中呈苦味三羟基十八烯酸的分离与鉴定[J].食品与发酵工业,2018,44(9):225-231.
[5]C H J,T H.Quantitative reconstruction of the nonvolatile sensometabolome of a red wine[J].Journal of Agriculture and Food Che mistry,2008,56(19):9190-9199.
[6]M D,A D,T H.Sensomics analysis of key bitter compounds in the hard resin of hops(Humulus lupulus L.)and their contribution to the bitter profile of pilsner-type beer[J].Journal of Agricultural and Food Chemist ry,2015,63(13):3402-3418.
[2]O F,H O,T H.Characterization of an intense bitter-tasting 1H,4H-quinolizinium-7-olate by application of the taste dilution analysis,a novel bioassay for the screening and identification of taste-active compounds in foods[J].Journal of Agricultural and Food Chemistry,2001,49(1):231-238.
[3]王尹叶,范文来,徐岩.白酒中挥发性苦涩味物质的提取和分离[J].食品与发酵工业,2018,44(6):240-244.
[4]赵鹏飞,陈双,李华钟,等.白酒难挥发组分中呈苦味三羟基十八烯酸的分离与鉴定[J].食品与发酵工业,2018,44(9):225-231.
[5]C H J,T H.Quantitative reconstruction of the nonvolatile sensometabolome of a red wine[J].Journal of Agriculture and Food Che mistry,2008,56(19):9190-9199.
[6]M D,A D,T H.Sensomics analysis of key bitter compounds in the hard resin of hops(Humulus lupulus L.)and their contribution to the bitter profile of pilsner-type beer[J].Journal of Agricultural and Food Chemist ry,2015,63(13):3402-3418.