搜索结果: 1-7 共查到“工学 flavour”相关记录7条 . 查询时间(0.078 秒)
New model for flavour quality evaluation of soy sauce
headspace solid phase micro-extraction (HS-SPME) gas chromatography mass spectrum (GC/MS) high performance liquid chromatography (HPLC) principal component analysis sensory evaluation modelling
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2014/2/24
The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were iden...
Heavy-flavour production in Pb-Pb collisions at the LHC, measured with the ALICE detector
Pb-Pb collisions LHC ALICE detector Heavy-flavour production
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2011/7/20
We present the first results from the ALICE experiment on the nuclear modification factors for heavy-flavour hadron production in Pb-Pb collisions at sqrt{s_NN}=2.76 TeV. Using proton-proton and lead-...
Comparison of Volatile Flavour Profiles of Kidney Beans and Soybeans by GC-MS and PTR-MS
Aroma flavour kidney beans
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2009/6/10
The volatile compounds of kidney beans and soybeans were analysed by gas chromatography mass spectrometry (GC-MS) and proton transfer reaction mass spectrometry (PTR-MS). Fingerprint PTR-MS spectra of...
Impact of Grape Varieties on Wine Distillates Flavour
cognac flavour wine distillate
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2009/3/20
Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the...
Off-flavour Defects of Packed Waters and Soft Drinks
off-flavour defects packed water SPME GC/MS
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2014/3/10
Greases and lubricants, organic cleaning agents and other material which are used for the maintenance of technological equipment belong to the important potential sources of off-flavours in packed wat...
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
gluten bread gluten-free bread headspace artificial mouth representativeness
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2014/3/10
This work aimed at analysing bread extracts obtained under headspace and artificial mouth conditions in order to study the reactions responsible for bread flavour quality. Selected extraction conditio...
Textural and flavour characteristics of commercial tomato ketchups
tomato ketchup rheology sensory characteristics
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2014/3/7
A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A...