期刊文献

A Novel Objective Sour Taste Evaluation Method Based on Near-infrared Spectroscopy 收藏

基于近红外光谱的新颖的客观酸性味道评价方法

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作者

Ayaka Hoshi [1]; Soichiro Aoki [1]; Emi Kouno [2]; Masashi Ogasawara [2]; Takashi Onaka [2]; Yutaka Miura [3]; Kanji Mamiya [1]

作者单位

[1] 1 Central Laboratories for Key Technologies, Kirin Company Limited;[2] 2 Food Research and Development Laboratory, Kirin Kyowa Foods Company Limited;[3] 3 Research Laboratories for Health Science, Kirin Company Limited

关键词

near-infrared spectroscopy;objective taste evaluation;sour taste stimulus

关键词译文

近红外光谱;客观味道评价;酸味刺激

发布日期

28 January 2014

页码

313-322

DOI

10.1093/chemse/bjt118

来源信息

Cerebral Cortex ISSN：1047-3211, 2014年, 39卷, 4期, 313-322页

摘要

One of the most important themes in the development of foods and drinks is the accurate evaluation of taste properties. In general, a sensory evaluation system is frequently used for evaluating food and drink. This method, which is dependent on human senses, is highly sensitive but is influenced by the eating experience and food palatability of individuals, leading to subjective results. Therefore, a more effective method for objectively estimating taste properties is required. Here we show that

摘要译文

开发食品和饮料中最重要的主题之一是对味道特性的准确评估。通常，感觉评估系统经常用于评估食物和饮料。这种依赖于人类感官的方法是高度敏感的，但受到个人的饮食经验和食物适口性的影响，导致主观结果。因此，需要一种更有效的客观地估计味道特性的方法。在这里，我们展示了这一点

Ayaka Hoshi [1]; Soichiro Aoki [1]; Emi Kouno [2]; Masashi Ogasawara [2]; Takashi Onaka [2]; Yutaka Miura [3]; Kanji Mamiya [1]. A Novel Objective Sour Taste Evaluation Method Based on Near-infrared Spectroscopy[J]. Cerebral Cortex, 2014,39(4): 313-322