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Black tea mouthfeel characterisation by NMR analysis and chemometrics 用核磁共振分析和化学计量学表征红茶的口感
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80127-5
M. P. Lillo, P. Sanderson, E. Wantling, P. Pudney
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引用次数: 4
Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha) 绿茶(抹茶)中增强鲜味化合物的感官和结构特征
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80043-9
Shu Kaneko, K. Kumazawa, H. Masuda, Andrea Henze, T. Hofmann
{"title":"Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha)","authors":"Shu Kaneko, K. Kumazawa, H. Masuda, Andrea Henze, T. Hofmann","doi":"10.1016/S0167-4501(06)80043-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80043-9","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75165328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Formation of methyl (methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica) 花椰菜(Brassica oleracea (L.) var. italica)中甲基(甲基硫)甲基二硫化物的形成
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80074-9
J. Spadone, Walter Matthey-Doret, I. Blank
{"title":"Formation of methyl (methylthio)methyl disulfide in broccoli (Brassica oleracea (L.) var. italica)","authors":"J. Spadone, Walter Matthey-Doret, I. Blank","doi":"10.1016/S0167-4501(06)80074-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80074-9","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75416300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 16
The influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew wine 发酵温度和二氧化硫对腰果酒挥发性成分及风味特征的影响
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80026-9
D. Garruti, F. A. P. Abreu, M. Franco, M. E. D. Silva
{"title":"The influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew wine","authors":"D. Garruti, F. A. P. Abreu, M. Franco, M. E. D. Silva","doi":"10.1016/S0167-4501(06)80026-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80026-9","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77978022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Prediction of the overall sensory profile of espresso coffe by on-line headspace measurement using proton transfer reaction-mass spectrometry 利用质子转移反应-质谱法在线顶空测量预测浓缩咖啡的整体感官特征
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80117-2
C. Lindinger, P. Pollien, D. Labbe, A. Rytz, M. Juillerat, I. Blank
{"title":"Prediction of the overall sensory profile of espresso coffe by on-line headspace measurement using proton transfer reaction-mass spectrometry","authors":"C. Lindinger, P. Pollien, D. Labbe, A. Rytz, M. Juillerat, I. Blank","doi":"10.1016/S0167-4501(06)80117-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80117-2","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74808056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
A study of sensory profiling performance comparing various sensory laboratories — a data analytical approach 比较不同感官实验室的感官分析性能研究-数据分析方法
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80120-2
Janna Bitnes, P. Lea, M. Martens
{"title":"A study of sensory profiling performance comparing various sensory laboratories — a data analytical approach","authors":"Janna Bitnes, P. Lea, M. Martens","doi":"10.1016/S0167-4501(06)80120-2","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80120-2","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74418046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Interactions of basil flavour compounds in tomato soups of varying Brix and acidity 不同糖度和酸度的番茄汤中罗勒味化合物的相互作用
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80115-9
B. M. King, C. Duineveld
{"title":"Interactions of basil flavour compounds in tomato soups of varying Brix and acidity","authors":"B. M. King, C. Duineveld","doi":"10.1016/S0167-4501(06)80115-9","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80115-9","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79731674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microbial resolution of 2-methylbutyric acid and its application to several chiral flavour compounds 2-甲基丁酸的微生物分解及其在几种手性风味化合物中的应用
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80023-3
Toru Tachihara, Hiromitsu Hashimoto, S. Ishizaki, T. Komai, A. Fujita, M. Ishikawa, T. Kitahara
{"title":"Microbial resolution of 2-methylbutyric acid and its application to several chiral flavour compounds","authors":"Toru Tachihara, Hiromitsu Hashimoto, S. Ishizaki, T. Komai, A. Fujita, M. Ishikawa, T. Kitahara","doi":"10.1016/S0167-4501(06)80023-3","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80023-3","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84025905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
The specific isolation of thiols using a new type of gel 新型凝胶对硫醇的特异性分离
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80140-8
I. Butler, A. Smart, N. Huskisson
{"title":"The specific isolation of thiols using a new type of gel","authors":"I. Butler, A. Smart, N. Huskisson","doi":"10.1016/S0167-4501(06)80140-8","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80140-8","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84079029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of Gruyere-type cheeses by purge and trap GC-MS and solvent assisted flavour evaporation GCO/MS 吹扫捕集气相色谱-质谱法和溶剂辅助风味蒸发气相色谱-质谱法分析格鲁耶尔奶酪
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80069-5
H. Schlichtherle-Cerny, R. Gauch, M. Imhof
{"title":"Analysis of Gruyere-type cheeses by purge and trap GC-MS and solvent assisted flavour evaporation GCO/MS","authors":"H. Schlichtherle-Cerny, R. Gauch, M. Imhof","doi":"10.1016/S0167-4501(06)80069-5","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80069-5","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90535203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
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