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Prediction of odour and flavour acceptances of white wines on the basis of their colour. 根据白葡萄酒的颜色预测白葡萄酒的气味和风味可接受度。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<412::aid-food412>3.3.co;2-1

J Pokorný, M Filipů, F Pudil

引用次数: 14

Effect of edible oils and oil emulsions on the perception of basic tastes. 食用油和油乳剂对基本味觉感知的影响。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<406::aid-food406>3.3.co;2-q

H Valentová, J Pokorný

引用次数: 32

Comparison of two sample preparation techniques for sniffing experiments with broccoli (Brassica oleracea var. italica Plenck). 西兰花(Brassica oleracea var. italica Plenck)嗅探实验中两种样品制备工艺的比较。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<392::aid-food392>3.3.co;2-a

D Ulrich, A Krumbein, I Schonhof, E Hoberg

引用次数: 16

Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limits. 用排斥粒度色谱法测定多糖与风味化合物之间的相互作用:优点和局限性。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<376::aid-food376>3.3.co;2-2

E Guichard, P Etiévant

引用次数: 7

Heat and storage effects on the flavour of peanuts. 加热和贮藏对花生风味的影响。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<416::aid-food416>3.3.co;2-m

S M el-Kayati, H H Fadel, M Abdel Mageed, S A Farghal

引用次数: 9

Structure-odour relationships: results of an applied electron-topological approach. 结构-气味关系:应用电子拓扑方法的结果。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<364::aid-food364>3.3.co;2-e

N M Shvets, A S Dimoglo

引用次数: 23

Volatile flavour of wine: correlation between instrumental analysis and sensory perception. 葡萄酒挥发性风味:仪器分析与感官知觉之间的关系。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<351::aid-food351>3.3.co;2-u

A Rapp

{"title":"Volatile flavour of wine: correlation between instrumental analysis and sensory perception.","authors":"A Rapp","doi":"10.1002/(sici)1521-3803(199812)42:06<351::aid-food351>3.3.co;2-u","DOIUrl":"https://doi.org/10.1002/(sici)1521-3803(199812)42:06<351::aid-food351>3.3.co;2-u","url":null,"abstract":"The aroma of wine consists of 600 to 800 aroma compounds from which especially those, typical for the variety, are already present in the grapes. There are significant varietal differences between the aromagrams ('fingerprint patterns'). Thus the amount of some flavour compounds ('key substances') shows typical dependence on the variety. Especially monoterpene compounds play an important role in the differentiation of wine varieties. The German white wines can be differentiated into three groups only by quantitative determination of 12 monoterpenes ('terpene profile'). These groups are: 'Riesling type', 'Muscat type' and 'Silvaner-Weissburgunder type'. Such 'terpene profiles' are also useful for the separation of real Riesling wines from others called Riesling (e.g. Welschriesling, Kap Riesling, Emerald Riesling) but not produced from grapes of the variety Riesling. Including further components and by means of statistical methods (discriminant analysis) even the different varieties within the mentioned groups for instance the 'Riesling'-group (e.g. Riesling, Kerner, Ehrenfelser, Bacchus, Müller-Thurgau) can be separated from each other. An analytical characterization of the neutral ('Silvaner-type') grape varieties Silvaner, Ruländer (Pinot gris), Weissburgunder (Pinot blanc) is also possible with about 20 compounds (e.g. monoterpenes, alcohols). Computing at the same time free and glycosidically bound aroma components (monoterpenes, alcohols, norisoprenes) in discriminant analysis the characterization of the neutral grape varieties can be considerably improved. To identify compounds causing 'off-flavours' sniffing technique is the method of choice. The off-flavour is pinpointed during gas chromatographic separation of the complex aroma mixture by effluent sniffing. Once allocated, the chemical nature of the off-flavours is elucidated by spectroscopic methods. Substances contributing to the green pepper taint, the strawberry note, moussiness, corkiness, etc. in wine could be found in this way.","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1998-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20788217","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: 217

Sensory evaluation of stored and rancid edible oils. 储存和腐臭食用油的感官评价。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<409::aid-food409>3.3.co;2-e

H T Nguyen, J Pokorný

引用次数: 2

Characterization of aroma volatiles in tomatoes by sensory analyses. 番茄香气挥发物的感官表征。

Die Nahrung Pub Date : 1998-12-01 DOI: 10.1002/(sici)1521-3803(199812)42:06<395::aid-food395>3.3.co;2-z

A Krumbein, H Auerswald

引用次数: 114

Nutritional evaluation of Zambia indigenous soy bean (Glycine max) and sunflower (Helianthus annus) as protein sources in poultry and pigs diets. 赞比亚本土大豆（Glycine max）和向日葵（Helianthus annus）作为家禽和猪日粮蛋白质来源的营养评估。

Die Nahrung Pub Date : 1998-10-01 DOI: 10.1002/(sici)1521-3803(199810)42:05<298::aid-food298>3.3.co;2-u

E M Aregheore

{"title":"Nutritional evaluation of Zambia indigenous soy bean (Glycine max) and sunflower (Helianthus annus) as protein sources in poultry and pigs diets.","authors":"E M Aregheore","doi":"10.1002/(sici)1521-3803(199810)42:05<298::aid-food298>3.3.co;2-u","DOIUrl":"10.1002/(sici)1521-3803(199810)42:05<298::aid-food298>3.3.co;2-u","url":null,"abstract":"Two trials were carried out to compare the nutritional values of two Zambian indigenous plant protein sources--soy bean cake (SBC) and sunflower meal (SFM) in the diets of broilers and growing pigs. In trial 1, 120 one week old chickens (Abbor acre strain) were used. There were no differences (P > 0.05) between chickens on SBC and SFM in voluntary feed intake. Average daily gain of SBC chickens differed (P < 0.05) from those of SFM. The protein source had an effect (P < 0.05) on N retained [g/day]. Carcasses dry matter and crude protein were higher (P < 0.05) in SBC chickens, but ash, ether extract, Ca and P were the same as SFM. In trial 2, 12 Large white x Landrace growing barrows 1-2 months old were used. In this trial, SBC diet was consumed more than SFM. Pigs on SBC and SFM gained 0.526 and 0.284 g/head/day, respectively (P < 0.05). Nutrient digestibility was higher (P < 0.05) in SBC diet. Trial 1, demonstrated that SBC and SFM could be used for broilers without adverse effect on growth rate and body conformation. However, for growing pigs SBC is a better protein source than SFM in the tropical environment of Zambia. Finally, results obtained seem to suggest that SBC and SFM can be used as plant protein sources, but SFM is not an ideal plant protein source for growing pigs.","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1998-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"20739915","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