调味品感官品评及新产品开发与食品流变的相关性探讨

调味品的感官特性与食品流变之间有着一定的关系.利用质构仪等仪器设备可以测定小调味品的某些特性,但是其不能像感官品评那样将调味品的特性综合的表达或描述出来;将调味品感官评价和食品流变学的原理相结合的方法综合起来,应用到新产品开发、工艺设计、设备选择等方面对调味品工业的发展可起到积极的促进作用.     

分子感官科学技术在调味品上的应用研究进展

分子感官科学是从分子水平上研究食品感官品质的多学科交叉综合技术,它是以检测分析手段为基础,结合感官评价技术进行定性定量分析,从而评价食品的感官质量。调味品的风味主要指气味和滋味,文章针对分子感官科学技术在调味品活性气味物质与活性滋味物质上的应用研究进行综述,阐述了分子感官科学技术在调味品风味研究中的应用情况及重要意义。     

贻贝蒸煮液发酵调味品的感官评价及呈味成分的分析

为了利用贻贝蒸煮液得到呈味良好、风味独特的发酵调味品,分别采用米曲、高渗酵母、啤酒酵母和乳酸菌对贻贝蒸煮液进行发酵,并通过感官评价,比较自酿调味品与市售的同类产品--鱼露(2种)及大豆酱油(2种)的感官特性.为了解贻贝蒸煮液发酵调味品的营养结构及风味组成,比较以上几种调味品的一般成分及有机酸组成.结果表明,用4种不同菌发酵均得到令品评员可接受的贻贝蒸煮液调味品,其总体感官特性为滋味较醇厚,海鲜味突出,咸味适中,略带酸味和腥味.其中,利用啤酒酵母发酵的贻贝蒸煮液调味品在整体滋味和气味上较温和,感官评价得分超过市售的某鱼露和某大豆酱油产品.在一般成分及有机酸组成上,与市售酱油类产品相比,贻贝蒸煮液发酵调味品的氯化钠含量略微偏低,总氮含量较高,氨基态氮处于中间水平,有机酸组成独特.     

感官评价原理在酱油评鉴中的应用

酱油具有独特的风味、色泽以及丰富的营养价值,是人们生活中不可或缺的调味品, 酱油的感官特征是决定其质量好坏的重要因素,而感官评价是判断感官性状的唯一手段.利用感官评价理论建立一个客观、有效和强大的描述性分析程序以了解酱油产品感官特征是非常重要的.文章从食品感官评价的原理和方法以及酱油的感官性质等方面,介绍了感官评价在酱油评鉴中的应用.     

我国调味品企业引入IPD管理体系的思考

对中国调味品企业研发现状及国际上最新研发管理体系IPD简要进行了介绍,并提出了调味品企业引入IPD体系的相关思考.     

食品感官评价指标体系建立的一般原则与方法

感官指标是描述和判断食品质量最直观的指标.科学合理的感官指标能反映该食品的特征品质和质量要求,直接影响到食品品质的界定和食品质量与安全的控制.本文提出了食品感官评价指标体系建立的一般原则与方法,旨在指导构建我国不同类型食品感官评价的指标体系,完善食品质量标准,为我国食品质量与安全的保障提供标准化支撑.     

做好调味品研发工作应着重注意的几个方面

为了做好调味品研发工作,介绍了调味品企业新产品研发应重点关注的4个方面:研发团队要深入了解市场,认真做好研发规划,提高研发效能;坚持"以人为本",重视团队文化建设,为产品研发活动提供优良的土壤;规范内部管理体系,为产品开发提供制度保障;加强与其它部门的沟通,为产品研发创造良好的外部环境.     

基于量子干涉的比较情境下复合调味品感官评价

为研究比较情境下复合调味品的感官评价,以辣椒粉、花椒粉和八角作为原材料复配调味品,选取色泽、口感、气味和接受度为主要评价因素,通过感官评价法决策复合调味料的品质,并利用量子干涉理论分析调味品动态决策过程中的顺序效应。结果表明:以辣椒含量40%、花椒含量34%、八角含量26%的比例基准参考配比组,其他复配比例试验样品与参考组样品比较,评价结果表现同化、异化效应,相似配比样品之间决策概率差值降低,差异配比样品之间决策概率差值升高。     

调味品的感官鉴评

该文详细的论述了调味品感官鉴评的基础内容 ,感官鉴评时的注意事项 ,各种条件产生的影响因素和实际鉴评中的具体操作要求和步骤 ,调味品生产过程中各种因素产生的感官效果     

酱油鲜味及其由来的初步探讨

酱油是我国传统的、富有特色的调味品.它营养丰富、味道鲜美与人民生活息息相关. 酱油作为调味品其感官质量应具有色香味体的评价,并以鲜味为主要感官指标.酱油中含氨基酸数量越高,鲜味越浓.根据我们对酱油中氨基酸组份分析,已知我国低盐发酵生产的酱油含有17种氨基酸. 含甜味的氨基酸有:甘氨酸、丙氨酸、苏氨酸及脯氨酸. 含酸味的氨基酸有:谷氨酸及天门氡氨酸.特别是两种酸性氨基酸在中性环境中与Na~ 形成谷氨酸钠和天门氡氨酸钠.它们都具有鲜味.所以     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press