浅谈纺织品中的异味物质、来源及检测方法

指出了标准GB 18401-2010规定的主观评定方法的缺陷,结合日常异味检出样品的情况,归纳总结出了几种易产生异味的纺织品.通过文献的查阅,总结了产生常见异味的化学物质.介绍了几种可用于异味客观评价的仪器测试方法,提出了主客观相结合的异味测试方法,规避了人为因素造成的风险,为解决主观评定争议提供了较为有力的技术支撑.     

纺织品异味的来源及检测标准

论述了纺织品异味的产生和来源以及异味物质对人体健康的危害.对现在执行的一些国内外检测标准作了比较分析,剖析了检测上存在的问题并提出了建议.     

羊毛衫无异味防缩技术研究现状

本文介绍了在羊毛衫后整理中由防缩工艺而产生了各种异味,由此产生了无异味防缩技术的研究,并介绍了无异味防缩技术的研究现状和发展趋势。     

玉冰烧型斋酒（基酒）异味的探讨

对导致玉冰烧型斋酒异味的原因和因素，异味斋酒的感官表象和呈现异味的物质成分进行了分析和探讨。并提出了防止产生异味及消除斋酒异味的措施和方法。（关中）     

纺织品异味检测存在的问题及建议

论述了异味的产生和来源以及异味物质对人体健康的危害,分析了异味检测存在的问题并提出建议。     

纺织品异味的来源及检测标准

论述了纺织品异味的产生、来源及异味物质对人体健康的危害.对现在执行的一些国内外检测标准作了比较分析,剖析了检测过程存在的问题并提出了建议.     

食品异味问题现状及其研究进展

风味品质是食品质量的重要影响因素,然而,风味在生产加工等环节极易发生劣变,产生具有不愉快气味的挥发性物质,食品中普遍存在的异味问题严重制约了食品产业发展。本研究概述了食品异味现象的普遍性,介绍了食品异味鉴定技术方法,重点阐述了食品异味产生原因及控制措施,展望了今后食品异味问题的重点研究方向,旨在为研究者攻克食品异味难题,保障食品优质风味品质提供参考和指导。     

猪服装革异味问题原因分析及预防措施

分析了猪服装革产生异味的综合原因,提出了预防产生异味的具体措施。     

葡萄糖添加量和保持时间对鸭肉熟制品中 WOF (Warmed-Over Flavor)异味调控效果的影响

鸭肉熟制品在冷藏后再次加热会产生 WOF(Warmed-Over Flavor)异味,为对异味进行抑制,在鸭肉加工的过程中添加还原性的葡萄糖和鸭肉中的蛋白质产生具有抗氧化性的美拉德反应产物,研究添加不同量的葡萄糖和不同的加工保持时间对 WOF 异味抑制效果的影响,采用气相色谱-质谱联用法测定鸭肉熟制品中己醛的相对百分含量,以己醛的相对百分含量作为衡量 WOF 异味程度的指标,并结合感官评价进行综合分析.结果表明:在鸭肉制品加工的过程中添加葡萄糖有抑制WOF 异味的作用,且随着葡萄糖添加量的增加抑制作用效果增加,加工保持时间对 WOF 异味的抑制效果也会产生影响,随着保持时间的延长抑制效果增加.随着葡萄糖添加量的增加及保持时间的延长会对鸭肉熟制品的口感和色泽产生不良影响,因此在加工中需进行综合分析     

软包装凹印中产生异味原因及对策分析

凹印在软包装印刷中应用非常广泛,但很多软包装凹印企业也面临着一个很大的难题,塑料薄膜在凹印中产生异味,这不仅使包装物受到一定程度的污染,还影响着操作者健康,污染环境.本文主要对塑料薄膜凹印产生异味的原因进行分析,并提出解决对策. 塑料薄膜凹印中产生异味的原因主要有溶剂的残留、印刷原材料选择、凹印工艺过程等方面.     

马尾藻提取液脱腥处理的研究

马尾藻提取液具有抗肿瘤、抗凝血、降血压，提高机免疫功能等生理活性。马尾藻含有丰富的膳食纤维、褐藻淀粉、矿物质和维生素以及优质的高度不饱和脂肪酸和合理的必需氨基酸。其中必需氨基酸含量远高于海带和紫菜，其余成分与海带、紫菜相近，可以作为保健食品和药物的优质原料。由于马尾藻具有很大的海腥味使其作为功能食品和药物的优质原料，在应用上受到了一定的限止。因此，马尾藻的脱腥问题就显现出来，为此进行了这方面的处理研究。主要采用溶剂脱腥法、活性炭脱腥法和发酵脱腥法。实验表明，马尾藻最佳脱腥工艺技术是： 活性炭用量2％，吸附时间为2．0h。通过对马尾藻提取液的处理，可以得到风味较好的处理液。     

THE SENSE OF SMELL IN FOOD QUALITY AND SENSORY EVALUATION

The sense of smell is the major contributing sensory system in the perception of food aromas and volatile flavors. Illustrations of the importance of olfactory sensations can be found in the literature on product quality defects and in the importance of aroma andflavor characteristics in driving consumer acceptability of foods. Assessing olfactory-mediated characteristics of flavors is challenging, however, for a number of reasons. There are wide individual differences in olfactory acuity, as suggested by the existence of specific anosmias. Panelists are often strongly influenced by the immediate context in which samples are judged. Developing a useful consensual language to describe smells in sensory analyses can also be difficult. In spite of these challenges, the human sense of smell is the ultimate discriminator of food aroma and flavor quality; instrumental analyses are a poor substitute. Even in cases in which chemical components of food flavors have been identified, these must be cross-referenced against human sensitivities in order to estimate their sensory impact.     

纺织品消臭效果检测评定

讨论日常生活中消臭纺织品的相关问题。纺织品致臭根源来自于人体味、香烟味、厕所气味、食物腐烂味,纺织品一般通过物理、化学、感觉、生物除臭方法来达到除臭目的。消臭效果通过检知管法、GC-MS法、嗅觉测定法、臭气传感器检测法进行评定。     

Olfaction and taste: Human perception, physiology and genetics

Drinking wine is a manifestly sensuous experience. Wine stimulates most of our senses; particularly smell (olfaction) and taste, and, to a lesser extent, sight and touch. These sensory inputs interact with the limbic system in our brain which is associated with emotions and memory. Agreeable smells can thus evoke feelings of enjoyment and nostalgia. But how are tastants and aromas detected? Over the past few years a great deal has been learnt about how small tastant and odorant molecules are detected by specific protein receptors located in our mouth and in nasal cavities, respectively. Indeed, we have a vast array of olfactory receptors encoded by a group of genes that represent a significant part of the human genome. Interestingly, many more aroma compounds can be detected and discriminated than can be accounted for by the number of olfactory receptors that are encoded by our genes. Such disparity implies a level of complexity in this system which is not yet fully understood. Sophistication in olfaction is something that winemakers (and drinkers!) have long appreciated, and now scientists are beginning to unravel some of the underlying mysteries. Discovering why some individuals are more receptive to different tastes and smells than others will help wine producers understand variation in consumer preferences between different parts of the world, and possibly capture new opportunities in a changing global marketplace. Given such prospects, this present review offers a timely summary of some key developments in our understanding of odorant and tastant detection. We also consider how genetic components in human olfaction might be utilised to develop a ‘biosensor’ for aroma detection and discrimination.     

Genetics,odor perception and food liking: The intriguing role of cinnamon

Humans use a repertoire of > 400 olfactory receptors (ORs) to perceive odorants. The sense of smell is a complex trait whereby genetics and environmental factors interplay. To date, still little is known regarding the genetics of smell, even though the high genetic variability of ORs genes has already been demonstrated. Recently a significant association between cinnamon odorant recognition and the rs317787 polymorphism, located in a cluster of OR genes, has been described. Based on this data, here, we replicated the effect of the same variant (rs317787) on cinnamon odorant identification as well as looked at any possible association with liking for wine whose bouquet frequently smells of cinnamon. Our analysis in a cohort of individuals from two Italian genetic isolates confirmed that rs317787-T allele is associated with an improved cinnamon detection (p-value 5.18 × 10⁻⁰⁶, n = 971) but also with a greater liking for red wine (p-value 0.017, n = 2374). Present results further confirm the association of rs31778 SNP and cinnamon odorants detection and provide additional details about the role of the ORs genes in food liking. Overall, our work contributes to better deciphering the genetic basis of smell and food liking aimed at a more in-depth elucidation of the role of the ORs genes.     

马尾藻脱腥技术的研究

本文主要采用溶剂脱腥法和活性炭脱腥法,对马尾藻的脱腥工艺技术进行研究,实验结果表明马尾藻最佳脱腥工艺技术是：活性炭用量2.0％,浸泡时间2h.     

卷叶病对蛇龙珠葡萄酒香气特征的影响

为探究卷叶病对葡萄酒香气品质的影响,以宁夏贺兰山东麓显性感染卷叶病的蛇龙珠葡萄为材料,以未感病蛇龙珠葡萄为对照,分析葡萄酒香气感官特征和挥发性成分的差异.结果表明:感病蛇龙珠葡萄酒具有明显的中药香气,如甘草、藿香、陈皮味;未感病蛇龙珠葡萄酒生青气味明显,是该品种葡萄酒的典型香气特征.在挥发性物质方面,与未感病蛇龙珠葡萄...     

双菌株联合固态发酵冷榨核桃粕提高产品纳豆激酶活性的研究

为提高纳豆芽孢杆菌单菌发酵品的纳豆激酶(nattokinase,NK)活性并减少产品的不良氨味,采用戴尔凯氏有孢圆酵母、植物乳杆菌分别与纳豆芽孢杆菌联合固态发酵核桃粕。结果表明:纳豆芽孢杆菌与戴尔凯氏有孢圆酵母在接种量3%、菌种配比2∶1、发酵温度34℃、发酵时间60 h的条件下得到的核桃粕发酵品NK活性达2040.82 U/g,提高了70.42%,挥发性盐基氮含量为64.18 mg/100 g,降低了84.37%;纳豆芽孢杆菌与植物乳杆菌在接种量9%、菌种配比1.5∶1、发酵温度42℃、发酵时间60 h的条件下得到的发酵品NK活性为1966.02 U/g,提高了64.18%,挥发性盐基氮含量为62.68 mg/100 g,降低了84.74%。混合菌种发酵品的氨味显著减少,改善了传统发酵品的风味。      

纺织品抗卷烟味整理的研究进展

论述了纺织品抗卷烟味整理的意义、纺织品吸附卷烟味的机理、整理的主要方法及其存在的关键技术问题,结合实验指出了抗卷烟味纺织品的生产方向.认为整理应从抑制和消除两方面入手,而抑制整理剂的研发是关键.     

饲料厂的臭味控制

介绍饲料加工企业进行臭味控制的必要性,分析臭味源,提出了臭味控制的设计方案.