共查询到20条相似文献,搜索用时 31 毫秒
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卤菜品种繁多,可以直接食用,但将卤菜作为原料进行加工再烹调出菜肴,却另有一番风味。笔者将部分卤菜切成丝、丁等形状,或是剞花刀后,采用炒、炸、、煮等烹调方法成菜。 相似文献
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方便面是止饥的便利品,但在来自台湾的方便面企业统一企业(中国)投资有限公司食品群陈嘉珩总经理看来,也可以是一道丰盛的料理与味觉的享受,可以是异乡游子的温暖慰藉,还可以是都市夜归人的食粮补给.市场不断变更,速食面也在快速变换的时空背景中屡屡易形,或成为消费者心中的久远回忆,或为消费者提供难以抗拒的鲜美滋味. 相似文献
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ABSTRACT: A procedure for the general taste dilution analysis (TDA) of wine has been optimized and applied to characterize the tastants of 5 different wines. Samples are concentrated first by vacuum distillation at 20 °C to obtain a dearomatized concentrate. Such concentrate is redissolved in water and injected in a semipreparative C18-high performance liquid chromatography (HPLC) column. The effluent is separated in fractions that are collected and concentrated by vacuum distillation. Sequential dilutions of the fractions are further evaluated by a sensory panel to assess the intensity of the basic tastes and in-mouth sensations. Fractions were also submitted to HPLC-mass spectrometry (MS) analysis to screen for known tastants of wines. The Taste Dilution chromatograms showed that taste differences between wines are mainly located in fractions 1, 2, and 6, and are mainly related to bitterness and astringency. Different aspects of the method setup and of its reliability are evaluated and discussed. 相似文献
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Dransfield E 《Meat science》2008,80(1):37-42
For many years, fat in meats have been considered to convey quality although variations in the amounts of fat were often poorly correlated with eating qualities. The contribution of fat to taste is equally controversial, because a specific 'fat taste' perception had not been characterized. The innate attraction for fats may be due to one or more of orosensory, post-ingestive and metabolic signals. This literature review suggests that taste of lipids, particularly of oxidized PUFAs and their esters, may derive from a specific fatty acid perception mechanism in human lingual papillae. Interactions of the CD36 scavenger system with the many compounds derived from fats in cooked and processed meats offer an explanation for the variety of flavors and off-flavors found in meats. The genetic variations in the presence of receptor proteins could be one of the factors related to the differences in fat preferences in different countries and between genders. 相似文献
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日前,本人在公交车上见到这样一幕,几个年轻人上车后就兴冲冲地讨论着晚上要吃什么.只见"眼镜"不假思索地脱口而出:"去吃水煮鱼",其他的人也随声附和"要两份".这话说者无意,但在一旁,我却不免产生了隐隐的一丝忧虑. 相似文献
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本文以生抽酱油为对照,通过常规指标分析法、十二烷基磺酸钠-聚丙烯酰胺凝胶电泳法(SDS-PAGE)、高效液相色谱法(HPLC)并结合感官评价对甜油的常规指标、蛋白质/多肽分子量分布、氨基酸组成和感官属性特征进行了分析。结果显示:甜油中Na Cl、总糖、还原糖、无盐固形物、总酸含量分别比生抽酱油高约28%、172%、176%、120%、58%,而其氨基酸态氮含量显著低于生抽酱油(约35%)。甜油中高分子量蛋白质/多肽的比例和总含量显著高于生抽酱油。甜油中游离氨基酸以甜味氨基酸(45%)为主,其次为苦味氨基酸和鲜味氨基酸;而生抽酱油以鲜味氨基酸(57%)为主,其次为苦味氨基酸和甜味氨基酸。感官评价结果证实了甜油咸、甜突出,鲜、酸、苦诸味协调。 相似文献
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食味仪评价我国大米食味值的可行性探讨 总被引:3,自引:0,他引:3
分别以两种不同的食味仪为研究对象,对我国大米的食味品质进行了评价,并与国标方法的评价结果进行比较.结果表明,两种食味仪与国标方法的评价结果之间未显示有显著的相关关系,说明利用此两种食味仪评价大米食味品质的结果与感官品尝评价结果之间并不一致,尚难以准确评价我国大米的食味品质.通过将食味仪测定大米主要理化指标的测定结果与标准方法测定值进行比较分析,发现不同食味仪对于大米理化指标的测定结果差异显著,表明不同食味仪的测定结果并不一致,现有食味仪可以实现对大米理化指标的准确测定,但其对于大米食味品质的评价结果与感官品尝评分的一致性尚待提高,需要对其评价机理进行深入的研究与改进. 相似文献