共查询到20条相似文献,搜索用时 62 毫秒
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Adriana Bonito 《中国食品工业》2002,(9):C010-C011
<正> 在2002年5月22日,于日内瓦,世界最大私人香精香料公司芬美意宣布Pierre-YvesFirmenich先生于2002年7月1日起正式退休,他自1989年来一直担任公司的CEO一职。 继承其职位的是Patrick Firmenich,他是Pierre-Yves的侄子,前董事会主席Fred-HenriFirmeniCh的儿子。Patrick Firmenich代表了芬美意家族的第四代。 相似文献
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瑞士是一个地处欧洲中部,永久中立的小国。然而,她的红十字国旗作为世界卫生组织的标志,却飞出国界,在不同民族、不同肤色的亿万个白衣天使的簇拥下,在我们这个星球上为人类传递着无尽的爱和福音。记者要采访的就是瑞士一家国际香精香料公司——芬美意。 相似文献
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<正> 记:中国企业和消费者目前对食品添加剂存在着一定的误解,您认为这是正常现象吗?国外消费者是怎样面对形形色色的添加剂的? 曾:食品添加剂有很多种,有纯天然的,有合成的。但部分人认为天然的比较好,这不正确。就像我们吃中药一样,中药虽是纯天然的, 相似文献
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<正> 在近年国际经济普遍萧条的大气候下,有世界香界季军之称的芬美意公司的经济状况如何呢?这是一个令人关注的问题! 12年持续增长 芬美意公司董事长Jean-Marc Bruel、首席执行官Patrick Fireminch共同签署了芬美意公司2002年度报告,向国际香精界透露2002芬美意又获得了可喜的成绩。 报告称:我们的财政年度至2002年6月30日为止。 在过去的十二个月中,由于9.11悲剧事件和南美洲经济的不稳定等因素造成了世界经济不景气。在这个非常困难和不稳 相似文献
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<正> “希望竞争对手把我们当作一只沉睡的狮子”。以低调著称的芬美意人,终于开口了。这是芬美意首席执行官柏德瑞·芬美意先生(以下简称CEO)近日参加芬美意(中国)有限公司新工厂落成典礼期间,回答记者一连串追问,吐出的一句意味深长的话。随后,他也反问了记者一句:“芬美意公司保持低调的态度很像你们中国人。中国人工作很辛苦,但你们难道会到处去宣扬‘我的工作很辛苦’吗?” 面对种种自我吹嘘,互相标榜,弄虚 相似文献
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芬美意公司的AFFIRM技术 总被引:1,自引:0,他引:1
Anthony Blake 《中国食品工业》2003,(3):48-49
当进食时,食物会释放出挥发性的气味分子,然后通过呼吸进入嗅觉器官.嗅觉器官位于鼻子的上方及眼睛的后面.我们嘴里感觉到的触觉和味觉是和嗅觉信号紧密相关的,我们通常把这三种感觉同时存在时的感受称作味道.其中嗅觉是能使我们鉴别食物感觉的最重要的一种,这也是我们在鼻子塞住后很难鉴别食物味道的原因(比如感冒时).在进食时,我们当然可以不断地闻到食物的味道,因此我们把嗅觉定义为一种能随时间而改变的感觉. 相似文献
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《中国食品工业》2009,(11):45-45
<正> 食用香精在食品业的地位正在大幅度提高,因为它一方面可以丰富食品的口感;另一方面也可以帮助食品生产商在制造过程中有效的控制成本。在食用香精中,鸡肉风味的香精是一个重要的品种,它被广泛应用于方便面、鸡肉制品、鸡精调味料、休闲膨化食品、复合调味料、餐饮调料等相关产品中。面对中国这个巨大的鸡肉产品市场,寻找消费者喜欢的口味、开发出独特的香精产品,无疑成了制胜市场的关键因素。作为世界领先的香精香料生产商,奇华顿历时两年完成了一项名为"TasteEssentials~(TM)鸡肉风味研究"的项目。通过对鸡肉菜肴的烹饪方式,配料的使用,鸡肉不同部位的消费习惯以 相似文献
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通过分析棉纤维与非棉类纤维的性能特点,提出了开发生产棉类与非棉类针织纱质量控制的异同点,并进一步对几种非棉类针织纱生产过程中的技术要点进行了阐述.各种非棉类纤维性能差异大,可纺性差,产品质量稳定性差,宜优化工艺流程和工艺参数,严控车间温湿度,保证生产顺利进行. 相似文献
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M. Manabe 《Journal of food science》2008,73(6):S321-S325
ABSTRACT: There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake of the Japanese population. The salt-reducing effect of the characteristic flavors other than umami of dried bonito stock, which is widely used in everyday Japanese food, was examined by sensory evaluation. In the 1st sensory evaluation, the effect was evaluated in a model solution. The saltiness of 0.80% NaCl solution was equivalent to that of 0.12% monosodium glutamate (MSG) solution containing 0.81% NaCl and dried bonito stock containing 0.68% NaCl. Saltiness enhancement could not be found when MSG solution was used, but was found with 6% dried bonito stock. The 2nd evaluation examined whether the effect was valid for 2 everyday Japanese foods—traditional Japanese clear soup ( sumashi-jiru ) and steamed egg custard ( tamagodoufu ). Although enhancement of saltiness by dried bonito stock could not be clearly demonstrated in the soup, a change in NaCl concentration within 15% did not affect the palatability of the soup. However, dried bonito stock not only enhanced the saltiness but also improved the palatability of steamed egg custard. These findings are expected to be useful for improving the palatability of salt-reduced food. 相似文献
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Mariko Manabe Sanae Ishizaki Tatsuhito Yoshioka Nozomu Oginome 《Journal of food science》2009,74(7):S315-S321
ABSTRACT: The characteristic flavors, with the exception of umami, of dried bonito stock not only enhanced saltiness but also improved palatability, namely the acceptability, of salt-reduced foods. However, the respective effects of odorants and tastants of dried bonito stock on palatability have yet to be fully explained. Thus, the effect of dried bonito stock aroma on saltiness enhancement and palatability improvement in salt-reduced food was evaluated by sensory assessment. Probit analysis indicated that aromas of the stocks, arabushi and karebushi , did not affect the intensity of saltiness. However, the test sample with aromas of dried bonito stocks was significantly more palatable than the reference sample. The effects of the taste of dried bonito stock were also evaluated. Probit analysis indicated that enhanced saltiness was not observed in the MSG solution but was observed with the dried bonito stocks, when controlled for aroma. These results suggest that saltiness enhancement by dried bonito stock was caused by the characteristic taste (excluding umami) of dried bonito stock, while its characteristic aroma and umami were involved in preventing the loss of palatability of a low-salt diet. Moreover, it was found that using a combination of karebushi and dried kelp, as material for making stock, could contribute effectively to the preparation of palatable salt-reduced foods in Japan. Invention of new seasonings for improving the palatability of salt-reduced foods could exploit these findings. 相似文献
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以鲣鱼的背部肌肉为原料,通过测定其质量损失率、pH、质构特性、肌原纤维蛋白、肌浆蛋白含量、水分分布、游离氨基酸含量、挥发性风味物质以及人工感官评定分析蒸制过程中的品质和风味的变化。结果表明,蒸制过程中的质量损失率在0~6 min迅速上升后趋于稳定、pH整体呈上升趋势,硬度显示两个波峰,在蒸制8 min时的弹性达到2.20 mm,肌原纤维蛋白、肌浆蛋白含量在0~6 min内显著下降(P<0.05)后趋于稳定,不易流动水含量不断下降,自由水含量先升高后降低。呈鲜甜味的谷氨酸含量、游离氨基酸总量随蒸制时间的变化趋势相同,整体呈现先升高后降低的趋势,游离氨基酸总量在蒸制6 min和8 min时总量分别为3369.03 mg/100 g、3438.76 mg/100 g。GC-MS分析结果显示,蒸制过程中呈腥味的庚醛和壬醛的相对含量逐渐降低,且在蒸制8 min的相对含量仅为1.14%和1.69%,去腥效果最好。人工感官分析也表明蒸制8 min时的整体评分最佳。因此选用蒸制6~8 min的条件获取到的鲣鱼鱼块的品质及风味最佳。 相似文献
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采用鲣鱼为原料,以蛋白质回收率为指标,酶解制备不同工艺条件的样品。通过测定其黄嘌呤氧化酶(XOD)抑制活性、ORAC值、分子质量分布图谱和总氨基酸含量,构建鲣鱼蛋白肽体外化学活性与其分子质量分布图谱、总氨基酸含量图谱之间的谱效关系。结合超高效液相-质谱联用(LC-MS/MS)方法研究其降尿酸肽和抗氧化肽的分布。研究表明,鲣鱼蛋白肽的XOD抑制活性与其ORAC值具有显著的相关性。由多肽分子质量<1ku所占含量的分布区段和脂肪族氨基酸的含量可初步预测鲣鱼蛋白肽的化学活性。质谱分析表明,纯化组分的质谱基峰图在不同时间段的信号强度与鲣鱼蛋白肽的降尿酸活性和抗氧化活性具有明显的相关性。 相似文献
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为探究冻融循环对熟制鲣鱼暗色肉脂质变化的影响,对熟制鲣鱼暗色肉进行冻融循环(0、2、4、6、8 次)贮藏,测定冻融过程中样品的过氧化值(peroxide value,POV)、酸价(acid value,AV)、pH值、脂质组成、脂肪酸组成等指标。结果显示,在冻融循环贮藏过程中,脂质组成发生明显变化,甘油三酯(triacylglycerol,TAG)和磷脂(polar lipid,PL)质量分数明显降低,游离脂肪酸(free fatty acid,FFA)质量分数明显升高。在冻融循环过程中暗色肉的pH值显著减小,POV和AV显著增加(P<0.05)。脂质中总饱和脂肪酸和总多不饱和脂肪酸含量都逐渐下降,TAG和PL中脂肪酸含量明显下降,其中PL中总多不饱和脂肪酸含量下降明显,FFA中总多不饱和脂肪酸含量显著升高(P<0.05)。主成分分析(principal component analysis,PCA)和偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)结果表明,经过不同冻融次数的鱼肉之间存在一定的差异性,且随着冻融次数的增加脂质氧化程度不断加剧。相关性分析结果表明FFA质量分数与POV、AV呈正相关,与PL质量分数、TAG质量分数、pH值呈负相关。实验结果表明冻融循环会影响熟制鲣鱼暗色肉脂质组成,同时引起脂质的氧化分解。这为熟制鲣鱼暗色肉在运输和贮藏过程中脂质控制提供一定的理论指导。 相似文献
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Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness
Mariko Manabe Sanae Ishizaki Umi Yamagishi Tatsuhito Yoshioka Nozomu Oginome 《Journal of food science》2014,79(9):S1769-S1775
A traditional Japanese umami‐rich stock, dried bonito stock, was reported to improve the palatability of a low‐salt diet due to its characteristic aroma. Two pathways are available for the presentation of odors: the orthonasal and retronasal pathways. Aroma is perceived through the orthonasal pathway. In contrast, retronasal application of odors is thought to evoke different sensations from the orthonasal pathway, which is typically perceived as taste and modifies taste. Therefore, the effect of retronasal odor on salt‐reduction might be different from that of aroma, that is, orthonasal odor. Thus, the effects of the retronasal odor of dried bonito stock on the enhancement and improvement of palatability upon salt reduction were examined using sensory evaluation. Moreover, the contributions to flavor expression and palatability of dried bonito stock were also investigated. Although the retronasal odor of dried bonito did not enhance saltiness, it improved the palatability of saltiness. In the presence of no tastants except 0.68% NaCl, a content 15% less than that of Japanese traditional soup, the retronasal odor of dried bonito generated umami, enhanced the suitability for dried bonito stock, and increased palatability. This indicates that the retronasal odor of dried bonito stock could improve the palatability of a salt‐reduced diet. These findings can be applied to the development of new seasonings for improving the palatability of salt‐reduced foods. 相似文献
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以柴鱼为原料,酶解制备柴鱼蛋白肽,并以抗氧化活性和蛋白质回收率为指标对柴鱼蛋白肽酶解工艺进行了优化研究,用离子交换层析法和凝胶层析法对酶解液进行分离纯化,最后用基质辅助激光解吸电离飞行时间(MALDI-TOF-MS)串联质谱法和反相高效液相色谱法(RP-HPLC)对分离组分进行结构鉴定。研究显示,1、最佳用酶为木瓜蛋白酶;最适加酶量为1.0%;最佳预处理条件为100℃、5 min;最佳酶解时间为4 h。2、经过DEAE-52纤维素层析后,分离出A、B、C三个组分,其中A组分的抗氧化活性最好,后对A组分用Sephadex G-15葡聚糖凝胶进一步分离纯化,分离出A1、A2两个成分,其中A1的抗氧化活性最好。3、用MALDI-TOF-MS质谱对A1、A2进行分子量鉴定,检测发现,A1、A2组分的分子量主要集中在378.830 Da,进一步做氨基酸分析后,推测其可能含有的氨基酸组成为Lys、Leu、Pro。 相似文献