Sensory quality of traditional foods

It is generally admitted that the expression ‘traditional food’ refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process.     

Sensory quality of traditional foods

It is generally admitted that the expression ‘traditional food’ refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process.     

Lactose processing: From fundamental understanding to industrial application

This review looks at the research that has been done to understand the main problems that the lactose processing industry faces from a fundamental point of view and hence to the solutions that have been found or to the suggestions for addressing the problems. It also points to areas where further work is needed. Problems looked at include crystallisation issues of fines production, clusters, yield and habit and drying issues that can lead to transportation issues of blocked lines and caking in bags.     

正确认识食品添加剂,确保食品安全

食品安全直接关系到千家万户.近年来,由食品添加荆引发的食品安全问题层出不穷,导致消费者对食品添加刺充满恐慌.实际上,在正常范围内使用食品添加剂对公众健康是没有危害的,所有的问题都是由于添加剂的非规范使用造成的,这也是国家整顿食品添加剂行业的重点.     

From food structure to texture

Understanding the relationship between food texture perception and food structure is of increasing importance for companies wishing to produce texturally attractive food products. The perception of texture is a complex process involving the senses of vision, hearing, somesthesis and kinesthesis. Texture perception takes place partly during the dynamic process of food breakdown in the mouth and is affected by oral processes, such as motility, saliva production and temperature. To take account of these factors, a multidisciplinary approach is proposed for studying the relationship between food structure and texture perception, combining sensory research, physiology studies and research into food physicochemical characteristics. Recent developments in these three areas that give potential for a better understanding of texture perception and its relationship with food structure are discussed.     

论食品安全消费者信任的重构:以食品经营者规制为视角

食品的信用品特征形成食品经营者和消费者之间信息的不对称,并成为食品安全社会信任缺乏的根本原因。但是,为保障食品行业的发展和维护消费者权益,必须通过强化监管和责任承担等构筑食品安全的消费者信任。     

Pungency in food perception and preference

Abstract

While sensations of pungency are characteristic of food in all cultures, relatively little attention has been given to trying to understand the role these sensations play in our perception of, and preference for, foods and food flavors. This review provides an overview of research on the psychophysics of the sensory system responsible for perception of pungency (the trigeminal nerve), current views on how preference for pungency develops, and the qualities of common pungent food ingredients and their interactions with food flavors. It is argued that understanding the role that pungency plays in foods is essential to successful development of acceptable food flavors, especially for those markets in Asia in which pungency is a defining characteristic of the cuisine.     

Sensory and instrumental measurement of food crispness: II — In a high moisture food

Preliminary attempts to compress cylinders of apple tissue under constant loading rate to obtain catastrophic breakdown of the samples were unsuccessful. Puncture and ‘biting’ tests, where the shear component was dominant, yielded some useful results. Highly significant correlations (p < 0·001) were obtained between sensory crispness and sensory hardness and between sensory crispness and most of the physical measurements obtained when using these two tests. The measurements chosen for the regression analysis (equivalent sound level, fracture rate and work done during fracture) were those thought to be of significance in the sensory measurement and included in the definition of crispness.The results of the regression analysis show that both the ‘biting’ and puncture tests produced a number of almost equally-well-fitting equations with the equivalent sound level and the work done during fracture as the dominant variables in predicting sensory crispness in a high moisture food. The regression equations of the ‘biting’ test always tend to give a better prediction of crispness (higher values of R²) than the respective puncture test equations.The values of the maximum sound levels in octave bandwidths over the audible range for the fresh and stored apples show the same broad spectrum, with the stored samples producing, in general, less sound at all frequencies, significantly so for frequencies greater than 3 kHz.     

浅析新疆传统食品的工业化

根据新疆传统食品的现状,分析了其工业化进程中拥有的优势和存在的问题,最后对其工业化进程所应采取的应对策略进行了较详细的阐述。     

Link between food and health: From gene expression to nutritional recommendations

Joint research in food and health could have large potential benefits and could substantially reduce risks for metabolic diseases. Nutritionists now work transdisciplinarily using molecular and cellular biology as well as physiology to develop research strategies going from knowledge on gene expression to dietary recommendations in order to meet individual requirements. Changing food habits in order to follow nutritional recommendations is hard but possible. To reach this aim nutrition research needs to move from a focused approach towards a broader approach including human sciences and “art du bien manger”. Professionals in food and hospitality have a genuine and essential knowledge in culinary art, products presentation and gastronomy. They must certainly be key actors to help nutritionists and scientists to implement in a practical way the nutritional recommendations in the general population, with a central question: How to change «eating» towards healthy, tasty food by changing food offer?     

我国传统食品涵义界定及其发展现状的研究

在总结目前国内外对传统食品概念不同界定的基础上,总结了传统食品最主要的特征,介绍了国内外对各国传统食品的研究进展,并指出了中国传统食品存在的主要问题,同时提出了相应的建议.     

Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception

The relative contribution of aroma, taste and texture modalities to overall perception, as well as the interactions which can occur between them, were studied during the consumption of natural foods, i.e. apples. Aroma, taste and texture perceptions were masked in that order by employing different masking agents, separately or combined, allowing one or several of these senses to be omitted during various matching tasks. By means of Common Components and Specific Weight Analysis (CCSWA), matching results were compared to those of rating tests performed by a trained panel, without masking agents. Taste was the modality which contributed most to apple discrimination, followed by texture and aroma. While taste did not seem to interact with texture, its perception may have been amplified by odorant information. A perceptual taste-taste interaction may also occur during apple consumption. The use of masking agents could thus become a useful tool to better understand the perception of several sensations of real natural foods whose formulation cannot be modulated.     

中华传统食品的科学与价值

0 前言 中国传统食品虽然有着悠久的历史,丰富的内涵以及深深植根于中国人的饮食生活中,但近年却受到严峻地挑战。这些挑战主要来自:(1)西式食品的冲击;(2)生活方式的改变引起对食品功能要求的变化;(3)现代食品卫生观念与传统食品的差异。然而,毕竟中国人的主食和日常饮食中传     

可可粉末香精的感官分析及其在食品中的应用

研究了可可粉末香精作为可可粉的代替物在食品中的应用,通过感官分析从整体喜好度、香气、巧克力风味、苦味、口感五个方面对样品进行评价,并通过SPSS软件对所得数据进行方差分析.实验得出可可粉末香精能替代可可粉,同时在感官分析中没有明显差异.试验得出可可粉末香精在不同食品中可可粉的代替量,在水中溶解0.02％可可粉末香精可替代0.25％可可粉：在奶粉和牛奶中0.04％的可可粉末香精可替代0.25％的可可粉;在冰淇淋中0.05％的可可粉末香精可替代0.5％的可可粉;在饼干夹心中0.15％的可可粉末香精可代替2.5％的可可粉末.通过实验可以看出可可粉末香精在不影响产品感官品质的同时能大大降低可可粉的用量,降低产品的成本.     

Effect of background noise on food perception

We investigated the effects of auditory background noise on the perception of gustatory food properties (sugar level, salt level), food crunchiness and food liking. Participants blindly consumed different foods whilst passively listening to either no sound, or quiet or loud background white noise. The foods were then rated in terms of sweetness, saltiness and liking (Experiment 1) or in terms of overall flavour, crunchiness and liking (Experiment 2). Reported sweetness and saltiness was significantly lower in the loud compared to the quiet sound conditions (Experiment 1), but crunchiness was reported to be more intense (Experiment 2). This suggests that food properties unrelated to sound (sweetness, saltiness) and those conveyed via auditory channels (crunchiness) are differentially affected by background noise. A relationship between ratings of the liking of background noise and ratings of the liking of the food was also found (Experiment 2). We conclude that background sound unrelated to food diminishes gustatory food properties (saltiness, sweetness) which is suggestive of a cross-modal contrasting or attentional effect, whilst enhancing food crunchiness.