味觉识别及其应用

分析了味觉与食品的关系，介绍了味觉及其识别机理，研究了味觉模式识别中的主元分析、模糊识别、神经网络识别、模糊－神经网络识别、混沌识别。探讨了味觉识别及其应用状况，展望了味觉识别系统发展的广阔前景。     

100m3发酵罐上面发酵小麦啤酒生产工艺技术研究

详细介绍了100立方米发酵罐上面发酵小麦啤酒生产工艺技术及质量控制标准.     

2种甜味姜的腌制方法

为增加腌制生姜的品种，该文介绍了蜜汁生姜、五美姜的腌制方法。蜜汁生姜是将生姜整理去皮后，经糟浸密封、洗净、切制、压卤、蜜渍、翻拌和成熟等工序制成的。产品有色泽金黄、味道甜美、微辣及香脆可口等特点。五美姜是将鲜生姜整理去皮，经2次盐水渍后，加入去核白梅拌匀、经曝晒，加入甘松、甘草和檀香拌匀，再经曝晒制得成品。产品色泽金黄，质地脆嫩，味甘微酸，香气独特。     

Odor of Taste Stimuli in Conditioned "Taste" Aversion Learning.

The present research addresses whether rats can express odor aversions to the odor of taste stimuli. In Experiment 1, saccharin or salt were either mixed in distilled water, so the rats could taste and smell them, or presented on disks attached to the tubes' metal spouts so the rats could only smell them. Aversions were established to taste stimuli under both conditions. The results of Experiment 2 indicate that conditioning was to the odor of the tastes when they were presented on disks in Experiment 1, hence both taste and odor aversions were established by means of "taste" stimuli. Taste aversion learning thus may more properly be termed flavor aversion learning, with flavor referring to both taste and odor components. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The methodical organization of talking and eating: Assessments in dinner conversations

The paper analyzes food talk and more particularly food assessments produced during dinner conversations videorecorded in naturalistic settings. This focus reveals how expressions of food preferences, taste, and other evaluations are deeply embedded within collective activities, related both to the ongoing conversation and to the management of the meal as a social event. The paper reviews existing interactional studies of dinner conversations, and provides a detailed analysis of the interactional, linguistic and multimodal patterns which characterize the sequential environment in which assessments are produced. It identifies three recurrent contexts: at the beginning of meals, at closings of sequences and topical developments, and at ‘delicate’ moments characterized by emerging disagreements and conflicts. This sequential analysis reveals how taste and food preferences are highly sensitive both to the social occasions and to the organization of turns at talk; analysis shows that not only are assessments systematically positioned within specific sequences in dinner conversations, but also that they can be mobilized in service of other social practices, such as fueling topical talk, reorienting participants’ focus of attention or stopping emerging sequential trajectories.     

Uptake and release of environmentally occurring odorous compounds by fish. A review

This review deals with chemical compounds occurring in the environment that may impair the flavour of fish. Fifty-seven compounds, various mixtures and waste waters are listed with effective concentrations and exposure data. Factors affecting the uptake and release of environmentally occurring odorous substances by fish are discussed. For most compounds tested, estimated threshold concentrations for flavour impairment of fish (ETC) are higher than the corresponding threshold odour concentration in water (TOC), but for phenols, this relationship is reversed. Further research needs are briefly discussed.     

Taste Identification of Tea Through a Fuzzy Neural Network Based on Fuzzy C-means Clustering

1　IntroductionTasteidentificationisoneofthemainapplica tionsofthepatternrecognition .Thestudyoftasteidentificationcanbetracedbacktothebeginningof90’s.Theneuralnetworkmodelrealizingtasteidentificationofthefivebasictasteswithvariousdensitywasoriginally proposedbyHaoBo[1 ] in1 994.Afterward ,withthedevelopmentofartificialintelligence,thefuzzyneuralnetworkwasusedtoidentifythebasicandsweet acidcompoundtaste[2 ] .Furthermore ,thequantitysamplinganalysisofvari ousfoodsandbeverages,suchascoffee ,r…     

论高职院校美育的创新

文章着重从观念、方法和手段等几个方面进行阐述，说明高职院校美术教育只有创新才能有所发展。