响应面设计对牛蒡无糖保健饮料口味的优化

以鲜牛蒡为原料制备牛蒡无糖保健饮料,通过响应面优化了其最佳配方,并测定了可溶性固形物含量、酸度、粘度、总糖、V C含量、菌落数等指标。研究结果表明,最佳配方为:牛蒡汁15.25%,甜蜜素0.32‰,柠檬香精0.32%,柠檬酸0.42%,制得的产品具有牛蒡的特殊香气,味感柔和,酸甜适口,乳白色,均匀一致无沉淀。      

不同年份武夷岩茶水仙主要滋味物质分析与感官评价

[目的]以不同贮藏时间武夷岩茶水仙为研究对象,探究滋味物质与呈味强度的相关性。[方法]采用化学方法和高效液相色谱法检测不同年份武夷岩茶水仙（2020,2018,2016,2014,2012,2010,2008,2006分别贮藏1,3,5,7,9,11,13,15年）中的主要滋味物质,包括茶多酚、黄酮、游离氨基酸、可溶性糖、儿茶素等成分,并结合电子舌感官评定,对两者变化原因及相关性进行分析。[结果]随着贮藏年份增加,武夷岩茶水仙中茶多酚、可溶性糖、儿茶素呈下降趋势,总黄酮与总游离氨基酸变化趋势不明显,咖啡碱、没食子酸、茶黄素含量总体有所上升。其鲜味呈上升趋势,丰富度、苦味、涩味及其回味呈下降趋势,咸味与甜味则保持在一定水平内上下波动。[结论]不同年份武夷岩茶水仙表没食子儿茶素没食子酸酯与苦味、涩味回味、丰富度正相关程度较高,表没食子儿茶素与酸味、茶黄素与涩味负相关程度较高。     

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.     

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…     

Activity of drimane antifeedants and related compounds against aphids,and comparative biological effects and chemical reactivity of (−)- and (+)-polygodial

A series of natural drimanes and related synthetic compounds was tested for antifeedant activity against aphids. Polygodial and warburganal were the most active. The synthetic compounds methyl 9-hydroxydrimenoate and 9-hydroxydrimenal, although active against lepidopteran larvae, were inactive against aphids. Natural (–)-polygodial and the synthetic (+) isomer showed similar levels of activity as aphid antifeedants and in phytotoxicity, fish toxicity, and human taste tests, but reacted at different rates with enantiomers of 1-phenylethylamine.     

中国小说叙述视角的语言审美功能--小说语言美学系列之二

小说叙述语言因叙述视角的不同而呈现不同的审美功能,像全能视角的叙述语言注重讲故事的传奇性和超越性,提供全方位的审美感知。而外部视角和内部视角的叙述语言则注重叙事的外在客观真实性和内在主观真实性,追求典型、深刻、细腻、传神的本真效果,是拓展型的审美品味和原生态的审美透视。中国小说叙述语言在这些方面显示了突出而又独到的特点。     

谈中汽公司静海工程技术中心设计的创作与探索

该文通过对中汽公司静海工程技术中心的设计,研究与探索了研发中心加工业建筑这种新建筑个体的特点,力求创造出具有时代感、艺术品味以及个性鲜明的研究中心加工业建筑新形象。