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Updated: Sep 8, 2025

Fruit Volatile Analysis Using an Electronic Nose
11:02

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Published on: March 30, 2012

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E-nose,E-tongue,GC-MSとGC-IMSの組み合わせを用いて,ライスフィールドカープ (Cyprinus carpio) の調理による味のダイナミクスを明らかにする

Chenying Fu1, Jingying Weng1, Fujing Luo1

  • 1Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Food chemistry
|September 6, 2025
PubMed
まとめ

調理方法は魚の味を大きく変化させる. 揚げは,ウマミの味との揮発性化合物を強化し,感覚評価において最も好ましい調理方法となりました.

キーワード:
味のプロフィールパディ・フィールド・カープ味覚について熱調理プロセス揮発性化合物

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