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Updated: May 5, 2026

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在体外口模型中,从核桃核中释放的味道与分离的口腔参数脱

Yimin Jia1, Wenlin Li2, Mingming Zheng2

  • 1Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Food research international (Ottawa, Ont.)
|June 30, 2024
PubMed
概括

了解在时释放的核桃风味是产品开发的关键. 这项研究模拟了口,识别了关键的挥发性化合物,如2,5-二甲基-3-乙烯和影响消费者偏好的味道化合物.

关键词:
电子传感器 电子传感器香味释放模式的发行模式食品质地 食品质地口服处理模型口服处理模型挥发性化合物 挥发性化合物核桃核是一个核桃核.

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