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相关概念视频

Gustation01:43

Gustation

47.7K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
47.7K
Extraction: Effects of pH00:53

Extraction: Effects of pH

452
Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...
452
Acid-Base Titration Curves02:23

Acid-Base Titration Curves

127.3K
A titration curve is a plot of some solution property versus the amount of added titrant. For acid-base titrations, solution pH is a useful property to monitor because it varies predictably with the solution composition and, therefore, may be used to monitor the titration’s progress and detect its endpoint. Acid-base titration can be performed with a strong acid and a strong base, a strong acid and a weak base, or a strong base and a weak acid.
For a titration carried out for 25.00 mL of...
127.3K
The Physiology of Taste01:24

The Physiology of Taste

3.8K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
3.8K
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives01:35

Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives

1.9K
Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
1.9K
Mixtures of Acids03:27

Mixtures of Acids

19.6K
The pH of a solution containing an acid can be determined using its acid dissociation constant and its initial concentration. If a solution contains two different acids, then its pH can be determined using one of several methods depending upon the relative strength of the acids and their dissociation constants.
A Mixture of a Strong Acid and a Weak Acid
In a mixture of a strong acid and a weak acid, the strong acid dissociates completely and becomes a source of almost all the hydronium ions...
19.6K

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Preparation of High-Quality Fermented Fish Product
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调整和建模奶酪的风味.

Huabin Luo1, Simen Akkermans1, Davy Verheyen1

  • 1BioTeC+, Chemical and Biochemical Process Technology and Control, Department of Chemical Engineering, KU Leuven, Ghent, Belgium.

Comprehensive reviews in food science and food safety
|September 1, 2024
PubMed
概括

本研究提出了调整奶酪风味的框架,详细说明了制造和成熟因素如何影响生物化学途径和风味化合物. 数据驱动型建模有助于分析和预测奶酪风味概况,以提高消费者偏好.

科学领域:

  • 食品科学 食品科学 食品科学
  • 感官分析 感官分析
  • 生物化学 生物化学

背景情况:

  • 消费者对奶酪的偏好在很大程度上受到味道的影响.
  • 奶酪制造过程改变了微环境,影响了味道.
  • 了解风味的发展对于奶酪产品的优化至关重要.

研究的目的:

  • 为理解和调节奶酪风味提供一个全面的框架.
  • 将奶酪制造因素与生化途径和特定的风味化合物联系起来.
  • 探索数据驱动建模在奶酪风味分析中的应用.

主要方法:

  • 审查影响奶酪风味的因素,包括牛奶类型,脂肪/盐含量,微生物群和成熟条件.
  • 分析关键的生化途径:蛋白质分解,氨基酸代谢和脂质分解.
  • 检查数据驱动的建模,以识别关键因素,风味化合物和预测风味音符.

主要成果:

  • 确定了关键的挥发性化合物 (酸,醇,,,等). 和它们相关的味道 (水果,坚果等). ) 的情况.
  • 证明了制造和成熟变量对风味发展的影响.
  • 强调了数据驱动模型在将影响因素与味道结果相关联方面的实用性.
关键词:
生物化学途径的发生.奶酪奶酪奶酪是什么意思基于数据的建模.味道的发展 味道的发展调节风味调节的风味.

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New Methods to Study Gustatory Coding
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

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相关实验视频

Last Updated: Jun 14, 2025

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

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New Methods to Study Gustatory Coding
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New Methods to Study Gustatory Coding

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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

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结论:

  • 拟议的框架提供了针对性调节奶酪风味的工具.
  • 数据驱动的建模为奶酪风味分析和预测提供了强大的方法.
  • 这项研究有助于制定一致和理想的奶酪风味配置文件的策略.