相关实验视频

Updated: May 27, 2025

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction
06:19

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction

Published on: August 16, 2024

365

感官词典的构建和数量描述性分析的江-风味Baijiuu

Junjie Niu1,2,3, Yubo Yang4, Lei Zhao2,3

  • 1School of Life Sciences Shanghai University Shanghai China.

Food science & nutrition
|February 19, 2025
PubMed
概括

这项研究开发了江口味白酒 (JFB) 的感官词典,这是中国传统的烈酒. 这个词典准确地描述了JFBB.

关键词:
江风味的 Baijiu 江风味的味道轮的味道轮是什么意思定量描述性分析 定量描述性分析感官特征 感官特征 感官特征感官词汇词典 感官词汇词典

更多相关视频

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique04:36

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

3.0K
Author Spotlight: Advances in Chemoreception – From Insect Odor Receptors to Non-Coding RNAs04:58

Author Spotlight: Advances in Chemoreception – From Insect Odor Receptors to Non-Coding RNAs

Published on: March 1, 2024

939

相关概念视频

Gustation01:43

Gustation

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.
47.6K
The Physiology of Taste01:24

The Physiology of Taste

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...
3.7K
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
1.8K
Synesthesia01:27

Synesthesia

Synesthesia is a remarkable condition where stimulation of one sensory or cognitive pathway leads to automatic, involuntary experiences in a second sensory or cognitive pathway. People with synesthesia experience a blending or crossing of their senses, such as sight and sound, leading to cross-modal sensations. In this condition, the stimulation of one sense, such as hearing a number or musical note, triggers an experience of another sense, like sensing a specific color, taste, or smell. People...
110
Perceiving Loudness, Pitch, and Location01:21

Perceiving Loudness, Pitch, and Location

The human brain perceives pitch through two primary mechanisms reflected in place theory and frequency theory. Each mechanism describes how sound waves are interpreted as specific pitches by the brain, offering insights into the intricate processes of auditory perception.
Place theory, or place coding, suggests that different pitches are heard because various sound waves activate specific locations along the cochlea's basilar membrane. The brain determines the pitch of a sound by...
188
Qualitative Analysis03:46

Qualitative Analysis

For solutions containing mixtures of different cations, the identity of each cation can be determined by qualitative analysis. This technique involves a series of selective precipitations with different chemical reagents, each reaction producing a characteristic precipitate for a specific group of cations. Metal ions within a group are further separated by varying the pH, heating the mixture to redissolve a precipitate, or adding other reagents to form complex ions.
For instance, group IV...
21.1K