摘要 : Subjective sensory panel analysis is often used to classify and describe the sensory characteristics of food. However, the flavour of foods and beverages is influenced by its volatile flavour compound composition. Correlation of t... 展开
作者 | Biasioli F Gasperi F Aprea E Endrizzi I Framondino V Marini F Mott D Mark TD |
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期刊名称 | 《Food Quality and Preference》 |
总页数 | 13 |
语种/中图分类号 | 英语 / TS2 |
关键词 | ANALYTICAL TECHNIQUES APPLICATIONS CHEESE COMPOSITIONAL PROFILES DAIRY PRODUCTS EVALUATION FLAVOUR COMPOUNDS INTERACTIONS MASS SPECTROMETRY PREDICTION RAPID METHODS SENSORY ANALYSIS SENSORY PROPERTIES VOLATILE COMPOUNDS |
馆藏号 | N2008EPST0012465 |