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Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the...
Off-flavour Defects of Packed Waters and Soft Drinks
off-flavour defects packed water SPME GC/MS
2014/3/10
Greases and lubricants, organic cleaning agents and other material which are used for the maintenance of technological equipment belong to the important potential sources of off-flavours in packed wat...
Textural and flavour characteristics of commercial tomato ketchups
tomato ketchup rheology sensory characteristics
2014/3/7
A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A...