Page 138 - 《精细化工》2020年第5期

·988· 精细化工 FINE CHEMICALS 第 37 卷

3 结论 analysis[J]. Academic Periodical of Farm Products Processing 〔农产
品加工(学刊) 〕, 2011, (1): 71-73, 87.
[13] CHEN Xiaoting (陈晓婷), WU Jingna (吴靖娜), LU Haixia (路海
排骨汤风味香精较优的加酶方式为采用双酶复
霞 ), et al. Optimization of base seasoning preparation from
配，加酶量为 0.2%（占肉质量），其中，m(木瓜蛋 decapterus maruadsi based on electronic nose and electronic
白酶)∶m(菠萝蛋白酶)=2∶1。对其酶解液进行游离 tongue[J]. Food Science (食品科学), 2018, 39(4): 282-289.
[14] WANG Yufen (王玉芬), ZHOU Xiaoru (周晓茹), LIU Xiaochen (刘
氨基酸检测及分析，结果发现鲜味氨基酸含量较高， 晓晨), et al. Application of electronic tongue on maillard reaction of
其中门冬氨酸含量最高。在此条件下可制备出滋味 chicken flavor[J]. Food Research and Development (食品研究与开
发), 2016, 37(8): 220-224.
饱满的排骨汤风味香精。通过对电子鼻和感官评价
[15] Standardization Administration of the People's Republic of China (中
进行 PCA 分析可知，在两个主成分下能够很好地将 国国家标 准化管 理委员会 ). GB/T 16291. 1—2012: Sensory
各因素对应下的排骨汤风味香精区分开。本研究可 analysis—General guidance for the selection, training and
monitoring of assessors—Part 1: Selected assessors[S]. Beijing:
为改善排骨汤香精风味及排骨汤类产品工业化生产 Standards Press of China (中国标准出版社), 2012.
提供理论依据。 [16] ZHAO Lei (赵镭), ZHANG Lulu (张璐璐), SHI Bolin (史波林), et
al. Establishment of self-calibration linear scale for sensory
参考文献： evaluation of the Pungency intensity of dry zanthoxylum
bungeanum[J]. Journal of Chinese Institute of Food Science and
[1] ZHANG Chen (张晨), YAN Pengwei (严鹏伟), YANG Shiqi (杨诗 Technology (中国食品学报), 2015, 15(10): 211-216.
奇). Research progress on nutritional value and processing and [17] Standardization Administration of the People's Republic of China (中
utilization of pork[J]. China Food Safety Magazine (食品安全导刊), 国国家标准化 管理委员会 ). GB/T 12312—2012: Sensory
2019, 13 (12): 130. analysis—Method of investigating sensitivity of taste[S]. Beijing:
[2] LÜ Zizhi (吕自治). The nutritional value of pork and its Standards Press of China (中国标准出版社), 2012.
scientific consumption[J]. Meat Research (肉类研究), 2003, [18] XIAO Junfei (肖隽霏), ZHANG Yuyu (张玉玉), SUN Baoguo (孙宝
(2): 49-50. 国), et al. Analysis of flavor components in 4 kinds of Suancai[J].
[3] VLACHOS A, ARVANITOYANNIS I S, TSERKEZOU P. An Fine Chemicals (精细化工), 2019, 36(7): 1395-1400.
updated review of meat authenticity methods and applications[J]. [19] DONG Jie (董捷), ZHANG Hongcheng (张红城), LI Chunyang (李
Critical Reviews in Food Science and Nutrition, 2016, 56(7): 春阳). Pilot study on determination of odor differences among bee
1061-1096. propolis aamples from different areas by electronic noseIdentify the
[4] SUN Ying (孙颖), ZHANG Lili (张莉莉), ZHANG Yuyu (张玉玉), authenticity of propolis based on electronic nose[J]. Food Science
et al. Analysis of free amino acids in three kinds of enzymatic (食品科学), 2008, 29(10): 468-470.
hydrolysates[J]. Fine Chemicals (精细化工), 2018, 35(6): 1004- [20] CUI Xiaohong (崔晓红), MA Li (马力), LIU Ping (刘平).
1008, 1014. Preparation of pork flavor by thermal reaction and analysis of its
[5] KHAN M I, JO C, TARIQ M R. Meat flavor precursors and factors volatile flavor compounds[J]. China Condiment (中国调味品), 2017,
influencing flavor precursors-A systematic review[J]. Meat Science, 42(1): 47-51, 56.
2015, 110: 278-284. [21] MEZA-JIMÉNEZ M L, POKHREL P R , TORRE R, et al. Effect of
[6] LIU Shuping (刘树萍). Electronic nose and electronic tongue for pulsed electric fields on the activity of food-grade papain in a
flavor evaluation of pork chop soup[J]. Meat Research (肉类研究), continuous system[J]. LWT-Food Science and Technology, 2019,
2018, (1): 58-63. 109: 336-341.
[7] LIU Dayu (刘达玉), XIAO Longquan (肖龙泉), LIU Haiqiang (刘海 [22] SEN C C, Temamogullari F, Yumusak N, et al. Bromelain prevented
强), et al. Preparation and analysis volatile flavor compounds of nickel-induced testicular toxicity via suppression of sperm DNA
fresh bone soup[J]. Food Science and Technology (食品科技), 2015, fragmentation and sperm quality alterations in rats[J]. Medycyna
41(7): 146-150. Weterynaryjna, 2019, 75(9): 558-563.
[8] ZHAO Jing (赵静), DING Qi (丁奇), SUN Ying (孙颖), et al. [23] DENG Nan (邓楠). Preparation of meat flavors by waste of seafood
Comparison of free amino acids and taste characteristics in different by hydrolysis with protease[D]. Qingdao: Ocean University of
kinds of pig bone soup[J]. Food Research and Development (食品研 China(中国海洋大学), 2012.
究与开发), 2015, 36(18): 1-6. [24] LI Yunyan (李云雁), HU Chuanrong (胡传荣). Experiment design
[9] ZHANG Yuyu (张玉玉), SUN Ying (孙颖), ZHAO Jing (赵静), et and data processing[M]. Beijing: Chemical Industry Press (化学工业
al. Sequential orthogonal optimization of thermal reaction 出版社), 2008.
technology for pork ribs soup flavoring[J]. Fine Chemicals (精细化 [25] WANG Quanli (王全利), HE Siyun (何四云), HE Xiyao (贺习耀), et al.
工), 2016, 33(7): 803-810. Changes on free amino acids during cooking pork ribs soup[J]. Hubei
[10] QIAO Kaina (乔凯娜), WANG Linhan (王琳涵), KONG Yan (孔琰), Agricultural Sciences (湖北农业科学), 2014, 53(14): 3358-3360.
et al. Difference of volatile flavor compounds of pork flavor under [26] MICHISHITA T, AKIYAMA M, HIRANO Y, et al. Gas
different pressure[J]. Fine Chemicals (精细化工), 2018, 35(7): 1188- chromatography/olfactometry and electronic nose analyses of
1195. retronasal aroma of espresso and correlation with sensory evaluation
[11] QIAO Kaina (乔凯娜), WANG Linhan (王琳涵), KONG Yan (孔琰), by an artificial neural network[J]. Journal of Food Science, 2010,
et al. Difference analysis of volatile flavors of pork flavoring by two 75(9): 477-489.
preparations[J]. Science and Technology of Food Industry (食品工业 [27] TIAN H X, SHEN Y B, YU H Y, et al. Aroma features of honey
科技), 2018, 40(19): 258-265, 320. measured by sensory evaluation, gas chromatography-mass
[12] XIE Anguo (谢安国), WANG Jinshui (王金水), QU Chenling (渠琛 spectrometry and electronic nose[J]. International Journal of Food
玲), et al. Application of electronic nose in food flavor substances Properties, 2016, 21(1): 1755-1768.