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1 Encapsulation of caffeine into starch matrices: Bitterness evaluation and suppression mechanism 淀粉基质中咖啡因的封装:苦味评价和抑制机制 单位：华南理工大学 2 Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue 利用HS-SPME-GC/MS结合电子鼻和电子舌对哈尔滨红肠的风味特征进行表征 单位：东北农业大学 3 Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin 利用乙醇沉淀法和阴离子交换树脂富集蟹肉酱中鲜味活性氨基酸和肽 单位：广西大学 4 Ffect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder 不同干燥方法结合发酵和酶解对鸡骨粉营养成分和风味的影响 单位：江南大学 5 Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines 创新糯玉米酿造混合曲(发酵剂)的生产及不同糯玉米酒的品质比较 单位：南京农业大学 6 Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue,and HS-SPME/GC-M 使用电子鼻、电子舌和HS-SPME/GC-MS评价受糖烟熏时间的影响的煮熟鸡腿的风味特性 单位：东北农业大学
