北京盈盛恒泰科技有限责任公司

高品质感官设备助力感官分析领域的发展，让感官分析更具确定性和精确性，以下是“日本INSENT电子舌"各合作单位2022年部分科研成果，分享给大家，希望能给感官分析领域的各位科研工作者带来帮助！

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk

超声波对豆浆功能特性、风味特性及贮存稳定性的影响

华中农业大学

Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake

使用微粉冷压芝麻饼可将法兰克福香肠中的磷酸盐含量降低50%

东北农业大学

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

葡萄糖胺诱导糖基化产生的美拉德反应肽具有明显的盐味增强作用

西南大学

Changes of functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY

枸杞用SCOBY康普茶发酵后功能成分及生物活性的变化

上海应用技术大学

Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios

预干燥粉虫幼虫面粉可以部分取代法兰克福香肠中的瘦肉:预干燥方法和替代比例的影响

东北农业大学

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

多种工艺结合分析道口红烧鸡加工过程中气味和口感的变化

河南农业大学

Development technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability

从骆驼乳中分离的降胆固醇乳酸菌发酵剂的开发技术

中国食品药品检验研究院

Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

高耐胁迫、高酯酶活性植物乳杆菌的筛选及其对发酵鱼酸扎鱼蛋白质代谢和风味形成的促进作用

大连工业大学

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

一种基于紫莲子发酵的新型大豆饮料的营养功能和风味评价

南京工业大学

Characterization of Pleurotus Citrinopileatus Hydrolysates Obtained from Actinomucor Elegans Proteases Compared with That by Commercial Proteases

秀丽隐杆线虫放线菌蛋白酶水解物与商业蛋白酶水解物的比较

天津理工大学

Enzymatic glucosylation of citrus flavonoids to enhance their bioactivity and taste as new food additives

酶法对柑橘类黄酮进行糖基化，以提高其作为新型食品添加剂的生物活性和口感

广东工业大学

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

不同烘烤温度下鳗鱼汉堡的理化、感官和消化特性

集美大学

An Olfactory-Taste Synesthesia Model Combined with Electronic Nose and Electronic Tongue to Identify Flavour Substances

结合电子鼻和电子舌的嗅觉-味觉联觉模型识别味道物质

东北电力大学

One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization

基于动态高压微流态化的一步法提高椰乳乳状液的稳定性并保持其风味

广东工业大学

Development stage prediction of flat peach by SVR model based on changes in characteristic taste attributes

基于特征口感属性变化的SVR模型预测扁桃发育阶段

陕西师范大学

Blue Light for Inactivation of Meatborne Pathogens and Maintaining the Freshness of Beef

蓝光灭活肉源致病菌，保持牛肉新鲜度

江南大学