Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

• Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are establis...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Zhu, Yiwen [verfasserIn]

Zhou, Xirui

Chen, Yan Ping

Liu, Ziyuan

Jiang, Shui

Chen, Gaole

Liu, Yuan

Format:

E-Artikel

Sprache:

Englisch

Erschienen:

2022

Schlagwörter:

Electronic tongue (E-tongue)

Correlation

Two-alternative forced choice (2-AFC)

Perceived umami intensity (PUI)

Back propagation neural networks

Equivalent umami concentration (EUC)

Übergeordnetes Werk:

Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.]

Übergeordnetes Werk:

volume:368 ; year:2022 ; day:30 ; month:01 ; pages:0

Links:

Volltext

DOI / URN:

10.1016/j.foodchem.2021.130849

Katalog-ID:

ELV055550843

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