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Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.313-326,14.

食品科学与人类健康(英文)2024，Vol.13Issue(1)：P.313-326,14.DOI:10.26599/FSHW.2022.9250026

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Na Xu ¹Xianming Zeng ²Peng Wang ³Xing Chen ⁴Xinglian Xu ³Minyi Han⁵

作者信息

1. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210000,China
3. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210000,China
4. State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China
5. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China Wens Foodstuff Co.,Ltd.,Yunfu 527400,China
折叠

摘要

关键词

Oral processing/Chicken/Electronic tongue/Electronic nose

分类

轻工纺织

引用本文复制引用

Na Xu,Xianming Zeng,Peng Wang,Xing Chen,Xinglian Xu,Minyi Han..Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose[J].食品科学与人类健康(英文),2024,13(1):P.313-326,14.

基金项目

supported by China Agriculture Research System of MOF and MARA(CARS-41) （CARS-41）

Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007)。（WENS-2020-1-ZDZX-007）

食品科学与人类健康(英文)

ISSN：2097-0765

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