矿质元素含量与苹果风味品质及耐贮性的关系

对22个苹果品种果实矿质元素含量分析表明,钙、钾含量高,锰、铜含量低的品种果实肉质好,耐贮藏,具有良好的风味品质.钙、钾具有提高果实硬脆度、降低果实贮期的软化和失重、维持良好肉质和风味的作用.钙、钾含量高的品种果实硬脆度高,比重大,果肉致密,细胞间隙率低,贮期软化进度慢,肉质好,耐贮藏.锰、铜含量低的品种果实硬脆度高,含量高的品种果实韧性较强.锌含量对果实的风味、肉质和耐贮性影响较小,优质品种含锌量相对较低.     

石榴果实的糖酸组成及风味特点

采用高效液相色谱法测定4种石榴成熟期果实中糖和酸的组成,并对其味感值和糖酸组分与果实风味指标间的相关性进行分析。结果表明,石榴果实中可溶性糖组分有蔗糖、葡萄糖、果糖和山梨醇,其中葡萄糖和果糖含量最高,分别占总糖含量的43.84%~48.36%和49.18%~50.67%。4个品种中,"玉石籽"的总糖含量最高,"白皮"的最低。石榴果实中主要有机酸是奎宁酸、琥珀酸、草酸、L-苹果酸、莽草酸、柠檬酸和D-苹果酸,其中"玛瑙籽"的总酸含量最高,"青皮"的最低。石榴果实中果糖的味感值最大、其次是葡萄糖;味感值最大的酸是奎宁酸,其次为柠檬酸。相关性分析结果表明,石榴果实的糖酸比与甜味/酸味比值之间呈极显著正相关,各品种间糖酸比(甜味/酸味比值)的差异主要取决于有机酸的含量,与糖含量无关。综合其风味特点,"青皮"和"玉石籽"是甜味较浓的品种,"白皮"和"玛瑙籽"则是酸味较浓的品种。     

几种烟熏茶的香气组成

河西园茶、沩山毛尖和湘尖茶是我国湖南地区典型的烟熏茶类。本文用气相色谱和色—质联用技术鉴定了以上烟茶的香气成分,同时也比较了它们在香气组成上的差异。结果表明,烟熏茶叶的香气特性由原料茶自身固有的成分和由特异工艺加工产生的二次产物,以及茶叶吸附的烟气成分3部分构成。     

酶法改性干酪风味配料的加工技术

酶改性干酪（EMC）作为酶法改性干酪风味配料的主要产品,可以赋予风味平淡的产品以特殊的干酪风味特性。本文介绍了EMC生产工艺以及生产过程中所用的酶和发酵剂。     

Biochemical, sensorial and genomic profiling of traditional Italian tomato varieties

Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being often blamed for lack of flavour. To respond to consumer complaints breeders should know the range of genetic variability available in tomato resources, including local ecotypes, for improving flavour. For this purpose, multitrait characterization, including biochemical, sensorial and molecular analyses, was performed on 12 Italian tomato ecotypes that belong to different types (San Marzano, Sorrento, and Vesuvio). The ecotypes showed a significant variation both in glucose and citric acid content. As for amino acid determination, lysine, aspartic acid and serine showed significant variation among the three types analyzed. Sensory analysis clearly evidenced differences among genotypes: the San Marzano ecotypes revealed sensory profiles that differ from the control processing variety in perception of sweetness and sourness, whereas the Sorrento and Vesuvio ecotype profiles were similar to the fresh market control. In particular, Vesuvio genotypes exhibited a good intensity of tomato aroma and sweetness and an intermediate level of acidity. Finally, molecular characterization performed through AFLP markers provided evidence for a very high level of polymorphism: an ecotype-specific AFLP pattern was identified for at least 11 genotypes, thus defining their molecular fingerprints.     

香酥泥鳅加工工艺研究

对泥鳅的加工工艺作了初步探讨，并对所进行的多次实验结果进行了比较、分析，找出了最佳生产工艺条件，对影响产品质量的关键工艺进行了深入的研究，确定了关键工艺步骤的条件参数。产品采用聚酰胺酯，铝箔，聚乙烯复合而成的蒸煮袋来包装。制成的产品具有色泽诱人，风味浓郁，香酥味美，软硬适度，营养丰富等特点，深受人们喜爱。杀菌条件是：１５ｍｉｎ～２５ｍｉｎ～１５ｍｉｎ／１２１℃（烘烤工艺）和１５ｍｉｎ～２０ｍｉｎ～１５ｍｉｎ／１２１℃（油炸工艺）。     

香酥童仔鸡的加工

将健康 30日龄的童仔鸡屠宰 ,去毛、去内脏 ,加入各种辅料 ,用新的工艺 ,生产出色泽鲜丽 ,娇小鲜嫩 ,香纯润美的香酥童仔鸡 ,本试验研究了香酥童仔鸡的加工艺 ,配方 ,产品特点及其出品率。     

Genetic analysis of barley for Shochu quality

Malting barley is a primary ingredient for barley Shochu, a Japanese traditional spirit. The production process of barley Shochu consists of the pearling operation where the outer layer of barley kernels is removed and the fermentation process where the pearled barley is fermented and distilled. Due to the labour-intensive nature of the conventional evaluation, a more simple and rapid method is required to assess the suitability of malting barley varieties for Shochu purposes. The present study was conducted to identify genetic regions responsible for barley Shochu quality in an effort to develop a marker-assisted selection method. A doubled haploid population generated from a Commander/WI4191 cross was tested for pearling suitability and flavour component levels in the mash and Shochu, and QTL analysis was performed across two consecutive years using the Shochu quality data sets and a 2531-point linkage map. As a result, consistent QTL for pearling yield were detected on chromosome 1H, which were considered to be a possible selection tool. Fourteen QTL were associated with seven flavour compounds in the mash and Shochu.     

青鳞鱼加工和利用的研究

测定了青鳞鱼的一般化学组成，采用一系列工艺技术来改良青鳞鱼制品的色，香，味，减缓青鳞鱼制品的脂肪氧化，以达到开发利用这种多脂鱼的目的。