日本INSENT电子舌2022年部分研究成果分享（一）

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！

Taste Attributes of the “June Hairy Crab" Juveniles of Chinese Mitten Crab (Eriocheir sinensis) in Yangcheng Lake, China—A Pilot Study

中国阳澄湖河蟹“六月大闸蟹"口味属性—试点研究

中国水产科学研究院淡水水产研究中心

Effects of different withering methods on the taste of Keemun black tea

不同枯萎方法对祁门红茶滋味影响

安徽农业大学茶树生物学与资源利用国家重点实验室

Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes and matrix microstructure

微波加热和传导加热五花肉:非挥发性化合物及其与口感特征、传热方式和基质微观结构的关系

江南大学

Study on quality characteristics of crab meat products of Ovalipes punctatus by intelligent sensory analysis combined with traditional sensory evaluation

采用智能感官分析与传统感官评价相结合的方法研究刺卵蟹肉制品的品质特性

浙江大学

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

中国不同地区茯砖茶真菌群落、化学成分、抗氧化活性及口感特征的比较

湖南农业大学

Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid 

利用电子舌、高效液相色谱和氨基酸分析仪研究酶发酵对中国茶叶口感、化学成分和体外抗氧化活性的影响

云南农业大学

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams

基于LC-MS/ ms的代谢组学和感官评价可以表征正常和变质干腌火腿的代谢物和质地

宁波大学

Identification of novel umami molecules via QSAR models and molecular docking

利用QSAR模型和分子对接识别新鲜鲜味分子

江南大学

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

减盐对安徽豆瓣酱(一种中国传统豆瓣酱)营养、功能和感官的影响

国家富硒农产品加工研发中心

The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat

引入苦荞改善酸奶感官和生物活性的研究

河北农业大学

Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

魔芋葡甘聚糖部分盐替代鸡面糊的评价:食用品质和热固凝胶的理化性质

江苏省农业科学院农产品加工研究所

Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches

基于代谢组学和蛋白质组学的黑曲霉PW-2发酵蒸绿茶生物转化特性及机理研究

四川大学

Study on taste characteristics and microbial communities in Pingwu Fuzhuan brick tea and the correlation between microbiota composition and chemical metabolites

平武茯砖茶的口感特征、微生物群落及微生物组成与化学代谢产物的相关性研究

四川大学

Integrated metabolomic and gene expression analyses to study the effects of glycerol monolaurate on flesh quality in large yellow croaker (Larimichthys crocea)

综合代谢组学和基因表达分析研究单月桂酸甘油对大黄鱼肉质的影响

浙江大学

In silico identification of novel small molecule umami peptide from ovotransferrin

卵转铁蛋白中新型鲜味小分子肽的硅质鉴定

渤海大学

Effect of sterilization methods on the flavor of cold brew coffee

杀菌方法对冷萃咖啡风味的影响

嘉禾食品工业有限公司

Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides

花生水解蛋白的特性及鲜味增强肽的结构鉴定

河南省农业科学院农副产品加工研究中心

Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

不同热加工方法对南美白对虾理化、风味和感官特性的影响

大连工业大学

Characteristics of traditional Chinese acidic rice soup (rice-acid)prepared with different fermentation methods

中国传统酸性米汤(米酸)不同发酵方式的特点

贵州大学

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue,and HS-SPME-GC-MS

长期自然发酵负鼠虾膏风味、口感和挥发性有机化合物的e -鼻、舌和HS-SPME-GC-MS比较分析

西南大学

Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies

多元策略解读中国典型商品米醋的化学感官特征

北京市食品科学研究院

Comparative freezing study of broccoli and cauliflower: Effects of electrostatic field and static magnetic field

西兰花和花椰菜冷冻比较研究:静电场和静电磁场的影响

江南大学

Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches

基于代谢组学和转录组学的方法研究酿酒酵母和裂糖酵母单菌和共菌发酵苹果酒的特性

四川大学

Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3

猪骨汤鲜味肽的特征及其与味道受体T1R1/T1R3的分子对接

北京工商大学

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

感官分析结合纳米LC-Q-TOF-MS/MS对鸡汤味肽的表征和分子对接研究

北京工商大学

Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt

正常和严格厌氧发酵对酸奶理化品质和代谢组学的影响

沈阳农业大学

Identification of Oncorhynchus mykiss nebulin-derived peptides as bitter taste receptor TAS2R14 blockers by in silico screening and molecular docking

用硅胶筛选和分子对接的方法鉴定苦味素受体TAS2R14阻滞剂的来源

渤海大学

Effects of papain concentration, coagulation temperature, and coagulation time on the properties of model soft cheese during ripening

木瓜蛋白酶浓度、凝固温度和凝固时间对模型软奶酪成熟过程中性能的影响

浙江科技大学

Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate

牛脂、磷脂、微波联合超声预处理对牛骨酶解物美拉德反应的影响

江南大学