Using sterilized fresh milk and downy cherry(Prunus tomentosa) as main materials,the cherry yoghourt was produced with the inoculation of Lactobacillus. The processing was optimized. And the yoghourt with highest sensory evaluation was produced when fermentation was carried out with the addition of 16.5% downy cherry juice,10% sucrose,0.08% stabilizer CMC,0.08% PGA and 0.02% CaCl2 as salt stabilizer.
Through principal composition analysis and comprehensive evaluation by using the results of sensory evaluations and physiochemical analysis of sixteen kinds of fermented bean curd bought from markets, the results showed that the former 4 principal components of sensory evaluation contribute 85 25% to the sensory quality of fermented bean curd, the contribution rate of the former 4 components are 49 60%, 16 76%, 12 05%, and 6 87% respectively.
The best formula of the complex functional and nutritional oral liquid was determined by orthogonal design and sensory evaluation and the optimal aloe juice concentration, honey suckle juice concentration, honey concentration and table sweet concentration were 20%(v/v), 10%(v/v), 1.0%(v/v) and 0.3mg/ml, respectively.
Samples of fresh beef muscles(Longissimus dorsi) were packed under varying modified atmosphere conditions (O2、20～80%、CO2 20～60%、N2 0～20%)and stored at 3±1℃ for 12 days. At 2 day intervals meat samples were analysedfor colony forming unit, Ecoli most probable number, pH, content of metMb,lipid oxidation(TBARS), total volatile basicnitrogen and sensory evaluation.
Principal component analysis (PCA) and analysis of variance (ANOVA) were performed to analyse the variation and correlation of indicators. The results show good correlation between some of the quality indicators, TVB-N, TMA, TVC, pH, NH_3 response of electronic nose and sensory evaluation.
Studies were conducted to explore the(relationship) among different penetration parameters(including the high-point Y_1,Y_2,Y_3,the stable-point Y_4 and the area Y_5 of the penetration curve) and the sensory evaluation.
And the optimal prescription for making the final products ascertained on the thesis of orthorhombic experiment L_9(3~4) and the sensory evaluation was: amount of sugar was 4%,amount of milk powder was 3%,proportion of soybean to water was 1∶4 and the amount of stabilizer was 0.5%.
The discovery of mammalian taste receptor family 1 has provides important insights. The sense of taste provides human being with valuable information about the quality and nutrional value in food sensory evaluation. The T1R3 or combination of T1R2 and T1R3 together account for the recognition of sweet substances.
The results show that the relationships between the high-point Y_1 of penetration parameter and the sensory evaluation are both close on pork and beef materials,their correlation coefficients are 0.9784 and 0.9984,respectively,which indicate highly significantly positive(correlation)(P<0.01). The study shows that the first high-point Y_1 of the penetration curve by Texture Analyzer is feasible to quantitative evaluation of meat tenderness.
The marine fish meat gels and the freshwater fish meat gels have the same acceptability for inland Chinese according to the sensory evaluation results.
Considering the results of sensory evaluation, the A.E.C.
This new technique involves headspace sampling, heart cutting, collection and concentration of the voltiles on a porous polymer (Tenax-GC), followed by sensory evaluation and two-dimensional gas chromatography.
For sensory evaluation, however, three oils were significantly different.
Preliminary sensory evaluation of the produced semisweet wines showed good flavor and aroma.