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Evaluation of sensory and safety quality characteristics of “high mountain tea”
Evaluation sensory safety quality characteristics high mountain tea
2024/7/30
High mountain tea (HT) is widely acknowledged as an essential resource of high quality tea due to its adaptation to superior ecological environments. In this study, the sensory (aroma and taste) and s...
Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
生普洱茶 代谢组学分析 干冷环境 湿热环境 气味标记
2023/4/20
The aroma profile of raw pu’er tea (RPT) depends on its storage duration (2–10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by perform...
Sensory factors involved in mother-young bonding in sheep:a review
ewe-lamb bond welfare recognition olfactory vocalisation vision
2016/12/8
The aim of this review is to discuss sensory recognition (olfaction, vision, vocalisation, hearing and direct contact) in relation to the ewe-lamb bond, and the relevance of this information for anima...
Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Warner-Bratzler Shear Force Texture Profile Analysis Sensory Evaluation Pork Loin Tenderness
2016/7/27
This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear fo...
Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types
nutria muscle histochemical measurements sensory characteristics correlation
2016/6/3
The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat ...
Sensory typology of apples used to evaluate scab-resistant cultivars as compared to known commercial apples
cold storage shelf-life profiling analysis typology consumer acceptability
2016/6/3
The aim of this work was to verify a comparative procedure for evaluating apple cultivars based on typology and comparing the sensory features of the examined cultivars during cold storage and simulat...
Antioxidant Activity and Sensory Changes of Strawberry Tree Fruits during Cold Storage and Shelf Life
anthocyanins polyphenols sensory analysis texture
2015/12/30
The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability
of fully ripe strawberry tree fruits packaged into polypropylene trays un...
Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
pheasant origin body measurements
2015/6/23
Compared to common pheasants, Mongolian × Versicolor hybrids
were characterized by similar body weight and body measurements except for length of trunk with neck in
females. The carcasses of Mongo...
Evaluation of sensory characteristics of sheep and goat meat by Procrustes Analysis
configuration consensus dimension
2015/6/23
These
characteristics were assessed using a nine-point hedonic scale (9 = extremely enjoy, 1 = extremely dislike).
Generalized Procrustes Analysis was performed and 61.11% of the total variability...
Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat
chicken meat organoleptic properties linseed oil PUFA
2015/6/5
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent ...
Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)
rainbow trout feeding vegetable oils meat quality organoleptic properties PUFA
2015/6/2
This study describes the effects of dietary linseed and sunflower oil on the sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed a diet containing either 2.5...
Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls
beef cattle bulls breeds meat quality sensory characteristics fatty acid composition
2015/6/2
Aberdeen Angus (AA), Charolais (CH), Simmental (SI), and Hereford (HE) bulls were used in two fattening experiments with the objective of determining breed differences in chemical composition, sensory...
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
2016/5/18
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Dry-cured Ham Ripening Time Quality Fatty Acid Sensory
2016/5/18
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Red Ginseng Hydrolyzates Asiago Cheese Physicochemical Property
2016/5/17
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...