高品質感官設備助力感官分析領域的發展，讓感官分析更具確定性和精確性，以下是“日本INSENT電子舌"各合作單位2022年部分科研成果，分享給大家，希望能給感官分析領域的各位科研工作者帶來幫助！

Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk

超聲波對豆漿功能特性、風味特性及貯存穩定性的影響

華中農業大學

Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake

使用微粉冷壓芝麻餅可將法蘭克福香腸中的磷酸鹽含量降低50%

東北農業大學

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

葡萄糖胺誘導糖基化產生的美拉德反應肽具有明顯的鹽味增強作用

西南大學

Changes of functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY

枸杞用SCOBY康普茶發酵后功能成分及生物活性的變化

上海應用技術大學

Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios

預干燥粉蟲幼蟲面粉可以部分取代法蘭克福香腸中的瘦肉:預干燥方法和替代比例的影響

東北農業大學

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

多種工藝結合分析道口紅燒雞加工過程中氣味和口感的變化

河南農業大學

Development technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability

從駱駝乳中分離的降膽固醇乳酸菌發酵劑的開發技術

中國食品藥品檢驗研究院

Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish

高耐脅迫、高酯酶活性植物乳桿菌的篩選及其對發酵魚酸扎魚蛋白質代謝和風味形成的促進作用

大連工業大學

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

一種基于紫蓮子發酵的新型大豆飲料的營養功能和風味評價

南京工業大學

Characterization of Pleurotus Citrinopileatus Hydrolysates Obtained from Actinomucor Elegans Proteases Compared with That by Commercial Proteases

秀麗隱桿線蟲放線菌蛋白酶水解物與商業蛋白酶水解物的比較

天津理工大學

Enzymatic glucosylation of citrus flavonoids to enhance their bioactivity and taste as new food additives

酶法對柑橘類黃酮進行糖基化，以提高其作為新型食品添加劑的生物活性和口感

廣東工業大學

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

不同烘烤溫度下鰻魚漢堡的理化、感官和消化特性

集美大學

An Olfactory-Taste Synesthesia Model Combined with Electronic Nose and Electronic Tongue to Identify Flavour Substances

結合電子鼻和電子舌的嗅覺-味覺聯覺模型識別味道物質

東北電力大學

One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization

基于動態高壓微流態化的一步法提高椰乳乳狀液的穩定性并保持其風味

廣東工業大學

Development stage prediction of flat peach by SVR model based on changes in characteristic taste attributes

基于特征口感屬性變化的SVR模型預測扁桃發育階段

陜西師范大學

Blue Light for Inactivation of Meatborne Pathogens and Maintaining the Freshness of Beef

藍光滅活肉源致病菌，保持牛肉新鮮度

江南大學