食品风味的图形表达方法探讨  

Graphic Expression Methods of Food Flavor

作　　者：曾凡斌[1] 潘思轶[2] 

机构地区：[1]华中农业大学理学院,湖北武汉430070 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2011年第19期294-297,共4页Food Science

基　　金：湖北省农业科技创新团队项目(2007-620)

摘　　要：为研究食品中各风味成分的种类和浓度与其感官评分值之间的关系,提出了以数学建模的方法来构建食品主要风味成分的几何图形,食品风味能通过几何图形表达得更为直观,陈述了5种风味图形表示方法,通过风味图形可发现风味变化规律和对风味物质的变化进行定性定量研究,并可通过数学方法找到最佳风味食品所对应的风味化学物质组成,同时还对各种风味几何图形的优缺点进行了评价。In order to explore the relationship between the concentrations of flavor compounds in foods and their sensory scores.The geometric figures of main flavor components in foods are usually established through mathematical modeling.The food flavor can be expressed more intuitively.Five flavor figures are discussed in this article.The change of flavor substances can be studied qualitatively and quantitatively.The flavor compounds corresponding to foods with the best flavor can be explored by mathematical methods.The advantages and disadvantages of geometric figures for flavor are also evaluated.

关 键 词：食品 风味 几何图形 

分 类 号：TS201.2[轻工技术与工程—食品科学]