| 研究食品感官品质的动力学方法 |
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| 引用本文： | 詹沛鑫.研究食品感官品质的动力学方法[J].四川理工学院学报(自然科学版),1994(4). |
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| 作者姓名： | 詹沛鑫 |
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| 作者单位： | 四川轻化工学院基础部 |
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| 摘 要： | 研究食品感官品质的时间－强反响应曲线动力学方法，能揭示人们对呈味物等刺激的知觉过程奥密。这里评述其技术、运用与前景。
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| 关 键 词： | 食品感官品质 动力学 神经物理学 |
A KINETICS' METHOD FOR RESEARCH OF SENSORY QUALITY OF FOODS |
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| Zhan Peixin.A KINETICS'''' METHOD FOR RESEARCH OF SENSORY QUALITY OF FOODS[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,1994(4). |
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| Authors: | Zhan Peixin |
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| Institution: | Dept. of Bas. Courses Sichuan Institute of Light Ind. & Chem. Tech. Zigong 643033 |
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| Abstract: | Procedures of time-intensity response curves as a kinetics mation of research of sensory quality of foods are established, which can significantly expand our understanding of the perceptual processes of flavor and textural attributes of foods. Its techniques,applications and future unlits are reviewed. |
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| Keywords: | sensory quality of food kinetics psychophysics |
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