Abstract: Ostrea rivularis was cooked and soup was analyzed.The scent and taste characteristics with different boiling time(20min,40min,80min,120min) were compared by e-nose and e-tongue,and the comprehensive flavor of four soups was evaluated by sensory evaluation and chemical index.The results of electronic noses and electronic tongue indicate that the flavor profiles of four soups were quite different.The smell and taste of 80min soup showed different from other three samples.The result of sensory evaluation showed that 80min-sample was the best one on its taste and smell.The result of the correlation analysis of taste components and sensory evaluation indicated that the flavor has significantly positive correlated with the contents of sumami amino acids.
Liu Ya,Lan Yu-xue. 不同煮制时间的近江牡蛎煮制液的风味分析与评价[J]. 食品与发酵工业, 2013, 39(03): 83-88.
刘亚,蓝玉雪. Flavor analysis and evaluation of Ostrea rivularis soup at different boiling time[J]. Food and Fermentation Industries, 2013, 39(03): 83-88.