A5037505536- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Olfactory and Sensory Function Studies
- Sensory Analysis and Statistical Methods
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Plant chemical constituents analysis
- Phytochemicals and Antioxidant Activities
- Analytical Chemistry and Chromatography
- Traditional Chinese Medicine Analysis
- Water Quality Monitoring and Analysis
- Sodium Intake and Health
- Food Quality and Safety Studies
- Spectroscopy Techniques in Biomedical and Chemical Research
- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Bee Products Chemical Analysis
- Insect Pheromone Research and Control
- Genomics, phytochemicals, and oxidative stress
- Consumer Attitudes and Food Labeling
- Multisensory perception and integration
- Chromatography in Natural Products
- Face Recognition and Perception
- Structural Behavior of Reinforced Concrete
China National Institute of Standardization
2014-2025
Institute of State Administration
2025
Agriculture and Food
2025
Sensory (United States)
2025
China Agricultural University
2007-2009
Perception of facial identity and emotional expressions is fundamental to social interactions. Recently, interest in age associated changes the processing faces has grown rapidly. Due lack older stimuli, most previous age-comparative studies only used young which might cause own-age advantage. None existing Eastern face stimuli databases contain images different groups (e.g. adult faces). In this study, a database that comprises 110 Chinese adults displaying eight (Neutral, Happiness, Anger,...
Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma attributes seven green samples from Sichuan Chongqing regions were evaluated using dynamic dilution olfactometer ranking descriptive analysis (RDA) technology. The volatile compounds major components determined by GC-MS combination with odor activity value (OAV) analysis. partial least squares regression (PLSR) model was further to identify key aromas contributing...
ABSTRACT Jiang‐flavor Baijiu (JFB) is one of the most complex and representative types traditional Chinese liquor, known for its unique flavor, which popular among consumers. Previous studies primarily focused on detecting identifying volatile compounds but lacked comprehensive descriptions precise differentiation their sensory qualities. To explore characteristics JFB, this study collected widely recognized descriptors from literature, standards, free descriptive questionnaires, Pivot...
Emotions evoked by food are an important factor that strongly influences the predictive power of consumer acceptance and consumption behavior when choosing food. The emotion questionnaire is efficient measurement tool describes emotions different foods on market. However, there rarely a list terms for specific foods, such as pure dairy products aim this study was to develop scale measure responses investigate its application in testing. A total 1340 Chinese subjects (67% female, 18~45 years...
This study was conducted to investigate the sensory characteristics and temporal migration of hydroxyl-sanshool compounds at slight moderate concentrations after dissolution in ethanol-water, saccharose, NaCl, MSG via 2-AFC, time intensity (TI) dominance sensations (TDS) methods. The pungency detection threshold (DT) suppressed saccharose while NaCl solutions showed no effect on DT. area under curve (AUC) increased decreased significantly solution. Imax (maximal intensity) also low...
Zanthoxylum bungeanum originating in different places varies alkylamide content and pungency intensity.The intensity of 19 samples was first determined with Scoville units (SPUs). The SPUs were found to range from 3.80E + 04 5.40E 05. chemical compositions contents measured next, using the ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) method. total ranged 9.83 ± 0.15 89.98 1.35 g kg-1 . Hydroxy-ϵ-sanshool, hydroxy-α-sanshool, hydroxy-β-sanshool,...
The phenols and alkylamides in 26 varieties of Zanthoxylum pericarps (ZP) were comparatively identified, the contribution these key components to inhibition vitro α-glucosidase (α-Glu) was confirmed using principal component analysis (PCA) ingredient recombination models. Additionally, spectrophotometric assays, nuclear magnetic resonance (NMR), molecular docking (MD) employed characterize interactions among ZP when exposed α-Glu. Four hydroxy-α-sanshool (α-SOH), which recognized as main...
Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles consumer hedonic perception for 14 UHT milk using quantitatively descriptive analysis a 9-point scale were investigated in this study. There significant differences attributes intensity liking scores among organic whole milk, ordinary low-fat skimmed (p < 0.05). Skimmed samples had lowest typical aroma, taste flavor texture attributes, as...
The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated effect vacuum (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite films impact temperature (4, 25, 38 °C) corn. sensory quality color changes were evaluated, indicating a significant improvement in glossiness (GL), sourness (SO), compared to packaged using OR films. results showed that HB preserved freshness under refrigerated...
Abstract In this study, the intensity of pungency and time‐related aspects nine samples Zanthoxylum bungeanum from different provinces China were determined, first via Scoville Pungency Units (SPU), then quantitative descriptive analysis, time (TI), temporal dominance sensation (TDS). The SPU was determined as ranging 38,000 to 460,000. Furthermore, intensities tingling, vibrating, salivating, burning, astringency, numbing, bitterness in high‐performing (measured at more than 150,000) found...
Hydroxyl-sanshools (HS) are primary components evoking specific pungent sensations of Sichuan Pepper (pericarp Zanthoxylum bungeanum, PZB) which is widely used as a food condiment in Chinese cuisine. In present work, voltammetric characterisation HS was investigated, and protocol described an efficient electrochemical method (DPV) for detecting the content total analyte quantitatively PZB samples first proposed. Cyclic voltammetry (CV) differential pulse were employed reversibility...