个人信息
教师姓名：王硕
教师英文名称：Shuo Wang
教师拼音名称：Wang Shuo
出生日期：1990-07-19
电子邮箱：
入职时间：2020-04-08
所在单位：食品科学与工程学院
职务：食品科学与工程学院科研办公室副主任
学历：博士研究生毕业
办公地点：笃行楼S521
性别：男
学位：博士学位
职称：中级
在职信息：在岗
毕业院校：日本秋田县立大学
硕士生导师
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所属院系： 食品科学与工程学院
其他联系方式
暂无内容
论文成果
Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation
发布时间：2021-07-27 点击次数：
影响因子：1.248
DOI码：10.1080/00032719.2019.1570244
发表刊物：Analytical Letters
关键字：Chemical composition, fermentation, miso, principal component analysis, sensory evaluation
摘要：Miso is a fermented soybean paste that is consumed in the traditional Japanese diet. Understanding the effects of chemical characteristics on miso sensory evaluation enables the classification of miso quality. This study investigated the chemical composition of 26 products from the Akita Prefectural Miso Competition in 2016 and 2017 to determine correlations with their sensory evaluation. The results showed that external appearance contributed significantly to the quality classification, with a reddish-brown color considered more acceptable in the Akita area. Increase in acids (except lactic acid) and amino acid contents were also responsible for enhanced sensory quality. Furthermore, the results from principal component regression showed that the presented measurements contribute to providing an alternative objective evaluation of these food products.
第一作者：Shuo Wang
论文类型：SCI
学科门类：工学
一级学科：食品科学与工程
文献类型：SCI
卷号：52
期号：11
页面范围：1813-1827
ISSN号：0003-2719
是否译文：否
发表时间：2019-02-08
收录刊物：SCI
发布期刊链接：https://www.tandfonline.com/doi/full/10.1080/00032719.2019.1570244
