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脂肪替代品蔗糖聚酯对蛋糕营养价值和感官可接受性的影响

主要研究脂肪替代品——蔗糖聚酯替代蛋糕中的黄油对蛋糕营养价值和感 官可接受性的影响。通过营养和感官分析对蔗糖聚酯蛋糕进行了可行性评价。

电子鼻与电子舌在可可椰奶品质评价中的应用

用电子鼻和电子舌测试了可可粉、砂糖与椰子粉配比不同时的产品信号响应值，并应用主成分分 析法、判别因子分析法和统计质量控制分析法对数据进行了分析．结果表明，在3种主要原料配比不同时，电 子鼻与电子舌对产品的响应信号有明显区别，主成分分析法和判别凶子分析法等可以区分不同晶质的可可 椰奶，能够从气味、滋味和总体质量方面对可可椰奶检测和鉴定．

Evaluation of varieties of set yogurts and their physical properties using a voltammetric electronic tongue based on various potential waveforms

A voltammetric electronic tongue (VE-tongue) was self-developed to discriminate six categories of set yogurt.

Monitoring of quality and storage time of unsealed pasteurized milk by voltammetric electronic tongue

A voltammetric electronic tongue (VE-tongue) was self-developed and applied to monitor the quality and storage time of unsealed pasteurized milk. The VE-tongue comprised four working electrodes: gold, silver, platinum, and palladium electrode.