|
报告题目：Visualization of flavor characters by means of the coupling of sensory evaluation and GC analysis
主 讲 人：田村启敏
报告时间：2016年12月19日 10:00
报告地点：下沙校区食品学院257报告厅
报告人简介：
田村启敏，日本国立香川大学教授。研究方向主要是食品中功能成分的研究，如葡萄酒中生理功能成分研究，食品中抗艾滋病病毒成分研究，地域性农产品中抗癌物质研究，食品香味成分研究等。目前已发表论文86篇，出版专著20余部，曾获日本食品科学与技术学会杰出成就(研究推广)奖。
报告内容简介：
Most important point for food production will be the palatability and safety of foods. Nutrient values are currently not the major feature and function of foods. Consumer will choose their favorite ones from others. Every day food products are facing to the serious competitions of food quality in the markets. Textures, flavors and nutrients of foods are important as well as freshness and safety for consumer decision of choices. Recently, physiological effects of foods for prevention of life-style disease are also focused. Food companies survey the consumer demands by marketing research all the time. To optimize high quality of foods, we need to measure food quality and sensory acceptance. Concept of scaling of palatability and acceptance by consumers is not clear because our senses are influenced by a lot of environmental factors and preference.
Objective evaluation of flavor quality of foods is still challenge of food science and under development. Sensing devices such as E-nose, Mass spectrometry, GC-olfactometry as well as statistical analysis are main tools for making the objective evaluation of food flavors because of complicated composition of flavor chemicals.
In my presentation, I will evaluate the aroma character by odor unit (Uo = conc/odor threshold) at appropriate concentration of essential oils and odor impact value (OI = Uo0.5/Uomax0.5) to visualize the odor profiles.
|
