...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food research international >Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
【24h】

Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

机译：品尝期间唾液组成和流量对鼻后香气时间感知个体间差异的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

In order to determine if inter-individual differences in saliva composition and flow influence the perception of specific aromatic stimuli elicited by esters after wine consumption, ten individuals were selected and instructed in the recognition of four aromatic stimuli elicited by four ester compounds, which were added to a rose wine. The whole panel was firstly characterised by their salivary flow, composition (pH, total protein content, macro-and micro- minerals) and rheological properties (viscosity), and secondly, the panellists were trained in a dynamic sensory method for the evaluation of retronasal aroma intensity at discrete time intervals (5, 60, 120, and 180 s) after wine expectoration. Significant inter-individual differences (p < 0.05) in saliva composition were found in most salivary parameters. Differences in the intensity ratings among individuals were also found for the four aroma attributes. Spearman correlation analysis between saliva parameters and aroma intensity over time showed a strong positive correlation between salivary flow and aroma perception for some aroma and time points. This correlation was higher in the immediate than in the long lasting perception and greater for aroma attributes elicited by short chain length esters (isoamyl acetate, ethyl butanoate and ethyl hexanoate) (than for attributes elicited by larger esters (ethyl decanoate).
机译：为了确定个体之间唾液成分和流量的差异是否会影响饮用葡萄酒后酯引起的特定芳香刺激的感知，选择了十个人并指导识别四种酯化合物引起的四种芳香刺激，并添加了这些芳香刺激。玫瑰酒整个小组首先通过唾液流量，组成（pH，总蛋白含量，大量矿物质和微量矿物质）和流变特性（粘度）来表征，其次，以动态感官方法训练小组成员以评价鼻后排酒后的离散时间间隔（5、60、120和180 s）的香气强度。在大多数唾液参数中，唾液成分之间存在显着的个体差异（p <0.05）。对于四种香气属性，还发现了个体之间的强度等级差异。唾液参数和香气强度随时间的Spearman相关分析显示，在某些香气和时间点上，唾液流量与香气感知力之间呈强正相关。这种相关性在即刻比在长期感知中要高，并且在短链长酯（乙酸异戊酯，丁酸乙酯和己酸乙酯）引起的香气属性方面要比在大酯（癸酸乙酯）引起的香味属性强。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号