Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 3 of 3
Full-Text Articles in Agriculture
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Effect Of Frying Time On Sensory Evaluation And Electronic Nose Analysis Of Lipu Taro, Su Ke-Zhen, Luo Yang-He, Li Xiao-Chun, Li Guan-Li
Food and Machinery
The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Application Of Lactobacillus Plantarum In Improving The Quality Of Tobacco Leaves From Different Regions, Qin Ming-Juan, Chen Sen-Lin, Zhao Qiang-Zhong, Peng Chen, Jin Bao-Feng, Tao Hong
Food and Machinery
Single factor combined with orthogonal test was employed to optimize the best technology for fermentation of tobacco leaves by Lactobacillus plantarum in this study. The chemical components, aroma substances and sensory evaluation of fermented tobacco leaves were analyzed. The optimal fermentation technology of tobacco leaves by L. plantarum was achieved when the addition of L. plantarum, glucose syrup and soy protein peptide was 0.80‰, 5.0‰, and 0.05‰ respectively, with fermentation for 8 days. The starch content of tobacco leaves decreased to the most significantly, and 9 kinds of new volatile aroma substances were detected. The content of nicotine decreased …
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang
Simulation Of Sensory Quality Of Tobacco Leaf Alcoholization Based On Bp Neural Network, Deng Yu-Xiang, Luo Cheng, Li Dong-Liang, Yang Jie, Zhou Dong, Du Wei, Chen Si-Ang
Food and Machinery
Establish a prediction model for sensory quality of tobacco leaf alcoholization, which is used to predict sensory changes in the process of tobacco leaf alcoholization process, breaking through the traditional empirical method to guide tobacco leaf inventory turnover and formulation use. In this paper, 18 alcoholic sensory scores of the 18 different samples in 4 warehouses were taken as initial samples at intervals of 6 months, totally 36 months. Firstly, Through factor analysis, the tobacco alcoholization level is divided, and then to perform BP neural network test and prediction,the results show that this model is feasible and effective for predicting …