This study at Guangxi Fisheries and Animal Husbandry School successfully produced frozen fish chunks with excellent texture and flavor, which are different from the existing market, by adding complex phosphates and TG enzymes during processing. This process significantly improves the storage resistance and shelf life of the product, providing a feasible path for the deep processing and value enhancement of silver carp.

Hubei University of Technology focuses on low-cost konjac gum and xanthan gum, aiming to systematically explore their effects as fat substitutes on the nutritional composition, sensory characteristics, texture, and harmful substances (AGEs) of cloud cake, in order to provide theoretical support for their industrial application in high sugar and high-fat foods.

In this study, Fujian Agriculture and Forestry University plans to conduct quantitative analysis of tea polyphenols, amino acids, catechins, caffeine, and mineral elements, and combine electronic tongue analysis technology to conduct sensory analysis of the taste of Wuyi rock tea narcissus from different years. The aim is to study the changes in taste substances and sensory perception of Wuyi rock tea narcissus during storage, in order to provide a basis for the storage of Wuyi rock tea

Electronic tongue analysis can accurately distinguish the taste profile (such as umami intensity) of different products, while electronic noses are used to capture the overall differences in their volatile flavors. This objective flavor evaluation method, combined with texture and in vitro digestion data analysis, not only provides a scientific basis for the development of high dietary fiber nutritional foods, but also opens up new avenues for the comprehensive utilization of broken rice.

This study investigated the dynamic changes and correlation between muscle quality and flavor of grass carp during refrigeration and room temperature storage after death. The results showed that during storage, lipids, proteins, and ATP in muscles gradually degraded, related biochemical indicators deteriorated, and muscle structural integrity decreased. Volatile component analysis shows that the main products are aldehydes, ketones, and alcohols. The electronic nose detected a strong response to nitrogen oxides, alcohols, and aldehydes and ketones; The electronic tongue indicates an increase in bitterness and astringency, and a decrease in umami taste. Relevant analysis shows that muscle degradation is closely related to flavor changes, collectively leading to a decline in fish quality.

To solve the problem of poor taste of the preparation, the odor components and sources were analyzed by gas chromatography ion mobility spectrometry (GC-IMS), and the electronic tongue technology was combined with adult taste sensory evaluation to systematically optimize the preparation process parameters and improve the taste suitability. Electronic tongue technology has the characteristics of fast detection, easy operation, high sensitivity, and objective and reliable results, and is suitable for evaluating the taste of traditional Chinese medicine preparations with complex ingredients. The aim of this study is to provide reference for improving the taste of children's medication and enhancing medication adherence through a strategy that combines process improvement with taste evaluation.

In this study, the Disease Prevention and Control Center of Qilihe District, Lanzhou City evaluated the physicochemical properties and texture of three different maturity levels of seed melons, namely eight mature, nine mature, and fully mature, as well as the flesh of different parts of seed melons, based on physical and chemical indicators and TPA analysis. The quality indicators of seed melon texture were quantified, and principal component analysis (PCA) and canonical discriminant analysis (CDA) were used to determine the texture characteristic indicators. The article aims to provide a method for evaluating the texture of seed melons, in order to provide a theoretical basis for the comprehensive utilization of seed melons.

In this study, "Yunnan Agricultural University" aims to explore the effects of alfalfa silage at different harvest times on the growth performance, intestinal digestion and muscle quality of grass carp, and lay a theoretical foundation and technical support for the efficient use of alfalfa silage in aquaculture.

In this article, Tianjin University of Traditional Chinese Medicine analyzed the taste characteristics and the content of 8 active ingredients in 26 batches of Platycodon grandiflorus from different regions in northern and southern China using electronic tongue technology and high-performance liquid chromatography. The correlation analysis and molecular docking simulation were conducted to reveal the material basis of the bitterness of Platycodon grandiflorus, which is traditionally believed to be "bitter", from a modern scientific perspective. This provides a scientific basis for the authentic evaluation and quality control of Platycodon grandiflorus.

At present, the common pear soup products on the market are Xiaodiaoli soup, rock sugar snow pear soup, etc., but there is no research report on the preparation technology and quality of pear soup. ”Hebei University of Engineering uses two hot processing methods, stewing and baking, to prepare Snow Pear Soup in this article. The sensory quality, physicochemical properties, antioxidant active ingredients and functions, as well as volatile components are compared and analyzed in order to provide research basis and technical support for the development of pear processing products.

In order to solve the health problems caused by consuming traditional waffles, Guangdong Ocean University added sweet potato puree, which provides plant dietary fiber, to the raw materials for making waffles in this study. The "high-temperature short-term shaping+low-temperature long-term baking" process was used to make a crispy and nutritious waffle with sweet potato and egg milk flavors, providing reference for the development of new waffle products.

In this study, Guangxi Vocational and Technical College of Industry selected commercially available fermentation agents and used Xiancao extract as a food ingredient to prepare Xiancao yogurt. Sensory scores and texture were used as evaluation indicators, and single factor combined with response surface methodology was used to optimize the fermentation process of Xiancao yogurt and develop a unique flavor Xiancao yogurt. This study has technical reference value and potential economic benefits for improving the added value of Xiancao.