Sensory quality of traditional foods
Sensory quality of traditional foods
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DOI：
10.1016/j.foodchem.2006.01.012
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Cayot, Nathalie
中科院分区：
文献类型：
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作者：
Cayot, Nathalie
人们普遍认为，“传统食品”一词是指具有特定原材料、和/或长期已知配方和/或特定工艺的产品。食品生产的工业化、欧洲食品安全法甚至创新产品的开发都需要表征这些传统产品的典型感官特征。对葡萄酒、奶酪或谷物产品进行的感官研究有很多。根据研究的目的，此类研究可以使用不同的策略：用嗅觉测定法确定当地葡萄酒中的关键香气化合物，对压制奶酪进行质地分析，追踪各种原材料带来的或过程中不同单元操作产生的香气化合物。更重要的是，对产品感官特征的感知不仅与其内在特征有关。这篇简短的评论证明，对食品的掌握意味着整合其生产和营销的所有步骤，从原材料到消费者。 (c) 2006 Elsevier Ltd. 保留所有权利。
It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process.Industrialization of food production, European laws on food safety and even the development of innovative products necessitate the characterization of the typical sensory characteristics of these traditional products.Numerous are the sensory studies made on wine, cheese or cereal products. Different strategies can be used for such studies, depending on the aim of the study: olfactometry to determine key-aroma compounds in local wines, texture profiling for pressed cheeses, tracing aroma compounds brought by the various raw materials or generated by the different unit operations of a process.More than that, the perception of the sensory characteristics of a product is related not only to its intrinsic characteristics.This short review evidences that the mastery of food products implies to integrate all the steps of their production and marketing, from the raw materials to the consumer. (c) 2006 Elsevier Ltd. All rights reserved.