A sensory methods and practices of off-flavor in common carp;
2) algae smell
The effect of removing algae smell in spiral algae through enzymolysis,fermentation and covering and so on was introduced and compared with in this paper,in order to understanding the research develpoment of remove alage smell at present.
3) beany flavor
In the soybean processing,the beany flavor is the main obstacle which constrains the further development and use of soybean products.
The eliminated method of beany flavor and domestication of strains were both studied.
通过对豆腥味的除去方法进行探讨和对菌种适应驯化,运用正交实验设计确定最优的原料组合与发酵条件:m(豆)∶m(水)=1∶8,w(白砂糖添加量)为3%,w(花生)为18%,发酵温度为40℃,发酵时间为4 h,4℃下后熟40 h。
4) Soybean odor
5) fishy smell
The object of this paper is to investigate effects of several carbohydrates and edible yeast on extractable oil with solvent, oxidative stability and fishy smell of microencapsulated fish oil by starch sodium octenylsuccinate.
6) fishy odor
A introduction of fishy odor formation and its characteristic ingredients was presented,a review of the deodorization for fish product was given in detail,and some trends of development in the field was suggested.