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2018年5月28日上午,由美国化学学会(ACS)发起,江南大学、北京工商大学、上海应用技术大学、中山大学联合主办,江南大学承办的第二届风味科学国际学术研讨会(The 2nd International Flavor and Fragrance Conference,IFF2018)在江苏无锡召开。会议为期四天,来自17个国家和地区的高校、科研院所、企业,共计350余名代表参加了本次会议,会议得到...
The prevention of the loss of flavor compounds during spray drying is one of the most important engineering techniques to obtain high quality powdery food products. In the present study, a droplet dry...
With the objective of minimizing aokusami (beany flavor), which is an undesirable aspect of soymilk flavor, we studied the effects of heating on lipid peroxide content, a factor contributing to the be...
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by s...
Tea and coffee drinks canned or bottled in polyethylene terephthalate (PET) containers are the most important commercial soft drinks in Japan, and a high-quality favor is desirable. However, it has be...
A new “Ethanol Adsorption Treatment” (EAT) for a filter has been presented to depress the migration of volatile flavor and water in a box of a tobacco product during storage and marketing. The EAT is...

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