{"title":"橙油氧化的仪器和感官特性","authors":"LAWRENCE L. BUCKHOLZ JR., HENRYK DAUN","doi":"10.1111/j.1365-2621.1978.tb02348.x","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Fourteen weeks of thermal oxidation of orange oil at 38°C was monitored by gas chromatography and sensory evaluation. Linear regression was used to analyze experimental results. The sensory detection threshold and the recognition threshold showed good correlation with instrumental analysis. This technique can be readily adapted to quality control measures or for predicting the shelf life of oxygen sensitive products.</p>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"1978-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1365-2621.1978.tb02348.x","citationCount":"19","resultStr":"{\"title\":\"INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION\",\"authors\":\"LAWRENCE L. BUCKHOLZ JR., HENRYK DAUN\",\"doi\":\"10.1111/j.1365-2621.1978.tb02348.x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>Fourteen weeks of thermal oxidation of orange oil at 38°C was monitored by gas chromatography and sensory evaluation. Linear regression was used to analyze experimental results. The sensory detection threshold and the recognition threshold showed good correlation with instrumental analysis. This technique can be readily adapted to quality control measures or for predicting the shelf life of oxygen sensitive products.</p>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"1978-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1111/j.1365-2621.1978.tb02348.x\",\"citationCount\":\"19\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1978.tb02348.x\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1978.tb02348.x","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
Fourteen weeks of thermal oxidation of orange oil at 38°C was monitored by gas chromatography and sensory evaluation. Linear regression was used to analyze experimental results. The sensory detection threshold and the recognition threshold showed good correlation with instrumental analysis. This technique can be readily adapted to quality control measures or for predicting the shelf life of oxygen sensitive products.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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