Houyin Wang
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View article: Pungency characterization of spicy leisure foods by sensory analysis combined with the <scp>liquid chromatogrephy‐ultraviolet</scp> method
Pungency characterization of spicy leisure foods by sensory analysis combined with the <span>liquid chromatogrephy‐ultraviolet</span> method Open
BACKGROUND Pungency is a critical sensory attribute influencing consumer preference and acceptance of spicy leisure foods (SLFs). In this study, we evaluated the sensory pungency and capsaicinoid content of 26 commercially available SLFs u…
View article: An Exploratory Study on the Development of a Pure Dairy Product Emotion Scale (PDPES): A Study of Milk Consumers in China
An Exploratory Study on the Development of a Pure Dairy Product Emotion Scale (PDPES): A Study of Milk Consumers in China Open
Emotions evoked by food are an important factor that strongly influences the predictive power of consumer acceptance and consumption behavior when choosing food. The emotion questionnaire is an efficient measurement tool that describes the…
View article: Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang‐Flavor Baijiu
Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang‐Flavor Baijiu Open
Jiang‐flavor Baijiu (JFB) is one of the most complex and representative types of traditional Chinese liquor, known for its unique flavor, which is popular among Chinese consumers. Previous studies primarily focused on detecting and identif…
View article: Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis
Variations in the Sensory Attributes of Infant Formula among Batches and Their Impact on Maternal Consumer Preferences: A Study Combining Consumer Preferences, Pivot Profile, and Quantitative Descriptive Analysis Open
The sensory quality of infant formula (IF) has a significant impact on the preferences and purchasing behavior of maternal consumers. Consumer-based rapid descriptive methods have become popular and are widely preferred over classical meth…
View article: Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS
Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS Open
Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated usi…
View article: Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life
Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life Open
The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes in infant formula during the secondary shelf life, which re…
View article: Unveiling Key Off-Odorants Decreasing Maternal Consumer Preference of Infant Formula During the Shelf Life
Unveiling Key Off-Odorants Decreasing Maternal Consumer Preference of Infant Formula During the Shelf Life Open
View article: Study of peanut kernel storage quality discrimination based on odor pattern
Study of peanut kernel storage quality discrimination based on odor pattern Open
As part of safety monitoring, checking the quality of peanuts is indispensable. Peanuts contain oils and proteins that are denatured at elevated moisture levels and undergo vigorous metabolism, resulting in mass decay during storage. In th…
View article: Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage
Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage Open
The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) co…
View article: Monitoring volatile changes in infant formula during long-term storage at room temperature
Monitoring volatile changes in infant formula during long-term storage at room temperature Open
This study combined gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) assessments to analyze the volatile ingredient changes in formula powder during 11 months of storage at room temperature. Orthogonal partial lea…
View article: Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk Open
Sensory characteristics of products play an essential role on the consumer’ s acceptability, preference and consuming behavior choice. The sensory profiles and consumer hedonic perception for 14 UHT milk products using sensory quantitative…
View article: The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions
The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions Open
View article: Pungency of Chinese pepper: Its perception and preference
Pungency of Chinese pepper: Its perception and preference Open
Pungency sensation is a Type III chemesthesis with tingling and numbing sensation. It is a somesthesis with complex sensory features, including sense of pain, temperature and touch, triggered by unsaturated fatty acid amide chemicals. As a…
View article: The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities
The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities Open
Sensory tests involving taste-sensitive individuals provide the food industry with valuable information. However, the traditional evaluation of 6-n-propylthiouracil (PROP) tasters, which is assumed to reflect general taste sensitivity, is …
View article: Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics
Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics Open
This study was conducted to investigate the sensory characteristics and temporal migration of hydroxyl-sanshool compounds at slight and moderate concentrations after dissolution in ethanol-water, saccharose, NaCl, and MSG via 2-AFC, time i…
View article: Fuel retention and recovery after disruptive shots in EAST
Fuel retention and recovery after disruptive shots in EAST Open
Disruption was proposed for controlling long-term fuel retention since the subsequent increase the post-discharge wall outgassing could help in decreasing the fuel retention on the wall after discharges. The amount and temporal behavior of…
View article: Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency of<i>Zanthoxylum bangeanum</i>
Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency of<i>Zanthoxylum bangeanum</i> Open
Zanthoxylum bungeanum, also called the Szechuan pepper, is a pungent-flavored spice. Together with the chili pepper, it constitutes the typical flavor of famous Chinese Szechuan cuisine. With the worldwide popularity of Sichuan cuisine and…
View article: Study on Key Technology for the Discrimination of Xihu Longjing Tea Grade by Electronic Tongue
Study on Key Technology for the Discrimination of Xihu Longjing Tea Grade by Electronic Tongue Open