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- The results showed that the main volatile flavor components in fermented mutton sausage include aldehydes,hydrocarbons,alcohols and esters. 结果表明,发酵羊肉香肠中的主要挥发性风味物质为醛类、烃类、醇类和酯类等。
- The essential oil of fennel was obtained by the hydrodistillation, and the volatile flavor components were separated from fennel oil by HSCCC. 以小茴香为原料,采用水中直接蒸馏的方法提取小茴香精油。
- The volatile flavor components of sesame seed oils were analysed by headspace gas chromatography with mass selected detector.The parameters of HS and GC/MS were discussed. 应用顶空气相色谱质谱法分析了芝麻油的挥发性气味成分,讨论了顶空和气相色谱质谱联用仪的操作参数。
- Volatile flavor components of unfermented smelly tofu were extracted by a simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC-MS). 通过同时蒸馏萃取(SDE)得到非发酵臭豆腐的挥发性风味物质,并通过气相色谱-质谱联用仪(GC-MS)进行分析,共有49种化合物被检出。
- The analytical method of dynamic headspace (DHS) was used to analyaze the volatile flavor components of Yueshengzhai Beef (Beef cooked in soy sauce)-a traditional meat product of Beijing. 用动态顶空进样法分析了北京传统肉食品“月盛斋酱牛肉”的风味成分。
- Effects of exogenous enzyme on volatile flavor component of fermented mutton sausage were studied in this paper. 研究外源酶对发酵羊肉香肠挥发性风味物质的影响。
- Differences of kinds and content of volatile flavor component existed between control sausages and exogenous enzyme treated sausages... 对照组和试验组发酵香肠挥发性风味物质的种类和含量存在着一定的差别。
- Volatile flavor components analysis of sesame seed oil by HS-GC-MS 顶空气相色谱质谱联用法分析芝麻油的挥发性气味成分
- Study on Volatile Flavor Components of Sesame Seed Oil 芝麻油挥发性风味成分的研究
- Analysis of Volatile Flavor Components in Sesame Seed Oil by Headspace Extraction-Gas Chromatography-Mass Spectrometry 顶空萃取-气相色谱-质谱法分析芝麻油中的挥发性成分
- Analysis of Volatile Flavor Components of Scallion by Headspace Solid Phase Micro-extraction and GC-MS 顶空固相微萃取与气质联用法分析大葱的挥发性风味成分
- Keywords Acetyl 1 Pyrroline;Volatile Flavor Components;Scented Rice;Gas Chromato\| graphy Mass Spectrometry.; 乙酰基-1-吡咯啉;挥发性香味成分;香稻;气相色谱-质谱法;
- Volatile flavor components 挥发性风味组分
- The components of volatile flavor from dry fruiting bodies and fermentation products of Boletus edulis were studied in this paper. 研究了美味牛肝菌子实体及其深层发酵液中挥发性风味物质的组分。
- The essence oil in Kaempferia galanga L. consists of many flavor components. 沙姜精油是沙姜中的主要呈味成分。
- Volatile flavor compounds in mustard oil, wasabi, and "Chongcai" leaf mustard were investigated by SPME/GC/MS. 利用固相微萃取/气相色谱/质谱(SPME/GC/MS)联用技术对芥末油、青芥辣、冲菜的挥发性风味成分进行了研究。
- Volatile flavor compounds development,resulted form Maillard reaction,positively correlated with FAA and temperature in the processing. 来自于Maillard反应的挥发性风味物质与温度提高和FAA的显著增加呈正相关。
- The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1,2, 4-trithiolane and len... 其中以含硫的的杂环化合物最为重要,他们是香菇风味最重要的组成部分。
- With the help of simultaneous distillation-extracter(SDE), the extracted volatile flavor compounds GC-MS assay of the Lentinous edodes. 采用水蒸汽蒸馏法提取香菇中挥发性成分,然后用色谱/质谱联用分析鉴定,用GC/MS总离子流色谱峰面积进行分析其风味成分。
- Iron and manganese must be low to prevent reaction with coloring agents and flavor components. 为了防止铁、锰与色素和风味物质成分发生反应,这两种元素的含量也必须低。