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- 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。
- 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。
- The flavor components and the method of extraction from sufu, douche, miso and natto was discussed in this paper. 本文将针对中国的腐乳和豆豉、日本的味增和纳豆的风味物质的提取和检测方法,以及它们的主要风味成分的研究进行了论述。
- It is difficult to analyze beer flavor components by gas chromatograph since beer cannot be gasified totally. 该文采用直接进样法分析啤酒中的主要风味成分,取得了良好的效果。
- 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。
- Flavor components of the Eutrema wasabi are isothiocyanates that endogenous myrosinases catalyste glucosinolates in plant cells. 山葵的风味物质是植物组织中的硫葡糖苷经内源性芥子苷酶水解而产生具有辛辣风味的异硫氰酸酯。
- Upon these conditions, the flavor components of natural fermentation and inoculating fermentation sauerkraut were analysed comparatively. 在此条件下对自然发酵和接种发酵的风味成分进行了分析比较。
- Distillation Extraction Method was used to isolate the flavor components of high salt liquid soy mash.The flavor components were analyzed by GC. 摘要采用蒸馏苯取法提取高盐稀态发酵法发酵结束后的酱醪中的挥发性成分，采用气相色谱进行分析。
- In this article,Particle shape of AFM in Lu-zhou flavor liquor was scanned by SFM.Formation of small particles by flavor components and water-ethanol solution was discussed. 本文采用扫描探针显微镜,扫描了浓香型白酒的AFM图的颗粒形态,探讨了呈香呈味物质和乙醇水形成颗粒状微观形态可能。
- Yellow serofluid is a by-product during Luzhou style liquor production,which contains a large proportion of flavor components such as acid,ester,alcohol,aldehyde. 黄浆水是浓香型曲酒生产过程中产生的副产物,富含酸、酯、醇、醛等酒类所需香味成份。
- 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。
- According to the changes of flavor components, the feasible aging time of the flue-cured tobacco with different positions were different. The upper was over 2 years, the middle was 1.5~2 years and the lower was about 1 year. 从香味成分的变化情况看;各个部位适宜的陈化时间有所不同:上部烟叶2年以上;中部烟叶1.;5~2年;下部烟叶1年左右。
- A method using a domestic gas chromatograph controlled by computer with a homemade DNP packed column for the determination of major flavor components in Chinese spirtis is described. 采用微机控制的国产气相色谱仪和自制的DNP填充柱测定了白酒中的主要香味组分。
- 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。
- The simulative test for the experiments with different temperature also affirms that the quality control of tobacco flavor may be conducted by the analysis of the flavor components of tobacco flavor. 经过对烟用香精进行不同温度的耐热性实验，经相似度检验，进一步确认了通过分析香精中的香味成分，可达到监控质量的目的。
- 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。
- 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。
- Up to now, 322 kinds of flavoring components had been found in liquor microconstituents (about 2% of the total amount). 中国白酒是蒸馏酒中独具特色的产品,因其工艺独特,微量成分约占2%25,已发现的香气成分总数为322种,特点是酸高、酯高、醛酮高及高级醇低。
