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- 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。
- Phenolics: Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. 酚类物质： 来自葡萄皮，种子和葡萄茎的单宁，色素和芳香混合物。
- 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 flavor compounds from lactose fermentation, proteolysis and lipolysis, and the effect of some factors on flavor development were mainly discussed. 本文主要就干酪成熟过程中来源于乳糖代谢、蛋白质分解、脂肪酶解的风味化合物及影响风味形成的多种因素作了概述。
- 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。
- The special volatile flavor compounds are: dimethyl disulfide, dimethyl trisulfide, methylthio dimethyl trisulfide, 1, 2, 4-trithiolane and lenthionine. 其中二甲基二硫醚、二甲基三硫醚、甲硫基二甲基三硫醚、1，2，4-三硫杂环戊烷、香菇精是香菇的特征风味成分。
- Free-amino acid(FAA)accumulation and its correlations with temperature,NaCl content as well as tradition flavor compounds were studied in Jinhua ham processing. 通过对金华火腿传统加工过程中游离氨基酸 (FAA)和挥发性风味物质的分析 ,研究确定FAA的形成变化与温度条件、NaCl含量及其传统特色风味的相关性。
- Known as Vin-Gris, this wine is made by bleeding juice before contact with the skins, leaving behind color and more robust flavor compounds associated with skin contact. 只用与果皮接触前的殷红果汁，去除果皮多余色素而保留果皮中带有活力而强劲的风味。
- The results show: there are eight flavor compounds in Coprinus comatus,and there are sixteen flavor compounds in Coprinus comatus after enzyme hydrolyze.It would increase... 结果表明:鸡腿蘑在酶解之前测出8种风味物质,酶解后共测出16种风味物质,通过酶解可以增加鸡腿蘑中的风味物质的数量。
- This is a review with ten references, introducing odor and usage of some FEMA GRAS flavor compounds, which include sulfur containing flavor compounds,Nitrogen containing flavor compounds and oxygen containing unsatu-rated compounds. 本文介绍了FEMA GRAS 9-20的重要化合物香气和应用情况,包括含硫、含氮香料、耐高温香料、长效凉味香料和各种异构的含氧烯键化合物。
- The results showed that FAA accumulation was positively correlated with temperature (R2=0.91). During high-temperature maturating FAA and volatile flavor compounds markedly increased with temperature. 结果表明 :加工过程中FAA与温度变化呈正相关 (R2 =0 91) ,高温成熟期温度升高使各种FAA和挥发性风味物质显著增加 ;
- The isolation and identification of free and glycosidically bound volatile flavor compounds from Hami melon by Amberlite XAD?2 absorption and elution with various solvents were described. 应用AmberliteXAD－2吸附法和溶剂洗脱法研究了哈密瓜中游离态和糖苷键合态的风味化合物，其中有7种瓜类风味化合物为首次发现。
- Volatile flavor compounds in Trionyx sinesis meat and calipash were analyzed by headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). 采用顶空固相微萃取(HS-SPME)和气质联用技术研究了温室鳖、池塘鳖肌肉和裙边的挥发性风味成分。
- Brominated phenols 2-and4-bromophenol(2-BP and4-BP);2,4- and 2,6-dibromophenol (2,4-DBP and2,6-DBP) and 2,4,6-tribromophenol(2,4,6-TBP)have been identified as key flavor compounds found in seafoods. 溴苯酚物质是海洋水产品所含有的不同于陆地生物的特有的风味物质,而且在养殖产品中这类风味物质会大量缺失。
- Phenolics: Tannins, color pigments and flavor compounds originating in the skins, seeds and stems of grapes. Phenolics, which are antioxidants, are more prevalent in red wines than in whites. 酚类物质：来自葡萄皮，种子和葡萄茎的单宁，色素和芳香混合物。酚类物质属于抗氧化剂，相对白葡萄酒而言较普遍出现于红葡萄酒中。
- On the base of the practice,the article introduces some frequent separate techniques,corroborates the advantage of chromatogram-mass spectrum to identify the flavor compounds in milk. 同时肯定了色谱-质谱检测技术在乳及乳制品风味物质研究中的优势地位。
- During final fermentation in the aging process, flavoring compounds accumulate and influence the bouquet of the wine. 在陈酿过程中的最终发酵阶段,会积聚一些风味化合物并影响到葡萄酒的芳香。
- Flavorings Synthetic flavor compounds, natural flavor extracts, and fruit juice concentrates are used to flavor soft drinks. 香料人工风味化合物、天然香料提取物和浓缩果汁均可添加到软饮料中去。
- Molecules of meat flavoring compounds all contain the structural unit ,where X is O or S. 这些肉香味含硫化合物都含有相同的分子骨架,式中X为O或S。
- 今日热词
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- 深远海浮式风电平台 - deep-sea floating wind power platform
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- 京雄高速公路 - Beijing-Xiongan expressway
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- 农业及相关产业增加值 - the added value of agriculture and related industries
