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- Liquor-making materials produced ethanol and flavoring substances by complex biochemical reaction among microbes. 摘要酿酒原料在复杂的微生物作用下，经过复杂的生物化学反应，产生乙醇和白酒中的香味物质。
- Novel milk sweet flavor was composited with enzymed fresh milk and flavoring substances. 采用酶解新鲜牛奶及香原料创拟而得乳化奶糖香精。
- The flavoring substances contents of fruit beer were measured by headspace sampling and small-bore capillary column GC. 摘要利用顶空进样、小口径毛细管柱气相色谱法测定果啤风味物质的含量。
- Application of flavoring enzyme hydrolysis and pectase lixiviation could effectively distill the original flavoring substances in grape fruits. 可利用风味酶水解和果胶酶浸提法有效地浸取葡萄中原有的风味物质；
- The research on olfactory threshold of liquor flavoring substances would provide scientific evidence for the study of liquor flavoring substan... 白酒香味阈值的研究将为白酒香味成分的研究和白酒工业的发展提供基础科学依据。
- The development of these flavoring substances is affected by many factors, for example, used materials, fire control and so on. 这些风味物质的产生受原料、火候等诸多因素的影响。
- The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor. 结果表明，适当的温度和压力相结合，既能缩短啤酒发酵周期，控制啤酒风味物质的组成，又不影响啤酒风味。
- This articale summarise the main research progress of analysis technique for flavor substances in food in recent years. 食品风味物质对食品性质产生重要的影响,综述近几十年来食品风味分析技术的研究进展。
- The second, time-related changes of muscle proteolysis, proteolytic enzyme activities and flavor substances during processing of Jinhua ham. 二、金华火腿传统加工过程中肌肉蛋白质水解变化规律、蛋白酶活力变化规律及挥发性风味物质形成规律的研究；
- The flavor substances in milk, especially the arom substances and the factors that affect the flavor are reviewed in this article. 本文主要对牛奶的风味物质,特别是牛奶中的愉快风味物质和影响风味物质的因素进行了详细的综述。
- Organic acids in beer are one of important flavor substances,which have more closely related to the composition of wort. 有机酸是啤酒中的主要呈味物质,其含量和麦汁组成有着较密切的关系。
- In the flavor substances of the final product of Jinhua ham, the contents of aldehydes, carboxylic acids, alcohols and ketones were 45.07%, 18.39%, 13.93% and 9.00%, respectively. 在金华火腿产品的风味成分中;醛类占化合物总数的45.;07%25;酸占18
- Beer contains a variety of flavor substances, of which alcohols, carbon dioxide, hops, acids, vicinal diketones, esters, aldehydes, sulfur-containing compounds and etc. 啤酒中含有多种风味物质,其中醇、二氧化碳、酒花、酸、联二酮、酯、醛、含硫化合物等不仅构成了啤酒风味的主体,而且对啤酒烹饪的食品风味有重要的影响。
- Flavor substances are very important for food characters.This articale summarise the main research progress of analysis technique for flavor substances in food in recent years. 食品风味物质对食品性质产生重要的影响,综述近几十年来食品风味分析技术的研究进展。
- Milk, especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose. 摘要乳尤其是发酵乳中的风味物质种类繁多，包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。
- Milk,especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose. 乳尤其是发酵乳中的风味物质种类繁多,包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。
- The spread of flavoring substance molecules in the air and its entry to people 's cerebrum through olfactory cells finally de-veloped the recognition of different flavor. 气味物质分子在空气中扩散,通过嗅细胞进入大脑,而产生对气味的识别。
- Parsley is used for flavoring food. 欧芹常用来给食品调味。
- Allicin is the main composition of garlic.Besides its sterilization and healthcare functions allicin is still an indispensable flavoring substance for cooking seasoning. 大蒜素是大蒜的主要成分,除了具有杀菌、保健的功效之外,大蒜素还是烹饪调味中不可缺少的风味物质。
- On the basis of studying fermented soymilk, this paper discussed the flavor substance and microstructure of fermented soymilk. 在研究纯大豆发酵豆乳的基础上，对产品的风味物质与微观结构进行了初步分析和探索。
