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- volatile flavor substances 挥发性风味物质
- 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。
- 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。
- 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。
- 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 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。
- 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 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 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 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。
- 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。
- 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。
- 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。
- 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。
- 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。
- 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。
- 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。
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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
