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- flavor compound family 风味物质类型
- 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。
- My friend's family lives in the compound. 我朋友的家住在那个大院里。
- 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。
- Keywords Sourdough bread;Volatile flavor compound;Yeast;SPME;GC-MS; 酸面团面包;挥发性风味物质;酵母菌;SPME;GC-MS;
- Oxygen enters into many compound bodies. 氧是许多化合物的组成部分。
- 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。
- That's so- call flavor enhancer. 那是一种所谓的加味剂。
- 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。
- Air is a mixture, not a compound of gases. 空气是气体的混合物，不是化合物。
- I don't like the flavor of onion. 我不喜欢洋葱的味道。
