1) flavour components
呈味物质
1.
Comparison of flavour components content in different parts of squid;
柔鱼不同部位的呈味物质含量比较
2.
The main flavour components, betaines, inorganic ions such as K+, Na+, Ca2+, Fe2+, Zn2+, PO3-4and Cl-and free amino acid in the raw Ommastrephes bratrami were extracted by hot water, 80% ethanol, cold water or 80% ethanol after cold water.
分别用热水抽提、乙醇(体积分数为80%)抽提、冷水抽提、冷水-乙醇(体积分数为80%)抽提4种方法测定了不同部位柔鱼原料和抽提物中主要呈味物质甜菜碱、无机离子K+、Na+、Ca2+、Fe2+、Zn2+、PO3-4、Cl-及游离氨基酸等,并对4种抽提方法进行对照比较。
2) Taste compounds
呈味物质
1.
Effect of nitrogen on taste compounds,nitrate and yield of cucumber in solar-greenhouse;
氮对日光温室黄瓜呈味物质、硝酸盐含量及产量的影响
3) aroma & flavor-producing substances
呈香呈味物质
4) main flavour development materials
主要呈味物质
1.
The infusing rate of main flavour development materials of these two teas are depressed with infusion times;and the infusing rate of main flavour development materials of Taipingxi imitative Longjjing tea decreased rapidly.
为了比较两地仿龙井茶的品质,采用国标法对宜昌太平溪地区和邓村地区仿龙井茶主要呈味物质(咖啡碱、茶多酚、氨基酸)的含量和分次冲泡的浸出律进行对比分析,采用t-检验法判断两地茶叶的品质是否存在显著性差异。
6) nonvolatile taste compounds
非挥发性呈味物质
1.
The studies of nonvolatile taste compounds of edible fungi;
食用菌非挥发性呈味物质的研究
补充资料：晦日呈诸判官
【诗文】：
晦日新晴春色娇，万家攀折渡长桥。
年年老向江城寺，不觉春风换柳条。
【注释】：
【出处】：
全唐诗：卷262_1
晦日新晴春色娇，万家攀折渡长桥。
年年老向江城寺，不觉春风换柳条。
【注释】：
【出处】：
全唐诗：卷262_1
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条