1) flavor precursor
香料前体
1.
To develop thermally by stable flavor,Z-3-hexenylβ-D-Glucopyranoside(LGLY),a kind of glycosidic flavor precursor was prepared by the modified Koenigs-Knorr method.
为开发热稳定型香原料,采用改进的Koenigs-knorr法立体选择性地合成了顺-3-己烯基-β-D-吡喃葡萄糖苷即叶醇糖苷(LGLY)——一种糖苷类香料前体;以反相液相色谱法(RP-HPLC)检测并确定最优反应条件。
2.
Recent development have involved incorporating low volatility and odorless organic compounds,called flavor precursor, which under smoking conditions was pyrolyzed into one or more fragments that function to improve the taste and character of tobacco smoke.
烟用香料前体是指一类本身不易挥发或没什么香气,但加入卷烟后经燃烧裂解能释放出香气香味的化合物。
2) body note fragrance raw material
体香香料
3) Aroma precursor
香气前体
1.
As the important aroma precursors,fatty acids and glycosides have an important influence on aroma of tea.
茶叶中主要存在以苯甲醇、苯乙醇、芳樟醇及其氧化物(Ⅰ,Ⅱ,Ⅲ)、水杨酸甲酯、香叶醇等为配基的糖苷类香气前体,组成特点以萜烯醇类为主,且不同茶树品种其糖苷类香气前体配体含量存在较大的差异。
4) precursor for aromas
芳香前体
5) Flavor precursor
香味前体
1.
Isolation,analysis and application of glycosides from tobacco as flavor precursors were introduced.
综述了糖苷类化合物的分离分析方法和烟草中糖苷类香味前体物质的应用研究进展。
6) monomeric spice
单体香料
1.
Bring forward three kinds of method to analyse monomeric spice using in liquor.
提出了三种检测酒用单体香料的方法。
补充资料：食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂
食用辛香料及烟用香料中的肉桂费勇摄
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