1) umami
鲜味
1.
The structure of umami substance ( such as certain amino acids and nucleotides),the mechanism of taste receptor, synergism of umami substance are shown in this paper.
阐述了氨基酸和核苷酸等一些鲜味物质的结构,产生鲜味的机理,列举了部分天然食品中鲜味物质的含量,介绍鲜味物质的呈味特性,生产现状及其应用情况。
2.
The umami taste of Inosine-5'-Monophosphate(IMP)and the interaction with glutamine sodium was evaluated on sensory in this research.
试验对肌苷酸(IMP)及其与谷氨酸钠(MSG)的协同鲜味呈味作用进行了感官验证。
3.
Umami taste is the!major concern for foodstuff made with soybean.
大豆经酶解后可产生呈现鲜味的物质。
2) flavor enhancer
鲜味剂
1.
This paper presents characteristic and application technology of ferment vegetable flavor - enhancing additives such as flavor enhancer acidity agent, sweetening agent and aroma agent.
主要介绍了配制发酵蔬菜风味强化剂所需几种主要的食品添加剂,如鲜味剂、酸味剂、甜味剂及香味剂的特 点及应用技术,为配制发酵蔬菜的风味强化剂提供一些理论指导。
2.
It can be used as feed protein,soy sauce raw material,cultivation medium,flavor enhancer raw material,and can be recycled in vinegar process after proper treatment.
醋渣为食醋生产中的主要副产物,可通过对其适当处理后用于生产饲料蛋白、酱油原料、栽培基质、鲜味剂原料及在食醋生产中循环利用。
3) seafoodf lavor
海鲜风味
4) umami substances
鲜味物质
1.
Marine umami substances and characteristic tastes of seafood;
海产鲜味物质及海产品特征滋味的研究进展
5) fresh soy sauce
鲜味酱油
6) Food seasoning
鲜味剂
1.
s:This article has studied the effects of temperature,pH value,time and acelerating dissolve agent on the yeast autolysis, discussed the process correlating the yeast autolysis, and forecast the foreground that the yeast extracts used as the food seasoning.
研究了温度、p H值、时间和促溶剂对酵母细胞自溶的影响 ;探讨了相关工艺 ;预测了酵母精用作鲜味剂的前
补充资料：鲜味
1.指新鲜的鱼肉菜肴。 2.鲜美的滋味。
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