1) score of smoking quality
香食味
2) food aroma
食品香味
1.
This paper is aimed to have a more detailed description of the type and principle of the food aroma as well as their chemical composition.
本文比较详细地介绍了食品香味的产生类型和原理,以及香气物质的化学组成。
3) vanilla dessert
香草味甜食
4) flavor
[英]['fleivə] [美]['flevɚ]
香味
1.
Research on the Distilling Extraction Rates of Trace Flavoring Compositions in Fermented Grains of Multiple-grains Luzhou-flavor Liquor
多粮浓香型白酒糟醅微量香味组分蒸馏提取效率的研究
2.
They play the following roles in liquor: eliminating bitterness and reducing acerbity, making flavor and improving taste, stabilizing aroma and softening liquor body, prolonging and enriching the taste, and increasing the total acidity of liquor body, and improving liquor quality.
白酒中的不挥发酸具有除苦减涩压暴;斧正香气和口味;稳定香气、柔和酒体;延长、丰富味感;提高酒体的总酸度和缓冲作用等;可丰富白酒香味和提高白酒质量。
3.
Pervaporation is a one-membrane separation technology being widely considered as an ideal alternative for naturalfood flavors' recovery.
本文论述了全蒸发的基本原理及膜质材料、进料温度、进料流速及膜渗透模式等对全蒸发分离效率的影响,综述了近年全蒸发在食品香味分离中的应用,并对该技术在食品香味分离应用的未来发展进行了展望。
5) flavour
[英]['fleɪvə(r)] [美]['flevɚ]
香味
1.
The suggestions on the development of flavour additives for flour were presented.
进一步提出了对开发面粉香味的建
2.
The flavour of components of capsium were analyzed by CC/MS.
以GC／MS分析辣椒香味成分，共有2-庚烯醛、1-辛烯-3-醇、叶酸、柳酸甲酯、2，4-癸二烯醛、香兰素、壬酰胺、十五内酯、十五酸、辣椒素等四十一种成分被鉴定。
6) fragrance
[英]['freɪɡrəns] [美]['fregrəns]
香味
1.
Physiology,Genetics and Manipulation of Flower Fragrance;
花朵香味的生理、遗传及调控
2.
Genetic Analysis and Mapping by SSR Marker for Fragrance Gene in Rice Yuefeng B;
水稻粤丰B的香味遗传分析与SSR标记定位
补充资料：食不二味
1.吃饭不用两道菜肴。谓饮食节俭。
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