2) milk flavor
奶味香精
1.
Research progress of analysis techniques for milk flavor
奶味香精分析技术研究进展
2.
The fragrant ingredients of two kinds of natural milk flavors were analyzed by the gas chromatography-mass spectrum (GC-MS).
利用气相色谱-质谱联用技术对两种天然奶味香精中的致香成分进行了分析鉴定,结合计算机质谱图库,确定两种香精中的主要致香成分为内酯类、中短链脂肪酸、酯类、噻唑类等化合物。
3.
Cream,cheese and milk were hydrolyzed by lipase to produce milk flavor,and strong odor was obtained in non-aqueous media.
在非水介质下水解,得到了奶香浓郁,赋香效果明显的奶味香精。
3) Meat flavor
肉味香精
1.
The preparation of meat flavor by enzyme hydrolyzed pig haemoglobin;
酶法水解猪血红蛋白制备肉味香精的研究
2.
Research on added-denseness techniques of processing meat flavors;
肉味香精制备工艺中增稠性能的研究
3.
Study on the preparation of meat flavor using enzymatic hydrolyzate of potato protein;
利用马铃薯蛋白的酶水解物制备肉味香精的研究
4) crab flavors
蟹味香精
1.
The application of spanish mackerel hydrolysis in thepreparation of crab flavors;
利用鲅鱼制备海蟹味香精
5) meat flavour
肉味香精
1.
The application of state of the art technology of food industry in meat flavour;
现代食品工业高新技术在肉味香精中的应用
2.
The recent research work on meat flavour was reviewed from following aspects: the separation,determination and synthesis of meat flavours,application of Maillard reaction in the production of meat flavour,effects of lipids,research progress in meat flavour technology,R&D of meat flavour in China,as well as the tendency in meat flavour.
介绍了肉味香精的研究进展,包括肉香风味物质的分离、鉴定和合成,美拉德反应技术在肉味香精生产中的应用,脂类物质的作用,肉味香精技术的研究进展,国内肉味香精工业的发展等。
3.
Discussed how to product different meat flavours by controlling the above factors.
论述美拉德反应的机理以及影响反应的关键因素 :氨基酸、还原糖和反应条件 (如时间、温度、压力等 ) ,通过控制上述因素 ,生成不同的肉味香精 。
6) meat flavoring
肉味香精
1.
Evaluation method of relationship between quality and price of Maillard reaction meat flavoring;
热反应肉味香精质量与价格关系的评价方法
2.
Study on processing technology of meat flavoring made of livestock bone protein hydrolysis liquid
以牛骨蛋白质水解液为原料制备肉味香精的工艺研究
3.
Discussed the flavor that can be used in meat flavorings.
在此基础上,提出了组成肉味香精配方的单体香料类型。
补充资料:咸味
1.像盐那样的味道。
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