1) Precursor of tobacco aroma
烟草前香物
2) tobacco aroma substances
烟草香味物质
3) tobacco flavor enhancement
烟草增香
1.
The action of non enzymatic browning reactant produced by reaction of amino acid from natural soya particle and glucose or other carbonyl compounds in tobacco flavor enhancement had been studied and compared with reaction of hexoic acid and glucose.
文章研究了以天然大豆粉水解液提供氨基酸与葡萄糖或其它羰基化物之间的非酶棕色化反应在烟草增香中的作用，并与己酸和葡萄糖反应的棕色化产物进行对比，认为大豆粉水解液的棕色化产物对烟草增香效果更佳，对烟草薄片的改进作用更为显著。
4) nicotianine
[nikəti'æni:n]
烟草香素
5) Precursor of TSNA
烟草特有亚硝胺前体物
6) flavorant for smoking products
烟草增香剂
1.
According to the Principle of the Maillard Reaction, the flavorant for smoking products,produced by the amino acid reacting with the reducing sugars and then aldehyed,and the determinde by the chromatograph-mass instrument,contains various volatile compositions with different perfume.
根据梅拉德反应原理，由氨基酸加醛糖的反应合成烟草增香剂。
补充资料：香物
1.芳香的物品;香料或其制品。
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