1) 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。
2) score of smoking quality
香食味
4) eating quality
食味品质
1.
Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;
米饭质地特征及其与食味品质的关系
2.
Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;
稻米食味品质指标间的关系及其简易评价方法的研究
3.
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.
蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
5) food flavor
食品风味
1.
This paper introduces how some food ingredients, carbohydrate, protein, fat and so on affected microwave food flavor, and how to improve microwave food flavor with Millard reaction.
介绍了碳水化合物、蛋白质、脂肪等食物组分对微波食品风味的影响 ,同时提出如何利用美拉德反应增强微波食品的风味。
2.
The applications of SPME-GC-MS on food flavor and safety were studied in the paper.
对固相微萃取-色谱-质谱联用技术在食品风味和食品安全分析中的应用做了深入研究。
3.
Protein,carbohydrate and the lipid such as the typical complex system ingredients in food,besides the nutritional value of characteristic,there are a wealth of functional properties and greatly affects the food flavor characteristics.
文章就近年来国内外有关食品典型组分(蛋白质、糖类与脂质类)对食品风味影响的研究进行了综述。
6) piquancy food
辣味食品
1.
In this paper, it investigated that people could judge the piquancy degree of piquancy food only by sensory estimation in Guiyang Region.
本文针对贵阳地区消费人群对辣味食品辣度的感官评价进行了调查,定量分析了不同辣度辣味食品中辣椒碱的含量,依据感官辣度和辣味食品中辣椒碱的含量,对辣味食品的辣度进行了量化,并分为4级:1级(微辣;辣椒碱含量<0。
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