1) bad smell
腥味
1.
It is a kind of food resource of good quality,but it has bad smell.
柞蚕粉的蛋白质含量高达60%左右,是一种优质的食品资源,但具有不良的腥味。
2) beany flavor
豆腥味
1.
In the soybean processing,the beany flavor is the main obstacle which constrains the further development and use of soybean products.
大豆在加工过程中所产生的豆腥味是制约大豆制品进一步开发和利用的主要障碍。
2.
The eliminated method of beany flavor and domestication of strains were both studied.
通过对豆腥味的除去方法进行探讨和对菌种适应驯化,运用正交实验设计确定最优的原料组合与发酵条件:m(豆)∶m(水)=1∶8,w(白砂糖添加量)为3%,w(花生)为18%,发酵温度为40℃,发酵时间为4 h,4℃下后熟40 h。
3) Soybean odor
异腥味
4) off-flavor
土腥味
1.
A sensory methods and practices of off-flavor in common carp;
鲤土腥味的感官检测与实践
5) fishy odor
鱼腥味
1.
A introduction of fishy odor formation and its characteristic ingredients was presented,a review of the deodorization for fish product was given in detail,and some trends of development in the field was suggested.
介绍了生鱼腥味的形成原因及其特征成分,详细综述了鱼制品脱腥的方法,并提出了鱼制品脱腥技术的发展方向。
6) Algae smell
藻腥味
参考词条
补充资料：土腥味
1.土腥气。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。