2) flavour components
呈味物质
1.
Comparison of flavour components content in different parts of squid;
柔鱼不同部位的呈味物质含量比较
2.
The main flavour components, betaines, inorganic ions such as K+, Na+, Ca2+, Fe2+, Zn2+, PO3-4and Cl-and free amino acid in the raw Ommastrephes bratrami were extracted by hot water, 80% ethanol, cold water or 80% ethanol after cold water.
分别用热水抽提、乙醇(体积分数为80%)抽提、冷水抽提、冷水-乙醇(体积分数为80%)抽提4种方法测定了不同部位柔鱼原料和抽提物中主要呈味物质甜菜碱、无机离子K+、Na+、Ca2+、Fe2+、Zn2+、PO3-4、Cl-及游离氨基酸等,并对4种抽提方法进行对照比较。
3) Taste compounds
呈味物质
1.
Effect of nitrogen on taste compounds,nitrate and yield of cucumber in solar-greenhouse;
氮对日光温室黄瓜呈味物质、硝酸盐含量及产量的影响
4) aroma & flavor-producing substances
呈香呈味物质
5) main flavour development materials
主要呈味物质
1.
The infusing rate of main flavour development materials of these two teas are depressed with infusion times;and the infusing rate of main flavour development materials of Taipingxi imitative Longjjing tea decreased rapidly.
为了比较两地仿龙井茶的品质,采用国标法对宜昌太平溪地区和邓村地区仿龙井茶主要呈味物质(咖啡碱、茶多酚、氨基酸)的含量和分次冲泡的浸出律进行对比分析,采用t-检验法判断两地茶叶的品质是否存在显著性差异。
6) taste
[英][teɪst] [美][test]
呈味
1.
The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied.
采用碱性蛋白酶和风味蛋白酶水解豆粕蛋白制备呈味基料,并分析了豆粕酶解液的呈味成分。
2.
The taste characteristics of defatted soybean flake hydrolysates and potential applications in condiments were studied with the aim for industrial application.
研究了豆粕酶解物的呈味特征及其在调味品中的潜在应用。
补充资料：淮南秋夜呈周侃（一作呈同僚）
【诗文】：
天净河汉高，夜闲砧杵发。清秋忽如此，离恨应难歇。
风乱池上萍，露光竹间月。与君共游处，勿作他乡别。
【注释】：
【出处】：
全唐诗：卷145_4
天净河汉高，夜闲砧杵发。清秋忽如此，离恨应难歇。
风乱池上萍，露光竹间月。与君共游处，勿作他乡别。
【注释】：
【出处】：
全唐诗：卷145_4
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