1) food aroma components
食品香气成分
2) food ingredient
食品成分
1.
Starch paste clarity and the effects of molecular structure, retrogradation and some food ingredients such as NaCl, sucrose and citric acid were investigated.
研究了淀粉糊的透明度以及 Na Cl、蔗糖、柠檬酸等食品成分和老化作用对透明度的影响。
3) aroma components
香气成分
1.
Studies on the analysis of aroma components in roasted sunflower seeds and the best roasting conditions;
烘烤葵花籽的香气成分分析及最佳烘烤条件研究
2.
Analysis of the composition of amino acids and aroma components in fermented glutinous rice wine;
纯种发酵江米甜酒中游离氨基酸和挥发性香气成分的组成分析
3.
GC-MS analysis of aroma components of different Chaenomeles fruits;
不同木瓜果实香气成分的GC-MS分析
4) aroma component
香气成分
1.
Analysis of volatile aroma components in oak chips by GC-MS;
GC-MS分析橡木片中的挥发性香气成分
2.
Optimization of technology for kiwi wine making and analysis of aroma components;
猕猴桃酒酿造工艺参数优化及其香气成分分析
3.
Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS;
8804果实和干红葡萄酒香气成分的GC/MS分析
5) aroma constituents
香气成分
1.
Analysis of aroma constituents in Chloranthus spicatus;
珠兰香精油的提取及其香气成分分析
2.
Effect of different potassium application rates on the contents of aroma constituents in flue-cured tobacco;
不同钾肥施用量对烟叶香气成分含量的影响
3.
The aroma constituents of two cultivars orange juice were studied.
采用同时蒸馏提取法(SDE)制备样品,GC-MS联机分析,计算机谱图库检索定性,对锦橙和宫川蜜柑果汁的香气成分进行了鉴定,共检测出73种香气化合物。
6) aromatic constituents
香气成分
1.
Effect of Two Different Scenting Technology on the Change of Aromatic Constituents and TP of Jasmine Tea;
两种不同加工工艺对茉莉花茶香气成分及多酚类的影响
2.
Aromatic constituents of 3 mature starfruit (Averrhoa carambola L.
采用顶空固相微萃取取法(HS-SPME),用气相色谱-质谱联用(GC-MS)技术分析了3个杨桃品种成熟果实的香气成分。
3.
Aromatic constituents of Fuxiang Tea and Daye Tea were analyzed by GC/ MS method,and the analysis results of major aromatic constituents were listed as follows.
结果表明,佛香茶与大叶茶的主要香气成分如下:佛香茶是芳樟醇、α松油醇、香叶醇、橙花醇、橙花叔醇;大叶茶是芳樟醇、十六碳酸、9,12,15 十八碳三烯酸甲酯、α松油醇、香叶醇。
补充资料：贵妃鸡翅香气袭人
鸡有很多做法，介绍一种贵妃鸡翅。它菜色泽金黄发亮，鲜中略带小荔枝味，质地柔糯，回味有葡萄酒的余香。
★材料：
翅中，葱姜蒜，红酒，番茄酱，盐、鸡精少许。
1.翅中洗净切两刀（不用腌），用纸巾擦干。
2.葱姜蒜切末。
3.锅内放油炸鸡翅。
4.金黄色捞出。
★做法：
1.锅内放油，放葱姜蒜末，炒香。
2.加入红酒，量要没过鸡翅。
3.放入番茄酱，我放了一袋。
4.烧开后放入鸡翅，中火煮。
5.汤收到一半时加盐、鸡精，快收干时关火，装盘，把锅里剩的汁浇在上面。
★总结：
1.鸡翅炸之前一定要用纸巾吸干水分，要不然炸的时候油到处乱溅，很容易烫伤。
2.火不能太大，要不红酒的味道很容易挥发，中火就好了。
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