1) flavor styles
风味类型
1.
The flavour substances in beer and the flavor styles of beer were introduced in this article.
本文主要介绍了啤酒风味物质、风味类型,在此基础上对当前啤酒界普遍采用的高浓酿造技术进行了总结和阐述,并分析了此工艺对啤酒风味物质组成及感官品评特性的影响。
2.
Beer flavor styles could be approximately classified into Lager Beer (featured by strong aroma and high alcohol content with slight bitte rness and refreshing taste), Ale Beer (strong and powerful beer taste), and Ligh t Beer (featured by soft and refreshing taste, Light Miller as the typical repre sentative).
世界上的啤酒风味类型大致可分为德国式啤酒(LagerBeer),多以芳香“浓醇”为典型风味特性,形成了芳香、浓醇、细腻的风格特色,并有爽口、较苦的特性;英国式啤酒(AleBeer),风味强力、有劲;美国式啤酒(LightBeer),以淡、轻、爽为特点,以LightMiller为代表;柔和型啤酒,口感物质协调,风味物质不突出,口味柔和如水,苦味小,酸感低,酿造香味淡,称为柔和型啤酒。
2) flavor compound family
风味物质类型
3) meat flavor
肉类风味
1.
The paper reviewed the research meat flavor,it included precursors of meat flavor,reaction producing meat favor and volatile aroma compounds.
本文介绍了国内外关于肉类风味的研究,其中包括肉类风味前体物质、产生肉类风味的反应和产生肉香的挥发性风味化合物,着重论述了产生羊肉气味和风味的化学物质以及影响羊肉风味的因素。
2.
The paper introduces the research situation of meat flavor,summaries the mechanism of duck flavor formation,analyzes and sums up the influence facts on duck flavor.
介绍了肉类风味的研究现状,对鸭肉风味的成香、成味机理的研究进行了概括,并对影响鸭肉风味的因素加以分析和总结。
3.
The meat flavor is characterized by the formation of abundant volatiles derived from flavor precursors,while,lipids oxidation and Maillard reaction between reduced sugars and amino acids play key roles in flavor profile.
肉类风味是香气前体物质发生化学反应产生的大量挥发性物质的综合反映,其中以Maillard反应和脂质氧化产物对香气的贡献最大。
4) flavour model
风味模型
5) flavored egg sausage
蛋类风味肠
1.
The making and key processing steps of 6 types of flavored egg sausages are given in this article.
本文详细介绍了 6种蛋类风味肠的加工制做方法及工艺要
6) capillary columns
香型和风味
补充资料：血液有形成分各种类型的血细胞虚线指示中间类型的细胞。
李瑞端绘
[图]
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