1) taste-enhancer
增味剂
1.
A high performance anion-exchange chromatographic method was developed for the simultaneous determination of two kinds of taste-enhancers, inosine 5' -monophosphate (IMP) and guanosine 5'-monophosphate (GMP), in the presence of monosodium glutamate and chloride (salt).
建立了增味剂中5′-肌苷酸二钠和5′-鸟苷酸二钠的离子色谱分析方法。
2) food flavor enhancer
食品增味剂
1.
The development of food flavor enhancer from several aspects including classification,physio-chemical characteristics as well as its application in the food industry were reviewed in this paper.
主要从食品增味剂的分类、应用及其理化特性等方面综述了食品增味剂的发展状况,并展望了其发展前景。
3) seasoning agent
鲜味增强剂
4) flavour enhancers
风味增强剂
5) flavor potentiater
香味增强剂
6) gas odorant
气体增味剂
补充资料：增味剂
增味剂是指能增强或改进食品风味的物质。
我国允许使用的氨基酸类型和核苷酸类型增味剂，有5’—鸟苷酸二钠、5’—肌苷酸二钠、5’—呈味核苷酸二钠等5种。
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