1) Single flavour and complexed flavour
纯风味和综合风味
3) capillary columns
香型和风味
4) flavor
[英]['fleivə] [美]['flevɚ]
风味
1.
The identification of specific aroma in flavor of natural milk fat using the cooperation of GC-O and GC-MS;
GC-O与GC-MS结合鉴定天然乳脂风味中的特征致香成分
2.
Changes of meat flavor during postmortem aging;
宰后肉成熟过程中的风味变化
3.
Milk Flavor Substances and The Effect Factors In Milk;
牛奶中风味物质及其影响因素
5) flavour
[英]['fleɪvə(r)] [美]['flevɚ]
风味
1.
The Compatibility of Granulated Flavour Tea;
颗粒风味茶的风味协调性试验
2.
Study on the proteolysis of dry cured goose and its influenceon flavour in processing period;
风鹅加工过程中蛋白质分解及其对产品风味的影响
3.
Research on influence of UHT sterilization on flavour of fresh green tea juice;
UHT杀菌对绿茶饮料风味的影响研究
6) taste
[英][teɪst] [美][test]
风味
1.
Effects of casein hydrolysate (CH) on fermentation time,starter dosage,viscosity,taste,mouthfeel and stability of yogurt with YC-380,ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC-380、ABT-7、FAST-89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
2.
Effects of hydrolysis degree of milk protein treated with papain and of yeast protein by cell autolysis on taste were studied.
对木瓜酶解蛋白奶及酵母自溶过程中蛋白水解度与其风味特征的研究结果表明，处于β－转角的氨基酸最先受到蛋白酶的攻击，其次是α－螺旋的Ｎ端和Ｃ端氨基酸。
补充资料：风味鸡
[原料] 光仔母鸡1只（约重750克），花生米50克，芝麻50克，小葱段5克，姜5克，精盐3.5克，酱油50克，味精0.5克，白糖25克，绍酒100克，鸡汤200克，麻油10克，菜油1000克（约耗50克）。
[制法] 将鸡从脊背开刀，除去内脏和嗉囊洗净，将鸡头、翅尖和鸡爪剁下来，用刀尖扎破鸡眼，放在盘中加绍酒腌渍约1小时左右取出；芝麻、花生炒熟碾碎，加白糖15克拌匀；锅置旺火上放菜油烧至五成热时，将鸡和鸡头、翅尖、鸡爪投入锅中炸至金黄时，倒入漏勺沥油；再将炸鸡、爪、头、翅放原锅内，加酱油、白糖10克、姜片、葱段、盐和鸡汤，用中火烧开，再移至小火上烧10分钟后，再移至旺火上烧到汤汁稠浓时加味精，待汤汁烧干后，盛出改刀，按鸡形摆好，撒上芝麻花生末，淋上麻油即成。
[特点及制作关键] 此菜色泽红润，外酥里嫩，别有风味。制作时，应特别注意后期火功的转换及成菜的成色，防止因疏忽大意而过饪。
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