1) flavor essence
风味香精
1.
The deep processing of Jinhua Ham and flavor essence research and development;
金华火腿深加工与风味香精的研发
2) milk flavor
奶味香精
1.
Research progress of analysis techniques for milk flavor
奶味香精分析技术研究进展
2.
The fragrant ingredients of two kinds of natural milk flavors were analyzed by the gas chromatography-mass spectrum (GC-MS).
利用气相色谱-质谱联用技术对两种天然奶味香精中的致香成分进行了分析鉴定,结合计算机质谱图库,确定两种香精中的主要致香成分为内酯类、中短链脂肪酸、酯类、噻唑类等化合物。
3.
Cream,cheese and milk were hydrolyzed by lipase to produce milk flavor,and strong odor was obtained in non-aqueous media.
在非水介质下水解,得到了奶香浓郁,赋香效果明显的奶味香精。
3) Meat flavor
肉味香精
1.
The preparation of meat flavor by enzyme hydrolyzed pig haemoglobin;
酶法水解猪血红蛋白制备肉味香精的研究
2.
Research on added-denseness techniques of processing meat flavors;
肉味香精制备工艺中增稠性能的研究
3.
Study on the preparation of meat flavor using enzymatic hydrolyzate of potato protein;
利用马铃薯蛋白的酶水解物制备肉味香精的研究
4) crab flavors
蟹味香精
1.
The application of spanish mackerel hydrolysis in thepreparation of crab flavors;
利用鲅鱼制备海蟹味香精
5) meat flavour
肉味香精
1.
The application of state of the art technology of food industry in meat flavour;
现代食品工业高新技术在肉味香精中的应用
2.
The recent research work on meat flavour was reviewed from following aspects: the separation,determination and synthesis of meat flavours,application of Maillard reaction in the production of meat flavour,effects of lipids,research progress in meat flavour technology,R&D of meat flavour in China,as well as the tendency in meat flavour.
介绍了肉味香精的研究进展,包括肉香风味物质的分离、鉴定和合成,美拉德反应技术在肉味香精生产中的应用,脂类物质的作用,肉味香精技术的研究进展,国内肉味香精工业的发展等。
3.
Discussed how to product different meat flavours by controlling the above factors.
论述美拉德反应的机理以及影响反应的关键因素 :氨基酸、还原糖和反应条件 (如时间、温度、压力等 ) ,通过控制上述因素 ,生成不同的肉味香精 。
6) meat flavoring
肉味香精
1.
Evaluation method of relationship between quality and price of Maillard reaction meat flavoring;
热反应肉味香精质量与价格关系的评价方法
2.
Study on processing technology of meat flavoring made of livestock bone protein hydrolysis liquid
以牛骨蛋白质水解液为原料制备肉味香精的工艺研究
3.
Discussed the flavor that can be used in meat flavorings.
在此基础上,提出了组成肉味香精配方的单体香料类型。
补充资料：表香香精
分子式：
CAS号：
性质：用于业经加料处理后的烟丝中，以增进卷烟闻香和抽吸风味等作用的香精。也用以弥补烟草原有香味物质的损失，使之呈现某种烟叶品种固有的香味特征。
CAS号：
性质：用于业经加料处理后的烟丝中，以增进卷烟闻香和抽吸风味等作用的香精。也用以弥补烟草原有香味物质的损失，使之呈现某种烟叶品种固有的香味特征。
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