1) sensory characteristic
呈味特性
1.
Change of sensory characteristics of Jinhua ham hydrolysates during enzymatic hydrolysis;
金华火腿酶解过程中产物呈味特性的变化趋势研究
2.
In this paper,sensory characteristics of Jinhua ham hydrolysates during enzymatic hydrolysis and the relationship between sensory characteristic and DH or N-form of protein hydrolysates were studied.
研究了金华火腿酶解过程中产物呈味特性的变化趋势以及呈味特性与水解度、产物氮存在形式的相互关系,研究结果表明,酶解9hr左右的产物适合作为呈味基料使用。
2) appearing color characteristic
呈色特性
3) taste
[英][teɪst] [美][test]
呈味
1.
The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied.
采用碱性蛋白酶和风味蛋白酶水解豆粕蛋白制备呈味基料,并分析了豆粕酶解液的呈味成分。
2.
The taste characteristics of defatted soybean flake hydrolysates and potential applications in condiments were studied with the aim for industrial application.
研究了豆粕酶解物的呈味特征及其在调味品中的潜在应用。
4) nonvolatile taste compounds
非挥发性呈味物质
1.
The studies of nonvolatile taste compounds of edible fungi;
食用菌非挥发性呈味物质的研究
5) Emergent Spin-Flavor Symmetry
呈展自旋-味道对称性
6) sweetness profile
甜味特性
1.
Alitame, whose sweetness profile, solubility and stability were illustrated' in this article, is a new generation of high intensity sweetener entering China food industry.
本文阐述了新一代高甜度甜味剂阿力甜的甜味特性、溶解性以及稳定性。
补充资料：呈味
1.谓散发甘美的气味。
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