1) characteristic structural unit with a basic meat flavor
肉香味特征结构单元
1.
In order to study the applicability of characteristic structural unit with a basic meat flavor proposed by Sun Baoguo, five series of flavoring compounds were synthesized by five different methods, which were 1-alkylthio-2-butanols, 1-alkylthio-2-butanones, alkyl 2-methoxy-butyl sulfides, 1-alkylthio-2-butanthiols and 4-alkylthio-4-methyl-2-pentanones.
为了研究孙宝国等提出的肉香味特征结构单元的适用性,本文以五条合成路线分别合成了5类含硫香料化合物,分别是1-烷硫基-2-丁醇类化合物、1-烷硫基-2-丁酮类化合物、2-甲氧基丁基烷硫醚类化合物、1-烷硫基-2-丁硫醇类化合物、4-甲基-4-烷硫基-2-戊酮类化合物。
2) characteristic meat flavor
特征肉香味
3) characteristic chicken flavor
特征香味
1.
New development on study of chicken flavor composition is discussed,including basic meat flavor and characteristic chicken flavor (e.
综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
2.
Here discussed are: New development on study of chicken Flavor composition, including basic meat flavor and characteristic chicken flavor (e.
本文综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
4) odor characteristics
香味特征
1.
The features, odor characteristics and uses of sulfur- containing flavor compounds were reviewed.
对含硫香料的主要特点、香味特征和用途,含硫香料的主要类型和品种,含硫香料的发展趋势等问题进行了论述。
5) Flavor characteristics
香味气特征
6) structural representative elementary volume
结构表征单元体
补充资料：镁铬质耐火材料基质结构单元显微结构
镁铬质耐火材料基质结构单元显微结构
镁铬质耐火材料基质结构单元显微结构
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