2) meat flavor
肉类风味
1.
The paper reviewed the research meat flavor,it included precursors of meat flavor,reaction producing meat favor and volatile aroma compounds.
本文介绍了国内外关于肉类风味的研究,其中包括肉类风味前体物质、产生肉类风味的反应和产生肉香的挥发性风味化合物,着重论述了产生羊肉气味和风味的化学物质以及影响羊肉风味的因素。
2.
The paper introduces the research situation of meat flavor,summaries the mechanism of duck flavor formation,analyzes and sums up the influence facts on duck flavor.
介绍了肉类风味的研究现状,对鸭肉风味的成香、成味机理的研究进行了概括,并对影响鸭肉风味的因素加以分析和总结。
3.
The meat flavor is characterized by the formation of abundant volatiles derived from flavor precursors,while,lipids oxidation and Maillard reaction between reduced sugars and amino acids play key roles in flavor profile.
肉类风味是香气前体物质发生化学反应产生的大量挥发性物质的综合反映,其中以Maillard反应和脂质氧化产物对香气的贡献最大。
3) sheep meat flavor
羊肉风味
1.
The reaction and chemical substance producing sheep meat flavor and effect factor was also emphasized here.
本文介绍了国内外关于肉类风味的研究,其中包括肉类风味前体物质、产生肉类风味的反应和产生肉香的挥发性风味化合物,着重论述了产生羊肉气味和风味的化学物质以及影响羊肉风味的因素。
4) chicken flavor
鸡肉风味
1.
Effect of adding oxidated chicken fat to D-Arabinose/L-Cysteine reaction system on chicken flavor;
加入氧化鸡脂对D-阿拉伯糖/L-半胱氨酸Maillard反应生成鸡肉风味的影响
2.
Chicken oil oxidization combining with Maillard reaction to improve chicken flavor was studied.
鸡肉风味成分主要由鸡脂香、肉香和鲜甜味组成。
5) roasted meat flavor
烤肉风味
6) air-dry mutton
风干羊肉
补充资料：风肉
1.经过腌渍﹑洗晒﹑晾挂而制成的一种咸肉。
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