1) seafood flavor
海鲜味香精
1.
The objective of this research was to prepare seafood flavor using the extraction of waste lobster heads by Maillard reaction.
利用废弃的龙虾头为原料,通过酶解得到蛋白水解液,以Maillard反应制备海鲜味香精。
2) Concentrated Gourmet Powder
增鲜味精
1.
Application of RP-HPLC to the Indentification of 5'-Guanylic Acid and 5'-Inosinic Acid in Concentrated Gourmet Powder;
应用HPLC反相色谱快速测定增鲜味精中的鸟苷酸和肌苷酸
3) seafoodf lavor
海鲜风味
5) 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。
6) 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
补充资料：海鲜
供食用的新鲜的海鱼、海虾等。
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