1) fragrance theory
香味理论
1.
The effects of molecular volatility,unsaturation,molecular aromaticity,functional group,substituting group,molecular ge frame and spatial structure on fragrance were analyzed,and three suppositions for the fragrance theory were proposed.
分析了分子挥发性、不饱和性、芳香性、官能团、取代基、分子骼架和空间结构对香味的影响,并提出了香味理论的3个条件假设,对香味的理论和应用研究有一定的指导意义。
2) pleasant fragrance treatment
香味整理
3) flavor finishing agent
香味整理剂
1.
This paper deals with a new sort of functional textile finish agent, that is, the microcapsule durable flavor finishing agent, Which is used in all kinds of fibrous textile products for flavor finishing.
微胶囊长效香味整理剂是一种新型的功能性织物整理剂，可以用于各种纤维织物的香味整理，其中包香微胶囊实现了粒径的超小型化，其粒径分布主要在１。
4) sweetness theory
甜味理论
1.
The advancement of sweeteners has been reviewed in this paper, including the variety of sweeteners, QSAR study, the sweetness theory and the model of sweetener's receptor.
综述了甜味化合物的种类、对甜味化合物的构效关系、甜味理论的发展以及甜味化合物受体模型的研究 ,指出随着实验手段的强化和计算机模拟技术的发展 ,上述领域的研究应该有深入的发
6) flavor
[英]['fleivə] [美]['flevɚ]
香味
1.
Research on the Distilling Extraction Rates of Trace Flavoring Compositions in Fermented Grains of Multiple-grains Luzhou-flavor Liquor
多粮浓香型白酒糟醅微量香味组分蒸馏提取效率的研究
2.
They play the following roles in liquor: eliminating bitterness and reducing acerbity, making flavor and improving taste, stabilizing aroma and softening liquor body, prolonging and enriching the taste, and increasing the total acidity of liquor body, and improving liquor quality.
白酒中的不挥发酸具有除苦减涩压暴;斧正香气和口味;稳定香气、柔和酒体;延长、丰富味感;提高酒体的总酸度和缓冲作用等;可丰富白酒香味和提高白酒质量。
3.
Pervaporation is a one-membrane separation technology being widely considered as an ideal alternative for naturalfood flavors' recovery.
本文论述了全蒸发的基本原理及膜质材料、进料温度、进料流速及膜渗透模式等对全蒸发分离效率的影响,综述了近年全蒸发在食品香味分离中的应用,并对该技术在食品香味分离应用的未来发展进行了展望。
补充资料：香味
分子式：
CAS号：
性质：指令人感到愉快舒适的气息和味感的总称，它是通过人们的嗅觉和味觉器官感觉到的。
CAS号：
性质：指令人感到愉快舒适的气息和味感的总称，它是通过人们的嗅觉和味觉器官感觉到的。
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