2) characteristic flavor compound
特征风味物质
1.
Through principal component analysis (PCA), 18 kinds of flavor compounds were considered as the characteristic flavor compounds in Guyue Longshan rice wine.
通过主成分分析确定古越龙山黄酒特征风味物质,并检测了风味物质在古越龙山黄酒发酵醪液与原酒中的变化。
3) aroma compound
风味化合物
1.
It was found that neutral and weak acid conditions were convenient to the production of aroma compounds.
发现在本实验条件下中性偏酸性条件更有利于挥发性风味物质的形成, pH5下的挥发性物质总量最多且各类风味化合物的相对量也较大,pH7时总挥发物量较少但各类风味化合物的相对量高;强酸性条件下形成的风味物质相对含量低;碱性条件虽对含氮、硫、氧等杂原子的杂环化合物的形成较有利但其总挥发性成分的量低,使得各组分的绝对量不高,且pH9时生成大量的苯系物,其中有具有毒害作用的物质,在具体的生产实践中应加以注意。
5) flavoring characteristics
风味特征
1.
At present, there are 12 liquor flavor types in China and each one has its unique flavoring characteristics.
目前,中国白酒共有12个香型,各种香型白酒都有各自独特的风味特征。
6) heterocyclic flavor compounds
杂环风味化合物
补充资料：4-C10-14烷基苯磺酸衍生物与乙醇胺的化合物
CAS：85995-82-0
中文名称：4-C10-14烷基苯磺酸衍生物与乙醇胺的化合物
英文名称：Benzeneslfonic acid, 4-C10-14-alkyl derivs., compd. with ethanolamine
benzenesulfonic acid, 4-c10-14-alkyl derivs., compds. with ethanolamine
benzenesulfonic acid, 4-c10-14-alkyl derivs., compds.with ethanolamine
Benzeneslfonic acid,4-C10-14-alkyl derivs.,compd. with ethanolamine
中文名称：4-C10-14烷基苯磺酸衍生物与乙醇胺的化合物
英文名称：Benzeneslfonic acid, 4-C10-14-alkyl derivs., compd. with ethanolamine
benzenesulfonic acid, 4-c10-14-alkyl derivs., compds. with ethanolamine
benzenesulfonic acid, 4-c10-14-alkyl derivs., compds.with ethanolamine
Benzeneslfonic acid,4-C10-14-alkyl derivs.,compd. with ethanolamine
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