1.
Analysis of Flavor Compounds in Natural Chinese Date Perfume Produced by Biological Technology
生物技术制备天然枣香料的香味化合物分析
2.
Manganese(Ⅱ) Perchlorate and Pyrazole-Catalyzed the Synthesis of Tobacco Flavor Compound Megastigmadien-Dione
高氯酸锰/吡唑催化合成香味化合物巨豆二烯二酮
3.
Key Odorants of Jinhua Ham Headspace and Their Formation Pathway
金华火腿关键香味化合物的鉴定及其形成途径初探
4.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究
5.
Advances on Preparation and Analysis of Flavor Components of Beef Essence
牛肉香精制备及其风味化合物分析研究进展
6.
The Preparation of Beef Thermo Process Flavoring and Analysis of Its Aroma Active Components;
反应型牛肉香精的研制及其香味活性化合物的分析
7.
An aromatic phenolic compound, C10H14O, found in plants such as oregano and savory and used in flavorings and fungicides.
香芹酚一种芳香酚化合物，C10H14O，发现于植物如牛至和香薄荷中，用于调味粉和杀菌剂中
8.
【Elements】: water, protein, fat, ribotide, carbohydrate and a few mineral, with dedicated fragrance.
水、蛋白质、脂肪、核糖核酸、碳水化合物及少量矿物质，气味幽香。
9.
a crystalline compound found in vanilla beans and some balsam resins; used in perfumes and flavorings.
一种晶体化合物，见于香子兰豆以及某些香脂和松脂中，用于做香水和调味品。
10.
"Barley has a nutlike flavour and is high in carbohydrates, with moderate quantities of protein, calcium, and phosphorus."
大麦具坚果香味,碳水化合物含量较高,蛋白质、钙、磷含量中等。
11.
Study on the Synthesis and Flavor Characteristic of 3-Alkoxythiophene and 3-Thienyl Sulfide;
3-烷氧基噻吩和3-噻吩硫化物的合成及其香味特征研究
12.
Screening of Bacteria Producing Soy Sauce Flavor and Study of Characteristic Volatile Compounds
产酱香功能细菌的筛选及其特征风味化合物的研究
13.
Analysis of Aroma-active Compounds of Quanjude Roast Duck and Research for Its Gas Chromatographic Fingerprint Diagram
全聚德烤鸭香味活性化合物分析及其气相色谱指纹图谱研究
14.
Preparation of Pork Flavor via Thermal Reaction and Identification of Its Aroma-active Compounds
热反应猪肉香精的制备及其气味活性化合物的鉴定
15.
Flavorings Synthetic flavor compounds, natural flavor extracts, and fruit juice concentrates are used to flavor soft drinks.
香料人工风味化合物、天然香料提取物和浓缩果汁均可添加到软饮料中去。
16.
A synthetic chemical resembling natural musk in odor or use.
合成麝香一种类似天然麝香的香味或者用途的人工合成的化学品
17.
Chemical analysis showed that the new scent was, indeed, being made, but unfortunately the flowers did not smell any different.
化学分析发现了合成的新型香气物质，但可惜花的气味没有任何变化。
18.
aromatic nitro-compound explosive
芳香族硝基化合物炸药