研究结果表明关键步骤为原料4-甲基-2，3-呋喃二酮的合成。
It'shows that the key step is the synthesis of 4-methyl-dihydro-furan-2, 3-dione.
采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。
Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor.
建立了毛细管气相色谱法测定甲磺酸齐拉西酮中残留溶剂乙醇、异丙醇、二氯甲烷、正己烷、四氢呋喃、D MF、丙二酸二甲酯的残留量。
A capillary GC method with FID detector for the determination of residual organic solvents ethanol, isopropanol, dichloromethane, n-hexane, tetrahydrofuran, DMF and dimethyl malonate was established.
采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。
Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor. This flavor has natural and vivid pot-roast beef flavor.
采用甲硫醇、呋喃硫醇、吡嗪、反-2，4-壬二烯醛和呋喃酮等主要的牛肉香气成分香原料，可以调配出香气逼真的炖牛肉香精。
Methanethiol, furanthiol, pyrazine, trans, trans-2,4-nonadienal and furfuran ketone were used to develop beef flavor. This flavor has natural and vivid pot-roast beef flavor.
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